Ingredients
Sponge Biscuit
- 4 eggs
- 100 grams (3.55 ounces) all-purpose flour
- 125 grams (4.40 ounces) granulated sugar
- 15 grams (0.55 ounces) vanilla sugar
Strawberry Marshmallow
- 250 grams (8.80 ounces) fresh strawberries
- 100 grams (3.55 ounces) granulated sugar
- 35 grams (1.25 ounces) gelatin (7 sheets)
- 130 grams (4.60 ounces) granulated sugar
- 140 grams (4.95 ounces) glucose syrup
Custard
- 200 grams (7.05 ounces) heavy cream (33%)
- 450 grams (15.85 ounces) cream cheese
- 50 grams (1.75 ounces) powdered sugar
Equipment
- Electric Mixer
Ensures your egg whites reach the perfect stiff peaks and your custard is velvety smooth. Tip: Use a stand mixer if you want to save time and effort.
- Medium Saucepan
Ideal for preparing strawberry puree and gelatin mixtures. Always use a heavy-bottomed saucepan to prevent burning.
- Blender
Effortlessly purées strawberries into a smooth consistency. Tip: A hand blender also works great for smaller quantities.
- Pastry Bag
Perfect for evenly spreading custard and making marshmallow shapes. Make sure to use different tips for various designs.
- Sieve
Crucial for filtering the strawberry puree to get a smooth texture. Rinse it quickly after use to avoid dried residues.
Instructions
Step 1
- Separate the egg whites and yolks: Make sure no yolks get into the whites, as this can prevent them from whipping properly.
- Whip the yolks with half of the sugar (62.5 grams or 2.20 ounces) and all the vanilla sugar until pale and fluffy: This usually takes about 5-7 minutes with an electric mixer on high speed.
- Place the egg whites in a clean, grease-free bowl and whip until stiff peaks form: Gradually add the remaining sugar (62.5 grams or 2.20 ounces) and whip for another 3-4 minutes.
- Gently fold one-third of the whipped egg whites into the yolk mixture: Use a spatula and a gentle lifting and folding motion to keep the mixture light and airy.
- Sift the flour and carefully fold it into the mixture: Do this in parts to avoid lumps.
- Fold in the remaining egg whites until well combined: Be careful not to deflate the mixture.
- Pour the batter into a 16 cm (6.3 inch) mold, filling it no more than two-thirds full: This allows space for the cake to rise.
- Bake at 350°F (175°C) for 30-35 minutes until golden and a skewer inserted into the center comes out clean.: Let it cool in the mold for a few minutes before turning it out onto a wire rack to cool completely.
Step 2
- Combine the strawberries and 100 grams (3.55 ounces) of sugar in a saucepan: Cook on medium heat for 2-3 minutes until the sugar dissolves.
- Blend the mixture until smooth and strain through a sieve: You should get around 150-160 grams (5.30 ounces) of puree.
- Soak the gelatin in cold water: Follow the package instructions for soaking time.
- In a separate saucepan, combine half the puree with half the glucose syrup (70 grams or 2.50 ounces) and all the sugar (130 grams or 4.60 ounces): Bring to a boil until sugar dissolves.
- Add the gelatin to the hot mixture and stir until dissolved: Ensure the gelatin is fully melted.
- Whip the remaining puree with the glucose syrup for 1-2 minutes: Use a high-speed mixer for best results.
- Gradually pour in the hot syrup while whipping at high speed: Continue to whip until the mixture lightens and becomes very dense.
- Pipe the mixture onto parchment paper in desired shapes and sprinkle generously with powdered sugar: Allow to set for 4-6 hours.
Step 3
- Combine heavy cream, cream cheese, and powdered sugar in a mixing bowl: Make sure the cream cheese is at room temperature for easier mixing.
- Whip until smooth and fluffy: Use an electric mixer for best results.
Step 4
- Soak the sponge cakes in lukewarm milk with vanilla sugar: Use enough milk to make the cakes moist but not soggy.
- Place the first cake layer on your serving plate and cover it with a layer of custard: Use a pastry bag for more even spreading.
- Add fresh berries in the middle and cover with a thin layer of custard: This adds a fresh fruit flavor to the cake.
- Place the marshmallow layer on top and cover with a thin layer of custard: Ensure the layers are even.
- Repeat with the remaining layers: Continue until all layers are assembled.
- Apply an even layer of custard all over the cake to catch crumbs and prepare it for the final coating: Chill the cake to set the crumb coat before applying the final layer.
Step 5
- Apply the final layer of custard evenly: Use a spatula for a smooth finish.
Enjoy your delicious homemade pastry!
Servings
Serving Suggestions:
🌟 Elevate Your Dessert Table: Place your impeccable creation on a raised cake stand for an elegant presentation. Surround it with fresh strawberries and mint leaves for a pop of color and freshness.
☕ Perfect Pairing: Serve this luxurious cake with a hot cup of your favorite tea or an aromatic coffee. The smooth custard along with the fluffy sponge and marshmallow will complement the rich flavors of coffee or the subtleness of tea.
💡 Creative Touches: For a whimsical touch, sprinkle some edible glitter or gold dust over the cake. You can even create small marshmallow hearts as personalized toppings. For a more rustic look, lightly dust the top with powdered sugar.
Variations
Gluten-Free and Vegan Variations:
🍃 Gluten-Free: Swap out the regular flour for a gluten-free blend, ensuring your cake layers are just as fluffy and delicious. You'll also want to make sure your vanilla sugar is gluten-free, as some brands may contain traces.
🌱 Vegan: Replace the eggs with flaxseed or chia seed substitutes (1 tablespoon of seeds + 3 tablespoons of water per egg). Use agar-agar instead of gelatin for the marshmallow layer, and opt for vegan cream cheese and dairy-free cream for the custard. 😊
Faq
- Why did my sponge cake not rise properly?
Make sure your egg whites are whipped to stiff peaks and gently fold the flour to maintain the airiness of the mixture.
- Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works fine but might take a bit longer, and you'll need to ensure you hold it steadily to achieve the desired consistency.
- How can I prevent the marshmallow layer from being too sticky?
Generously coat your parchment paper with powdered sugar before spreading the marshmallow mixture.
- Is it possible to make the custard without electric mixers?
Yes, but it will require more manual effort. Use a sturdy whisk and ensure all ingredients are at room temperature for easier mixing.
- How do I get smooth, even layers for my cake?
Using a pastry bag helps in spreading the custard evenly. Also, a rotating cake stand can make the process more manageable.
- What's the best way to store the cake?
Keep it refrigerated in an airtight container. The cake is best consumed within 2-3 days for ultimate freshness.
