Pain de gênes mixture
- In a mixer, using a flat beater, mix together the marzipan and icing sugar. Then, add the eggs just a little at a time until the mixture becomes smooth and doesn’t contain any lumps.
- Whisk the mixture. Gradually add the grapeseed oil to the mixture. Then, using a spatula, fold in the powdered ingredients (the flour, starch and baking powder).
340 g marzipan 50 % 45 g icing sugar 380 g eggs 125 g grape seed oil 80 g flour 30 g potato starch 3 g baking powder
Pain de gênes sponge
- Bake the sponge in three different moulds that are 24 cm, 20 cm and 16 cm in diameter. Fill them with 1600 g, 1200 g and 900 g of the sponge mixture respectively. Bake at 165 °C for 1 to 2 hours depending on the weight. Check whether they are cookedby using the tip of a knife. Remove from the moulds straight away once cooked. Once completely cooled, slice each spong horizontally into 3 layers that are each 3cm thick.
- Also, cut the cakes to obtain layers that measure 22 cm, 18 cm and 14 cm in diameter respectively. Set aside.
Make enough sponge to have a total weight of 4.7 kg
- Bring all the ingredients to a boil and leave to infuse. Generously soak both sides of the sponge layers with this syrup.
450 g sugar 450 g water 1 vanilla pods 20 g kirsch (optional)
Basic butter cream
- Whisk the eggs in a mixer fitted with a whisk.
- Heat the sugar and water to 124 °C and drizzle it over the eggs to make a pâte à bombe.
- Continue whisking so that the mixture begins to cool, then add the tempered butter a little at a time.
250 g sugar 70 g water 125 g eggs 625 g Dairy Butter 82% fat – Block
Vanilla butter cream
- Using a mixer fitted with a flat beater, mix the ingredients together until smooth. Set aside (set aside 800g of the cream to make the mousseline cream).
2000 g basic butter cream 2 vanilla pods
Vanilla mousseline cream
- Bring the milk to a boil. Add the eggs mixed together with the cornstarch, the seeds from the vanilla pod, the sugar and salt to the milk. Bring back to a boil and continue to boil for 3 minutes stirring with a whisk.
- Remove the cream from the heat and place it in a blast chiller. In a mixer fitted with a whisk, beat the cooled crème pâtissière as well as the butter cream until smooth.
- Combine the two mixtures being careful not to split the mousseline cream.
600 g whole milk 100 g fine sugar 70 g eggs 50 g cornstarch 1 vanilla pods 2 g salt 800 g vanilla butter cream
- Proceed in the same way for each of the three sponges. Using a piping bag fitted with a No. 15 tip, pipe a 3 cm high ring of vanilla butter cream around the edge of the first layer of sponge. Pipe mousseline cream in the middle of the sponge for the centre using a different piping bag.
- Place the hulled whole strawberries on top, pushing them in securely. Cover the strawberries with a layer of mousseline as high as the fruit and place a second layer of soaked sponge on top.
- Repeat the process a second time, finishing with a last layer of sponge on the top. Use the rest of the butter cream to roughly cover each of the cakes. Place in the refrigerator until completely cool.
1800 g Charlotte or Mara des bois strawberries
- Place each of the cakes on a piece of gold cake board with the same diameter as each cake. Place the three cakes on top of eachother.
- To support the cake, insert plastic cake dowels the same height as the tiers before assembling the cake. Inserted vertically, and evenly distributed, into the entire surface of the tier, they will hold the three tiers in place. Do not hesitate to use a large number of dowels to ensure it is well supported.
- Using a thin fluted tip, make a scallop pattern across the bottom of each tier. Use a paper cone to create all of the decorative patterns on the edges of the cakes.
- Decorate the cakes with the remaining strawberries, sliced into halves and glazed. To ensure they remain in place, secure them with cocktail sticks.
Use a revolving cake stand and a spatula to smooth out the cover