List of ingredients
For the sponge cake
1 vanilla pod
100g of flour
50 g butter
For the syrup and the garnish
250 to 500 g of strawberries depending on your desire for strawberries 🙂
150 g of sugar
20 cl of water
For the cream
20 cl of whole liquid cream
25 cl of semi-skimmed milk
2 egg yolks
40 g of maizena
50 g sugar
1 g of agar agar or 2 gelatin sheets
1 vanilla pod or 1 bag of vanilla sugar
Make the syrup by heating the water, sugar and the split vanilla pod. Bring to the boil for 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 bean (or the vanilla extract or vanilla sugar, as desired 🙂
Whip the yolks with the sugar, then add the maizéna, gradually
Add the agar agar to the milk and let boil for 1 minute
Pour the boiling milk over it all at once, mix and put back on the medium heat, whisk constantly, the pastry cream will thicken
Pour the cream back into a clean bowl, cover it in contact with cling film and let cool.
Whip the firm liquid cream (put it in the freezer 15 minutes before, it helps !!)
Add the whipped cream to the cold pastry cream, delicately, and place in a pastry bag in the fridge.
Now make the sponge cake: separate the whites from the yolks and beat the firm whites.
Add a third of the sugar to the whites when they are firm, and beat another 1 minute.
Whisk the yolks with the rest of the sugar and the vanilla
Add the melted butter, then half of the sifted flour
To loosen the dough, add 2 tbsp. egg white
Then add the rest of the flour
Finally, add the egg whites delicately, lifting the dough so as not to break the air bubbles!
Pour the dough into 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 with the syrup as soon as it comes out of the oven
Assemble the strawberry plant: place a circle of sponge cake in your circle or springform pan
Cut the strawberries in half in the direction of the height and arrange them sliced face outwards
Place the strawberries 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, marzipan spread with a roller, or a royal white icing (egg white, icing sugar and lemon juice)
Place in the fridge between 2 hours and one night before unmoulding and serving.