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Stawberry layer cake
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Impress your guests with a stunning strawberry layer cake adorned with delicate rose petals.
Ingredients:
  • 110g (1/3 cup) strawberry jam, warmed
  • 375g small strawberries, hulled, halved
  • 3 pesticide-free pastel pink roses
  • 1 egg white
  • Caster sugar, to dust
  • 80ml (1/3 cup) pouring cream
  • 7.00 gm glucose syrup
  • 175g white chocolate, finely chopped
  • 6 eggs, at room temperature, separated
  • 220g (1 cup) caster sugar
  • 75g marzipan, grated
  • 0.63 gm cream of tartar
  • 150g (1 cup) plain flour
  • 2 x 5g leaves titanium-strength gelatine
  • 60ml (1/4 cup) amaretto liqueur
  • 120g caster sugar
  • 3 eggs separated
  • 500g mascarpone
Instructions:
  • Start by preheating the oven to 180°C. Prepare two 23cm shallow cake tins by greasing them and lining the bases with baking paper. In a large bowl, use an electric mixer to whisk together yolks, 175g sugar, marzipan, and 1 tablespoon of water on high speed for about 3 minutes or until the mixture has tripled in volume. Transfer the mixture to a large bowl.
  • In a clean bowl, whip egg whites on high speed until foamy. Add cream of tartar and continue whisking until soft peaks form. Gradually beat in the rest of the sugar until stiff and glossy peaks are achieved.
  • Spoon 2 large dollops of meringue into the egg yolk mixture. Sift in flour and mix. Carefully fold in the rest of the meringue. Divide batter between tins and spin them to level. Bake for 18 minutes, switching shelves halfway, until cakes spring back when touched. Let cool in tins for 10 minutes, then invert onto wire racks.
  • Soak gelatine in cold water for 3–5 minutes, then gently squeeze out excess water. In a small pan, combine liqueur and 60g sugar over low heat until sugar dissolves. Add gelatine and stir until fully dissolved. Use an electric mixer to blend liqueur mixture with yolks until smooth. Incorporate mascarpone and whisk until just thick. Transfer the mixture to a large bowl.
  • Whisk egg whites in a clean bowl until soft peaks form. Gradually add the remaining sugar and continue whisking until stiff peaks form. Gently fold the meringue into the mascarpone mixture in two batches.
  • Prepare the 24cm springform tin by greasing it and lining the base and side with baking paper. Place one cake in the tin, brush it with half of the jam, and arrange strawberry halves cut-side down along the perimeter of the tin with the tops standing upright, filling the center with the remaining strawberries. Spoon the mascarpone mixture over the strawberries, filling any gaps, and level the top by gently tapping the tin on a surface to remove air pockets. Brush the remaining jam over the second cake, place it jam-side down over the filling. Cover the tin with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
  • Gently coat rose petals in egg white, sprinkle generously with sugar, and let dry on a wire rack for 4 hours at room temperature or overnight.
  • In a small saucepan, bring pouring cream and glucose to a boil. Remove from heat and stir in white chocolate until melted. Place the pan over a bowl of iced water and stir occasionally until the ganache reaches the consistency of double cream.
  • When ready to serve, gently remove the cake from the tin, peel off the paper, and place it on a plate. Drizzle the ganache over the cake, spreading it out to cover the top and letting it cascade down the sides. Chill the cake in the refrigerator for 30 minutes to set, then garnish with sugared rose petals.

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