Strawberry cake made with
– sponge cake soaked in syrup,
– mousseline cream,
– fresh strawberries,
– strawberry jelly,
– almond paste.
Materials used
– 18cm x 4.5cm high pastry ring
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
– Rhodoïd film 4.5cm high
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Ingredients
The sponge cake
✔3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour
The mousseline cream
✔270 g milk
✔52g sugar
✔3 egg yolks
✔11 g flour
✔90 g butter
✔11g cornflour
✔liquid vanilla or vanilla pod
✔90 g softened butter
The jelly
✔50g mixed strawberries
✔5g caster sugar
✔1g gelatine
Assembly and decoration
✔Strawberries
✔Strawberry flowers and leaves
Syrup
✔30g caster sugar
✔30g water
✔A little alcohol
The recipe
Serves about 6
The sponge cake
✔3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour
Whisk the eggs and sugar in a bowl, place in a bain-marie and whisk until the mixture reaches 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Sift in the flour and cornflour and stir gently. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 12 to 15 minutes. When cool, cut out two circles smaller than the size of your pastry ring.
The mousseline cream
✔270 g milk
✔52g sugar
✔3 egg yolks
✔11 g flour
✔90 g butter
✔11g cornflour
✔liquid vanilla or vanilla pod
✔90 g softened butter
Heat the milk and vanilla. In a bowl, combine the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the saucepan. Blend until the cream thickens. Remove from the heat, add 90g of diced butter and blend. Filter on contact and allow the cream to cool completely. In the bowl of a food processor, whip the remaining 90g of butter until fluffy. Then gradually add the mousseline cream, which has cooled to room temperature (the same temperature as the butter). Be careful to use standard butter, not soft or low-fat, as it will harden in the refrigerator and hold the cream and the strawberry mould together.
Assembly
Place an 18cm diameter pastry ring on your plate. Cover with rhodoïd film. Arrange the halved strawberries around it. Place the first sponge cake on the bottom. Brush the sponge cake with a syrup of sugar with rum or kirsch.
Syrup
✔30g caster sugar
✔30g water
✔A little alcohol
Pour 30g caster sugar and 30g water into a small saucepan and heat until boiling. Remove from the heat and add a small capful of alcohol. Mix well.
Poach some crème mousseline, a few strawberries cut into pieces, some cream, the second sponge cake soaked in syrup and then finish with a little cream. Smooth with an angled spatula and set aside in the fridge for at least 4 hours to allow the butter to harden and give your strawberry cake some hold.
Roll out the white marzipan between two sheets of baking paper. Using piping tips, cut out small circles of different sizes. Place the pastry on your strawberry mould.
The jelly
✔50g mixed strawberries
✔5g caster sugar
✔1g gelatine
Blend 50g of strawberries and strain to remove the seeds. Pour the strawberries into a saucepan with 5g caster sugar. Heat through. Remove from the heat and add 1g of gelatine, previously softened in a bowl of cold water and squeezed dry. I added a drop of red colouring because the strawberries lose their colour when heated. Mix and leave to cool before pouring over your cake. Chill until the jelly sets.
Decorate with strawberries, strawberry leaves and flowers.
Remember to remove the rhodoïd film before serving your cake.
