Revisited strawberry cake with lemon mousseline

Ingredients

• 2 units Eggs (medium-sized eggs)
• 60 g Granulated sugar (sponge)
• 60 g All-purpose flour
• 100 g Granulated sugar (syrup)
• 166 ml Water (1/6 litre)
• 10 ml Strawberry liqueur (optional, add after the syrup has cooled)
• 120 ml Fresh lemon juice (about the juice of 2 lemons)
• 1 zest Lemon zest (zest of an untreated lemon)
• 140 g Granulated sugar (cream)
• 40 g Cornstarch (maizena)
• 250 g Unsalted butter (at room temperature)
• 400 g Fresh strawberries (stemmed, halved for the border and diced for decoration)
• 1 pinch Yellow food coloring (for the colored lemon glaze)

Instructions

1. Prepare the sponge batter

   Separate the egg whites from the yolks. Whisk the yolks with the granulated sugar (60 g) until the mixture lightens. Gently fold in the sifted flour.

   Time: PT15M

2. Bake the sponge

   Pour the batter into a 18 cm round pan previously buttered and floured. Bake at 180°C for 20 minutes. Check doneness with the tip of a knife.

   Time: PT20M

   Temperature: 180°C

3. Let the sponge cool

   Unmold the sponge as soon as it is warm and place it on a rack to cool completely.

   Time: PT30M

4. Prepare the flavored strawberry syrup

   In a small saucepan, combine 100 g granulated sugar with 166 ml water. Bring to a boil, stir until fully dissolved, then let cool. Add 10 ml strawberry liqueur once the syrup is at room temperature.

   Time: PT10M

5. Heat the lemon juice with zest

   Pour 120 ml lemon juice into a saucepan, add the zest of one lemon and heat over low heat.

   Time: PT5M

6. Add the sugar and whisk

   Add 140 g granulated sugar to the lemon mixture and whisk until the sugar is completely dissolved.

   Time: PT2M

7. Add the cornstarch and bring to a boil

   Sprinkle 40 g cornstarch over the mixture, stir gently until dissolved, then bring to a boil. Let boil for exactly 30 seconds while stirring constantly.

   Time: PT6M

   Temperature: 100°C

8. Incorporate the first third of butter

   Remove the saucepan from the heat and add 80 g unsalted butter (about one third of the total weight). Mix until the butter is fully incorporated.

   Time: PT3M

9. Cool the cream with contact of plastic wrap

   Pour the cream into a container, immediately cover with plastic wrap touching the surface to prevent a skin from forming. Let cool for 30 minutes at room temperature.

   Time: PT30M

10. Whip the lemon mousseline cream

    Transfer the cooled cream into the mixer bowl. Add the remaining butter (170 g) and whisk at high speed until a smooth, buttery consistency is achieved.

    Time: PT5M

11. Cut the sponge in two

    Using a serrated knife, cut the sponge horizontally into two equal discs.

    Time: PT5M

12. Soak the sponge discs

    With a kitchen brush, generously soak each sponge disc with the previously prepared strawberry syrup.

    Time: PT5M

13. Arrange the strawberries around the ring

    Place the 20 cm removable ring on the work surface. Arrange the whole strawberries, cut side up, around the edge of the ring, pressing them gently against each other.

    Time: PT5M

14. Assembly – first layer

    Place the first soaked sponge disc at the bottom of the ring. Spread a generous layer of lemon mousseline cream, then arrange the strawberries in the center, pressing them lightly.

    Time: PT10M

15. Assembly – second disc

    Soak the second sponge disc on both sides and place it gently on the first layer. Press lightly to flatten.

    Time: PT5M

16. Cover the cake with cream

    Spread the mousseline cream over the top and sides of the cake using a spatula. Smooth everything by rotating the plate.

    Time: PT5M

17. Decoration with Saint‑Honoré piping tip

    Fill a pastry bag fitted with a 9 mm Saint‑Honoré tip. Pipe an arc inside the cake forming small rosettes.

    Time: PT10M

18. Refrigeration

    Place the cake in the refrigerator for about 3 hours so the cream firms up and the ring can be removed cleanly.

    Time: PT3H

    Temperature: 4°C

19. Unmolding the cake

    Remove the ring by gently warming it with the palm of your hand or a small kitchen torch, then lift it carefully.

    Time: PT5M

20. Final decoration

    Scatter the top with diced strawberries and small touches of yellow lemon glaze to create a “gemstone” effect.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

0.5 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g