And I also wanted to test out my new blossom cutters. And a new frosting recipe. This cake was all about smashing together all the things I wanted to try out into one and it worked.
Plus it used up a lot of strawberries that I had picked at a farm in my county with heck loads of ripe, sweet strawberries. I used the strawberries to flavour the cakes and to make the marbled strawberry cheesecake. Then I topped the cake with a french creamy icing recipe (that is the best for spreading as it is so damn smooth AND it uses up all the egg yolks that are leftover from making the cake batter) and strawberry flavoured blossoms which I made by melting strawberry chocolate with liquid glucose to form a sugar dough.
What did I put in between the cheesecake and cake layers? Okay I am pushing the strawberry thing a bit too far but I wanted this cake to be so strawberry you would know it was strawberry so I packed in strawberry mousse to sandwich it all together.
I apologise for the bad quality pictures but somehow the gloomy British weather over here does no good for cameras but at least you can see the basic layers of the cake, right? (Afterall I am using a rubbish phone camera as well haha).
Recipe for the crème au beurre:
Adapted from: http://www.yammiesnoshery.com/2011/10/professional-style-buttercream-frosting.html
♥ 1 and 1/2 cups of sugar
♥ 1/2 cup of water
♥ 6 egg yolks
♥ 1 pound of cold butter, cubed (I used about two ounces less)
♥ 2 teaspoons of vanilla or strawberry extract
1) Beat egg yolks for 8 minutes until pale and doubled in size.
2) Whilst you are beating them, tip the sugar and the water into a saucepan on medium high heat so that reaches around 234 – 238 degrees fahrenheit.
3) When it has reached the desired temperature, remove from heat and quickly drizzle the sugar syrup into the beaten egg yolks, beating with an electric mixer thoroughly.
4) Keep beating until it is around room temperature or cool to the touch.
5) Whilst the beater is still stirring, throw in a few cubes of butter at a time until all the butter is combined with the custard.
6) Whisk in the extracts and you are done!
Recipe for the strawberry flavoured blossoms:
♥ 2 tablespoons of liquid glucose (I’m sure that corn syrup or golden syrup would work here too)
1) Melt the chocolate in the microwave using 30 second blasts.
2) When melted, stir until cooled to room temperature.
3) Add the liquid glucose and stir quickly to combine.
4) Roll into a ball and place inside the fridge for an hour or so.
5) Take out of the fridge and when it has warmed to room temperature, roll it out into a thin sheet.
6) Get out your blossom cutters and cut out different sizes of blossom.
Recipe for the strawberry mousse:
Adapted from: http://www.askchefdennis.com/2013/02/chocolate-valentines-day-cake/♥ 1 cup of heavy cream
♥ 1 and 1/2 cup of strawberries
♥ 1/2 cup of sugar
♥ 1 tablespoon of gelatin
1) Puree the strawberries and sugar in a food processor.
2) Strain the mixture to get rid of seeds.
3) Pour the mixture into a saucepan and cook until boiling.
4) When boiling, sprinkle the gelatin in and stir until all of it has dissolved.
5) Transfer mixture into a medium sized bowl and chill in the fridge for 30 minutes, stirring every 10 minutes so it does not set.
6) Whip the heavy cream until soft peaks and then plop in your strawberry jelly.
7) Beat until both are mixed together.
8) Place in the fridge for 30 minutes until thick.
Assembling the cake:
1) Undome the two cake layers and spread a thick layer of strawberry mousse over one of them.
2) Place the cheesecake on top of the smothered cake layer.
3) Spread strawberry mousse over the cheesecake layer.
4) Place the other strawberry cake layer over the cheesecake.
5) Spread the crème au beurre over the cake and chill for an hour.
6) Scatter blossoms over the cake for decoration.
7) Serve! n_n