Strawberry shortcake

One 20cm/8" strawberry shortcake is made.

One kilogram of cleaned, hulled, and sliced strawberries

Sponge Genoise

110g of egg yolks, or roughly 6–7 eggs

3–4 eggs weighing 175 grams

170 grams of caster sugar and 110 grams of sifted light cake flour (I use Nissen Violet flour)

55g of melted Chantilly Cream and unsalted butter

One litre of whipping cream

100g of castor sugar and 100g of mascarpone

Technique

Set the oven to the standard setting of 180 degrees Celsius.

Assemble the genoise sponge. In a mixing dish, combine egg yolks, eggs, and sugar; whisk on high speed for ten minutes. Whip for ten more minutes at a medium pace, or until little air bubbles start to appear.

Gently stir in flour and then melt butter until well combined.

Fill a 20cm (8-in) round or square cake tin with batter. Using a spatula to level the mixture, bake the cake for 20 to 25 minutes, or until the top is firm to the touch. Take off the heat source and set it aside to cool.

Take off the paper from the cake mould. Remove the cake's top layer and dispose of it. Cover and freeze with plastic wrap if not using right away. Genoise sponge can be frozen for up to six weeks or refrigerated for three days.

Get the chantilly cream ready. In a mixing basin, combine the cream, sugar, and mascarpone cheese. Whisk on medium speed for three minutes. Step up to high speed and whisk until smooth and light. Put aside.

Cake Put Together

Slice the genoise sponge horizontally into two equal layers. After arranging one layer onto a cake board, cover it with a 22.5cm (9-in) cake ring. Using an angle palette knife, spoon half of the chantilly cream over and around the sides of the sponge layer to level. Place a second sponge layer on top of the cream after arranging some strawberries on top. Reapply the remaining cream to the cake's sides and level it once more. The cake should be chilled until slightly hard.

Remove the cake ring by carefully removing it. If desired, sprinkle ground almonds over the cake's side. Cake can be decorated as desired and served cold.