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Hello☺Thank you for watching my video. Today I made a spring opera with strawberries and raspberries. The biscuit joconde made with lots of ground almonds is soaked with sweet and sour raspberry purée, and sliced strawberries are sandwiched between the biscuit joconde. The sweet and sour strawberries and juicy biscuit is very refreshing and recommended for springtime entertaining☺. ▷Ingredients: ■Biscuit joconde 50 g ground almonds 30 g powdered sugar 2 egg yolks 1 whole egg 2 egg whites 50 g granulated sugar 36 g cake flour ■Raspberry purée 100 g frozen raspberries 30 g granulated sugar 1 tbsp lemon juice 1 tbsp white wine or water 2g gelatine sheet ■Decoration cream 200 ml heavy cream 18 g granulated sugar 1 tsp vanilla extract 1 pack of strawberries ▷How to make: 1. make the biscuit joconde Sift the ground almonds and powdered sugar, add the egg yolks and whole eggs, and mix well until white. 2. Add granulated sugar to the egg whites in 3 parts to make a meringue. 3. Add meringue to ① and mix. Add cake flour and mix until powdery. 4. Roll out the dough on a cooking sheet to about 24cm x 36cm. Bake in a preheated oven at 200℃ for 8 to 12 minutes. After baking, remove the cooking sheet and cut the dough into 3 equal pieces. 6. Make the raspberry purée. Combine frozen raspberries, water, granulated sugar, and lemon juice in a small saucepan. 7. When the raspberries are just about ready to be crushed, heat until boiling. 8. Strain the raspberry purée and remove the seeds, reserving 50 g of the purée. 9. Wash strawberries and slice into thirds. 10. Beat the heavy cream, granulated sugar and vanilla extract in ice water until stiff peaks form. 11. Spread the raspberry purée generously into the biscuit joconde, spread a thin layer of the whipped heavy cream, and arrange the strawberries on top. Spread the heavy cream to fill in the gaps between the strawberries, and sandwich with the biscuit geoconde. 12. 12. Cover the cake with plastic wrap and refrigerate. 13. Blanch the gelatin in ice water. Dissolve the drained gelatin in hot water and mix with 50 g of raspberry purée. *If using powdered gelatin, sprinkle 5 g of powdered gelatin over 20 g of cold water to soften, then dissolve in hot water and use. 14. Pour the raspberry purée over the cake and refrigerate for at least 10 minutes to harden. 15. Cut off 4 sides with a knife and decorate with cream and strawberries.