For the sponge cake:
• 4eggs
• 125g caster sugar
• 125g flour
For the mousseline cream:
• ½L milk
• 250g sugar
• 4eggs
• 70g flour
• 250g softened butter, diced
• 1vanilla pod
• 500g strawberries
• 1cake ring
Prepare the sponge cake: preheat your oven to gas mark
7(210°C). Set up the stainless steel bowl and the multi-prong
whisk, then whisk together the eggs and sugar at speed 6for
5minutes until you have a very pale mixture. Turn off the
mixer, then use a spatula to mix in the sieved flour by hand,
folding upwards from the bottom of the bowl. Line a deep 40x
30cm baking tray with baking paper. Pour the mixture into the
lined tray and smooth it out using the spatula, then bake it for
7minutes. Leave it to cool and cut into 2identical sponge discs
using the cake ring.
Prepare the mousselinecream: slice the vanilla pod in half
and scrape out the vanilla seeds. Pour the milk into a saucepan,
add 125g of sugar and the vanilla seeds. Bring to a boil. In the
meantime, place 125g of sugar and the eggs in the stainless
steel bowl. Attach the multi-prong whisk and whisk the mixture
for 2 minutes at speed 6. Add the flour and mix again for
30seconds at speed 6. Pour a quarter of the boiling milk into
the egg mixture and mix for 30seconds at speed 3. Pour this
mixture into the saucepan with the rest of the milk and cook
over a medium heat, whisking it continuously by hand, until you
have a thick cream. When the cream has thickened pour it into a
bowl, cover it with cling film, and set it aside for 1hour until it has
cooled down to room temperature. Wash and dry the stainless
steel bowl. Add the cream that you had set aside and use the
multi-prong whisk to whisk it at speed 6. After 1minute, turn the
processor down to speed 3and gradually incorporate the diced
softened butter. Continue to whisk for 30seconds until you have
a smooth mixture.
Assembly: Line the metal cake ring with parchment paper. Place
1of the 2sponge cake discs in the bottom of the cake ring and
keep the second disc set aside for use on top of the strawberry
cream cake. Cut the strawberries in half and place them around
the circumference of the ring, with the cut surface facing
outwards. Place a third of the cream inside the cake ring and
spread out well. Add the chopped strawberries and then add a
thin layer of cream on top. Finish by adding the second cake disc
on top of the strawberry cream cake. Cover the strawberry cream
cake with cling film and place it in the refrigerator for 24hours.
Remove the cream cake from the refrigerator 30minutes before
serving in order to finish decorating.
To decorate the strawberry cream cake: Dust the work surface
with icing sugar and roll out the marzipan on the work surface.
Cut out a disc of marzipan the same size as the cake ring and
place it on top of the strawberry cream cake.
WhiskBowl
Strawberry cream cake
Tip: decorate your
strawberry cream cake
with a few strawberries.
E X C E P T I O N A L M O M E N T S
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EN
