Entremet Strawberry Cake Recipe
A Yummy Dessert for Christmas
Strawberry Extremet cake
1 sponge cake (40 x 30cm)
For the crème:
250g unsalted butter (soft)
1 vanilla pod
40g kirsch (cherry brandy)
For the syrup:
25cl sugar syrup 30˚
For the finish:
Prepare the crème:
1. Cut the vanilla pod lengthwise. Scrape the seeds out with a knife and add them to the cold milk.
2. Add half of the sugar, then bring the milk to a boil.
3. Pour the rest of the sugar over the whole eggs.
4. Beat the ingredients using a whisk and add the flour. Combine well.
5. Add the boiling milk, while stirring with the whisk. Combine well.
6. Transfer the preparation into the saucepan used to boil the milk and cook the crème over medium heat, whisking constantly, until thick and homogeneous.
7. Transfer the preparation into the stand mixer recipient, making sure to remove the vanilla pod. Beat at medium speed until cooled down completely.
8. When the cream is cold, add the soft butter cut into cubes and beat until homogeneous.
9. Add the Kirsch last. Combine well.
Assembling the cake:
1. Cut the sponge cake in half, lengthwise, to create 2 thin layers.
2. Place an expandable frame on a baking sheet (28 x 21cm). Cut a gold cake board to the same dimensions and place at the bottom. This will facilitate handling the cake for serving.
3. Place half of the sponge cake at the bottom (crust side facing down). The dimensions should be slightly smaller than the frame (27 x 20cm).
4. Using a brush, steep the cake with the syrup (made beforehand by combining the sugar syrup and kirsch).
5. Place the strawberry slices vertically against the inside rim of the frame. Instead of using strawberry halves, cut the strawberries in round slices for a different visual effect.
6. Repeat the operation until all sides of the frame are lined with strawberries.
7. Spread 1/3 of the crème on top of the cake, using a small palette knife to fill up every space and remove any air bubbles.
8. Add the rest of the strawberries (cut into small pieces), until they cover the whole surface.
9. Spread another third of crème on top of the strawberries. Even the surface.
10. Place the second half of sponge cake, this time with the crust facing up. Steep the cake with the remaining syrup, then spread the rest of crème on top.
11. Even the surface with a spatula.
12. Cover with cling film and refrigerate for at least 1 hour to set.
For the finish:
1. Remove the cling film.
2. Work the red marzipan with a rolling pin.
3. Spread the marzipan into a thin layer (a few millimetres). Sprinkle some potato starch or cornflour on the kitchen worktop to prevent the marzipan from sticking.
4. Wrap it gently around the rolling pin and gently lay it on top of the cake.
5. Gently adjust it on the cake and trim the excess, passing the rolling pin along the edge of the frame.
6. Reserve the marzipan excess aside then remove the frame gently.
7. Finish the decoration with a few marzipan roses, leaves and some fresh strawberries. Reserve in the fridge until ready to serve. For a creamier and tastier experience, it is recommended taking the cake out of the fridge 30 or 45 minutes before serving. Enjoy!