Sunday 31 May 2020


All recipes

Strawberry sandwich cake


  • 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.

5/ Assembly

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.

7/ Conservation

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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