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Strawberry cake with vanilla pastry cream and whipped cream
A traditional French strawberry cake with a moist sponge cake, a vanilla pastry cream lightened with whipped cream, fresh strawberries and a touch of crunchy pistachios. Ideal for celebrations, birthdays or any special occasion.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Hot milk can cause burns – handle with care.
- • Gelatin should be handled off the heat to avoid splattering.
- • Use kitchen gloves when handling the hot oven.
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