Strawberry Vanilla Layer Cake

Ingredients

• 200 g Granulated Sugar (for caramelizing the crunch layer)
• 100 g Hazelnuts, toasted (coarsely chopped after cooling)
• 100 g Dark Chocolate (70% cacao) (melted for the crunch layer)
• 50 g Biscoff Spread (Speculoos) (adds caramel‑spice flavor to crunch)
• 1 pinch Fine Sea Salt (enhances the crunch layer)
• 250 g All‑Purpose Flour (sifted for the vanilla cake)
• 2 tsp Baking Powder (leavening for the cake)
• 200 g Unsalted Butter, softened (creamed with sugar)
• 200 g Granulated Sugar (for cake) (creamed with butter)
• 4 Large Eggs (room temperature)
• 2 tsp Vanilla Paste (provides strong vanilla flavor)
• 120 ml Buttermilk (adds moisture and balances sweetness)
• 200 g Ruby Chocolate (for strawberry ganache, gives fruity pink hue)
• 150 ml Strawberry Puree (smooth puree, can be homemade)
• 200 ml Heavy Cream (divided for ganache, pastry cream, mousse, etc.)
• 2 tsp Lemon Juice (one tsp for ganache, one tsp for glaze)
• 4 Egg Yolks (for pastry cream)
• 30 g Cornstarch (thickening agent for pastry cream)
• 300 ml Whole Milk (for pastry cream)
• 30 g Unsalted Butter (for pastry cream) (cut into cubes, added at the end)
• 4 sheets Gelatin Sheets (2 for pastry cream, 2 for mousse, 2 for whipped ganache, 2 for glaze (total 8 sheets, listed here as 4 for simplicity))
• 300 g Fresh Strawberries (diced for compote and extra decoration)
• 80 g Sugar (for compote) (adds sweetness to compote)
• 5 g Pectin (helps compote set)
• 300 g White Chocolate (150g for mousse, 150g for whipped ganache)
• 200 ml Heavy Cream (extra for mousse) (for mousse base)
• 150 g Granulated Sugar (for glaze) (creates glossy transparent glaze)
• 50 ml Water (for glaze)
• 30 ml Glucose Syrup (adds shine to glaze)
• 100 g Dark Chocolate for Decoration (melted for ribbons and rings)
• 8 Fresh Strawberries (for topping) (whole, for final decoration)

Instructions

1. Prepare Caramel‑Hazelnut Crunch

   In a saucepan, melt the granulated sugar over medium heat until it turns amber. Add toasted hazelnuts, stir to coat, then remove from heat and let cool completely. Once cooled, chop hazelnuts finely. Melt dark chocolate and Biscoff spread together, stir in a pinch of sea salt, then fold in the chopped hazelnuts. Spread the mixture onto a sheet of parchment paper to a 1‑cm thickness and let set until firm (about 15 minutes).

   Time: PT30M

2. Make Vanilla Cake Batter

   Sift together flour, baking powder, and a pinch of salt. In a large bowl, cream softened butter and sugar until light and fluffy (≈5 minutes). Add eggs one at a time, beating well after each, then stir in vanilla paste. Gradually add the dry ingredients, mixing just until incorporated. Finally, fold in buttermilk until the batter is smooth and slightly thick.

   Time: PT17M

3. Bake the Vanilla Cakes

   Preheat the oven to 175 °C. Divide the batter evenly between two parchment‑lined pastry rings (≈9 inches). Bake for 13‑17 minutes, or until a toothpick comes out clean. Remove from oven, let cool on a rack for 20 minutes, then trim the tops to a uniform 1.5 cm thickness.

   Time: PT45M

   Temperature: 175°C

4. Prepare Strawberry Ganache

   Finely chop ruby chocolate and melt it in a heat‑proof bowl over simmering water (or in short bursts in the microwave). In a saucepan, bring strawberry puree, heavy cream, and lemon juice to a gentle boil, then pour the hot mixture over the melted chocolate. Whisk until fully smooth. Allow to set in the freezer for 30 minutes.

   Time: PT14M

   Temperature: near boil

5. Make Vanilla Pastry Cream

   Whisk egg yolks, cornstarch, and sugar in a bowl. Heat whole milk with vanilla seeds and paste until just below boiling, then gradually pour the hot milk into the egg mixture while whisking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened (≈10 minutes). Remove from heat, stir in butter and softened gelatin sheets (pre‑soaked). Transfer to a clean bowl, cover with plastic wrap directly on the surface, and chill for 30 minutes. Once cold, whisk in heavy cream until light and fluffy, then refrigerate until set (≈30 minutes).

   Time: PT25M

   Temperature: near boil

6. Prepare Fresh Strawberry Compote

   Dice fresh strawberries. In a saucepan, bring strawberry puree to a boil, add sugar and pectin, and cook until the mixture is very thick and coats the back of a spoon (≈5 minutes). Remove from heat, fold in the diced strawberries, spread the compote on the set pastry cream layer, level, and freeze for 30 minutes.

   Time: PT15M

   Temperature: boil

7. Create Vanilla‑White Chocolate Mousse

   Melt white chocolate over a bain‑marie. Heat heavy cream with vanilla seeds to a boil, then dissolve softened gelatin sheets in the hot cream. Pour the gelatin‑cream mixture over the melted chocolate and stir until smooth. Cool to room temperature, then fold in lightly whipped heavy cream. Spoon the mousse into a silicone mold, place the mold onto the frozen cake (compote side down), and freeze overnight (≈8 hours).

   Time: PT15M

   Temperature: boil

8. Make White Chocolate Whipped Ganache

   Heat heavy cream to a boil, add softened gelatin sheets, and pour over chopped white chocolate. Stir until smooth, then blend in a small amount of cold heavy cream to achieve a glossy, spreadable texture. Let set in the refrigerator for 30 minutes, then whip briefly to a creamy consistency before piping.

   Time: PT14M

   Temperature: boil

9. Prepare Transparent Glaze

   Combine sugar, water, and glucose syrup in a saucepan. Heat to 105 °C, then remove from heat. Whisk in softened gelatin sheets, followed by strained lemon juice. Strain the glaze into a tall jug, cover with cling film, and let cool to 35 °C before use.

   Time: PT24M

   Temperature: 105°C

10. Assemble the Cake – Crunch Layer

    Brush the set caramel‑hazelnut crunch with a thin layer of melted dark chocolate, then place it on a clean pastry board. Position the first vanilla cake layer on top of the crunch.

    Time: PT4M

11. Add Strawberry Ganache

    Pour the chilled strawberry ganache over the first cake layer, spreading evenly. Return the cake to the freezer to set (≈30 minutes).

    Time: PT5M

12. Layer Pastry Cream and Compote

    Spread the set vanilla pastry cream over the ganache, then top with the strawberry compote layer. Level the surface and freeze for another 30 minutes.

    Time: PT5M

13. Add Mousse Layer

    Place the frozen mousse (from step 7) onto the compote layer, ensuring the mousse side faces up. Freeze the assembled cake for at least 30 minutes to firm.

    Time: PT5M

14. Apply Transparent Glaze

    Pour the cooled transparent glaze over the frozen cake, allowing it to flow over the sides. Let the glaze set for 15 minutes at room temperature.

    Time: PT5M

    Temperature: 35°C

15. Pipe White Chocolate Whipped Ganache & Decorate

    Transfer the whipped ganache to a piping bag fitted with a plain tip. Pipe decorative swirls on the cake surface. Melt dark chocolate and pipe thin ribbons and rings around the cake. Finish with fresh whole strawberries placed on top and between the ribbons.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g