Strawberry cake with vanilla pastry cream and whipped cream

Ingredients

• 500 ml Whole milk (To heat with vanilla sugar)
• 1 sachet Vanilla sugar (homemade or packet) (About 8 g; can be made at home with 2‑3 vanilla beans and 50 g sugar)
• 4 units Eggs (Separate whites from yolks)
• 150 g Granulated sugar (30 g for the pastry cream, 30 g for the egg whites, the rest for the sponge)
• 30 g All-purpose flour (For the pastry cream (mixed with cornstarch))
• 30 g Cornstarch (maïzena) (Mixed with flour to avoid a too floury texture)
• 4 leaves Gelatin sheets (Soften in cold water then add to the hot cream)
• 300 ml Whole liquid cream (heavy cream) (Whisk into very cold whipped cream)
• 80 g Unsalted butter (Melt, incorporate into the sponge batter)
• 1 sachet Vanilla sugar (for the sponge) (Same type as used for the cream)
• 100 g Flour for sponge (Sift before incorporating)
• 4 units Eggs (for the sponge) (Separate whites and yolks as before)
• 500 g Fresh strawberries (Hull, cut in half for the border, the rest into slices)
• 30 g Shelled pistachios (Coarsely chop for decoration)
• 1 piece Round parchment paper (circle) (Facilitates unmolding the cake)

Instructions

1. Prepare vanilla sugar (optional)

   Mix 2‑3 dried vanilla beans with 50 g granulated sugar, then blend until a fine powder is obtained.

   Time: PT5M

2. Heat the milk with vanilla sugar

   Pour 500 ml whole milk into a saucepan, add the vanilla sugar packet (or homemade vanilla sugar) and bring to a simmer without boiling.

   Time: PT5M

   Temperature: 80°C

3. Whisk the egg yolks

   In a bowl, whisk 4 egg yolks with 30 g granulated sugar until the mixture lightens.

   Time: PT5M

4. Incorporate flour and cornstarch

   Add 30 g flour and 30 g cornstarch to the yolks, mix until no lumps remain.

   Time: PT2M

5. Temper the mixture with hot milk

   Pour the hot milk in a stream over the yolk‑flour mixture while whisking constantly.

   Time: PT3M

6. Cook the pastry cream

   Return everything to the saucepan, cook over medium heat while stirring constantly until thickened (about 2 cm thick).

   Time: PT10M

   Temperature: 80°C

7. Add the gelatin

   Soften 4 gelatin sheets in cold water, squeeze and incorporate into the hot cream until fully dissolved.

   Time: PT3M

8. Cool the pastry cream

   Pour the cream into a bowl, place plastic film directly on the surface to prevent a skin from forming, cover and refrigerate for at least 30 minutes.

   Time: PT30M

9. Prepare the sponge batter

   Separate the whites from the yolks of the 4 eggs. Whisk the whites to stiff peaks with 30 g sugar. In another bowl, whisk the yolks with the vanilla sugar (1 packet) and the remaining sugar, add the melted butter, then fold in 100 g sifted flour. Finally, gently fold the whipped whites using a spatula.

   Time: PT15M

10. Bake the sponge

    Pour the batter into the 18 cm mold previously buttered and lined with parchment paper. Bake at 180°C for 12 minutes.

    Time: PT12M

    Temperature: 180°C

11. Cool and cut the cake

    Allow the cake to cool completely on a rack (about 10 minutes), then unmold and cut two circles of equal diameter using an 18 cm cutter.

    Time: PT10M

12. Whip the cream

    Place 300 ml very cold whole liquid cream in a bowl, whisk until firm whipped cream forms.

    Time: PT5M

13. Lighten the pastry cream

    Remove the pastry cream from the refrigerator, loosen it slightly with 2 tablespoons of whipped cream, then fold in the remaining whipped cream using a spatula, lifting the mixture.

    Time: PT5M

14. Fill the piping bag

    Transfer the aerated cream into a piping bag fitted with a plain tip.

    Time: PT2M

15. Assemble the strawberry cake – first layer

    Place the first sponge circle on the plate, arrange the halved strawberries around the edge, then fill the centre with the cream using the piping bag.

    Time: PT15M

16. Assemble the strawberry cake – second layer and rest

    Place the second sponge circle on top of the first, cover in the same way with the remaining cream, smooth the surface. Cover and refrigerate for at least 4 hours (ideally overnight).

    Time: PT4H

17. Final decoration

    Remove the cake from the refrigerator, carefully peel off the parchment paper, decorate the top with whole strawberries and sprinkle with pistachio pieces.

    Time: PT5M

18. Serving

    Cut the cake into equal slices and serve immediately or keep refrigerated until ready to enjoy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: semi-skimmed milk
• Instead of Vanilla sugar (homemade or packet): vanilla extract + sugar
• Instead of Eggs: chicken eggs
• Instead of Granulated sugar: cane sugar
• Instead of All-purpose flour: wheat flour
• Instead of Cornstarch (maïzena): potato starch
• Instead of Gelatin sheets: agar‑agar (1 tsp)
• Instead of Whole liquid cream (heavy cream): 35% fat cream
• Instead of Unsalted butter: margarine
• Instead of Vanilla sugar (for the sponge): vanilla extract + sugar
• Instead of Flour for sponge: all-purpose flour
• Instead of Eggs (for the sponge): chicken eggs
• Instead of Fresh strawberries: raspberries
• Instead of Shelled pistachios: sliced almonds
• Instead of Round parchment paper (circle): plastic wrap

Equipment Needed

• Saucepan
• Hand or electric whisk
• Mixing bowls
• Silicone spatula
• 18 cm cake pan
• Parchment paper (optional)
• Cooling rack (optional)
• Plastic film
• Piping bag and plain tip
• Oven
• Refrigerator
• Chef's knife

Critical Steps — Do Not Skip

• Cooking the pastry cream until thickened without boiling
• Incorporating the gelatin while the cream is still hot
• Whipping the egg whites to stiff peaks and gently folding them into the batter
• Precise baking of the sponge (12 min at 180°C)
• Complete cooling of the cake before cutting
• Aerating the pastry cream with whipped cream

Chef Tips from the Video

• Use strawberries of uniform size for an even border.
• Lightly dust with powdered sugar before placing the second circle to prevent the cream from sticking.
• For a more intense flavor, add a teaspoon of vanilla extract to the pastry cream.

Troubleshooting

Storage

Refrigerator: Keep the cake covered for 3 days in the refrigerator.

Freezer: Not recommended; the pastry cream texture degrades.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the pastry cream and let it set in the fridge the day before.
• Bake the sponge, cut into circles and keep them wrapped in the refrigerator.
• The strawberries can be washed, hulled and stored in an airtight container in the fridge until assembly.