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: Catherine Zhang
: 75 minutes
: 21 inch cake 3x
: Intermediate
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: 60 minutes
: 2 hours 15 minutes
: Cake
: French
INGREDIENTS
SCALE
1x
2x
3x
45 g Unsalted butter (3 tbsp)
90 g Vegetable oil (6 tbsp 3 tsp)
120 g Milk (6 tbsp 6 tsp)
90 g White sugar (I) (6 tbsp 3 tsp)
210 g Plain flour (1 1/2 cup 6 tsp)
9 Eggs
180 g White sugar (II) (1 1/2 cup 3 tsp)
600 g Milk (2 1/4 cup 12 tsp)
300 g White sugar (1 1/2 cup)
48 g Cornstarch or cornflour ( 6 tbsp)
3 Egg yolk
1 1/2 tsp Vanilla paste
60 g Unsalted butter (4 1/2 tbsp)
1350 g Thickened/Heavy cream (6 cup)
3/4 tsp Gelatine
3 tbs Cold water
150 g White sugar ( 3/4 cup)
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1500 g Fresh strawberries, evenly sized (51 oz)
Cook Mode Prevent your screen from going dark
INSTRUCTIONS
1. Preheat the oven to 160°C fan forced
2. Line the bottom of a 8-inch cake tin
3. In a medium sized bowl whisk the egg yolks
4. In a small saucepan heat the milk, oil, butter and sugar (I) over low heat until
melted
5. While whisking pour the milk mixture into the egg yolks and whisk until smooth
#. Sift the flour into the egg yolk mixture and mix until combined
7. In another bowl whip the egg whites with sugar (II) until stiff peaks
#. In three additions fold the meringue into the egg yolk mixture, being careful
not to deflate the bubbles
9. Transfer the batter to the cake tin
10. Place the cake tin in a water bath (a tray/tin of boiling water) and bake for
60 minutes
11. Turn the oven off and leave in the oven for 15 minutes
12. Once cooled run a knife around the edge of the cake tin and invert the pan
13. Wrap in cling wrap and place in the fridge until assembly
1. Heat milk in a small saucepan over low heat until steaming
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2. Combine egg yolk, sugar, cornstarch and vanilla in a medium sized bowl and whisk
3. Add the heated milk to the egg mixture and whisk
4. Transfer the mixture back to the saucepan and heat on low heat while stirring
constantly
5. Continue to stir until thickened
#. Remove from heat and stir in butter
7. Transfer to a small bowl and cover with cling wrap, pressing the cling wrap to
the surface of the pastry cream
#. Chill
9. Once chilled, whisk to smoothen it out and transfer to a piping bag
1. Combine gelatine and water in a small bowl and set aside to bloom for 5 minutes
2. Combine the cream and sugar in the bowl of a stand mixer, whisk until soft peaks
3. Heat the gelatine mix in the microwave for 20 seconds, or until just melted
4. Add a spoonful of cream to the melted gelatine and mix until smooth and well
combined
5. With the stand mixer on medium speed add the gelatine-cream mix and whisk until
medium-stiff peaks are reached
#. Fill a piping bag and set side until it's ready to be used
1. Remove the top caramelised layer of the sponge cake, then slice the cake into
two thin layers
2. Trim the cake layers into 7-inch circles with the help of the cake ring
3. Line the cake ring with a strip of acetate (or baking paper if you don't have
any)
4. Place a sheet of cake at the bottom of the ring and line the sides with halved
strawberries, cut side facing the wall of the cake ring
5. Fill the gaps between the strawberries with whipped cream
#. Pipe the pastry cream in the centre
7. Arrange whole strawberries flat bottom down on top of the pastry cream until the
base of the cake is covered
#. Fill in the remaining gaps with whipped cream (make sure to leave some cream for
the top of the cake) then top with the remaining
cake layer
9. Pipe on the remaining whipped cream and smooth it off with a spatula
10. Decorate with remaining strawberries
11. Place in the fridge to set for 3-4 hours, or overnight
12. Once set remove from the cake ring and carefully remove the acetate strip (or
baking paper) before serving
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Serves 10
Serving Size: 1 Slice
Calories Per Serving:
9.1g
1.2g
29.4mg
115.1mg
27.9g
53.9mg
14.2g
52.3mg
1mg
36.2g
59.4µg
295.8mg
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