Ingredients
This recipe is designed for an 18 cm tin (serves about 4 to 6 people). For a 24 cm tin, multiply all quantities by 1.8 to achieve the same height and generosity.
For this recipe, you will definitely need : an 18 cm round springform tin (or a ring mould tightly sealed at the base with foil), a kitchen thermometer and an electric whisk (or a stand mixer).
For the sponge cake :
- 3 eggs
- 100 g caster sugar (about ½ cup)
- 1 packet of vanilla sugar (approx. 8 g or 2 tsp)
- 82 g plain flour (about ⅔ cup)
- 18 g melted butter (about 1 tbsp + 1 tsp)
- 1 vanilla pod
For the vanilla cream :
- 3 egg yolks
- 3 tablespoons caster sugar
- 4 level tablespoons cornflour (about 35 g / 1.25 oz)
- 300 ml double cream
- 300 ml milk
- 1 vanilla pod
For the vanilla whipped cream :
- 250 ml double cream (minimum 30 % fat), very cold
- 75 g mascarpone, very cold (about 2.6 oz)
- 25 to 30 g sifted icing sugar (about 2 to 2½ tbsp)
- 1 vanilla pod (or extract)
For the filling :
- 500 g fresh strawberries (some will be used for decoration) (about 1.1 lb)
For the decoration (optional) :
meringues, flaked almonds, crushed pistachios...
Preparation
To be made the day before :
Sponge cake :
Butter and flour an 18 cm round tin (or line it).
Break the eggs into a heatproof bowl, add the sugar. Place the bowl over a bain-marie (simmering water) and whisk constantly until it reaches 60°C (140°F).
Remove from the heat and continue whisking with an electric mixer until completely cooled (the mixture should triple in volume, lighten in colour and form a ribbon).
Sift the flour and gently fold it in with a spatula in three additions. Add the warmed melted butter and fold it in without knocking the mixture down.
Pour into the tin and bake at 180°C (fan oven) for 25 to 30 minutes. Let cool completely, remove from the tin, then wrap in cling film and keep at room temperature (or in the fridge if it’s warm).
Vanilla cream :
In a mixing bowl, combine the egg yolks, sugar and cornflour.
In a saucepan, heat the milk, cream, split vanilla pod and its seeds. Pour the hot liquid over the egg mixture while whisking. Return to the saucepan and cook over medium heat, stirring constantly.
Bring to a boil and maintain a gentle boil for 1 to 2 minutes, until thickened. Remove the vanilla pod and strain if necessary.
Pour into a clean container, cover with cling film directly on the surface and let cool completely. Refrigerate overnight.
Prepare the equipment for the whipped cream :
Place the bowl and whisk attachments in the freezer overnight.
To be made on the day :
Prepare the strawberries :
Wash, hull and cut the strawberries : into pieces for the inner layers, and into halves or quarters for decoration.
Whip the vanilla cream :
Place the double cream and mascarpone in the freezer for 5 to 10 minutes so they are very cold for whipping the cream.
Pour the cream, mascarpone, icing sugar and vanilla seeds into the bowl previously placed in the freezer overnight.
Whisk at medium speed, then high speed until you get a firm, smooth and glossy texture.
Tip : in hot weather (above 24°C), place the bowl in a large mixing bowl filled with ice cubes while whisking to help the cream whip without warming up too much.
Cut the sponge cake :
Slice the cooled sponge cake into 2 or 3 layers (according to your preference) using a large sharp knife (or a bread knife).
Place the first layer on the serving plate, surrounded by strips of baking paper to protect the edges.
Assemble the cake :
Alternate layers of sponge cake with vanilla cream and then whipped cream, according to the desired result :
- for a cake with 3 thin layers, alternate vanilla cream and whipped cream at each level.
- for a cake with 2 thicker layers, make one layer of vanilla cream and one layer of whipped cream.
For each layer, proceed as follows :
- Spread a little cream
- Add pieces of strawberries
- Cover with a little more cream to coat them well
- Place the last sponge layer (cut side facing up for a neat top).
- Cover the entire top of the cake with whipped cream.
Decorate with the remaining strawberries and, if you like, add meringues, flaked almonds, crushed pistachios…
Chill in the fridge for at least 1 to 2 hours before serving. This cake is even better after a few hours of resting, or even the next day, but it looks nicer if served the same day.
