Princess layer cake with strawberries
Modified Princess-Style Strawberry & Cream 4-Layer Cake (Scaled for 24 Guests / 4-Layer Build) Ingredients 1. The Genoise Sponges (Double Batch total, baked as two separate cakes) 8 large eggs , at room temperature (divided into 2 batches of 4) 300g (10½ oz) granulated sugar (divided into 2 batches of 150g) 150g (5½ oz) cake flour (divided into 2 batches of 75g) 2 tsp baking powder (1 tsp per batch) 100g (3½ oz) unsalted butter , melted and cooled slightly (divided into 2 batches of 50g) 2. The Vanilla Pastry Cream (Scaled to 1.5x from your baseline) 900 ml (30 fl oz) whole milk 1.5 vanilla pods , split in half lengthwise and seeds scraped out (or 1.5 tbsp vanilla extract) 9 egg yolks 150g (5¼ oz) granulated sugar 75g (2¾ oz) corn starch 75g (2¾ oz) unsalted butter 3. The Raspberry Jam 300g (10½ oz) raspberries (fresh or frozen) 260g (9 oz) jam sugar 4. Fresh Strawberries 2 cups fresh strawberries, washed, hulled, and chopped 1.5 tsp granulated sugar (for a light dry to...