Sponge cake
165 g of eggs
30 g of egg yolks
105 g of flour 00
60 g of corn starch
105 g of sugar
Dissolve the sugar in the whole eggs plus the yolks, stirring and heating it slightly in a bain-marie until it reaches about 40 °. Then start whipping the mixture with the electric whisk. It will take about 15 minutes to assemble it correctly.
Turn on the convection oven at 180 °
Add the flour and starch by sifting them and turning the dough with a spatula to mix, being careful not to dismantle everything. Transfer the dough to a 22 cm baking tray lined with parchment paper and bake IMMEDIATELY so as not to let out the air bubbles so laboriously incorporated. Cook for 35 minutes at 180 ° / 160 °
Let it cool completely then cut it into 3 parts, cover each side with plastic wrap and transfer it to the fridge.
Custard
400 g of fresh whole milk
100 g of liquid cream
150 gr Sugar
1 vanilla pod
grated zest of half a lemon
5 egg yolks (100 g)
60 g of flour 00
Heat the milk with the cream, the vanilla bean cut with a knife, half of the grated lemon zest, and half of the sugar provided in the recipe, and let it almost boil.
While the milk is on the stove, prepare the base mixture by putting the remaining sugar and flour in a bowl. Add the flour and sugar with your hands, rubbing them together to avoid the formation of lumps.
At this point, remove the vanilla bean from the milk and pour a ladle full of boiling milk into the flour and sugar mixture. Stir vigorously with a whisk, add the egg yolks and continue stirring vigorously until it hardens a little. As soon as the milk reaches a boil, lower the gas to low and pour in the mixture we have just created.
Mix well with a whisk until the mixture becomes creamy and thick, then turn off the heat and transfer the cream to a colder container, stirring a little to let it cool quickly. As soon as it has cooled slightly, cover the container with cling film adhering to the cream and place it in the fridge to cool completely before using it.
FOR THE CHANTILLY CREAM
Fresh liquid cream 500 g
Vanilla bean seeds only 1
Powdered sugar 60 g
FOR THE CREAM
Fresh liquid cream 700 g
Powdered sugar 70 g
Now make the filling cream. In the bowl of a planetary mixer, pour 500 g of fresh liquid cream, and add the icing sugar and the seeds of the vanilla pod. Whip the cream with an electric mixer until you get a rather firm consistency, it will take about 4 minutes.
Transfer to a piping bag with a smooth nozzle and transfer to the refrigerator. Then prepare the cream for the decoration. Pour the 700 g of cream into the bowl of the planetary mixer, add the icing sugar and whisk as previously done. Transfer to a sac-à-poché with a striped nozzle and transfer to the refrigerator.
FOR THE MILK SOAK
Water 150 g
Whole milk 150 g
Sugar 90 g
For the milk soak, put a saucepan on the stove and pour in the water, milk, and sugar.
Mix well without the mixture reaching a boil. As soon as the sugar has dissolved, you can transfer the milk syrup into a bowl and let it cool completely before use.
FOR THE SYRUP
Sugar 100 g
Water 100 g
½ lemon juice
Meanwhile, prepare the syrup by pouring the water into a saucepan and melting the sugar over low heat.
Stir and when it starts to boil, add the filtered lemon juice and let it reduce for a few moments while the flame is on. Transfer the syrup to a small bowl and let it cool.
ASSEMBLY
Start with the first layer of sponge cake by placing it on a serving plate, wet with the milk syrup abundantly, and begin to put the first layer of custard, distributing it evenly. Add a new layer of sponge cake on top, wet with the milk syrup, and cover with the Chantilly cream, mixing it well all over the layer. Finish by placing a final layer of sponge pan. Wet it too with the milk syrup, cover the center with a disc of custard and cover the edges and the top with the cream. The cream roses that we will make on top do not have to be beautiful, they will only be used to place the strawberries later. Arrange the sides of the cake with a knife and proceed by washing the strawberries, cutting them, and dipping them in the syrup created to keep them from turning black. Place them as you like on top of the cake, finish the edges with cream a little and the cake is ready. Transfer to the fridge until ready to serve.