Ingredients
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Ingredients
Yields
12 servings

Sponge vanilla cake

  • 200 gr. eggs (4)
  • 160 gr. vanilla or white sugar
  • 120 gr. pastry or all purpose flour
  • 40 gr. cornflour
  • 5 gr. vanilla extract

Vanilla Namelaka cream

  • 450 gr. heavy cream (35% fat)
  • 350 gr. white chocolate
  • 200 gr. whole milk
  • 10 gr. gelatine
  • 5 gr. vanilla

Strawberry compote

  • 600 gr. fresh strawberries
  • 150 gr. vanilla or white sugar
  • 5 gr. salt
  • 4 gr. gelatine

Assembly

  • 300 gr. fresh strawberries
  • 200 gr. whole milk
  • 90 gr. vanilla or white sugar
strawberry-6 vanilla-8
Directions
Welcome to La PĆ¢tisserie du Monde!
Browse in the English version
English
Ā”Bienvenido/a a La PĆ¢tisserie du Monde!
Navegar en la versiĆ³n en EspaƱol
EspaƱol
Directions
Prep. time
1h 5m
  1. Sponge vanilla cake
    • 200 gr. eggs (4)
    • 160 gr. vanilla or white sugar
    • 120 gr. pastry or all purpose flour
    • 40 gr. cornflour
    • 5 gr. vanilla extract

    • In a bowl, mix the eggs, sugar, and vanilla essence, and whisk until the mixture triples in volume.
    • Next, sift the flour and cornflour over our egg mixture and gently fold it in using a rubber spatula in circular motions.
    • Transfer the mixture to three 20 cm diameter moulds lined with baking paper and bake with top and bottom heat at 160Āŗ C for 18 minutes.
    • Let it cool and keep at room temperature until ready to use.
  2. Vanilla Namelaka cream
    • 450 gr. heavy cream (35% fat)
    • 350 gr. white chocolate
    • 200 gr. whole milk
    • 10 gr. gelatine
    • 5 gr. vanilla

    • Start by hydrating the gelatine in cold water for 10 minutes.
    • Meanwhile, in a saucepan, heat the milk with the vanilla over medium heat until it begins to boil.
    • On the other hand, melt the white chocolate in a bain-marie or microwave in short intervals at low power until it melts.
    • Once the milk begins to steam, turn off the heat, add the hydrated gelatine and pour it over the melted white chocolate. Combine with a rubber spatula.
    • Then, add the cold cream and emulsify the mixture with a hand whisk.
    • Cover with cling film, let it cool and refrigerate for at least 4 hours.
  3. Strawberry compote
    • 600 gr. fresh strawberries
    • 150 gr. vanilla or white sugar
    • 5 gr. salt
    • 4 gr. gelatine

    • Start by hydrating the gelatine in cold water for 10 minutes.
    • Wash and remove the tops of the strawberries.
    • Cut the strawberries into cubes of about 5 mm.
    • In a saucepan, mix 450 g of strawberries with the sugar and salt and cook over medium heat for about 15 minutes until it reaches a slightly dense texture, similar to jam.
    • Turn off the heat and add the remaining chopped strawberries.
    • Refrigerate for at least 4 hours.
  4. Assembly
    • 300 gr. fresh strawberries
    • 200 gr. whole milk
    • 90 gr. vanilla or white sugar

    • Begin by removing the crust from the top, bottom, and sides of each cake.
    • In a saucepan, cook the milk and sugar over medium heat until the sugar is completely dissolved. Turn off the heat and set aside.
    • On the other hand, take the vanilla namelaka cream out of the fridge and whip it until stiff peaks form.
    • Next, transfer 2/3 of the cream to a piping bag fitted with a 3 cm round nozzle.
    • Place one of the cakes on a plate, generously soak it with the sweetened milk and pipe a thin layer on top, spreading it with a spatula.
    • Now pipe a ring of cream around the outside of the top of the cake and fill the centre with half of the strawberry compote.
    • Pipe another thin layer of cream on top and smooth it with a spatula.
    • Place the second cake disc and repeat the previous process.
    • On top, place the third and final cake disc, soak it with the sweetened milk and cover the entire cake with a thin layer of cream.
    • At this point, if your kitchen is warm, you can refrigerate the cake for about 1 hour to firm it up and make it easier to work with.
    • Then, transfer the remaining cream to a piping bag with a flat or petal nozzle and pipe strips of cream, overlapping them from the bottom to the centre of the top of the cake.
    • Finally, wash and dry the strawberries and place them on top of the cake.
    • Store in the fridge until ready to eat and leave at room temperature for 15 minutes before serving.
    Sponge vanilla cake
  • 200 gr. eggs (4)
  • 160 gr. vanilla or white sugar
  • 120 gr. pastry or all purpose flour
  • 40 gr. cornflour
  • 5 gr. vanilla extract
    Vanilla Namelaka cream
  • 450 gr. heavy cream (35% fat)
  • 350 gr. white chocolate
  • 200 gr. whole milk
  • 10 gr. gelatine
  • 5 gr. vanilla
    Strawberry compote
  • 600 gr. fresh strawberries
  • 150 gr. vanilla or white sugar
  • 5 gr. salt
  • 4 gr. gelatine
    Assembly
  • 300 gr. fresh strawberries
  • 200 gr. whole milk
  • 90 gr. vanilla or white sugar