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Le Chaudron recipe
Gâteau d'anniversaire génoise, chantilly-fraises
Strawberry and whipped cream birthday cake
⏱ 40 minServes 10Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
1genoise sponge (250 g / 9 oz)
500 g (18 oz)strawberries
500 ml (2 cups)very cold heavy cream (35% fat)
80 g (3 oz)powdered sugar
1 clovevanilla
50 ml (3½ tbsp)syrup
- 1 genoise sponge (250 g / 9 oz)
- 500 g (18 oz) strawberries
- 500 ml (2 cups) very cold heavy cream (35% fat)
- 80 g (3 oz) powdered sugar
- 1 clove vanilla
- 50 ml (3½ tbsp) syrup
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Whip the very cold cream with the powdered sugar and vanilla seeds to firm peaks.
- Cut the sponge into two even layers with a serrated knife and brush with syrup.
- Wash, hull and halve the strawberries, keeping the nicest ones whole for decoration.
- Put the first layer on the plate, spread with a generous layer of whipped cream and cover with halved strawberries.
- Add the second layer and cover the whole cake with whipped cream using an offset spatula.
- Decorate with the reserved strawberries and chill at least 2 hours before serving.
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