Simple vanilla and strawberry cake

I really like these kinds of cakes you often find in France – with a sponge, cream, and just a bit of decoration - in the style of a Saint-Honoré gâteau or a Fraisier.

Inspired by a video (and a cake) I saw from Iulia on Instagram, I made this very simple and delicious cake recipe, with a fluffy almond sponge, vanilla diplomat cream, and fresh strawberries. I also added a strawberry insert, because I just couldn’t resist!

For a 20 cm cake, about 1.2 kg:

For the Cream:

• 240 g Milk

  Heat the milk in a saucepan.

• 60 g Egg Yolks (3 pieces)

• 50 g Sugar

• 13 g Cornstarch

• 7 g Vanilla

  Mix these ingredients, then pour the hot milk over them. Return everything to the saucepan and cook for 1 minute. Transfer the cream to a bowl, cover with cling film in contact, and chill.

For the Sponge:

• 150 g Egg Whites

• 100 g Sugar

• 5 g Lemon Juice

  Put the egg whites and lemon juice in the stand mixer bowl and beat on medium speed. Once the egg whites start to foam, gradually add the sugar and mix until you get a glossy, stable meringue.

• 100 g Almonds

• 50 g Flour

• 1 g Salt

  Toast the almonds in the oven for 10 minutes, then process them together with the flour and salt in a food processor until finely ground. Gently fold this mixture into the meringue with a spatula.

  Using a piping bag, pipe the mixture into a 20 cm ring with tall sides and a thinner base. Bake the sponge at 180°C with fan for 20 minutes.

For the Strawberry Insert:

• 175 g Strawberry Purée

• 9 g Cornstarch

• 10 g Sugar

  Pour the strawberry purée over the cornstarch mixed with sugar, then cook for 1 minute. Transfer to a bowl, cover with cling film in contact, and chill.

For the Cream – Continued:

• 4 g Gelatin

• 20 g Water

  Once the cream has cooled and you’re ready to assemble the cake, hydrate the gelatin in cold water, then melt it over a bain-marie. Incorporate it into the cream using a whisk.

• 190 g Whipping Cream

  Whip to stiff peaks and fold into the cream.

  Fill the base and sides of the cake with the cream, add the strawberry insert in the middle, then pipe simple dollops with the remaining cream.

• 250 g Strawberries
  Add fresh strawberries (or other fruit) in the center and, if desired, cover with a neutral glaze.

Let the cake set in the fridge for at least 1–2 hours before serving