Strawberry & Vanilla Cream Cake
 
 
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Ingredients
  • Cake:
  • 1½ C Self-rising Flour
  • 3 eggs
  • 1 tsp baking powder
  • 1½ tsp vanilla
  • ¼ lb + 4 tbsp (1.5 sticks) butter, room temp.
  • ¾ C superfine sugar
  • Pastry Cream:
  • 4 C milk
  • 1 vanilla bean, split lengthwise (or 2 tsp vanilla)
  • 1 C sugar
  • 2 eggs
  • 5 egg yolks
  • 6 tbsp cornstarch
  • Crème Mousseline:
  • 2½ C Pastry Cream
  • 1½ C unsalted butter, cold
  • Stabilized Whipped Cream Pantry:
  • 2 C heavy cream (really cold)
  • 2-4 tsp sugar
  • 2 tbsp water
  • 2 tsp plain gelatin
  • 1 tsp vanilla
  • Assembly:
  • 1 pint Strawberries
Instructions
  1. VICTORIAN SPONGE
  2. Start by preheating the oven to 350 degrees Fahrenheit and prep the cake pans by greasing them up and lining the bottoms with parchment paper.
  3. Sift the flour and the baking powder together into a bowl and set aside for later.
  4. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Reduce the speed a little and add in the eggs one at a time, mixing until incorporated. Add in the vanilla.
  5. Add the dry stuff into the wet batter and fold it gently in to the wet to make the final batter.
  6. Pour into the prepped cake pans, smooth off the tops and bake for about 20 minutes, or until the tops are nice and springy. Once you've removed the pans from the oven, let sit for a few minutes and then turn out onto a wire rack to completely cool.
  7. PASTRY CREAM
  8. To make the pastry cream: bring the milk, vanilla and vanilla bean to a simmer.
  9. Meanwhile, whisk together cornstarch, sugar, eggs, egg yolks until smooth. Temper the egg mixture by whisking ½ of the simmering milk into eggs (make sure you add the hot liquid slowly and whisk while pouring the hot stuff in).
  10. Then pour eggs back into the remaining milk and cook over medium heat until thickens. Keep stirring!
  11. Remove from thickened deliciousness from the heat, take out vanilla bean and scrape any remaining seeds back into the pot. Strain the pastry cream into a bowl, cover tightly with plastic wrap to prevent a skin from forming and cool in fridge.
  12. Creme Mousseline:
  13. Put 2.5 cups of chilled pastry cream into a bowl and slice up the cold butter. Throw the butter in with the cream and beat together with a stand or hand mixer for about 10 minutes. You should end up with a silky smooth pile of amazingness. Feel free to add in different flavorings at this point to go with whatever you're making.
  14. STABILIZED WHIPPED CREAM
  15. Combine 6 tbsp cream and water in a heat safe bowl or really small double boiler and sprinkle the gelatin over the top. Let it sit for about 10 minutes to let the gelatin soften and "bloom."
  16. Then put the bowl over a simmering pot of water and gently heat until the gelatin dissolves into the liquid.
  17. Meanwhile, beat the remaining cream, sugar and vanilla to "medium" peaks in a stand mixer or with a hand held mixer. Whisk in the gelatin mix and beat until stiff peaks form.
  18. THE ASSEMBLY
  19. Now that we've made all the cake components, it's time to put them all together.
  20. First, slice the dome off of the cake layers to get a flat surface on all of them and then slice each layer in half so you end up with 6 layers.
  21. Then set the bottom cake layer on the serving surface and slide strips of parchment or waxed paper under the edges of the cake.
  22. Brush the cake layer with lemon juice. Then spread a layer of the mousseline and covered that with sliced strawberries. Cover the strawberries with another thin layer of mousseline.
  23. Add the next layer of cake and repeat the lemon, mousseline and strawberry process. Keep doing this until you place the top layer on the pile.
  24. At this point break out the whipped cream! Coat the top and sides with a nice thick layer of whipped cream. If you need to, you can throw the cake in the fridge for a little bit before going to this step to firm everything up a bit. Also, it's generally helpful to do a thin "crumb layer" of the exterior frosting and then chill and put on another coat to cover that first layer.
  25. Now that the cake is frosted, decorate with remaining strawberries.
Recipe by Peaches Please at http://peachesplease.com/strawberry-vanilla-cream-cake/