First prepare the dough. Separate the whites from the yolks, whisk the egg whites in a solid foam, once the whites start to turn white, add 100 gr of sugar, continue whisking, then add another 50 grams of sugar. Beat egg whites until stable peaks.

Now turn the egg yolks: whisk 4 egg yolks (2 yolks delayed, they are still useful to us) and add 50 grams. sugar, beat the egg yolks need to not less than 5 minutes (the yolks should drain tape).

After whipping gently mix the whites with the yolks, sift the flour through a sieve, add the lemon zest, whisk. The batter should be airy.

Pour the batter in a pastry bag and fill the molds. This dessert is best suited tins with a round bottom, I have none, I turned the cakes with a small foot. Ideally, cakes should be in the form of hemispheres (without legs), these cakes are filled with easy stuffing and are served as mini cakes, hence the name of this dessert.

Bake cupcakes in the oven at 150 degrees for 15-20 minutes.

The finished cakes allow to cool, after cooling, cut a fairly deep hole, bottoms save.

For preparation of cream soak gelatin in water for 10-15 minutes to blend the strawberries to puree. Next, put a pan on low heat and add the strawberry puree, stir until then, until the sugar is dissolved. Remove the strawberry puree from the heat, quickly pour in the egg yolks and whisk. Put back the saucepan on the fire, stirring constantly, add the butter and the swollen gelatin, stir quickly and remove from heat. Next, pour the cream into a bowl, cover with film and put to harden in the fridge (I removed the cream in the freezer for 20 min).

When the cream becomes thick like thick cream, take out from cold. Whisk the cream and add to the cream, then bring down the mixer. The cream is ready!

Hole hemispheres impregnate strawberry syrup (strawberry syrup, you can replace the liquid jam).

Next, fill the hemisphere with creamy strawberry cream (using a pastry syringe), the opening to close the bottom. Ready to put the hemisphere on the grid.

The remaining cream dilute small amount of milk to a liquid state (the cream should not be too liquid, don't overdo it). Tablespoon spread the cream on a cone. The top of the shield should be smooth and even. Sent to curing in the fridge. Decorate with whipped cream and berries. Cakes are served in portions as small cake. Bon appetit!