Lemon Strawberry Bar Cake

In a mixing bowl (with paddle) add the dry Dulcerio mix and egg n°1. Mix 1 minute on medium.
Add the egg n°2 and oil, mix for 1 minute on 2nd speed.
Scrape mix for 2 minutes on 2nd speed.
Scale 920 g per sheet pan and spread thin.
Bake 10 minutes at 350°F in deck oven.

In a 8cm high frame, lay a sheet of Dulcerio. Spread the lemon mousse.
Lay a second sheet of Dulcerio. Finally spread the strawberry mousse.
Freeze.
Once frozen, glaze the cake with the frame still on. Allow to set, remove the frame, and cut 6 bars of 10 by 40cm.
Pipe the whipped cream and decorate with strawberries.

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