Strawberry Genoise Cake:
60 large strawberries
220 grams/2 1/8 cake flour
112 grams/ 1/2 -cup milk, whole
10 grams/2 1/8-teaspoon baking powder
60 grams/1/4 cup clarified butter
300 grams/ 6 eggs
112 grams/6 egg yolks
350 grams/1 3/48-cup super fine sugar
Prepare your mise en place. Preheat the oven to 180 degrees C/ 350 degrees F and line two- ½ sheet pan or flexipats.
Sift the flour and baking powder, set aside.
Clarify the butter, bring to room temperature; in a small sauce pan heat the clarified butter and milk for about two minutes.
Prepare a Bain-Marie or double boiler with boiling water, add the eggs, egg yolks, and sugar in the top of Bain-Marie (off the heat) whisk just until combined, and place the boil over the boiling water. Continually whisking till the mixture registers 43 degrees C/ 110 degrees F, about 10 minutes. DO NOT ALLOW THE MIXTURE TO BECOME ANY HOTTER.
Immediately remove the bowl from the heat, pour into the bowl of a standing mixer, with the whisk attachment whisk till triple in volume, pale yellow, and ribbons form when the whisk attachment is lifted.
Remove about a scant 2-cups of the batter and mix it with the milk butter mixture.
Sift ½ of the flour over the batter rapidly and gently fold using a balloon whisk or rubber spatula. Fold until the flour has almost disappeared, repeat with the second half. Fold in butter-milk mixture.
Pour into sheet pans or flexipats, place into the oven for 30 minutes, or until golden brown and springs back when gently pressed in the center.
Designing the Strawberry Cake:
Using a sharp pairing knife cut the strawberries in half, lengthwise. Try to choose strawberries that are similar in size and shape. Place the berries on a paper towel cut side down to drain excesses liquid.
Take a 6- inch and a 8-inch cake rings, line these rings with food safe acetate strips. Cut 2 of each size from the cake, using the rings as a cutters. Place one of the biscuit sponge cakes, bottom side up, into each of rings.
Place the amaretto simple syrup in a small bowl. Using a pastry brush, generously coat the surface of each of the biscuits rounds in the rings with the syrup, allowing it to soak in.
Prepare a pastry bag with half of the mousseline (recipe below) in a pastry bag fitted with a plain #5 pastry bag; begin to pipe any voids between the cake and cake ring.
Place halved strawberries stem end up and cut side against the inside of the cake ring. Pipe a layer of mousseline to come halfway up the center of the cake so it is surrounded by the strawberries. Place another layer of strawberries, cut side down, on top of the mousseline, so that mousseline and strawberries layer is equal in height to the outer strawberry line. Cover the strawberries with more mousseline, smoothing out the mousseline layer with an off set spatula.
Generously coat the remaining biscuit round with liqueur and allow the syrup to soak. Place a soaked circle on top the mousseline of both cake rings. The remaining mousseline should be enough to cover the top of each cake.
Place the cake wrapped with film in the freezer or refrigerator.
Sprinkle your work surface with icing sugar and roll out the white fondant to 3mm/ 1/8-inch thick.
Carefully un-mold each cake.
Using the cake ring as a cutter again, cut out two circles, one 8-inch and one 6-inch of fondant so that it fits precisely on top of each cake. Smooth the fondant with the side of your hand, to remove any air bubbles,(Try to touch the fondant as little as possible).
Fill a paper pastry cone, cut a VERY small hole, writing with bitter sweet chocolate on top of the fondant and decorate.
Serve the cake immediately. If that is not possible than within two hours.
Crème Pâtissière Pastry Cream:
78 grams/4 large egg yolks
100 grams/2 large egg
100 grams/3/4-cup of pastry cream powder, or cornstarch
256 grams/ 1 1/4-cups super fine sugar
980 grams/ 4 1/8-cups milk, whole
In a mixing bowl (preferably copper) place egg yolks, whole eggs, and pastry cream powder with half the sugar (68 grams). Whisk until the ingredients are well blended and lightly colored.
In a heavy saucepan place milk, vanilla pod, vanilla seeds, and the second half of the 68 grams of sugar. Place over high heat. Bring to a boil, then remove the pan from the heat.
Take 1/3 of the hot milk mixture, in a steady stream, pour into the egg mixture (tempering the eggs), constantly whisking. Whisk the tempered mixture back into the milk pot.
Place the mixture over high heat and constantly whisking return to a boil. Continue boiling the pastry crème scraping the bottom and the sides, until thick and smooth.
Remove the crème from the heat, into large bowl and allow the pastry crème to cool.
Cover the surface with the pastry cream with film, directly over the top. Set aside.
1135 grams freshly made pastry crème
340 grams/ 1½- butter, room temperature and diced into cubes
Prepare your mise en place.
If the pastry crème is still very warm, place it in a bowl of a standing mixer fitted with the paddle attachment, beat for two minutes to cool it slightly.
With the motor running add butter cubes, beating until completely incorporated and mixture is very light and fluffy. Scrape down the sides of bowl occasionally with a rubber spatula.
The Crème Mousseline is ready for use.
Amaretto Simple Syrup:
200 grams/ 1-cup sugar
200 grams/ 7/8-cup water
100 grams/ 1/2 amaretto
In a small heavy bottom sauce pan place water and sugar. Bring to a boil, reduce to a simmer until all the sugar has dissolved. Pour the hot simple syrup into a measuring jug and bring to room temperature. Once the simple syrup is room temperature add the amaretto. The remaining Amaretto simple syrup may be placed in the refrigerator, covered, up to one month.