Strawberry cake made with
– sponge cake soaked in syrup,
– mousseline cream.
– fresh strawberries,
– homemade almond paste.
Equipment used
– Baking paper
– Rolling pin
– Angled spatula
Ingredients
The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour
Cream mousseline
✔180 g milk
✔35g sugar
✔2 egg yolks
✔7 g flour
✔60 g butter
✔7g cornstarch
✔liquid vanilla or vanilla bean
+
✔60 g kneaded butter
Homemade almond paste
✔50g almond paste
✔40g powdered sugar
✔15g egg whites
Assembly and decoration
✔Strawberries
✔White chocolate egg decorations
✔White almond paste
The recipe
Serves about 4
The sponge cake
✔2 eggs
✔55 g sugar
✔30 g flour
✔30 g cornflour
In a bowl, whisk together eggs and sugar, place in a bain-marie and whisk until 55°C.
Pour into the bowl of a food processor and whizz until completely cool, doubling the volume of the mixture.
Sift in the flour and cornflour, then stir gently.
Pour onto a baking tray lined with baking paper. Smooth with an angled spatula.
Bake in a preheated oven at 210°C, then immediately lower the temperature to 180°C for 8-9 minutes. After cooling, turn out onto a sheet of baking paper and carefully remove the baking sheet used during cooking.
Cut two circles smaller than the size of your mould and set aside for assembly.
Cream mousseline
✔180 g milk
✔35g sugar
✔2 egg yolks
✔7 g flour
✔60 g butter
✔7g cornstarch
✔liquid vanilla or vanilla bean
+
✔60 g kneaded 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 60g of diced butter and blend. Strain on contact and allow the cream to cool completely. In the bowl of a food processor, whip the remaining 60g of butter until fluffy. Then gradually add the mousseline cream, which has cooled to room temperature (same temperature as the butter). Be careful to use standard butter, not soft or reduced-fat, as it will harden in the refrigerator and hold the cream and strawberry mould together.
Assembly
Place your entremet circle 14cm on your plate. Cover with rhodoïd film. Arrange strawberries cut in 2 all around. Place your first sponge cake on the bottom. Brush the sponge cake with a syrup of sugar with rum or kirsch.
For the syrup
Pour 30g caster sugar and 30g water into a small saucepan and heat until boiling. Remove from 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, then finish with a little cream. Smooth with an angled spatula, film and set aside in a cool place for at least 4 hours to allow the butter to harden and give your strawberry cake a firm hold.
Homemade almond paste
✔50g almond paste
✔40g powdered sugar
✔15g egg whites
Mix all ingredients together, then roll out between two sheets of baking paper. Place the dough on your strawberry tray, then gently roll to cut out the dough at the circle.
I decorated them with gariguettes, strawberry flowers and two white chocolate eggs found on the annikids.com website.
Remember to remove the rhodoid film before serving your cake.
