Ingredients
Units
For the genoise (step-by-step photos here)
- 225 grams of sifted cake flour
- 6 large eggs
- 225 grams of granulated sugar
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 50 grams of melted butter
To assemble the cake,
- 500 grams of strawberries
- 2 cups chilled whipping cream
- 4 tablespoons granulated sugar
Instructions
- Make the genoise cake: Preheat oven to 365F or 185C. Prepare a cake pan of 23 cm in diameter and at least 7 cm high. Cover the bottom with parchment paper.
- Mix the eggs, sugar, salt, and vanilla whisk in a bowl, and heat in a double boiler until it reaches a temperature of 115F or 46C. Take it out of the bath, and beat it with an electric mixer at high speed until the mixture rises and collapses after leaving a ring on the edge of the bowl.
- With a spatula, incorporate the sifted flour in 3 steps, using soft folding movements. Add the melted butter and incorporate it in the same manner.
- Pour the mixture into the prepared pan and bake for 25-30 minutes until lightly golden.
- Cool on a wire rack and then wrap and refrigerate. Do not un-mold until you go to cut and assemble the cake.
- Assemble the cake: Cut strawberries, and reserve eight whole to decorate on top.
- Whip cream with a mixer on high speed until it forms soft waves, lower the speed to low, and add sugar in a steady rain. Go back to high speed and continue beating until stiff peaks. Do not overbeat. It is easier if the bowl and beaters are very cold. I placed them in the freezer for 5 minutes.
- Un-mold the cake and remove the parchment paper. Cut the cake into three layers.
- Place one layer on the plate that you will serve the cake, covered with cream, strawberries, and cake. Repeat until finished.
- Garnish with strawberries and mint. Sprinkle with powdered sugar before serving. Keep refrigerated.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Cakes
- Method: Baked
- Cuisine: Chilean