Strawberry Cake
Performed by Al Van Natta
Ingredients
Sponge
- 125 g all purpose flour (1 cup)
- 125 g sugar (2/3 cup)
- 4 eggs
Custard
- 500 g whole fat milk (2 2/3 cups)
- 5 egg yolks
- 70 g sugar (1/3 cup)
- 50 g cornstarch (1/3 cup)
- 350 g butter (1 3/4 cups)
- 1 tsp vanilla extract
Italian Meringue
- 75 g eggs whites (2/3 cups)
- 200 g sugar (1 cups)
- 50 g water (1/3 cup)
- Chopped strawberries for decoration
Directions
Sponge
- Take your butter out of the fridge for later.
- Mix the eggs and sugar until you get a ribbon effect.
- Add the flour and fold that into the batter.
- Pour into a mould and bake for 20 min at 180°C/350°F.
- Let cool and slice into two layers.
Custard
- Bring the milk into a simmer. In the meantime, whisk the eggs, sugar and cornstarch.
- Add a third of the milk to the egg mixture, slowly while whisking as to not scramble the eggs.
- Add the mixture to the remaining milk in the pot and bring to a boil.
- Leave on the fire for an additional minute.
- Spread over a silicon sheet and cool for 30 minutes.
- When the custard has cooled, whisk that with the soft butter and put in piping bag.
Italian Meringue
- Mix sugar and water and bring to a boil until the temperature reaches 108°C/226°F.
- In the meantime, whip the egg whites, using an electric mixer
- Pour the hot syrup (sugar and water) over the whipped egg whites making sure it is poured on the side of the bowl.
- Turn the mixer at low speed until the syrup is completely incorporated.
- Then whip at high speed until the meringue has cooled.
Assembly
- In a cake ring place a first layer of sponge. Cover the mold with an acetate strip.
- Apply some strawberry juice on the sponge. Put chopped strawberries on the cake sides.
- Apply a layer of the custard and cover that with strawberries.
- Put the second layer of the sponge and cover with juice.
- Apply the last layer of custard and refrigerate for at least 4 hours.
- Decorate with meringue and strawberries.