Blend biscuits into fine crumbs using a food processor or crush them with a rolling pin in a freezer bag.

Add brown sugar.

Melt the butter and mix it all together well.

Press the biscuit base into a mold with cake plastic and let it chill while you prepare the cream.

Boil strawberries with sugar, vanilla, and lemon.

Taste the compote.

It should be sweet but also fresh!

Soak gelatin in cold water.

Blend the strawberry compote and strain it.

Add the soaked gelatin and let it melt together.

Let the compote stand until it reaches about 37-39 degrees Celsius (99-102 degrees Fahrenheit).

Whisk cream cheese and sour cream together.

Whip the cream until lightly whipped.

Add a tablespoon of the cream cheese to the strawberries and stir.

Add another tablespoon of cream cheese and stir together.

Add the strawberry mixture to the remaining cheese cream and stir quickly.

Fold a large spoon of the lightly whipped cream into the mixture.

Then fold in the rest of the cream.

Pour the cream onto the base, smooth it if necessary, and refrigerate the cake for at least 3 hours.

Mix all ingredients together into a thin and very liquid batter.

Heat a pan over medium heat, and add half of the batter to the pan.

Be careful, it splatters and sizzles.

Once it stops sizzling, they are done.

Move the coral tuilles to absorbent paper until the cake is ready to be decorated.

Remove the cake plastic from the cake and decorate with strawberries, chocolate shavings, and coral tuilles!

Enjoy and have fun with it.