Chantilly cake with Strawberry

Updated: May 26, 2020


Difficulty: Medium Preparation: 90 min Cooking: 45 min Portion: 10 people




Ingredients for 22.5 cm Sponge cake

Eggs 5 Potato starch 75 g 00 flour 75 g Sugar 150 g Salt up to a pinch ½ vanilla bean or 6 vanilla drops

For the Pastry Cream Whole milk 400 g Fresh liquid cream 100 g Yolks (about 4) 70 g Sugar 150 g Corn starch (cornstarch) 45 g ½ vanilla bean or 6 vanilla drops

For the Chantilly Cream Fresh liquid cream 500 g Vanilla bean seeds only 1 or 5 vanilla drops Icing sugar 60 g

To cover the cake Fresh liquid cream 700 g Icing sugar 70 g

To wet the Sponge Water 100 g Sugar 100 g Maraschino or any liquor you wish 20 g



Preparation:


Sponge cake

Pour the eggs into the bowl of a planetary mixer, add a pinch of salt and the seeds of half a vanilla pod or vanilla drops. Keep the pod aside, it will be used for the cream.

Start whipping the eggs with the whisk, adding the sugar and continue working them until you have obtained a puffy and fluffy compound. It will take about 15-20 minutes. At this point, place a fine mesh sieve on the mixer bowl and pour both the flour and the starch. Sift the powders and mix everything with a hand whisk or spatula making movements from the bottom up. Do this step very carefully so as not to disassemble the mixture.

As soon as the powders are completely mixed, pour everything into a buttered and floured 22.5 cm mold. Level the surface with the spatula and bake in a preheated static oven at 175 ° for about 35 minutes. Try the toothpick and bake the cake.

Let it cool, remove the mold and let the sponge cake cool completely on a wire rack. Pastry Cream Meanwhile, the sponge cake is in the oven, you can prepare the cream. Pour the milk and cream into a pan, add the vanilla bean or vanilla drops that you have kept from the private part of the remaining seeds and transfer them to a bowl where you have already placed the yolks. Bring milk and cream to touch the boil, stirring occasionally.

In the meantime add the sugar to the yolks and whisk quickly, add the sifted corn starch and mix until completely absorbed. When the milk and cream begin to boil, take a ladle and transfer it to the yolk mixture to dilute it. Pour everything back into saucepan, remove the vanilla pod and, stirring constantly, let the cream thicken on the fire for a few minutes. Transfer to a bowl and cover with cling film.

Let the cream cool first at room temperature and then in the refrigerator for at least 1 hour. Chantilly Cream At this point, make the filling cream. In the bowl of a planetary mixer, pour 500 g of fresh liquid cream, add the icing sugar and the seeds of the vanilla bean or vanilla drops ; you can use the pod for other preparations. Whip the cream with the electric whisk until a rather firm consistency is obtained. Transfer to a sac-à-poche with a 12 mm smooth nozzle and transfer to the refrigerator.

Then prepare the cream for decoration. Pour the 700 g of cream into the mixer bowl, add the icing sugar and whisk as previously done. Transfer to a sac-à-poche with a 1 cm ribbed nozzle and transfer to the refrigerator.


At this point prepare in a saucepan, pour the water, maraschino or any other liquor you wish, and sugar. Heat until the sugar is completely dissolved, then let it cool. When the sponge cake and the cream are cold you can compose the cake. Using a long saw knife, level the sponge cake in the upper part. Then make 3 discs of the same thickness. Place the last disc on a serving plate and soak it with the wet. Stuffed with half of the cream and placed on top of the second disk.

Soak with the liquid and fill with the remaining cream. Lay on the third layer of sponge cake and smooth the side edges with a spatula, to level the possible spillage of the cream. Cover the entire surface of the cake (even the edges) with the cream and smooth it with a spatula. At this point, you can cut the strawberry and place them on top as you wish.


Transfer to the refrigerator until ready to serve your cake chantilly. Storage: Chantilly cake can be kept in the refrigerator for 2-3 days. The cream can be kept in the refrigerator for 2-3 days. The cooked sponge cake can be kept wrapped in plastic wrap for 2-3 days at room temperature; alternatively you can freeze it.




Enjoy & Share It!




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