Whisk Tolerance

This cake is an interpretation on a Sicilian classic. Cleveland dessert-makers and home bakers swap the traditional ricotta, marzipan, and candied fruit for indulgent strawberries and custard. 

The variation here involves layering Italian sponge with crème pâtissière and a filling made with macerated strawberries, and it's frosted with fresh whipped cream. 

vanilla extract

heavy cream

whole milk

granulated sugar

egg yolks (approx. 6 yolks)

cornstarch

sea salt

unsalted butter, sliced

Crème Pâtissière

egg whites, room temperature (approx. 8 whites)

cream of tartar

cake flour

sugar

baking powder

egg yolks (approx. 5 yolks)

lemon juice (juice of one medium lemon)

canola oil

water

Italian Sponge Cake

fresh strawberries, sliced

fresh squeezed orange juice

Strawberry Filling & Syrup

heavy whipping cream

confectioner's sugar

Whipped Cream

Strawberry Topping

Grease and line three 9" cake pans or equivalent. 

Whip the egg whites with sugar and cream of tartar until stiff peaks form (meringue).

While the meringue is being mixed, sift together the cake flour, baking powder, and salt in a large mixing bowl. Gently stir in the oil, water, and lemon juice until a thick batter forms.

Gently fold the meringue into the batter. Do not overmix.

Pour the batter into the prepared cake pans, filling approximately 2/3 to the top of the pan. Gently tap the filled pans against the counter to settle the batter evenly.

Bake at 325°F for 25-35 minutes (check for doneness -- the cake should be pale yellow with just a hint of golden brown on top. A toothpick should come out clean. 

Cool the layers in the pan for 10-15 minutes, then invert onto a cooling rack. 

Once the layers are cooled, wrap each layer in plastic and chill it in the fridge for four hours or overnight.

Prepare the strawberry syrup and filling. 

Toss the strawberries in sugar until evenly coated. Cover and rest for at least 30 minutes.

Squeeze fresh juice from 2-3 oranges (alternately: pour the equivalent amount of Grand Marnier). 

When the strawberries have successfully macerated (they should be floating in sugary liquid), strain the liquid and set it aside. Cover the strawberries and refrigerate.

Whisk the strawberry syrup and orange juice (or Grand Marnier). Cover and refrigerate until cake assembly.

Whisk together the sugar, egg yolks, corn starch, and salt in a heatproof mixing bowl. 

Heat the milk and heavy cream in a saucepan until simmering (do not boil). 

Temper the mixture in the bowl with the hot milk before combining in the saucepan and cooking until thick. 

Stir in the butter one slice at a time until integrated. 

Cool the pastry cream to room temperature, then cover with plastic wrap (make sure to press the wrap against the surface of the pastry cream so that it is not exposed to air) and chill in the refrigerator for at least four hours (overnight is fine, but no longer than two days).

Unwrap the first cake layer and place it on a cake stand.

Brush the sponge with a thin strawberry syrup. The cake should turn lightly pink, but not be oversaturated.

Spread a thin layer of pastry cream over the sponge.

Layer strawberry filling on top of the pastry cream.

Spread another thin layer of pastry cream on top of the strawberry filling.

Unwrap and place another cake layer on top and continue layering until the last sponge.

Brush a light layer of strawberry syrup onto the last sponge. Cover the cake with a cake dome and refrigerate for at least 30 minutes so that the cake may stabilize before frosting.

Remove the chilled cake from the refrigerator and frost a crumb coat with whipped cream.

Once the crumb coat is set, frost the cake generously with whipped cream. Cover and refrigerate.

Just before serving, top the cake with sliced strawberries. Enjoy.

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