Fraisier Cake

Instructions

1. First decide if you are going to bake the batter into cake pans or a sheet pan like I showed in the video tutorial *see notes above in summary
2. Preheat the oven to 350°F and then grease & parchment line your cake pan(s)
3. Prepare the recipe for yellow cake as per the instructions on that page and bake in your specified cake pan(s)
4. Meanwhile make the simple syrup by combining the water & sugar together in a small sauce pot, bring to a rolling boil
5. Reduce heat, add the 5 large chopped strawberries & simmer for 3 minutes
6. Cool slightly then carefully pour the hot syrup with the berries into a blender and puree smooth, reserve until later
7. Separate 12 large~ same sized ~same height strawberries and cut the stems off each one
8. Then cut each one in half, reserve until later
9. Chop enough strawberries for the filling to total 1½ cups reserve for later
10. Once the cake is baked & fully cooled, trim if necessary and then line a 9" cake ring or a spring form pan *with the bottom removed* with acetate cake strips
11. Place one of the cold cake layers in the bottom and brush generously with strawberry simple syrup
12. Arrange the halved strawberries around the entire edge of the cake ring with the sliced side facing out
13. Next prepare the vegan whipped cream *I use SILK brand whipping cream *not sponsored and reserve in the refrigerator until needed
14. Prepare the pastry cream custard by combining the sugar with the cornstarch, vanilla bean pod *if using & agar powder and then add that to the plant milk in a large sauce pot
15. Bring everything to a full rolling boil over medium to high heat whisking constantly to avoid scorching
16. Once it comes to a full boil remove from the heat and add the vegan butter, whisk smooth
17. Transfer the hot custard to a large mixing bowl & whisk to release the intense heat.
18. Continue whisking every so often until the custard is slightly cooler than body temperature, once it is cool add the vegan whipped cream in 2 additions, whisking & folding gently to incorporate
19. Pour half of the diplomat cream over the sponge cake in the ring mold and be sure to cover the tops of the strawberries
20. Sprinkle the chopped strawberries over top of the cream and then add the last layer of sponge cake that has been brushed with more strawberry syrup
21. Gently press down to make a tight seal and refrigerate the entire cake for at least 4 hours or overnight
22. Remove the ring mold and then carefully remove the acetate strip
23. Powdered sugar, sliced strawberries & almonds are optional garnish!
24. Now~ Enjoy a giant slice for all your hard work!