Fraisier Cake

Instructions

1. Make the genoise sponge
   Preheat the oven to 180°C (350°F). Grease and line a 20cm round cake tin. Whisk eggs and sugar in a heatproof bowl over simmering water until thick and tripled in volume (about 5 minutes). Remove from heat and continue whisking until cool and ribbons form when the whisk is lifted. Gently fold in sifted flour, then incorporate melted butter. Pour into the prepared tin and bake for 25 minutes until springy to touch. Cool completely on a wire rack.
2. Prepare the crème mousseline
   In a saucepan, heat milk with vanilla pod and seeds until just below boiling. Meanwhile, whisk egg yolks with sugar and cornflour in a bowl until pale. Gradually pour in hot milk while whisking constantly. Return mixture to the pan and cook over medium heat, stirring continuously until thickened. Transfer to a bowl, cover with plastic wrap directly on the surface and cool completely. Once cool, beat in the softened butter a little at a time until smooth and fluffy.
3. Prepare the strawberries
   Select the best strawberries of similar height to line the cake ring. Cut these in half vertically. Dice the remaining strawberries into small cubes for the filling, reserving a few whole ones for decoration.
4. Assemble the cake
   Slice the genoise horizontally into two equal discs. Place a cake ring on a serving plate and line with acetate strip. Place one sponge disc inside. Brush with half the kirsch if using. Arrange halved strawberries around the edge, cut side facing outward against the acetate. Spread half the crème mousseline inside, ensuring it gets between the strawberries. Scatter diced strawberries over the cream layer, then top with remaining cream, smoothing the surface.
5. Complete the assembly
   Place the second sponge disc on top, pressing gently. Brush with remaining kirsch. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
6. Prepare the marzipan topping
   Tint the marzipan with green food coloring. Roll out thinly and cut into a circle slightly larger than the cake. When ready to serve, carefully remove the cake ring and acetate strip, then place the marzipan disc on top of the cake.
7. Decorate and serve
   Decorate the top with reserved whole strawberries. For an elegant finish, dust with icing sugar just before serving. Slice with a warm knife for clean cuts.