⅓cup+ 1 tbsp butter92 g - to mix in when cream is hot
⅓cup + 1 tbsp butter92 g - room temperature, to whip in the cold cream
½cup all purpose flour75 g - sifted
3egg whites90 g
4tbspegg yolks60 g
icing sugarto sprinkle
½cup water120 ml
½vanilla bean½ tsp vanilla bean paste
1 lb Strawberries - 454 g
Chantilly - whipped cream
¾cup whipping cream190 ml
1tbsp sugar15 g
¼tsp vanilla paste / extract
Mixed Berries - to garnish
In a small pot, mix the milk, half of the sugar and the vanilla. Bring to a boil on medium heat.Meanwhile, mix together the rest of the sugar, the eggs and egg yolks and the cornstarch in a bowl with a whisk.When the milk starts to boil, pour some in the egg mix and whisk quickly. Pour everything back in the pot and cook until it thicken. Mixing constantly.Remove the pot from the stove and add the first part of the butter, mix it in. Pour in a container and cover with saran wrap directly on the cream. Refrigerate.
Preheat the oven to 350°F - 180°C.In the bowl of your stand mixer, start whisking the egg whites on high speed and pour in the sugar in 3 times until you have a fluffy meringue with medium peaks.Pour in the egg yolks and beat for just 5 seconds.
With a rubber spatula, add the sifted flour and mix gently.
Place in a piping bag with a Ø1.6mm tip, and pipe 2 sponges a bit wider than the size of the ring - Ø 6 inch - 15 cm, and a smaller one - Ø 4.5 inch - 12 cm.
Sprinkle with icing sugar, using a sieve, and bake for 12 minutes at 350°F - 180°C.
Put all the ingredients in a small pot and bring to a boil, cook for a couple of minutes until the sugar is dissolved.
Assembling the cake
Rinse and dry the strawberries. Choose the strawberries that are going to be on the side of the cake, they need to be about the same size and height, remove the stem and cut in half lengthwise.Cut some strawberries in smaller pieces to go inside of the cake.Cut the wider sponges by placing the ring on top and cutting with a small serrated knife on the outside of the ring.Place the ring on a cake pad or on a tray with parchment paper. Use a cake collar that is 2.5 inch - 6 inch high or higher.
Prepare the mousseline cream : beat in the bowl of your stand mixer with the whisk until it gets smooth.Add the butter at room temperature and keep mixing on medium speed for a few minutes until it gets light and fluffy.Place in a piping bag with a wide round tip. Leave at room temperature so it stays soft.
Put one of the biggest sponge on the bottom of the ring and place the strawberry halves on top of it, against the edges of the ring. Try to not leave any spaces between them.
Soak the sponge lightly with vanilla syrup, with a brush.Pipe some mousseline cream on top and push the cream in between the strawberries using a straight spatula.
Put some strawberry pieces in the cream, avoiding the center of the cake, and pipe some more cream on top.
Place the smaller sponge on top, pushing it gently in the cream - you need to turn it while pushing slowly. Brush generously with vanilla syrup.
Repeat the same process with the last layer : pipe the cream, put the strawberry pieces, and the rest of the cream. Spread the cream with a rubber spatula and place the last sponge on top (push it in the cream).Refrigerate for 4 hours or overnight.
Garnishing the cake
Whip the chantilly and fill a piping bag with a star tip.Rinse and dry the berries.
Remove the ring and the cake collar, pipe a few swirls of chantilly.
And decorate with the berries!
Keep for a couple of days in the fridge. Cannot be frozen as the strawberries are going to make the cake soggy when defrosting.