The most delicious strawberry cake

Cake "Fraisier"

Butter sponge cake (16 cm shape):

100 g eggs (2 pcs.)

20 g yolk (1 pc.)

90 g flour (3.5 tbsp with a slide)

80 g sugar (3 tbsp with a slide)

3 g of baking powder (1/2 tsp)

20 g butter (1.5 tbsp, 82%)

Prepare the sponge cake.

1. Turn on the oven at 165C, with convection.
2. Beat eggs and yolk with sugar.
3. Melt the butter, add to the eggs and mix.
4. Mix the flour and baking powder and gently stir into the mixture.
5. Tighten the bottom of the ring with foil, pour the batter into the mold, and leave to bake for 30-35 minutes.
6. Let the sponge cake cool and remove the mold.
7. Cut off the top and cut lengthwise into 2 pieces.

Pistachio custard:

300 ml of milk (1.2 cups*)

60 g egg yolk (3 pcs.)

60 g sugar (2.5 tbsp with a slide)

40 g pistachio paste (1 tbsp)

15 g flour (0.5 tbsp with a slide)

15 g of cornstarch (0.5 tbsp)

20 g butter (1.5 tbsp, 82%)

6 g gelatin + 30 ml of water (1 tsp with a slide + 1.5 tbsp)

150 ml of cream (0.6 cups, 30% or more)

100 g of mascarpone

*Glass volume - 250 ml

Prepare the cream.

1. Pour gelatin with water and let it swell for 10-15 minutes.
2. Mix the egg yolks with the sugar.
3. Add flour and cornstarch and mix.
4. Heat the milk until it is steaming, add half of it to the yolks, and mix until smooth.
5. Return the milk and egg yolks to the saucepan. Stirring constantly, bring to a boil, and boil for 30-40 seconds.
6. Add the pistachio paste, gelatin mass, and butter, then stir.
7. Cover with cling film and refrigerate for 2-3 hours.
8. Whip the cream and mascarpone until soft peaks form.
9. Whip the cream base and combine it with the whipped cream. Stir to combine.
10. Transfer the cream to a pastry bag fitted with a 10-12 mm round nozzle.

Vanilla custard (without pistachio paste):

300 ml of milk (1.2 cups)

60 g of egg yolk (3 pcs.)

80 g of sugar (3 tbsp with a slide)

vanilla or vanilla sugar

15 g flour (0.5 tbsp with a slide)

15 g cornstarch (0.5 tbsp)

40 g butter (3 tbsp, 82%)

6 g gelatin + 30 ml of water (1 tsp with a slide + 1.5 tbsp)

150 ml of cream (0.6 cups, 30% or more)

100 g of mascarpone

Syrup for soaking:

150 g sugar (6 tbsp. with a slide)

150 ml of water (7.5 tbsp)

Mix sugar and water, bring to a boil and cool.

Optional:

500 g of strawberries.

Assemble the cake.

1. Cut off the strawberry tails and cut each berry in half.
2. Put a border tape inside an 18 cm diameter ring.
3. Spread the cream around the diameter of the rim, then place the sponge cake. Soak the sponge cake with syrup.
4. Place the strawberries on the sponge cake along the diameter of the mold – with the cut of the berries towards the side.
5. Cover the space between the berries with cream and smooth the cream with a spatula.
6. Put the cream on the sponge cake, dip the strawberry pieces into the cream on top, and cover them with cream again, smooth the cream.
7. Put the second sponge cake on top and soak it.
8. Fill the space between the sponge cake and the mold with cream.
9. Put the cream on top of the sponge cake and smooth it out.
10. Put the cake in the refrigerator for 2-3 hours.

Swiss meringue:

60 g of egg whites (2 pcs.)

120 g of sugar (0.6 cups)

a pinch of citric acid

Prepare the Swiss meringue.

1. Mix the protein, sugar, and citric acid.
2. Put the mixture in a steam bath and heat to dissolve the sugar.
3. Beat until stiff peaks form.
4. Transfer to a piping bag fitted with a petal nozzle.

For decoration:

strawberries

crushed pistachios

Decorate the cake.

1. Remove the ring and place the meringue on top.
2. Decorate with strawberry halves and crushed pistachios.
3. Remove the border tape.

Enjoy your "Strawberry" cake