Get out your vanilla beans
Split them in half lengthwise
Scrape out the beans using the back of a butter knife
Add to the 3/4 cups of sugar from the filling ingredients, and 2 cups of heavy cream.
Sprinkle the gelatin over 1/4 cup of cold heavy cream. I'm a pescatarean, so pork or beef gelatine is a no no for me, I'm using vegetarian gelatine. But you can use any unflavored gelatine you like.
Once the gelatine is set, and the cream is almost boiled, add the gelatine to the cream and stir untill it dissolves.
Strain the cream
Add the remaining cream and whisk. Chill it untill cold. Adding the gelatine to the cream helps in stabilizing it, so that when we whip it, it doesn't deflate later on
Ok now to the cake, grease the BASE ONLY of 2 eight inch cake pans and line it with parchement paper. Don't grease or line the sides!
In a CLEAN bowl, add the egg whites with the cream of tartar
Whisk on high untill frothy
Once frothy, gradually add 1 oz of sugar on low speed
Increase speed to high and whisk untill stiff peaks like that
Transfer to a seperate bowl
In the same bowl, place the yolks and 5 oz of sugar
Whisk for 2 minutes on high speed untill pale and thick
In the meantime, mix the flour with salt and baking powder
Once the yolks are pale and thick..
Add the water
And vanilla extract
Mix on high untill incorporated
Add the flour
Mix on medium untill incorporated
Add a 1/3 of the whites
Fold in the rest very carefully
Divide evenly amongst pans
Bake for 20-25 minutes in a preheated 325 F , 160 C oven or untill a toothpick comes out clean when inserted in the center.
Let cool on a wire rack upside down immediately after taking out if the oven. Gravity will pull the cake down and keep it from deflating. If you grease the sides, the cake will hust fall out!
Once cooled, run a knife around the edges to loosen them up. Slice the cakes in half, so now you have 4 thin slices
Slice some of the strawberries, keep some for decorations on top
When the cream is cold, it will look for lack of better words...jiggly! Place it in a mixer bowl.
Whip the cream untill thick, 4 minutes. Any longer and you will end up with sweet vanilla butter...delicious on a muffin, but not for this recipe :)
This is what you want
Add a 1/4 cup of soft serve jam onto a layer of cake
Add strawberry slices, not too much
Add a generous layer of cream, repeat with the layers
Almost there...so it's a tad bit burned, still tasted divine :)
Add cream to the top and sides, dont worry about making the sides perfect
Because you will just coat them with the roughly chopped pistachios. Use walnuts or hazelnuts if you prefer :)
Pipe cream around and decorate with strawberry halves
A close up, notice the beans in the cream? I glazed the strawberries with some more jam to make them shine
Cut...and serve :)
- The Cake
- 5.0 Eggs, seperated
- 6.0oz White Sugar, divided
- 0.0c Vegetable Oil
- 0.0c Water
- 5.0oz Cake Flour
- 1.0tsp Vanilla Extract
- 1.0tsp Baking Powder
- 0.0tsp Salt
- 0.0tsp Cream of tartar
- The Filling:
- 0.0c Jam (Any red berry jam)
- Strawberries , as needed
- 4.0c Heavy whipping cream
- 1.0 Packet of unflavored gelatin
- 2.0 Vanilla beans (pods)
- 0.0c White Sugar
- Ground Toasted pistachios, as needed