Strawberry Cream Cake
- By Charlotte Brown
- May 21, 2025
CHEF'S TIP: The fruit used for decoration can be glazed for extra shine.
ALMOND JOCONDE SPONGE CAKE
INGREDIENTS:
450 g ground almond
450 g icing sugar
120 g T55 flour
600 g whole eggs
420 g egg whites
120 g sugar
90 g melted butter
Chopped roasted almonds as required
PROCESS:
In the bowl of a beater, whisk together the ground almond, icing sugar, flour and eggs to a dropping consistency. Whisk the egg whites with the sugar until stiff. Gently fold the stiffly beaten egg whites into the first mixture, then add the melted butter. Use a spatula to spread the sponge cake onto a sheet of baking paper. Sprinkle with chopped almonds. Bake in a convection oven at 170°C for 12 to 15 minutes. Leave to cool. Store.
PASTRY CREAM
INGREDIENTS:
990 g milk
255 g sugar
6 vanilla beans
210 g egg yolks
60 g custard powder
60 g T55 flour
PROCESS:
BUTTERCREAM
(1050 g total for the light cream)
INGREDIENTS:
540 g sugar
135 g water
225 g egg yolks
1080 g softened butter
PROCESS:
Heat the sugar and water to 121°C.
Whisk the egg yolks to dropping consistency, then gradually add
the cooked sugar. After five minutes, stir in the butter, cut into
small pieces, Whisk the mixture until cool using a beater. Store.
LIGHT CREAM
INGREDIENTS:
1050 g buttercream
1500 g pastry cream
PROCESS:
Microwave the buttercream to obtain a creamy texture (if stored in the refrigerator beforehand). Smooth the pastry cream with a beater and fold in the softened buttercream and whisk to combine. The cream should be smooth and creamy.
KIRSCH SYRUP
INGREDIENTS:
375 g water
510 g sugar
27 g kirsch
PROCESS:
Bring the water and sugar to a boil. Cool, then add the kirsch. Store.
FOR THE DECORATION
INGREDIENTS:
1500 g fresh strawberries
Buttercream as required
PROCESS:
Place a strip of rhodoid inside the 20 cm diameter stainless steel rings. Cut the strawberries in half and arrange inside the ring. Cut out six 18 cm-diameter disks of Joconde sponge cake and soak them in kirsch syrup. Place a first disk in the ring and top with light cream using a piping bag fitted with a nozzle. Arrange the remaining fresh strawberries and add another layer of light cream, followed by the second disk of sponge cake. Finish with a thin layer of light cream. Chill for 10 to 15 minutes. Smooth with a thin layer of buttercream. Refrigerate for at least one hour.
Decorate And Finish
INGREDIENTS:
900 g 22% almond paste
300 g fresh strawberries
Neutral glaze as required (optional)
300 g fresh raspberries
PROCESS:
Remove from the ring and return to the refrigerator. Using a rolling pin, roll out the almond paste to a thickness of 2 mm, then cut to the diameter of the strawberry cream cake (20 cm). Position the rolled almond paste and caramelize with a blowtorch before glazing with neutral glaze (optional). Garnish with strawberries and raspberries.