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Strawberry Vanilla Layer Cake
A multi‑layered strawberry‑vanilla cake with a caramel‑hazelnut crunch, fudgy ruby‑chocolate strawberry ganache, silky vanilla pastry cream, fresh strawberry compote, airy vanilla‑white‑chocolate mousse, glossy transparent glaze and a white‑chocolate whipped ganache topping. Perfect for celebrations and impressive cake displays.
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Cost Breakdown
Critical Success Points
- • Caramelizing sugar for the crunch layer must not burn
- • Tempering the egg‑yolk mixture for pastry cream to avoid curdling
- • Setting each layer in the freezer before adding the next to ensure structural stability
- • Using a candy thermometer for the transparent glaze to achieve the correct shine
Safety Warnings
- • Caramelized sugar reaches >170 °C – handle with care to avoid burns.
- • Use a thermometer when heating sugar for the glaze to prevent scorching.
- • Gelatin must be fully dissolved in hot liquid to avoid lumps.
- • Work with hot liquids using oven mitts and keep children away.
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