This classic and impressive cake screams strawberry season. Plump and juicy strawberries combine with hints aromatic lavender as a tribute to springtime in Provence. Perfect as a celebratory cake or as the highlight for an afternoon tea service.
Makes one 6” cake
White Chocolate Lavender Whipped Cream
Make 1 day ahead
Ingredients
- 3/4cup + 2 Tbsp cream (1)
- 1 Tbsp dried lavender buds
- 3/4 tsp gelatin powder
- 2 1/2 tsp water (for gelatin)
- 3/4 cup white chocolate
- 3/4cup + 2Tbsp cold cream (2)
Instructions
- Bring cream(1) to a simmer. Turn off the heat and stir in the lavender. Cover and infuse for 30 minutes
- Meanwhile, hydrate the gelatin in cold water for 20 minutes
- Strain out the lavender and bring the cream to a boil
- Pour hot cream onto the white chocolate and hydrated gelatin. Blend with an immersion blender until homogenous
- Add Cold Cream (2) and blend again with immersion blender until emulsified (approximately 30 seconds)
- Cool and store in fridge for at least 4 hours, or preferably overnight
- When ready to assemble, whisk to medium peaks
Lavender Soaking Syrup
Make 1 day ahead
- 1 cup + 1Tbsp water
- 1/2 cup + 2Tbsp sugar
- 2 tsp dried lavender buds
- 1/2 lemon, squeezed
- 1/2 lemon, zested
- 1/2 tsp Vanilla Extract
Instructions
- Boil water and sugar together until dissolved
- Add remaining ingredients infuse overnight in the fridge
Cold Process Vanilla Genoise Sponge
Makes one 6” cake
- 3 large eggs
- 3/4 Tbsp honey
- 3/4 cup sugar
- 1 tsp vanilla paste
- 3/4 cup all-purpose flour
- 2 Tbsp clarified butter
Instructions
- Using a whisk, mix eggs, honey, sugar, and vanilla paste on high speed in a mixer until the ribbon stage (approximately 4 minutes)
- Sift flour and fold into egg mixture with a spatula, taking care not to deflate the mixture
- Fold in the clarified butter
- Fill mixture into a greased 6” cake ring
- Bake approx. 30-40min@350f in a preheated oven
- Unmold with the help of a paring knife, and cool on a rack
- When it has cooled to room temperature, cut into layers of 1cm thick pieces (approx. 4 pieces. Unused genoise sponge can be frozen for up to 3 months).
Fresh Strawberries for Decorating
About 12-15 medium sized strawberries
Assembly
- Assembling on a 7” cake board or cake stand, line a 6” cake ring with a clear acetate strip. Place a piece of genoise sponge cake at the bottom of the cake ring. Using a pastry brush, soak with 4 tablespoons of soaking syrup
- Cut strawberries in half, and line them around the inside of the ring, with the cut-side facing outwards and snug onto the acetate strip.
- Using the whipped white chocolate lavender cream, spread 1/4” of cream across the top of the sponge. Spread another layer on top of the strawberry and towards the top of the cake ring, so that the strawberry is secured to the side of the ring.
- Cut strawberries in 1/4” pieces and fill an even layer in the centre of the cake.
- Place a second layer of Genoise sponge on top of the strawberries. Soak the sponge with 4 tablespoons of syrup.
- To finish, spread or pipe a layer of whipped white chocolate lavender cream across the top of the cake.
- Set at least 1 hour in the fridge.
- Remove the cake ring, leaving the acetate strip on the cake to preserve the strawberries.
- Decorate with more strawberries on top. Voila!
