STRAWBERRY CAKE

 Steps in the recipe

 For the Genoise

1 vanilla pod
120 g of sugar
100g of flour
50 g of butter
4 eggs
For syrup and garnish
250 to 500 g strawberries according to your desire for strawberries :)
150 g of sugar
20 cl of water
Vanilla
For the cream
20 cl whole cream
25 cl of semi skimmed milk
2 egg yolks
40 g of maizéna1 g of agar agar or 2 sheets of gelatin
1 vanilla pod or 1 packet of vanilla sugar

Steps in the recipe

• Make the syrup by heating the water, sugar and split vanilla bean. Bring to boil 2/3 minutes and let infuse. You can also add kirsch, strawberry syrup or other ...
• Make the cream by heating the milk with the split vanilla pod (or vanilla or vanilla extract, as desired :)
• Whip the yolks with the sugar, then add the maizéna gradually
• Add the agar agar in the milk and let it boil for 1 minute
• Pour the boiling milk on at once, mix and put back on medium heat, whip constantly, the pastry cream will thicken
• Pour the cream into a clean bowl, cover with food film and let cool.
• Whip the liquid cream well (put it in the freezer 15 minutes before, it helps !!)
• Add the whipped cream to the cold custard cream, gently, and put in a piping bag in a cool place.
• Make the sponge cake now: separate the whites from the yolks and beat the firm whites
• Add one-third of the sugar to the whites when they are firm, and beat another 1 minute.
• Whip the yolks with the remaining sugar and vanilla
• Add the melted butter, then half of the sifted flour
• To soften the dough, add 2 tbsp. egg white
• Then add the rest of the flour
• Finally, add the egg whites delicately by lifting the dough so as not to break the air bubbles!
• Pour the dough in two circles (or on a plate, you can cut the circles after cooking ...)
• Bake in a hot oven for 10 minutes at 190 ° C
• Soak the sponge cake as soon as it comes out of the oven
• Do the assembly of the strawberry: place a circle of sponge cake in your circle or hinge mold
• Cut the strawberries in half in the direction of the height and arrange them face trench outwards
• Plate the strawberries well against the edge with the cream, and complete the inside with the cream and pieces of strawberries
• Cover with the 2nd circle of sponge cake, and decorate with sugar paste, rolled almond paste or a royal white icing (egg white, icing sugar and lemon juice).
• Place in the fridge between 2 hours and one night before unmolding and serving.