Fraisier

Sponge

1. Preheat the oven to 350 F (180°C).
2. Sift together the flour and cornstarch. Set aside.
3. Place the stand mixer bowl onto a double boiler, and whisk the eggs and caster sugar until the mixture reaches around 122 F (50°C), then remove from the heat, and replace the bowl in the stand mixer.
4. Whisk until doubled in size, and cooled.
5. Using a large spatula, gently fold in the flour and cornstarch mixture.
6. Line a baking sheet with parchment paper or a silicone baking sheet, place a 7 inch (18 cm) cake ring on top, and then pour in the batter.
7. Cook for 15 minutes at 350 F (180°C).
8. Leave the sponge to cool in the cake ring.

Mousseline cream

1. Pour the milk into a non-stick saucepan.
2. Split the vanilla bean in half lengthwise, then, using a small knife, scrape away the seeds and place them into the milk.
3. Bring to a boil.
4. In another non-stick saucepan, whisk the yolks and sugar until white. Add the cornstarch, and mix.
5. Remove the milk from the heat, and pour a third over the egg yolk mixture while whisking gently with a balloon whisk.
6. Add the rest of the milk and, stirring constantly, cook over low heat until the cream thickens.
7. Cover the cream with cling film (making sure it makes contact with the surface to prevent a skin forming), and cool to around 86 F (30°C).
8. When the cream has cooled, in the bowl of the stand mixer, use the whisk attachment to cream the softened butter.
9. Using a balloon whisk, whip the cooled cream for a few seconds, then, with the mixer still running, pour over the softened butter. Whisk until the mousseline cream is fluffed, and has the texture of mousse.
10. Set aside.

Syrup

1. In a saucepan over low heat, heat the water and sugar until the sugar is completely dissolved.
2. Remove from the heat, then add the Kirsch and leave to cool to room temperature.

Assembling the fraisier

1. Place a rhodoid strip around the inside an 8 inch (20 cm) diameter cake ring.
2. Unmold the sponge, and cut into two discs.
3. Place one disc in the center of the cake ring, then brush liberally with the syrup.
4. Hull 12 to 14 strawberries, and cut in half lengthwise.
5. Gently place strawberries of roughly the same size all around the space between the cake ring and sponge. Make sure the cut size is against the rhodoid strip and the tip is facing upward.
6. Pour the mousseline cream into a piping bag, and pipe a little cream between each strawberry, leveling it well.
7. Cut the rest of the strawberries into small pieces and place them on top of the sponge, then place the second disc of sponge cake on top.
8. Using a pastry brush, soak this spong with the syrup, too.
9. Cover with the rest of the mousseline cream and level the surface.
10. Refrigerate for 5 hours.

Decor

1. Once the mousseline cream has firmed up, remove the cake ring, then gently remove the rhodoid strip.
2. Spread the marzipan on a work surface and, using the 8 inch (20 cm) pastry ring, cut a circle, and place it on top of the cake.
3. Create a decoration of your choice for the top.
4. Store in the refrigerator, and serve as quickly as possible so that the strawberries are not soggy.