Ingredients
Instructions
- Start by making the genoise sponge. Preheat oven to 180°C (350°F). Line two 20cm round cake pans with parchment paper.
- In a heatproof bowl, whisk eggs and sugar together. Place over a pot of simmering water (not touching the water) and whisk until mixture is warm and sugar has dissolved.
- Remove from heat and beat with an electric mixer until the mixture has tripled in volume and forms ribbons when the beaters are lifted.
- Sift the flour over the egg mixture and gently fold in. Add the melted butter and vanilla extract, folding carefully to maintain volume.
- Divide batter between the prepared pans and bake for 20-25 minutes or until golden and springy to touch. Cool completely.
- For the vanilla syrup, combine water and sugar in a saucepan. Scrape seeds from vanilla bean and add both seeds and pod to the mixture. Bring to a boil, then simmer for 5 minutes. Remove from heat and cool completely.
- For the mousseline cream, heat milk with half the sugar and vanilla bean seeds in a saucepan until almost boiling.
- In a separate bowl, whisk egg yolks with remaining sugar and cornstarch until pale.
- Pour half the hot milk into the egg mixture while whisking constantly, then return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened.
- Remove from heat, transfer to a clean bowl and cover with plastic wrap directly on the surface. Cool to room temperature.
- Once cooled, beat the softened butter until light and fluffy, then gradually add the pastry cream, beating until smooth and light.
- Wash and hull strawberries. Slice some in half vertically for the sides of the cake, keeping the prettiest ones for decoration.
- To assemble, place one sponge layer on a cake board. Brush generously with vanilla syrup.
- Place a cake ring around the sponge. Arrange halved strawberries cut-side out against the ring, with the points facing up.
- Spread half the mousseline cream over the sponge and between the strawberries. Arrange sliced strawberries over the cream layer.
- Spread remaining cream over the strawberries, smoothing the top. Place the second syrup-soaked sponge on top, pressing gently.
- Refrigerate for at least 4 hours or overnight.
- For decoration, cut small balls from marzipan and arrange around the edge of the cake. Place strawberry slices in a star pattern on top.
- Apply the red food-grade sheet in the center, creating a glossy decorative element resembling a flower.
- Carefully remove the cake ring before serving and keep refrigerated until ready to serve.
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