Mansikkakakku cake

Discover the history of Mansikkakakku cake.

1. Sponge vanilla cake

   • 200 g eggs (4)
   • 160 g vanilla or white sugar
   • 120 g pastry or all purpose flour
   • 40 g cornflour
   • 5 g 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 160º C for 18 minutes.
   • Let it cool and keep at room temperature until ready to use.

2. Vanilla Namelaka cream

   • 450 g heavy cream (35% fat)
   • 350 g white chocolate
   • 200 g whole milk
   • 10 g gelatine
   • 5 g 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 g fresh strawberries
   • 150 g vanilla or white sugar
   • 5 g salt
   • 4 g 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 g fresh strawberries
   • 200 g whole milk
   • 90 g 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.

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