This indulgent strawberry cake is lighter than the classic version because its cream is lighter and egg-free; moreover, the chocolate topping makes this strawberry cake another unexpected treat!
Sponge cake recipe:
4 eggs
125g of flour
125g of sugar
Half a packet of baking powder
Whisk the egg whites with a pinch of salt until stiff peaks form. Once the whites are firm, add the sugar. Wait two minutes, then add the egg yolks one at a time, and finally fold in the flour, which has been pre-mixed with the baking powder, reducing the speed of the electric mixer. Spread the batter onto a silicone mat and smooth with an offset spatula. Bake at 180°C (350°F) for 10-15 minutes. The sponge cake is done when it is golden brown, springy in the center, and the edges have pulled away slightly from the sides.
Turn the sponge cake out onto a sheet of baking paper and cut out 2 circles of 19.5cm* using a cookie cutter.
The soaking syrup:
100g of water
120g of sugar
20g of kirsch or strawberry syrup for those who don't like alcohol.
Bring the sugar and water to a boil. Let it cool and add the alcohol or syrup.
The cream:
500 g of liquid cream 36 %
150g of icing sugar
1 sachet of vanilla pudding
Fresh strawberries
Bring the cold cream to a boil, then add the sugar and vanilla pudding, and when the cream is well whipped, put it in the fridge. .
Assembly and finishing:
250g of strawberries
100g of chocolate ganache
For the chocolate ganache recipe:
For the chocolate ganache:
160 ml of liquid fresh cream 38 % (or Nutrifil)
125g of dark chocolate
Instructions :
1 – Prepare the ganache: In a small saucepan, simmer the heavy cream, remove from the heat and pour over the chopped chocolate in three additions. Let it sit for 1 minute and stir until the chocolate has melted and the ganache is smooth and glossy.
5. Allow to cool to 35° and pour over the cake. .
6. Refrigerate for at least 15 minutes in the freezer before serving.
Assembling the cake:
Line the mousse ring with acetate.
Garnish the edge with strawberries cut in half.
Place a sponge cake disc soaked in syrup on top
Cover the sides with a layer of cream
Cover generously with chopped strawberries and then with a thin layer of muslin.
Add the second sponge cake layer, soaked in syrup, using a brush.
Finish with a layer of chocolate ganache and whole strawberries previously dipped in chocolate for decoration (see video of the assembly). .
Keep chilled before serving without removing the acetate sheet.
Notes: You can also place the marzipan on the strawberry cake. .
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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