THE CREME MOUSSELINE
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1. In a saucepan add 2 cups of the milk and half of the sugar.
2. In a medium sized bowl, combine the remaining milk and sugar along with the eggs, corn starch and 2 tablespoons of the kirsch. Whisk the mixture until the ribbon state. Set aside. 3, In saucepan, bring milk/sugar mixture, and vanilla bean to a simmer. 4. Once milk begins to come just under a boil, remove from the heat. Using a ladle, slowly temper the milk mixture into the egg, sugar slurry, a ladle at a time, all while whisking rapidly at the same time. |
5. Add all of the milk from the saucepan. Once tempered, pour egg mixture back into the saucepan.
6. Cook over medium heat, stirring constantly, until the mixture comes to a 2nd boil, and thickens. About 1 minute. 7. Remove custard from the saucepan, stir in the vanilla and 4 tablespoons of the butter, then continue to stir until butter is completely incorporated. If using vanilla extract, you may add it at this time. 8. Pour the custard into a bowl, or a half sheet pan and cover it with plastic wrap making sure a layer of the plastic lays on the cream. If your cream has any lumps, press through a strainer 9. Refrigerate the custard until completely cooled. |
THE SPONGE CAKE
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Instructions
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1. Preheat the oven to 350°F; grease and flour
one 8" round cake pan. Set aside. 2. Combine the flour, corn starch and salt in a bowl; mix well and set aside. 3. Crack the eggs into the bowl of your stand mixer, add the egg whites and powdered sugar and whisk on high speed for 10 minutes, or until the mixture is really pale and thick and forms a ribbon when you lift the whisk and let it drip. 4. Add the flour mixture by sifting it directly over the eggs, in thirds, and delicately fold with a rubber spatula after each addition, being careful not to deflate the eggs |
5. Pour the batter into the prepared pan and bake
for about 20 minutes or until the top is nice and golden brown and bounces back when pressed delicately with your finger. 6. When baked, remove the cake from the oven and allow it to cool slightly in the pan for about 2 minutes, then turn it onto a wire rack to cool completely. |
Preparing the Mousilline
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Instructions
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THE SIMPLE SYRUP
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Instructions
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The Marzipan
Instructions
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The Assembly
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What You Need To Have Ready
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Instructions
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1. Split your cake into two even layers with a long serrated knife.
2. Place a 9.5" x 3" cake ring on a 10" cake board or plate. Make sure it's well centered. 3. Place one cake, cut side up, right in the center of that cake ring. 4. Hull 10 to 12 large, perfect looking strawberries and slice them in half lengthwise. 5. Arrange your sliced strawberries vertically, narrow tip facing up, around the circumference of the cake circle with the cut side facing out as this side will be revealed once the cake ring is removed. Press them lightly to ensure good contact with the metal ring. |
6. Brush about 1/2 of the kirsch syrup all over the surface of the cake, paying special attention to the edges, then top with about half the reserved mousseline cream; spread it all the way to the edge, making certain that you push the cream well against the ring to fill in all the cracks between the strawberries.
7. Hull and dice 12 medium strawberries and distribute them over the top of the mousseline, making sure that none of them come in contact with the cake ring. |
8. Top with the second cake layer, cut side up, press it down lightly and then brush it with the rest of the kirsch syrup.
9. Top with the rest of the mousseline cream and smooth the top with an offset spatula. 10. Place in the fridge to set for at least 2 hours, or up to overnight. |
Garnishing with the Marzipan
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Instructions
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