For the Cake Layers:
Trace 3 identical circles onto baking paper – approximately 20-22 cm diameter. Place baking paper onto flat baking trays.
Whisk egg and sugar until white and fluffy. The key here, is to whisk for a long time to incorporate as much air as possible as there are not raising agents in the mixture.
Sift flour and vanilla sugar into the egg mixture and fold, very carefully, until completely incorporated. Preserve as much air as possible, so fold carefully but very thoroughly.
Carefully divide the batter between the three circles and ensure batter fills the circles all the way around, neatly.
Bake in the oven until just golden brown and done – this will depend on your oven, but 5-6 minutes is usually fine.
Remove from and leave to cool completely on a cooling rack. Very carefully remove the baking paper – if it sticks, wet the back of the paper a little bit and it should come off with more ease.
For the Vanilla Patisserie Cream:
Split the vanilla pod and scrape out the seeds and add to a saucepan with the milk. Bring to the boil. Take care not to burn and turn off heat as soon as boiling point is reached.
Whisk egg yolk and sugar until it goes almost white, then turn off the whisk and add the corn flour. Turn the whisk back on medium and slowly add the hot milk to the bowl, whisking continuously.
Pour the mixture back into the saucepan and bring back to the boil and cook for 1 minute to thicken. Turn off, sieve the mixture into a bowl, cling film and cool down completely in the fridge before using.
For the Whipped Cream
On high speed, whisk all ingredients until stiff peaks form. The cream needs to be quite firm to hold when decorating the cake but take care not to over whip.
Divide the cream into two equal portions. Fold one half of the whipped cream together with the cold vanilla patisserie cream until completely incorporated (The other half is used to decorate the final cake).
Constructing the Cake:
Place the first layer cake on the plate you wish to serve on. Spread a nice layer of raspberry jam, follow by a 1cm thick layer of the patisserie cream / whipped cream mixture.
Add a good handful of sliced strawberries evenly spread out. Add another cake layer and repeat over again and then add the final cake layer on top (You may have a bit of excess cream left).
Using a palette knife, spread a thin layer of the whipped cream on the top of the cake. Using a piping bag with a star nozzle, add the rest of the whipped cream and pipe carefully around the edge of the cake in an up-and-down motion until the sides are completely covered.
If you do not have a piping bag, you can use the palette knife for this and just make smooth edges. If you prefer less cream and a more rustic look you can omit the cream around the edges all together.
Finish by adding the remaining strawberries on the top of the cake. It doesn't have to look too arranged – just scatter them so the cake is evenly covered.
This cake greatly improves after a few hours in the fridge so all the flavours are soaked into the cake layers.Recipe by Bronte Aurell for ScandiKitchen