Reimagined Strawberry Cake with Basil and Lemon in Heart Shape

Ingredients

• 4 pcs Eggs (large, at room temperature)
• 150 g Granulated sugar (for the sponge)
• 1 tsp Lemon zest (finely grated zest)
• 30 ml Lemon juice (2 tbsp)
• 120 g All‑purpose flour (sift twice)
• 30 g Cornstarch (Maïzena) (sift with the flour)
• 1 pcs Madagascar vanilla bean (seeds scraped)
• 500 ml Whole milk (split into two portions for the pastry cream)
• 80 g Powdered sugar (for the pastry cream)
• 50 g Unsalted butter (cold) (cut into cubes for the pastry cream)
• 30 g Cornstarch (for the pastry cream) (already counted above, same use)
• 2 pcs Gelatin sheets (soaked in cold water)
• 500 g Fresh strawberries (hull removed, cut into large dice)
• 20 g Fresh basil leaves (about 1/2 cup, chopped)
• 250 g Couverture white chocolate (for glazing and decoration)
• 15 ml Acacia honey (1 tbsp)
• 5 g Powdered pectin (for the strawberry‑basil marmalade)
• 45 ml Lemon juice (for the gel) (3 tbsp)
• 30 ml Lime juice (2 tbsp)
• 100 g Sugar (for the syrup) (lime‑lemon syrup)
• 100 ml Water (for the syrup) (filtered water)
• 250 ml Whole liquid cream 35% fat (very cold for whipped cream)
• 20 g Powdered sugar (for the whipped cream) (optional, to lightly sweeten)
• 1 pinch Salt (for the whipped cream)
• 10 g Powdered sugar (for decoration) (to dust the chocolate)

Instructions

1. Prepare the lemon sponge

   Separate the whites from the yolks. In a bowl, whisk the egg yolks with the granulated sugar until the mixture lightens and doubles in volume.

   Time: PT5M

2. Infuse the flavors

   Add the lemon zest and lemon juice to the egg yolks, then mix quickly.

   Time: PT2M

3. Cook in a bain‑marie

   Place the bowl over a pot of simmering water (bain‑marie). Heat the mixture to 53‑55 °C while constantly whisking.

   Time: PT8M

   Temperature: ~55°C

4. Cool the mixture

   Remove the bowl from the bain‑marie and let cool to room temperature, then place in the refrigerator until it is warm (about 20 °C).

   Time: PT10M

5. Incorporate the dry ingredients

   Sift the flour and cornstarch together. Gradually add to the mixture, folding gently with a spatula to avoid deflating the batter.

   Time: PT5M

6. Bake the sponge

   Spread the batter onto two silicone baking sheets previously greased with a drizzle of oil. Spread to an even thickness (≈1 cm). Bake at 190 °C for 15 minutes.

   Time: PT15M

   Temperature: 190°C

7. Cool and unmold

   Remove the sponges from the oven, let cool 10 minutes, then unmold by running a knife blade along the edges of the silicone mold.

   Time: PT10M

8. Cut the cakes into heart shapes

   On each sponge, trace a heart using a heart‑shaped cutter and cut out. The bottom cake should be slightly smaller than the top one.

   Time: PT5M

9. Glaze with white chocolate

   Melt 150 g of white chocolate in a bain‑marie, then coat the flat side of the top cake with a thin layer (glazing). Let set in the refrigerator for 5 minutes.

   Time: PT5M

   Temperature: ~30°C

10. Prepare the pastry cream

    Mix the powdered sugar, cornstarch and vanilla seeds in a bowl. Add the hot whole milk (almost boiling) while whisking. Return to medium heat, bring to a boil while stirring constantly until thickened.

    Time: PT8M

    Temperature: ~95°C

11. Incorporate butter and gelatin

    Remove from heat, add the cold butter cubes until melted. Incorporate the previously softened and drained gelatin sheets. Mix until fully dissolved.

    Time: PT4M

12. Cool the pastry cream

    Pour the pastry cream into a wide dish, cover directly with plastic wrap and place in the refrigerator for 1 hour until set firmly.

    Time: PT1H

13. Whip the whipped cream

    Whisk the very cold whole liquid cream with powdered sugar and a pinch of salt until a firm consistency is achieved (stiff peaks).

    Time: PT5M

14. Prepare the diplomate cream

    Cut the cooled pastry cream into pieces, gently fold them into the whipped cream using a spatula with folding motions until a smooth, airy cream is obtained.

    Time: PT5M

15. Strawberry‑basil marmalade

    In a saucepan, heat the strawberry purée with 50 g sugar and the juice of half a lemon. Add the pectin in a stream while whisking. Once boiling, reduce heat, let simmer 3‑4 minutes, then fold in the chopped basil and the cut fresh strawberries. Lightly blend with an immersion blender. Cool in the refrigerator for 1 hour until set.

    Time: PT15M

    Temperature: ~95°C

16. Lemon‑basil gel

    Bring the lemon juice to a boil with the honey and chopped basil. After 2‑3 minutes, remove from heat, blend quickly to homogenize, then let cool in the refrigerator until set (about 30 minutes).

    Time: PT10M

    Temperature: ~80°C

17. Lime‑lemon syrup

    In a small saucepan, dissolve the sugar with water, lemon juice and lime juice. Bring to a boil, then let cool to room temperature. Reserve to soak the cakes.

    Time: PT5M

    Temperature: ~95°C

18. Assemble the strawberry cake – first layer

    Place the lower cake (smaller) on the serving plate. Generously brush with the lime‑lemon syrup using a brush.

    Time: PT2M

19. Add the diplomate cream

    Spread an even layer of diplomate cream over the lower cake using an offset spatula.

    Time: PT3M

20. Arrange the strawberries and marmalade

    Place whole or halved strawberries within the circle, then fill the gaps with the strawberry‑basil marmalade using a small spoon or piping bag.

    Time: PT5M

21. Cover with the top cake

    Brush the second cake (larger) with the lime‑lemon syrup, then gently place it on the first layer, pressing lightly to adhere.

    Time: PT2M

22. Pipe the diplomate border

    Using a piping bag, draw a thin rope of diplomate cream around the cake edge to seal the sides.

    Time: PT3M

23. Add the lemon‑basil gel

    Pipe small dots of lemon‑basil gel onto the top of the cake using a spoon or piping bag, creating decorative spots.

    Time: PT2M

24. Refrigerate the assembled cake

    Place the strawberry cake in the refrigerator for 45 minutes at 4 °C so the cream firms up and the flavors meld.

    Time: PT45M

    Temperature: 4°C

25. Prepare the white chocolate heart

    Melt the remaining 100 g of white chocolate, spread on a sheet of parchment paper, place a heart cutter, cut out, then refrigerate until fully set.

    Time: PT10M

    Temperature: ~30°C

26. Decorate the cake

    Place the white chocolate heart in the center of the strawberry cake, lightly dust with powdered sugar to create a white‑red contrast with the strawberries.

    Time: PT3M

27. Serving

    Cut the strawberry cake into equal slices using a hot knife, serve chilled accompanied by coffee or tea.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g