Hazelnut & Strawberry Vanilla Cake

A refined layered entremet with caramel-hazelnut crunch, soft vanilla cake, strawberry ganache, vanilla pastry cream, fresh strawberry compote, and light vanilla mousse, finished with a transparent mirror glaze and elegant chocolate ribbons.

Servings: 10 people

Target Mold Size: 16 cm diameter pastry ring (Internal Insert), 18 cm diameter silicone mold (Outer Mousse).

DAY ONE: Component Preparation & Internal Insert

1) Caramel and Hazelnut Crunch

Method (very detailed)

1. If your hazelnuts are not roasted yet, roast them in the oven at 175 degrees C for 5 to 7 minutes, then let them cool completely.
2. Place the caster sugar in a small saucepan and heat over medium heat until it melts and turns into a golden caramel.
3. Immediately add the roasted hazelnuts and stir quickly to coat them evenly in caramel.
4. Pour the caramelized hazelnuts onto a piece of baking parchment and spread them slightly apart. Allow them to cool completely until hard.
5. Chop the caramelized hazelnuts finely with a sharp knife.
6. Finely chop the caramel chocolate and melt it gently in a small saucepan until smooth. Remove from the heat.
7. Stir in the Biscoff spread until fully combined.
8. Add the feuilletine, finely chopped caramelized hazelnuts, and a pinch of salt. Fold gently with a spatula to coat, keeping the feuilletine intact.
9. Place the mixture between two sheets of baking paper and roll it out into an even, thin sheet slightly larger than 16 cm in diameter.
10. Transfer the sheet to a tray and refrigerate until firm.
11. Once set, use a 16 cm pastry ring to cut out a neat circle of crunch.
12. Place a clean 16 cm pastry ring on a tray lined with baking paper and an acetate strip. Transfer the crunch circle into the ring as the base layer. Set aside in the fridge.

2) Vanilla Cake

Method (very detailed)

1. Preheat the oven to 175 degrees C (fan-assisted). Prepare two 16 cm pastry rings.
2. Whisk together flour, cornstarch, baking powder, baking soda, and salt.
3. In a separate bowl, beat butter and sugar on high speed until pale and fluffy.
4. Add the eggs, egg white, and vanilla paste. Whisk for about 1 minute.
5. Add the dry ingredients and mix on low speed just until combined.
6. Pour in the buttermilk and whisk briefly until smooth.
7. Divide batter evenly between the two rings. Bake for 13 to 17 minutes.
8. Cool completely. Trim tops so each cake is 1.5 cm high. Wrap one cake for later.

3) Assembling Part 1 (Crunch + First Vanilla Cake)

Method

1. Take the ring with the crunch base. Lightly brush the surface with a little melted white chocolate.
2. Place the first vanilla cake layer on top of the crunch. Gently press down and level.
3. Freeze briefly until the cake layer is firm.

4) Strawberry Ganache

Method (very detailed)

1. Finely chop the chocolate.
2. Heat heavy cream, strawberry purée, and lemon juice until almost boiling.
3. Pour over the chocolate. Let sit for 30 to 60 seconds.
4. Stir until smooth and emulsified. Blend briefly with an immersion blender.
5. Take the cake (crunch + cake) from the freezer. Pour the ganache over the vanilla cake layer.
6. Tilt gently to spread. Freeze until the ganache surface is firm.

5) Assembling Part 2 (Second Vanilla Cake)

Method

1. Place the second vanilla cake (reserved) on top of the set strawberry ganache.
2. Gently press and level. Freeze until firm.

6) Vanilla Pastry Cream

Method (very detailed)

1. Soak 2.63 g gelatin. Mix 51.5 g milk with cornstarch.
2. Whisk cornstarch mixture with egg yolks and sugar.
3. Heat 206 g milk and vanilla until almost boiling. Remove pods.
4. Temper the yolks with hot milk, then return to pan. Cook until thickened.
5. Remove from heat, strain, and stir in gelatin. Add butter and whisk.
6. Cool to 30 degrees C. Whisk in room-temperature heavy cream.
7. Chill until set. Whisk smooth, then pipe an even layer over the second vanilla cake layer.
8. Freeze until the surface is set.

7) Fresh Strawberry Compote

Method (very detailed)

1. Soak 1.31 g gelatin. Mix sugar and pectin.
2. Heat purée and vanilla to boiling. Add sugar-pectin and boil until very thick.
3. Remove from heat, add gelatin, and cool slightly.
4. Stir in fresh strawberry cubes. Cool until spreadable.
5. Spread evenly over the set pastry cream.
6. Freeze the entire insert overnight.

DAY TWO: Mousse Preparation & Assembly

8) Vanilla Mousse

Method (very detailed)

1. Soak 3.94 g gelatin. Heat 144 g cream and vanilla seeds until almost boiling.
2. Add gelatin to hot cream. Pour over chopped white chocolate. Stir until smooth. Cool to lukewarm.
3. Whip 216 g cream to soft peaks. Fold into the base.
4. Prepare an 18 cm silicone mold lined with a tall acetate strip.
5. Pour mousse into the mold. Let thicken slightly.
6. Press the frozen cake insert (compote side down) into the mousse.
7. Freeze overnight.

9) White Chocolate Whipped Ganache (Decoration)

Method (very detailed)

1. Soak 1.75 g gelatin. Heat 165 g cream. Add gelatin.
2. Pour over chocolate and stir until melted. Add 160 g cold cream and blend.
3. Chill overnight.
4. On decoration day, whip to firm peaks.

DAY THREE: Glazing and Decoration

10) Transparent Mirror Glaze

Method (very detailed)

1. Soak 11.38 g gelatin. Heat sugar, water, and glucose to 105 degrees C.
2. Remove from heat. Add lemon juice and gelatin.
3. Strain and cool to 35 degrees C.
4. Pour over the frozen cake.

11) Chocolate Decoration & Final Assembly

Chocolate Ribbon Dimensions:

Method (very detailed)

1. Assembly: Wrap ribbons around the cake.
2. Piping: Use a St. Honoré tip to pipe the whipped ganache on top in a groove pattern.
3. Decorate: Place the top ribbon around the piped cream. Fill center with strawberries and chocolate rings. Add flowers.