Chef Ian Couvreur's Strawberry Cake

Ingredients

• 500 g Fresh strawberries (for the marinate) (Wash, dry and cut into large dice)
• 50 g Sugar (marinade) (Granulated white sugar)
• 1 Lime (Juice and zest, for the marinate)
• 500 g Fresh strawberries (for assembly) (Wash, dry and cut into slices about 0.5 cm thick)
• 6 Eggs (3 for the sponge, 2 yolks + 1 whole for the mousseline cream)
• 90 g Sugar (sponge)
• 90 g Flour (Sift before incorporation)
• 300 ml Whole milk (For pastry cream)
• 1.5 Vanilla bean (Seeds and pod)
• 30 g Sugar (pastry cream)
• 60 g Sugar (mousseline cream)
• 20 g Cornstarch (To thicken the pastry cream)
• 110 g Butter (for the pastry cream) (Cold butter, cut into pieces)
• 110 g Butter (softened, for the mousseline) (At room temperature, softened)
• 100 ml Water (For the village syrup)
• 40 g Sugar (syrup)
• 20 g Lime juice (syrup) (Approximately the juice of ½ lime)

Instructions

1. Wash, dry and cut the strawberries for the marinate

   Rinse the strawberries, pat them dry gently and cut into large dice.

   Time: PT5M

2. Marinate the strawberries in lime

   Place the strawberry dice in a bowl, add freshly squeezed lime juice and the sugar. Stir with a spoon until the fruit is well coated. Cover and refrigerate for 2 hours.

   Time: PT2H

   Temperature: 4°C

3. Prepare the sponge batter – egg/sugar mixture

   In a mixing bowl, pour 3 whole eggs then add 90 g sugar. Whisk until the mixture is homogeneous and slightly frothy.

   Time: PT5M

4. Cook over a bain‑marie (sabayon)

   Place the bowl containing the egg/sugar mixture over a pot of gently simmering water (bain‑marie). Whisk continuously until the temperature reaches 55°C and the mixture becomes thick and foamy.

   Time: PT5M

   Temperature: 55°C

5. Incorporate the flour

   Remove the bowl from the bain‑marie, let it warm slightly, then sift 90 g flour over the mixture and fold it in gently with a spatula, without deflating the batter.

   Time: PT3M

6. Bake the sponge

   Spread the batter onto a baking sheet lined with parchment paper, spreading to a 1 cm thickness with an offset spatula. Bake at 180°C for 8 minutes, until the surface is golden and the cake remains moist.

   Time: PT8M

   Temperature: 180°C

7. Cool and cut the sponge discs

   Allow the sponge to cool to room temperature, then using a cutter, cut two circles: one 16 cm and one 14 cm in diameter.

   Time: PT5M

8. Infuse the milk with vanilla

   Bring 300 ml whole milk to a boil with the seeds and pod of one and a half vanilla beans. As soon as it boils, remove from heat, cover and let infuse for 20 minutes.

   Time: PT5M

9. Mix yolks, egg, sugar and starch

   In another bowl, whisk 2 egg yolks + 1 whole egg with 60 g sugar and 20 g cornstarch until a homogeneous mixture forms.

   Time: PT3M

10. Temper the hot milk onto the egg mixture

    Pour the hot vanilla milk over the egg mixture in two batches, whisking continuously between each addition.

    Time: PT5M

11. Cook the pastry cream

    Return everything to the saucepan, heat over low heat while stirring constantly until fully thickened, then continue for an additional 1 minute.

    Time: PT5M

12. Incorporate the cold butter

    Remove the saucepan from the heat, add 110 g cold butter cut into pieces and mix vigorously until fully incorporated.

    Time: PT3M

13. Cool the pastry cream

    Transfer the cream to a bowl, cover in direct contact with plastic wrap and let cool to room temperature (about 10 minutes).

    Time: PT10M

14. Whisk the mousseline cream

    When the pastry cream is at room temperature, place it in the mixer bowl. Add the 110 g softened butter (room temperature) and whisk on medium speed until a smooth, fluffy, airy cream forms.

    Time: PT5M

15. Prepare the village syrup

    In a small saucepan, bring 100 ml water to a boil with 40 g sugar. As soon as it boils, remove from heat, strain the juice of half a lime (≈20 g) and add to the hot syrup. Stir and let warm.

    Time: PT5M

16. Soak the sponge discs with the syrup

    Using a brush, generously brush each sponge disc (both sides) with the village syrup.

    Time: PT5M

17. Arrange the strawberry slices on the first disc

    On the 14 cm disc placed at the bottom of the springform pan, arrange the fresh strawberry slices overlapping slightly, covering the entire surface.

    Time: PT5M

18. Pipe the mousseline cream into the gaps

    Using a small spatula, place the mousseline cream into the spaces between the strawberry slices, then spread a first layer of cream over the base of the pan.

    Time: PT5M

19. Add the second sponge disc and repeat

    Place the 16 cm disc (syrup‑soaked side against the cream) on the first layer, brush again with the syrup, then arrange another layer of strawberries, pipe the remaining cream and smooth the edges.

    Time: PT5M

20. Chill

    Cover the cake and place it in the refrigerator for 2 hours so the cream sets and flavors meld.

    Time: PT2H

    Temperature: 4°C

21. Unmold and serve

    Remove the cake from the refrigerator, place a serving plate under the springform pan, carefully remove the pan and the rubber band. Cut into slices and enjoy.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fresh strawberries (for the marinate): Raspberries, Blueberries
• Instead of Sugar (marinade): Cane sugar
• Instead of Lime: Lemon
• Instead of Fresh strawberries (for assembly): Raspberries, Blueberries
• Instead of Eggs: Organic chicken eggs
• Instead of Sugar (sponge): Cane sugar
• Instead of Flour: T55 wheat flour
• Instead of Whole milk: Semi‑skimmed milk
• Instead of Vanilla bean: Vanilla extract
• Instead of Sugar (pastry cream): Cane sugar
• Instead of Sugar (mousseline cream): Cane sugar
• Instead of Cornstarch: Potato starch
• Instead of Butter (for the pastry cream): Vegetable margarine (for lactose‑free version)
• Instead of Butter (softened, for the mousseline): Vegetable margarine
• Instead of Sugar (syrup): Cane sugar
• Instead of Lime juice (syrup): Lemon juice

Equipment Needed

• Mixing bowl (large)
• Hand whisk
• Electric mixer with paddle
• Bain‑marie (pot + heat‑proof bowl)
• Kitchen thermometer (optional)
• Offset spatula
• Rubber spatula (silicone)
• Parchment paper
• Baking sheet
• 20 cm springform pan
• Rubber band
• Paring knife
• Cutting board
• Pastry brush
• Kitchen scale

Critical Steps — Do Not Skip

• Marinate the strawberries for 2 hours in the refrigerator
• Cook over bain‑marie until 55°C to achieve the correct sabayon texture
• Incorporate the butter at the same temperature as the pastry cream (room temperature)
• Properly soak the sponges with the syrup to avoid drying out
• Chill for 2 hours before unmolding

Chef Tips from the Video

• Use high‑quality butter for a richer mousse.
• Add an extra lime zest to the marinate to intensify freshness.
• Strain the syrup through a sieve before using to remove any pulp residues.

Troubleshooting

Storage

Refrigerator: Keep the cake covered in the refrigerator for up to 2 days.

Freezer: Do not freeze; the mousse texture would deteriorate.

Room temperature: Consume within 2 hours after unmolding if served at room temperature.

Make-Ahead Tips

• Marinate the strawberries the day before for a stronger flavor.
• Prepare the sponge and let it cool, then store it wrapped in the refrigerator.
• The mousseline cream can be made 12 hours ahead and kept chilled, covered with plastic wrap.