Fraisier Cake

Method

1. Preheat the oven to 350°F. Line two greased 9-inch round baking pans with parchment paper. Grease the top of the parchment paper, then set the pans aside. In a large heat-proof bowl, whisk together the eggs and sugar. Place the bowl over a large saucepan filled with 1 to 2 inches of simmering water. Heat the mixture over low heat, stirring occasionally, until it reaches 110°, about 8 to 10 minutes. Remove the bowl from the heat, then add the lemon zest and lemon extract. With a hand mixer, beat the mixture on high speed until it’s lemon-colored and more than doubles in volume. Fold in the all-purpose flour, 1/4 cup at a time. Gently fold in the melted and cooled butter. Divide the batter evenly into the prepared pans and spread it out. Editor’s Tip: Try not to overfold the batter. Since there aren’t any leavening agents in a genoise sponge, we rely on the whipped eggs to give it height. If you overfold the batter, you’re knocking out the air and deflating the batter.
2. Bake the cakes until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Cool the cakes for 10 minutes in their pans before removing them from the pans and onto wire racks to cool completely to room temperature.
3. Meanwhile, in a small saucepan, whisk together the sugar and cornstarch. Stir in the whole milk until the mixture is completely smooth. Place the saucepan over medium heat and cook and stir the mixture constantly until it’s thickened and bubbly. Reduce the heat and cook and stir for two minutes longer to thicken and activate the cornstarch. Remove the pastry cream from the heat. Place the egg yolks in a medium-sized bowl. Stir in a small amount of the hot filling into the egg yolks, whisking immediately and vigorously so that the egg yolks don’t turn into scrambled eggs. Return everything to the saucepan, stirring constantly. Bring the mixture to a gentle boil and cook and stir for two minutes longer. Remove the saucepan from the heat and gently stir in the vanilla. Cool the pastry cream to room temperature without stirring it.
4. In a large bowl, use a hand mixer or stand mixer to cream the softened butter until it’s fluffy, about five minutes. Gradually beat in the room temperature pastry cream just until everything is combined. Editor’s Tip: Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is incorporated.
5. Measure and cut an acetate strip to fit inside a 9-inch springform pan, overlapping the ends. Level the cake layers as needed with a serrated knife. Place one leveled cake layer into the prepared springform pan. Cut 10 to 15 strawberries in half and place them cut side out along the acetate strip. Fill the center with strawberries, hulled side down. Pipe two-thirds of the creme mousseline over the strawberries, filling any gaps. Place the second cake layer on top, cut side down, pressing down gently on the cake layer. Spread or pipe the remaining creme mousseline over the top of the cake. Editor’s Tip: Sort through your strawberries and make a pile of any unblemished ones for the topping, and another pile for the strawberries that will be hidden in the creme mousseline layer. Try to find 10 to 15 strawberries that are all the same height so your outer layer can look as consistent as possible.
6. Cover the cake and refrigerate it until the creme mousseline has fully set, about one hour. Remove the outer ring from the springform pan, then peel off the acetate and discard it. Garnish the fraisier cake with the remaining strawberries and confectioners' sugar before serving it.