I love going to bakeries.
Not only for the pastries, but I also like to see what's trending. On a
recent trip, one cake that stood out was this Strawberry Cake, often
called a Strawberry Gateau. It looked so elegant. So I just had to make
it. This cake starts with two delicious layers of a Vanilla Genoise that
are soaked with a sugar syrup. Then it is filled with cream and fresh
strawberries. The cake is frosted with a smooth coating of a stabilized
whipped cream that contains pretty red flecks of strawberries. This cake
is like a sophisticated version of a Strawberry Shortcake.
While this dessert has several
components, you can make some parts ahead of time. First, the strawberry sauce,
used in the whipped cream, can be made and refrigerated up to a week
as can the sugar syrup. The Genoise Cake can also be made in advance and either
refrigerated for a few days or it can be frozen for up to one month. Simply
defrost the cakes in the refrigerator overnight and then bring to room
While the technique for making a Genoise batter is similar to that
of any sponge cake, it does differ in that the eggs are not separated. It is,
however, like other sponge cakes in that it is leavened solely by the air
beaten into the egg and sugar mixture. To make a light and airy Genoise
warm the eggs
and sugar over a water bath, which melts the sugar so that the eggs will reach
their full volume when beaten. The eggs and sugar are beaten until
thick, and you will notice that the batter
will become lighter and paler in color as it thickens. The other difference between a regular
sponge cake and a Genoise is that we add warm melted butter which makes the Genoise light and tender with
fine grain. The melted butter needs to be warm, however, so it does not solidify
once it is added to the cake batter, causing
streaks, or worse yet, causing the batter to deflate.
Continue to the
Strawbery Cake recipe page......
Let's get baking!!