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Strawberry Cream Cake Recipe | Pastry1 Magazine

Written by Charlotte Brown | May 21, 2025 9:35:05 PM
BY BY CARL MARLETTI
 
For three 8-person desserts 20 cm in diameter and 4.5 cm high
 
 

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:
 
Bring the milk, half the sugar and split and scraped vanilla pods to a boil. Cream the egg yolks with the remaining sugar, then add the sifted custard powder and flour. Loosen with a little hot vanilla-infused milk. Pour into a saucepan and bring to a boil for 3 to 4 minutes. Pour the cooked custard into a bowl. Cover with cling film and cool quickly.

 

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.
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