Strawberry sandwich cake
Par Mathieu KAMM
FOR THIS RECIPE
- Recipe for 1 strawberry tart, 6/8 servings
- One 18x18/4,5cm high baking frame
1/ Almond sponge cake
- 50 g powdered white almonds
- 50 g icing sugar
- 42 g egg
- 28 g egg yolk
- 92 g egg white
- 34 g caster sugar
- 34 g Type 45 flour
Sift the flour. Put the powdered almonds, icing sugar, egg and egg yolk in a mixer container and then mix with a whisk at speed 2 until a very light mixture is obtained (until it forms a trail).
Beat the egg whites with the caster sugar. Pour the first mixture into the meringue, mix gently and then add the flour.
Place two 18x18cm baking frames on a baking sheet covered with baking parchment Spread 160g in each frame
Cooking: 180°C/18 minutes
2/ Vanilla soak
- 80 g mineral water
- 40 g caster sugar
- 4 g vanilla extract
- 4 g dark rum
Boil the water and sugar together in a saucepan.
Add the vanilla extract and then the rum.
3/ Vanilla crème pâtissière
- 150 g milk
- 1/2 vanilla pod
- 36 g egg yolk
- 28 g caster sugar
- 12 g custard powder
- 15 g butter
Heat the milk, half of the caster sugar and vanilla in a saucepan to 60°C, leave to infuse for 30 minutes and then strain.
Put the egg yolk in a bowl, then the second part of the caster sugar, mix, then add the custard powder. Make a pre-mix with the boiling milk, pour everything into the saucepan and cook for 2 minutes. Leave the cream to cool to 50°C, add the butter, mix then remove from the container, and press cling film over the surface. Store in the refrigerator.
4/ Vanilla mousseline cream
- 78 g milk
- 1 vanilla pod
- 20 g caster sugar (1)
- 65 g egg yolk
- 24 g caster sugar (2)
- 0,5 g powdered vanilla
- 26 g egg white
- 56 g caster sugar (3)
- 6 g water
- 260 g butter
- 2 g vanilla extract
- 102 g vanilla crème patissière
For the meringue, put the egg white, caster sugar 3 and water in a mixer bowl and cook in a bain-marie to 60°C. Blend with a whisk at speed 2 until it cools down.
Heat the milk, caster sugar 1 and vanilla in a saucepan to 60°C. Leave to infuse for 30 minutes and then strain. Mix the egg yolk with caster sugar 2 in a bowl then cook with milk to 83°C, pour the cooked custard into a mixer bowl, add the powdered vanilla, mix with a whisk at speed 3. At 50°C, add the tempered butter in 2 parts and then make the machine whisk. Stir in the meringue and vanilla extract. Remove into a container, press cling film onto the surface. Store in the refrigerator overnight.
To assemble, whip the butter cream and then add the smooth vanilla crème pâtissière. Use immediately.
Place the almond sponge cake at the bottom of the frame
Using a brush, soak the sponge cake with 55g of the vanilla soak Spread a thin layer of vanilla mousseline cream
Position the strawberries on top side by side and then cut off the points protruding from the frame with a knife. (about 650g of strawberries)
Smooth with the vanilla mousseline cream. Place the almond sponge cake on top
Using a brush, soak the sponge cake with 55g of vanilla soak
To finish, spread vanilla mousseline cream on top. Smooth the mousseline cream with a warm palette knife
Store in the refrigerator.
6/ Finishing and decoration
Pass a hot knife round all 4 sides then remove the frame.
Trim all 4 sides of the strawberry sandwich cake.
Place red fruits on top.
The strawberry sandwich cake can be stored for 3 days in the refrigerator at 4°C.
8/ Consumption advice
Keep the strawberry sandwich cake in the refrigerator until ready to use.
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