I am not sure how it happened, but on Sunday I was finally able to buy local strawberries! Waiting with trepidation for the first berries to hit the market, I was so very disappointed when I tasted them. They were mushy and without any flavor whatsoever. Did I mention that they cost $6 per 1 lbs and are conventionally grown?! The air currents may have steered me towards the California strawberries and I am glad that I bought an extra 1 lbs.
Back to the cake…My version of the recipe is a yummy, light and creamy cake made with three layers of génoise, three layers of mascarpone whipped cream, and two layers of disappointingly tasteless BC strawberries macerated in mint-infused simple syrup.
Yes, I will make this cake again. Hopefully, with better strawberries.
I baked the Perfect Génoise twice since the first time the cake deflated big time… I am not sure if this was my subconscious desire to follow Flo Baker’s recommendation on making a few génoises in succession in order to get the best training or else.
Here are my steps for making a génoise that could be actually cut into three layers instead of being a single densely sad looking layer. Please worry about doing the dishes after the cake is in the oven!
- Bring the eggs to room temperature and submerge in hot water for 5-10 min before beating up with the sugar and vanilla.
- Mix the vanilla with eggs and ½ cup of sugar.
- Once the eggs, sugar and vanilla mixture is tripled in volume, transfer to a shallow mixing bowl. Sift the cake flour and salt in three additions over the batter and mix super gently.
- After the melted butter is added to the batter, the batter should be immediately baked.
- If you put the cooled cake in the freezer for an hour or so, it is much easier to slice it into layers. I made the first incision into the cake with a serrated knife and then I used a thread to make the three layers.
After I sliced the hulled strawberries, I tossed them with mint-infused simple syrup made by boiling 1/3 cup of sugar, 1/3 cup of water, and ½ cup of fresh mint leaves for 2 min.
The cream was 1 cup heavy cream whipped with ¼ cup sugar and mixed with 200 gr mascarpone cheese and vanilla.
And a slice…