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 toss)

5. Filling Whipped Cream (Scaled for 4 Layers)

• 900 ml (approx. 3.75 cups) heavy whipping cream, ice cold

• 80g granulated sugar

6. Mascarpone-Stabilized Whipped Cream (Scaled for 4 Layers)

• 750 ml (approx. 3 cups) heavy whipping cream, ice cold

• 1/3 cup (80g) mascarpone cheese, ice cold

• 1/3 cup powdered sugar

• 1.5 tsp vanilla extract

Make-Ahead Timeline

• 1–2 Days Before: Bake your two Genoise cakes, let them cool completely, wrap them tightly in plastic wrap, and freeze. You can also make your vanilla pastry cream and raspberry jam, storing them in sealed containers in the fridge.

• The Day Before Serving: Thaw the sponge layers in the fridge, whip the cream, and assemble and frost the cake. Let it rest overnight in the fridge under a cake dome.

Instructions

Step 1: Make Components Ahead (Pastry Cream & Jam)

1. Vanilla Pastry Cream: Pour the milk into a pan with the vanilla seeds and pods over low heat until simmering, then discard the pods. In a bowl, whisk the egg yolks, sugar, and cornstarch together. Slowly pour the warm milk into the eggs while whisking, then return everything to the pan. Cook over low heat, stirring constantly until thick and smooth. Remove from heat, beat in the butter until incorporated, press plastic wrap directly onto the surface, and chill completely in the fridge.

2. Raspberry Jam: Combine the raspberries and jam sugar in a saucepan over medium heat until the sugar dissolves and the fruit breaks down. Boil until it thickens into a proper jam consistency, then transfer to a bowl and cool completely.

Step 2: Bake & Freeze the Genoise Sponges

1. Preheat oven to 350 F (175 C). Lightly grease and line bottom of two 9-inch (23cm) springform pans with parchment paper. (If you only have one pan, bake them sequentially).

2. For each batch (do this twice): Whip 4 eggs and 150g granulated sugar together with an electric mixer for 5–8 minutes until very pale, thick, and holding a ribbon stage. Sift 75g cake flour and 1 tsp baking powder together, then gently fold into the eggs in two additions. Whisk 1 cup of batter into 50g of cooled melted butter, then gently fold that butter mixture back into the main bowl (15–25 strokes).

3. Pour into your pan(s) and bake for 25–30 minutes until golden and springing back. Cool for 5 minutes, then invert onto a wire rack to cool completely.

4. To Freeze: Wrap each baked cake tightly in plastic wrap and freeze.

   • To Thaw: Transfer wrapped cakes to the fridge the day before assembling. Once thawed, slice each 9-inch cake horizontally in half so you have four even layers total.

Step 3: Prep the Strawberries

1. Chop your fresh strawberries, toss lightly with 1.5 tsp of sugar, and let them drain in a mesh strainer for 15–20 minutes to remove excess surface moisture. Pat gently with a paper towel.

2. Divide into half

Step 4: Assembly (Day Before Serving)

1. Layer 1 (Bottom): Place your first sponge layer on your serving plate. Spread a thin layer of chilled pastry cream, pipe a thick ring (dam) of pastry cream around the outer edge, and fill the center with your cooled raspberry jam.

• Traditional Interior Filling: Whip your 900ml of plain heavy cream to firm peaks (folds or curls back over just slightly). 

• Divide into half. Fold a half of it into your remaining chilled pastry cream to create a rich, authentic diplomat filling.

• Take one-third of the custard cream and spread it over the jam. 

1. Layer 2 (Second): Place your second sponge layer on top.

   • On top of the second sponge, spread a quarter of the custard cream and evenly press half your drained strawberries into it. Then spread an equal amount of custard cream on top of the strawberries

2. Layer 3 (Third): Place your third sponge layer on top. 

• Spread half of the remaining pastry cream/diplomat cream, then the remaining strawberries, and finally the last of the custard cream.

1. Layer 4 (Top): Place your fourth and final sponge layer on top, pressing down very gently to level the cake.

2. The Exterior Frosting: Whip your exterior cream batch (750ml heavy cream, mascarpone, powdered sugar, and vanilla) on medium-high until medium peaks form (curl down at ends).

• Crumb coat: spread a thin layer around the top and sides of the cake. Chill cake for 30 minutes to firm up.
• Smoothly frost the top and all four sides of your tall 4-layer cake, and use a star tip to pipe your decorative borders.

Step 5: Storage

Place the fully assembled cake under a cake dome in the refrigerator overnight. This gives the layers time to meld, softening the crumb into an incredible, cohesive texture for your 24 guests the next day!