Ingredients
Fraganosa Sponge
280 g / 9.9 oz  Eggs
210 g / 7.4 oz  Sugar
210 g / 7.4 oz  Almond Flour
140 g /4.95 oz  White flour
180 g / 6.3 oz  Egg white
40 g /1.41 oz  Sugar
100 g / 3.5 oz  Fraganosa

Croquantine
100 g / 3.5 oz  Fraganosa
10 g / .35 oz  Sun flower oil
50 g /1.76 oz  Croquantine, Flaky Wafers

Crème Anglaise
250 g / 8.8 oz  Milk
90 g / 3.2 oz  Sugar
75 g /2.65 oz  Egg yolk
1 ea Vanilla Bean
6 g / .21 oz  Sheet Gelatin
250 g / 8.8 oz  Whipped cream

Cream Fraganosa
160 g / 5.6 oz  Milk
250 g / 8.8 oz  Fraganosa
9 g / .32 oz  Sheet Gelatin
250 g / 8.8 oz  Whipped cream

Preparation
Fraganosa Sponge
Mix eggs and sugar well, fold white flour and Almond Flour underthe mixture. Whip egg white and sugar to a meringue, fold underthe egg mixture. Add melted Fraganosa filling. Spread the spongemixture 1 cm on a silicon pad and bake at 190°C/374°F for about15 minutes.

Crème Anglaise
Take a saucepan and cook the milk with the yolks and sugar to86°C/187°F. Add quickly the Sheet Gelatin into the mass. Beforethe mass gets really cold, fold in the cream, whipped until it justholds its shape.

Cream Fraganosa
Warm up milk and add it to the melted Fraganosa, fold the soakedSheet Gelatin into it and cool the mixture down. Before setting, foldvery carefully the whipped cream under the mixture.

Setting
Place the Fraganosa sponge in the cake mould, add half of thefilling, place the frozen sour cherries, the second sponge and fill upwith the rest of the mousse and freeze.

Decoration
Glaze with Hero Gel Clear. Decorate with tuile and strawberries.

Specialty Ingredients
#31334 FELCHLIN-Swiss FRAGANOSA
#31333 FELCHLIN-Swiss CROQUANTINE, FLAKY WAFERS
#90350 Almond Flour
#90071 Vanilla Bean, Madagascar
#90070 Sheet Gelatin
#6715-192 HERO-Swiss HERO GEL CLEAR