Strawberry Cake

Method

1. Vanilla Sponge Cake

   4 medium eggs (M), ¼ teaspoon salt, 110g granulated sugar, 13g vanilla sugar, 20ml water, 130g special fine flour, 30ml sunflower oil.
   ▶ watch in the video (0:29)

2. Cake pan diameter

   Ø 18cm. Preheat the oven to 180°C and bake at 170°C for 30-35 minutes. Tap the dough on the table to remove any large air bubbles. A well-baked dough does not stick to the skewer. I prepare the sponge cake the day before so that it is easy to slice. Cut the sponge cake body into three equal parts.
   ▶ watch in the video (2:15)

3. Strawberry Puree

   280g fresh strawberries (frozen can be used). 40g granulated sugar (or to taste). 30ml water, 15g cornstarch. Cook the strawberry puree and let it cool.
   ▶ watch in the video (4:06)

4. Vanilla Cream

   225ml milk, 1 vanilla pod, 100g sugar, 1 egg yolk, 40g cornstarch, 75ml milk. Boil the milk with sugar and vanilla beans for a while. Cook the pudding and let it cool. Beat 210g 82% animal butter until pale. Whisk the cooled pudding and butter together. We will use milk for impregnation. Spread a third of the filling and a third of the strawberry puree on each sponge cake. 70g white chocolate. Decorate the cake with fresh strawberries.
   ▶ watch in the video (5:35)