Ingredients for a 10x3 cake Decoration
Whipped cream
300 g cold heavy whipping cream
60 g sugar
Vanilla
1 kg fresh strawberries shared between puree, syrup, filling and decoration. Slivered almonds
Optional filling
- Light vanilla cream
82 g whole milk
1/2 vanilla bean
23 g egg yolk
23 g sugar
8 g cornstarch
8 g butter
0.5 gelatin sheet Dr. Oetker (1 g)
83 g cold heavy whipping cream
- Lemon zabaglione
45 g egg yolk
40 g sugar
3/4 lemon zest
40 g lemon juice
105 g cold heavy whipping cream
1.5 gelatin sheets Dr. Oetker (3 g)
Strawberry syrup
100 g strawberry puree
50 g mineral water
50 g sugar
Lemon juice
Sponge cake
80 g egg yolk
160 g egg white
120 g all-purpose flour
120 g sugar
Confectioners' sugar
Strawberry quark mousse
150 g strawberry puree
40 g sugar
9.5 gelatin sheets Dr. Oetker (19 g)
43 g mineral water
85 g egg yolk
165 g sugar
425 g quark 30% fat (you can replace it by unsalted cottage cheese)
510 g cold heavy whipping cream
Sugar
MethodWhipped cream
- Whip together the whipping cream, the sugar and the vanilla until stiff.
- Put the whipped cream in a pastry bag with the decorating tip of your choosing.
Strawberry syrup
- Mix together all the ingredients in warm water to allow the sugar to dissolve.
- Put aside.
Sponge cake
- Preheat the oven to 390°F.
- Whisk the egg whites to soft peaks in a stand mixer (Cuisinart or KitchenAid) on high speed.
- Add the sugar little by little until the egg whites are very firm.
- Beat the yolks with a fork and add them to the egg whites. Whisk for 5 seconds on slow speed.
- Add the sifted flour and fold delicately with a spatula.
- Take a pastry bag with a smooth decorating tip (1 cm wide) and make two 10.5-inch biscuits on wax paper. Sprinkle with confectioners' sugar and bake for 10 minutes.
- Let it cool on a cooling rack then cut the biscuits with a 9-inch ring.
Fillings
- Light vanilla cream
- Split the vanilla bean in two and scrape the seeds into the milk. Bring to a boil and let it infuse 15 to 20 min.
- Hydrate the gelatin in cold water.
- Meanwhile, beat together the yolks, the sugar and the cornstarch without whitening or frothing.
- Boil the milk again and pour 1/3 into the eggs, blend, add in the rest and blend.
- Put it back into the pan by pouring it through a strainer and beat over high heat until it thickens.
- Remove the pan and add the butter.
- Cool it rapidly stirring the whole time so as to prevent the cream from drying.
- Once it is cool, whip the cream and fold it gently in the pastry cream.
- Pour the cream over the first soaked biscuit in a 9-inch wide ring. Cut in half some fresh strawberries and put everything in the fridge.
- Lemon zabaglione
- Hydrate the gelatin in cold water.
- Whip together the yolks, the sugar and the lemon zest.
- Add the lemon juice and poach in a bain-marie to 158°F.
- Then whip with a hand mixer on medium speed until cool.
- Melt the gelatin in the microwave without boiling and add it in, then the whipped cream.
- Pour the zabaglione over the first soaked biscuit in a 9-inch wide ring. Cut in half some fresh strawberries and put everything in the freezer.
Strawberry quark mousse
- Hydrate the gelatin in cold water.
- Whip the egg yolks with an electric mixer on high speed.
- Boil the water with the sugar to 244°F, pour immediately on the yolks and beat until it cools to room temperature.
- Blend the quark, the strawberry puree and 40 g of sugar.
- Melt the gelatin in the microwave without boiling and add in the strawberry mixture.
- Add to the yolks.
- Whip the cream and fold it gently in the strawberry cream.
ASSEMBLY (without filling)
- Put a biscuit on a cake cardboard and soak it with half the syrup.
- Pour some mousse, add strawberries cut in half, sprinkle with sugar and cover with more mousse.
- Put the other biscuit, soak it with the rest of the syrup and pour the rest of the mousse.
- Freeze it at least two hours.
- Remove the ring.
- Decorate with the whipped cream and the remaining strawberries.
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