Vanilla strawberry cake for 4/6 people

Here we are in May, it was time to get started on the strawberry cakes! Here is a "small" strawberry cake, for 4/6 people even if you can of course increase the quantities! It is quite classic with its mousseline cream, but I chose to use a choux pastry biscuit (more flavorful and just as soft as a génoise) and to add a strawberry compote in the center of the dessert. For the finishing touches, if you're short on time and can't start the day before, I recommend replacing the namelaka cream with vanilla whipped cream 😊
 
Ingredients :
I used vanilla pods & Norohy vanilla extract and the Ivory chocolate from Valrhona: code ILETAITUNGATEAU for 20% off everything on the site (affiliate).

Equipment :
I used the génoise mat, the angled spatula & the piping bags from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off your first order / commercial collaboration.

I used my Kenwood Cooking Chef to make the choux pastry biscuit: code FLAVIE = 3 accessories of your choice offered with the purchase of a cooking chef / commercial collaboration.
 

 

 

 350g of whole milk
 250g of heavy cream
 2 vanilla pods or vanilla extract
 2g of gelatin
 170g of ivory chocolate

120g of egg yolks

35g of eggs

70g of egg whites
 112g of sugar
 20g of cornstarch 

100g of butter

 The juice of 1/2 lemon

 50g of flour

 500g of strawberries

 Preparation time: 1h30 + 15 minutes of cooking + 1 night of resting
 For a 16cm diameter strawberry cake:

 The vanilla namelaka cream (the day before) :

 100g of whole milk
 200g of heavy cream
 1 vanilla pod or vanilla extract
 2g of gelatin
 170g of ivory chocolate
 
 Soak the gelatin in cold water.
 Heat the milk with the vanilla. Melt the white chocolate. Pour the hot milk over the chocolate while mixing well to obtain a smooth and shiny ganache.
 
 
 
 
 Add the cold heavy cream and blend with an immersion blender. Cover with plastic wrap and place in the refrigerator for at least 6 hours, preferably overnight.
 
 
 
 The vanilla pastry cream :

 200g of whole milk
 50g of heavy cream
 60g of egg yolks
 60g of sugar
 20g of cornstarch
 1 vanilla pod
 10g of butter
 
 Heat the milk with the cream and the seeds from the scraped vanilla pod. Whisk the egg yolks with the sugar, then add the cornstarch.
 
 
 
 Pour the hot liquid over the eggs, mix well and pour everything back into the saucepan.
 
 
 
 Thicken over medium heat while stirring constantly.
 
 
 
 Off the heat, add the butter, mix again, then cover with plastic wrap and let cool completely.
 
 
 
 The strawberry compote :

 140g of strawberries
 10g of sugar
 The juice of 1/2 lemon
 
 Wash, hull, and cut the strawberries. Place them in a saucepan with the sugar and lemon juice and cook over low heat, stirring regularly until you have a compote texture. Let cool completely.
 
 
 
 The choux pastry biscuit :

 50g of milk
 35g of butter
 50g of flour
 35g of eggs
 60g of egg yolks
 70g of egg whites
 42g of sugar
 
 Heat the milk with the butter. When the butter is completely melted, add the flour all at once. Mix well and return to medium heat. Stir constantly for about 2 minutes to dry out the dough.
 
 
 
 Place the dough in the bowl of the mixer fitted with the paddle and mix on low speed to release the steam. You can of course do this by hand with a spatula.
 Gradually add the whole eggs and egg yolks.
 
 
 
 Meanwhile, whip the egg whites with the sugar.
 
 
 
 When the dough is homogeneous, gently fold in the whipped egg whites with a spatula.
 
 
 
 Pour the batter into a génoise mat.
 
 
 
 Bake for 15 to 20 minutes in a preheated oven at 180°C.
 Let cool, then cut out two circles with a slightly smaller diameter than your ring.
 
 
 
 The mousseline cream :

 The pastry cream
 55g of butter
 
 Work the butter until it is soft. Then gradually add the pastry cream while constantly whisking. Continue whisking until you have a smooth and airy cream.
 
 
 
 Immediately proceed to assembly.
 
 The assembly :

 350g of strawberries
 
 Wash and hull the strawberries. Take those of similar size and cut them in half before placing them around the edge of the ring placed on your serving plate. To facilitate unmolding, first place some rhodoid around the ring. Place one of the biscuit circles at the bottom.
 
 
 
 Add mousseline cream to cover the bottom and the strawberries.
 
 
 
 Then spread the strawberry compote, followed by the rest of the strawberries cut into pieces.
 
 
 
 
 Add a bit of mousseline cream, then the second biscuit circle.
 
 
 
 
 Finish with the remaining cream and smooth the surface.
 
 
 
 Refrigerate for at least 2 hours.
 
 Finishing touches :

 Pour the namelaka cream into a piping bag fitted with the nozzle of your choice and pipe it onto the strawberry cake. Decorate with a few strawberries, then unmold and enjoy!
 
 
 
 
 
 
 
 
 
 
 
 

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