A pretty cake to share for all occasions: the Strawberry layer cake! Inside, a very soft vanilla cake, a strawberry compote and a light mascarpone whipped cream frosting decorated with fresh strawberries.
This strawberry vanilla layer cake is offered here in a naked cake style, that is to say "naked cake", because it is only garnished with a thin layer of icing. We can also clearly see the different cake discs through it.
An ideal recipe for sunny days! A dessert for small and big occasions, and don't be fooled, it's not that complicated to make...
What you will love with this strawberry layer cake recipe
flavors : vanilla in the cake, and strawberries of course in the compote and also as decoration.
Textures : the cake is very soft, the fruit compote and the mascarpone icing are very creamy...
Difficulty level : the outside of this strawberry vanilla layer cake doesn't need to be perfect, so it's easier. Don't hesitate to get started! Below I give you the maximum advice to succeed at home.
Choose the right ingredients
- strawberries : I recommend gariguette strawberries for this recipe, quite simply because they are the best in terms of taste, they are beautiful as decoration too! You need it to create the compote and for the decoration on the vanilla strawberry layer cake.
- butter : I always use unsalted butter, it must be well softened.
- sucre : I take brown sugar because its taste highlights the vanilla.
- fermented milk : this is the key to a moist cake! In the store, look for buttermilk. If you can't find any, make it yourself by mixing whole milk with 1,5 tbsp of lemon juice. Let it sit for 15 minutes before using it. I'll give you my tips in my article on homemade fermented milk.
The main steps of the recipe
- Make the strawberry compote : I advise you to make it in advance, because it must be cold to be used in the layer cake. We mix the strawberries and cook the coulis with cornstarch, to obtain a nice compote.
- Prepare the cake : you can also do it in advance. This cake is baked in 2 molds of 20cm, we then cut the two cakes in their height to have 4 identical discs.
- Make the mascarpone frosting : on the big day, we prepare this icing by whipping the ingredients into Chantilly cream. The advantage of this icing is its lightness and its creamy side.
- Assemble the strawberry layer cake : time for assembly! We garnish each cake disc with icing and compote by placing them on top of each other. We finish with a thin layer of exterior icing and that's it...
My tips for a successful strawberry layer cake
- put cake ingredients at room temperature 1 hour before: eggs, fermented milk, butter must be at temperature so that the final cake is very soft.
- for slicing cake discs equal in height, take a very long knife, this makes it easier to maneuver. The best thing is to have a cake stand, but you can do without it if you have a very long knife.
- for decorating the strawberry layer cake, put your serving dish on a turntable, this allows you to have a cleaner result when decorating with a spatula (and to go faster too).
Possible variations for this layer cake
You can replace the strawberries in this layer cake with other red fruits : raspberries, blueberries, blackberries for example. The principle remains the same for compote (see recipe below).
Other recipes to try
If you like to make layer cakes, I advise you to take a look at these other recipes on the blog, which could inspire you:
- Layer cake blueberries lemon
- Oreo layer cake version
- Raspberry coconut layer cake
- Layer cake vertical strawberry almond
- Carrot cake, the carrot and spice cake
- Gingerbread layer cake
- Raffaello layer cake version
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful strawberry layer cake!
- 480 g all-purpose flour
- 2 cc baking powder
- 1 cc baking soda
- 1 cc salt
- 325 g softened butter
- 280 g light brown sugar
- 5 eggs at room temperature
- 1 cs natural vanilla extract
- 400 g fermented milk (ribot milk) at room temperature Make it at home by mixing whole milk with 1,5 tbsp lemon juice. Let it sit for 15 min. before using.
- 400 g gariguette strawberries
- 40 g granulated sugar
- 3 cs cornstarch
- 1 to 2 cs water
- 400 g mascarpone
- 350 g heavy whipping cream 30%
- 60 g icing sugar
- 250 g gariguette strawberries
- Wash, hull and blend the strawberries. Pour the coulis into a saucepan and bring to the boil, adding the powdered sugar.
- In a small bowl, dissolve the cornstarch with the water then add to the coulis. Return to heat for 3-5 minutes for the mixture to thicken. It will finish thickening as it cools. Keep refridgerated. For the assembly, put this compote in a piping bag.
- Preheat the oven to 175° traditional heat. Grease and flour two 20cm diameter molds. Line the bottom with a round of baking paper for easy unmolding.
- Beat the soft butter and the brown sugar until it is very creamy (about 4 minutes). Add the eggs 1 by 1, beating each one, then the vanilla.
- Separately, whisk together flour, baking soda, baking powder and salt.
- Add these dry ingredients to the batter alternately with the fermented milk. Do not over mix: just the necessary.
- Divide the batter in two and pour into each of the moulds. Bake for 45 minutes of cooking. Test with a wooden pick: it should come out dry with a few crumbs.
- Leave to cool for 10 minutes in the mold then unmold on a wire rack. Leave to cool completely before cutting each cake in half lengthwise, to have 4 discs.
- Whip the cream and icing sugar into whipped cream. Add the mascarpone and whisk again to obtain a smooth and creamy glaze. Fill a piping bag with this icing and keep cool.
- Place the first disc of cake on the serving platter (ideally placed on a turntable, easier to decorate).
- With the piping bag, fill the first disc of cake with icing. Add strawberry compote in the center in a large circle (avoid the edges). Add the second disc of cake on top and start to garnish again (frosting / compote) then place the third disc, garnish again and finally put the last disc.
- Place an additional layer of frosting on top of the cake and add a little around the edges. With a long spatula, scrape the icing on the edges to smooth everything. Smooth the top too. Add fresh strawberries on top.
- Keep in the refrigerator for about 2 hours (it will be easier to cut later).
Hello Aurélie,
I would like to make a 3-tier layer cake (first time such a big piece). I wonder if with this biscuit and whipped cream, you think the 1 tiers can hold or if I should rather go for a more "denser" white chocolate whipped ganache? and if the biscuit is also suitable for superimposing 3 tiers?
Thank you very much for your advice.
Hello Audrey, if you don't make layer cakes often, I advise you to follow a complete recipe from A to Z without making any changes. The cake densities, cream densities, heights etc. I calculate them so that they work together. This is the case for my recipe. It is better to follow the instructions to the letter otherwise the result will not be mine. See you soon :)
Hello,
Do you think we can make several layers of this cake on top of each other? to have a layer cake with more pieces. my fear is that it will slide or collapse or...
Hello Audrey, 4 levels in height is already a lot! A layer cake is cut into thin pieces because it is high. If you want to make it bigger, choose two larger molds and increase your quantities. See you soon :)
Hello,
Can I make this cake the night before?
Thank you in advance.
Charlene
Hello Charlène, yes this cake can be prepared the day before. See you soon ;)
Hello,
For the whipped cream, you say to whip the cream with the icing sugar. Do we put both at the same time in the robot? I never manage to make whipped cream and this step stresses me out a bit. Can I have more explanations please? Thanks in advance.
Hello Cindy, to make the best whipped cream you need very cold cream. You start to whip a little then you add the icing sugar in rain while continuing to whip (hand mixer or robot). The whipped cream will form little by little. See you soon :)
Hello Aurélie,
In order to "refresh" and give the cake a little more chewiness, is it possible to put a brunoise of strawberries on the compote between each layer?
Thank you in advance for your reply and I wish you a pleasant day.
Looking forward to discovering new recipes, each as tasty as the next.
Hello Manon, yes it is quite possible: you can add small pieces of fresh strawberries between the layers on the compote. See you soon ;)
Hello,
Thank you for this recipe, I will try it for my son's birthday cake.
I was wondering if it is necessary to soak the cake? Won't it be a little dry?
Thank you for your reply.
Neslihan
Hello Neslihan, this cake remains very soft (I don't need to soak it) the strawberry compote between each cake prevents it from being dry. See you soon :)
Hello,
Is it possible to bake all of the batter in one dome shaped pan to make a princess cake?
Thank you
Hello Cindy, to make a princess cake I have a specific recipe: https://liliebakery.fr/gateau-princesse-vanille-chocolat/
Hello ;
This recipe seems quite affordable to me. So I'm considering it for my daughter's third birthday.
I just wanted to know, what is the baking soda for? Can I make the recipe without adding any?
& If I make it in a 26 cm mold, do I necessarily have to modify the quantities of ingredients in the cake?
Thanks in advance :)
Hello Amélie, bicarbonate is a leavening agent, it is essential in this recipe (you can find it in the salt section of the supermarket). If you want a layer cake like mine you have to respect the size of the mold and the quantity of ingredients given. I do not advise you to make a layer cake of 26cm in diameter it would be too huge. If you make it as a flat cake, it would not be the same result at all, so it's up to you... See you soon
Hello,
Can the cream be flavored with chocolate (unsweetened cocoa)?
If so, could you please tell me how? And the proportion of cocoa?
Thank you very much
Hyacinthe
Hello Jacinthe, I do not recommend this method, however you can make a chocolate ganache instead of the mascarpone whipped cream. For example, you can take the chocolate ganache recipe from this other recipe: https://liliebakery.fr/gateau-noisette-chocolat/
Goodbye :)
Hello
Your blog is great, it makes you want to cook...... your pastries are magnificent.....
For this one is it possible to do it not naked, fully covered?
If so, could you please explain to me how to do it, without wasting too much of your time?
I thank you in advance.
Hello Elodie, you have to increase the quantities of mascarpone whipped cream icing in this case. Once all the layers are assembled, you continue by adding cream on the sides and the top, smoothing well with a large flat spatula, enough not to see the cakes through. Goodbye :)
Hello, what is the difference between fermented milk and classic milk for the cake? I'm afraid to miss this step
Mercii
Hello Yéléna, fermented milk brings a lot of softness to cakes. You can make it very easily yourself, I wrote an article on homemade fermented milk: https://liliebakery.fr/recette-babeurre-lait-fermente/
Hello
Is it possible to make this cake with mounting the old one?
Thank you for your answers
Hello Laetitia, yes absolutely, you keep it in the refrigerator then under a bell to protect it from the smells of the fridge (the cream may take on a taste otherwise). Goodbye :)
Hello, I would really like to make this cake, it looks divine...! To make the strawberry compote, can I use frozen strawberries or other frozen fruits?? Thank you
Hello Marion, yes it is quite possible! They may release a little more water when defrosting, so you will have to cook the compote perhaps a little longer. See you soon :)
Hello !
I would love to try your recipe!☺️
Small question: is it possible to freeze the vanilla biscuit? It would allow me to do it in advance
Thank you
Hello Aurélie, yes it is quite possible. You have to wrap it well in film and then put it in a closed container to prevent it from taking on humidity from the freezer. See you soon :)
Hello,
I would like to know if it is possible to put almond powder in the chiffon cake and if so what proportion would you recommend?
I need to buy a transport/protection box, how tall is the cake please? (excluding decoration)
Thanks in advance for your help, can't wait to make it for my daughter's 2nd birthday!
Fanny
Hello Fanny, you can do 1/3 almond powder 2/3 flour but no more to keep a good structure. The cake itself is about 15cm, with the decoration you have to add a few centimeters. Good luck, see you soon :)
Hello !
I have to make a layer cake for my grandmother's birthday, and I would like to make your recipe! There are 18 of us... in general the number of portions indicated are quite "large" and we always end up with extra...
My question is: are your shares within the "norm" in which case I can increase the quantities slightly.
Or is it better to make 2 cakes? But I'm afraid that it will be too much... knowing that there is dinner just before...
I'm very afraid that there won't be enough for everyone and at the same time too much, I don't like waste...
Thanks in advance for your reply! :)
Hello Kenza, if you are going for a layer cake, you will need two cakes because 18 people is a lot! Mine is about 10/12 portions (the portions are high as you can see in my photos and my video). See you soon :)
Hello,
I like your layer cake and especially your very detailed description.
In this period, there are no more strawberries, what do you suggest to replace.
Thank you in advance for your answer.
Hello Martine, this is a recipe for spring/summer. To adapt the fruits to autumn-winter, you can try with pear or apple to create the compote. See you soon :)
Hello again, my mold is 20cm in diameter and 15cm in height. Are the ingredients still multiplied by 1?
You have the same size mold as the one given in the recipe, so don't change the ingredient quantities.
I can actually make the recipe on a single 20cm mold because it is high with the ingredients you indicated, is that okay?
Hello, no, absolutely not, follow the recipe, which indicates to use 2 molds - or make two successive batches if you only have one mold. Otherwise, you will have a cooking problem, and the result will not be good. You must always follow the recipes in pastry, otherwise you will be disappointed...
Hello, is this an accessible recipe for beginners in baking?
Merci :)
Hello Pauline, yes! If you follow the instructions I give in the recipe, and you have the right equipment, the result will be there :) See you soon
Hello, first of all congratulations for your masterpiece ;).
If I only have one mold, can I prepare the dough for both cakes at once and make two successive batches?
And if I understand correctly, for a 15 cm mold, I divide the quantities indicated by 1,78, is that correct?
Any idea of the cooking time needed for a 15 cm mold?
Hello Alex, yes you have to do 2 successive cookings. This is not the right calculation though! 1/ calculate the volume of my mold 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold = 0,56. You have to multiply and not divide... You will monitor the cooking.
I made this recipe this weekend for my daughter's 8th birthday: the cake was more than appreciated by everyone (young and old)
Thank you for this recipe, quite simple to make for an amazing result ;)
Thank you Maelle for your feedback! Glad your family enjoyed this layer cake! See you soon :)
Hello and thank you for this recipe! I would have liked to make the cake with chocolate instead. Would it be good to add cocoa? In what quantity do you think?
Thank you in advance for the reply.
Hello Chloé, it will not be the same recipe at all, so I advise you to take the cocoa sponge cake from my other recipe here: https://liliebakery.fr/layer-cake-chocolat/
Hello,
I would like to make this cake for my little sister's wedding, decorated with fresh flowers :) Thanks for the recipe.
However, I would like to make it on 8 floors
4 layers using a 28cm pan, 4 layers using a 20cm pan. Do I just multiply the quantities by 2?
How do I make my cake stand up straight?
Thank you very much!
Hello Tiffany, the answer has already been given in the previous comments. You have to do a volume calculation for your 28cm cake 1/ calculate the volume of my mold (pi x radius x radius x height) 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold. You get the number by which to multiply your ingredients. For it to be straight, no miracle, it must be assembled straight from the start :)
Good evening, I have a question, in the ingredients for the compote you put 40g of sugar, but in the recipe it is not listed. Should it be added?
Hello Océane, good point! We add the sugar with the mixed strawberries in the saucepan, I just added it to the recipe. See you soon :)
Hello,
I don't see in the coulis recipe when to add the powdered sugar?
Thank you in advance for your help.
Hello Chloe, we add the sugar when putting the mixed strawberries in the saucepan (I just added it in the recipe, it was an omission on my part!). See you soon :)
Hello,
Thank you for your very pretty and inspiring recipes. For this layer cake, can we imagine putting icing around the cake so that it is completely covered?
Thank you
Hi Sarah, you can indeed double the amount of icing to completely cover the layer cake. You will have to smooth it well (it is more technical than the version I am proposing). See you soon :)
I really wanted to thank you for this wonderful recipe. I made a combo with the raspberry choco layer cake for the middle cake and I made a sort of 3-tiered wedding cake for my lover's 50th birthday. How proud and delicious! Thanks again. I would love to send you the photo!
Wow, you did a great job then! I'm glad you liked it anyway, see you soon :)
Hello
I made the recipe today.
Being lactose intolerant, I have modified the recipe.
For the cake I used almond milk and vegetable butter, in the same proportions.
For the whipped cream, I whipped 800ml of KARA brand coconut cream with 25g of icing sugar.
I assembled the cake with white whipped cream and I put food coloring in the remaining whipped cream, one pink and one green, to decorate the top and sides with a piping bag.
The rendering is excellent. We expect tomorrow for the tasting.
Thank you for the recipe. Good day
Thank you for your feedback Geraldine! Glad to know that this lactose-free version layer cake works too. See you soon :)
Wow I can't wait to try it for my daughter's 5th birthday. However, I want to make it the day before to avoid the stress of the big day but I don't have a bell to keep it in the fridge. Any tips to avoid buying one? Thank youuuuu
Hello Eloise, I'm glad you like this recipe! The cover in the fridge is to prevent it from taking on the smells of other foods. So I advise you to have a clean fridge and no smelly foods inside. Also, assemble the cake as late as possible, so that it doesn't stay in the fridge for as long as possible. See you soon :)
Hello
I have 2 molds but they are 24cm in diameter... From what I read, I therefore need to adapt the ingredients? Can you give me some advice on this?
I'm going to use food coloring to color the whipped cream pink (my daughter chose the flamingo theme for her birthday :-))
Looking forward to trying the recipe... Thanks
Hello Marie-Eve, the answer has already been given in the previous comments, if you want to modify the recipe (change the size of the mould), you must calculate the volume for your 24cm cake 1/ calculate the volume of my mould. (pi x radius x radius x height) 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold. You get the number by which to multiply your ingredients. See you soon :)
Hello,
Great, your blog! Bravo for your clear explanations to make this layer cake!
I'm going to try it for my daughter's birthday!
Thank you
Thank you Hafsa :) See you soon
Hello,
I made the cake and I have a few questions for you to help you make the recipe more successful:
1) my compote was very liquid, yours seems more solid and with more texture. Should I mix less?
2) can I use skim milk instead of fermented milk?
3) when baking, I use the molds you specify. However, when the cake rises, the edges are not all straight. Do you have any tips to make the cake as uniform as possible? I buttered, floured and used baking paper at the bottom of the mold.
I'm a beginner hobbyist but I love doing this!
Thank you
Hi Miguel, to get the right texture, just cook the compote longer (because the water evaporates and the fruit remains). Yes, you can use semi-skimmed milk (it will be less soft than whole milk - all the more fermented, that's the difference). If the cakes rise unevenly (while using the molds that I recommend) it's because the heating elements of your oven are not cooking evenly... :) See you soon :)
Hello, great recipe! I plan to make this cake for my partner's birthday but there will only be 6 of us. How can I adapt the proportions so that we don't end up with a ton of leftovers?
Thank you very much in advance !
Hello Perrine, you can't reduce the layer cake, but it freezes! You cut what's left into pieces and freeze them individually for later... See you soon :)
Hello,
Superb recipe little question, if I make my cake the day before covered with mascarpone whipped cream and stored in the fridge without a cake tin, does this present a risk?
Thank you
Hello Elodie, the airtight bell prevents the cake icing from absorbing odors from your fridge. If it's not a bell, I recommend an airtight container anyway. See you soon ;)
Hello, I would like to try your recipe for my daughter's 8th birthday.
She wants a pear cake and I read in the other comments that it is possible to make them stewed as well.
I have 2 questions:
- receiving my guests on Saturday lunchtime and working until Friday evening, can I make Wednesday's cake, freeze it and take it out on Friday evening to let it defrost in the fridge? (I have questions about the marcarpone whipped cream and the pears and I'm afraid the cake will give off water)
- is it possible to spray the mascarpone whipped cream with a food spray or is it better to use a covering ganache?
Thanks in advance for your answers, your blog is great.
Hello Julie, it seems very risky to me to make so many changes compared to the original recipe. If your pear compote is tight (the water has evaporated) it will be fine, otherwise watch out for humidity. The same goes for your mascarpone whipped cream which must be tight, the storage conditions in the freezer are very important (wrapped in film, foil and box...).
As for the food spray, I don't use any, it's too chemical, the white of the cake is already pretty, a small wooden cake topper on top will have just as much effect, that's what I recommend! The couverture ganache has no place in this layer cake. See you soon :)
Hello!
I would like to make this cake to be enjoyed on a Saturday evening.
Can I prepare the sponge cake on Wednesday and keep it until assembling the cake on Saturday? Or is the deadline too long?
Thank you!
Hello Ania, yes you can (I prefer the cake discs to be fresh!), as long as the cake is eaten quickly afterwards. You have to keep the discs wrapped in film in the fridge. See you soon :)
Hello, First of all, wow, this cake is superb.
I wanted to know if I can use this mascarpone whipped cream on a number cake with shortbread biscuit? and if so can I make the assembly with cream on Friday evening for Saturday or the whipped cream will leak?
thanks in advance
Hello Aurélie, yes you can use this icing for your cake. I advise you to pipe it as late as possible, because with whipped cream you never know (especially if it is not firm enough). See you soon :)
Hello
I just saw your recipe which I really like.
Except that I would like to do it with a pear, is that possible?
For the compote will it be the same weight?
Hello Julie, the pear is, I think, as watery as the strawberry, so plan on approximately the same weight of fruit. You have to try it! You'll see if it works for you. See you soon :)
Hello, after the cake is made, how tall is it? Because I'm looking for a box to put it in.
Merci à vous
cordially
Hello Steffi, I advise you not to take a height of less than 20cm for your layer cake box. Here an example: https://amzn.to/416nW8Z
Goodbye :)
Hello,
How long before do you recommend taking the cake out of the fridge before eating if there is cream ganache as a topping?
We look forward to seeing you!
Hello Fanny, as it is mascarpone whipped cream on the whole cake I would say 15/20 minutes, because we also like its freshness. See you soon :)
Hello
My almost 5 year old son has been asking me for a strawberry vanilla cake for his birthday so I'm delighted to find this easy recipe (I'm 8th month pregnant so I don't want to spend hours in the kitchen)
I have a question though, the chosen theme being Hulk, is it possible to cover this cake with sugar paste?
Thank you
Hello Erianne, I am against sugar paste on principle (because it is really chemical). It is put either on a ganache or on a buttercream and here it is whipped cream so no it does not work. See you soon :)
Hello, I plan to make the layer cake but I would like to know the whole cream, should it be a thick or fluid cream?
Hello Marine, the whole cream must be fluid at 30% mg. See you soon :)
Hello,
I'm going for your recipe which completely made me fall in love!
On the other hand, I'm not going to put compote inside, so my question is, should I soak the cakes and if so with what? Thank you very much for your feedback!
Hello Julie, it's a shame not to put compote, because it brings a nice texture and a taste too. If you want you can soak with a classic syrup (50% sugar, 50% water brought to the boil and cooled), but very lightly so as not to sweeten the cake too much. See you soon :)
Hello, I bought all the ingredients but a problem means that the event will be in two weeks. Can I prepare the cakes and freeze them to take them out the day before? And the compote? Otherwise I will put the fruit directly and make the compote on the day
Thank you for this great recipe
Hello Sabrina, yes you can make the cake discs in advance and freeze them (well wrapped to avoid any humidity). For the compote it is better that it is made as early as possible the day before assembly. See you soon :)
Hello,
I tried your recipe this weekend, it was very good, but I find that the biscuit is quite heavy.
Maybe I missed something, I found it was too compact compared to a biscuit type Molly Cake, sponge cake etc.
He still had success!
Thank you and have a nice day,
Hello Laura, glad your guests liked the cake! It is denser than a sponge cake yes, but more delicious in flavor too. It must still have a certain lightness in the texture if you look at my step-by-step photos you can see the cut discs. The number 1 tip I give is not to mix the dough too much after adding the flour (and also beat the butter and sugar well beforehand) all this contributes to the softness. See you soon :)
Hello
Is it possible to make this cake without a robot? I only have an electric mixer.
I thank you in advance
Have a good day
Hello Solenn, yes it is possible with an electric mixer, I myself often use an electric mixer. You just have to know that it takes longer to whip whipped cream with a mixer than with a robot. See you soon :)
Hello !
If we don't have a baking robot, is it still possible?
Thank you!
Hello Beatrice, yes it is possible if you have an electric mixer like this one: https://amzn.to/3We0k1L
Goodbye :)
Hello,
I would like to make this cake for my 5 year old daughter's birthday, age of glitter and rainbows :) If I use food coloring to color the cookie, will the texture of the cookie be changed? If so, I will keep the recipe as is
I also plan to add more cream to cover the cake.
Thanks for your advices,
Excellent day
Hi Nirosha, normally, the coloring doesn't affect the texture. At least I've never noticed it with other recipes. See you soon :)
Hello! Would this cake recipe be considered ''light'' ''fluffy''?
Would it hold up well for a wedding cake, 4 layers (like your recipe) and 3 tiers (there are of course supports between each tier). It would be decorated with cream (but which one? Swiss/Italian Meringue buttercream?) and fresh flowers. It will have to stay at room temperature for long hours.
Thanks for your precious advice
Karine
Hello Karine, thank you for your message. It is difficult for me to answer your question, because the recipe would be different. I advise you to test it first as is, to see if the texture suits you for your cake making itself, then add a different filling as you wish. See you soon :)
Hello,
Can I substitute cornstarch with potato starch?
Thank you
You must
Hi Devi, I don't know potato starch. Maïzena in France is cornstarch. I can advise you to go for cornstarch preferably.
Hello,
I made this recipe for my son's birthday (Edwige Harry Potter cake I sent you the photo) and it was very good! My second son asks me for strawberry macaroons, I wanted to reuse your strawberry compote recipe to garnish them, should it work? What do you think?
Thank you in advance for your answer
Thank you Marie! Yes I think you can use this compote for macaroons, it will be less sweet than the usual jam version. See you soon ;)
Hello,
Can you tell me how many centimeters the cake is in height?
Thank you
Hello Sophie, to answer you, I did not measure the height of the cake, but if you look at my photos, I think around 15cm. See you soon :)
Hello,
I will need to keep the cake at room temperature for 24 hours.. I was wondering if the strawberry part can hold (and so I won't make the whipped cream unfortunately)
Is it possible ? thank you for your advice
Hello Stephanie, indeed this cake must be kept in the refrigerator. If you don't put whipped cream on it, it will be too dry when tasting... I advise you not to... See you soon :)
Tested this weekend for my daughter's 2nd birthday... I really followed the whole recipe and all the advice and it was a real success for both the eyes and the taste buds!!
Thank you very much and congratulations for your work!
Thank you very much Melissa! Super happy that the cake was a success for your daughter's birthday :) See you soon
Hello,
Thank you for this recipe that I am going to make for a birthday. For the vanilla cake, what quantities do you recommend for an 18cm mold?
Thank you so much!
Hello Clara, the answer has already been given in the previous comments, if you want to modify the recipe (change the size of the mold), you must calculate the volume for your 18cm cake 1/ calculate the volume of my mold (pi x radius x radius x height) 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold. You get the number by which to multiply your ingredients. See you soon :)
Hello Aurélie,
I made your recipe for my eldest daughter's birthday cake, she was delighted and so were her guests!
The layer cake was simply succulent and the mascarpone whipped cream to die for
What beautiful creations in your blog, can't wait to try another one
Thank you very much ❤️
Thank you very much Virginie, delighted that your big daughter liked the cake for her birthday! Looking forward to counting you among my readers, See you soon :)
Hello,
This recipe seems perfect for my layer cake :)
I would like full coverage to add sugar paste decorations. Is this frosting suitable? Should I plan for a larger quantity?
Thanks in advance for your advice.
Élodie
Hello Elodie, so to answer you, no this layer cake is not made to be covered with sugar paste, it is delicious as is! If you make a layer cake with sugar paste you will need a ganache or buttercream attachment. See you soon :)
Hello
Thank you for your superb recipe I would like to make it for my son's 6th birthday. I have a question :
For the biscuit I would like to know if I can beat my egg whites and add them after the flour for more lightness? Thank you in advance for your answer
Hello Amelle, thank you for your message. I advise you to make the recipe as planned, it is very popular this way. You can try it before the big day (by just making the cake discs). It is not a sponge cake, be careful: it is a cake so incorporating the egg whites will not give you the effect of a sponge cake because the overall ingredients are not the same. If you still want to try it with the egg whites, feel free to go for it! See you soon :)
Hi! I love your recipe, this is clear and organized thank you! I just have one question, if I make this cake on Monday and I would like to eat it on Wednesday, would it be okay and safe? Should I put the cake in the refrigerator or the fridge?
Hi Emilie! Thank you for your comment. This cake should be kept in the fridge because of the mascarpone whipped cream. :)
Hello, can we replace fermented milk with semi-skimmed milk?
Hello Lilou, I advise you to keep the fermented milk, it provides a lot of softness, otherwise use whole milk instead. :) See you soon
Hello
If I cover it with sugar paste, where should I keep it? Thank you
Hello Virginie, a cake covered with whipped cream is not suitable for sugar paste (a ganache yes). This layer cake is made to be left bare or covered with a thick layer of whipped cream. See you soon :)
Hello
I already tried your recipe last year for the birth of my daughter. It was a great success, everyone loved it!
I think I'll do it again this year for her 1st birthday.
I just had a little question, can kefir milk replace ribot milk which I unfortunately can't find near me? (It's just to save a little time because otherwise I'll do the trick with whole milk and lemon)
Thank you for this recipe which is a favorite
Hello Poline, I am delighted that your family liked the cake! To replace the buttermilk, you can try kefir. I have never tried it myself, it seems to me that its taste is slightly acidic. You will try it :) See you soon!
Hello,
I understand that the mold must be 20 cm in diameter, but how high is it? I would like to make it for my niece, she will love it, I'm sure :)
thanks in advance
Hello Victoria, in the recipe I give the link to my equipment. For the mold here is mine, it is 7,5cm high: https://amzn.to/3U8XgCe
Goodbye :)
Hello,
Can I make the cake on Thursday so that it can be enjoyed on Saturday afternoon?
Hello Irina, so to answer you, you can prepare the cake disks in advance and wrap them in cling film. On the other hand, I advise you to assemble the cake the day before, then keep it in the fridge. See you soon :)
Super accessible and delicious recipe!!!
Thanks Elsa for your comment! See you soon :)
Hello. I bought buttermilk and not fermented milk. Should I still risk making this cake? Thank you... A scatterbrain.
Hi Lindsay, I don't know about buttermilk, in my recipe I give you two options for the milk, it's up to you to proceed as you wish. See you soon :)
Hello,
I often take recipes from your blog, well done! it's great :) beautiful masterpieces
Chantilly mascarpone, sometimes I find that there is too much taste of mascarpone. I have a recipe with 200 cream, 50 marcarpone and 35 icing sugar, which I love. But since there is less mascarpone, it is less "held". What would you advise, to make "my recipe" with a support of cream? feasible?
And if I want to make a raspberry version, for the compote, do I simply have to replace the quantity of strawberries with the same amount of raspberries? How would you do it?
Thank you!
Hello Emeline, I advise you to follow my recipe as indicated. It is the one that I tested and published, so the one that I validate. To change fruits, you have to do a test to adapt the dose of fruits and the quantity of sugar, because strawberries and raspberries do not have the same acidity. See you soon :)
Hello, thank you for your recipes!!
Can this layer cake be frozen after making?
Hello Virginie, yes you can! Wrap your portions well individually in film and aluminum foil to protect them from humidity. To defrost, put them in the fridge. See you soon :)
Hello, thank you so much for this wonderful recipe! I would like to make it for my son's 1st birthday, I would like to make a gradient of blue with food coloring, but in the photo your cake looks a little yellow, is it because of the brown sugar? Can I just replace it with white sugar to have a nice blue?
And what coloring would you recommend to avoid impacting the textures for the cake and for the whipped cream (outline of the cake).
Thank you so much !
Hello, personally I advise you not to use blue food coloring here because with the yellow of the cake it will make green :). What colors the cake are also the eggs, not just the sugar. See you soon :)
Great recipe that I made for my daughter's 7th birthday. Everyone loved it and it was easier to make than I thought. Thank you very much.
Thanks Pauline! Yes, you're right, we have to get started, see you soon :)
Hello, I want to make a unicorn cake following your recipe. I suppose I will have to make more icing cream for the edge. But will the cake be tall enough? Thank you for your reply.
Hello Marlidem, I can't answer you because it's a cake made to be eaten as is :) See you soon
Hello,
Is it possible to make it with a sponge cake?
Or will the compote make it too soft?
Goods.
Hello Emeline, you can try it, it will indeed be more humid. See you soon :)
Hello, I would like to make this layer cake which seems very well explained, but I would like to make a blue icing which covers the whole cake well, do you think it is possible with this cake? What icing do you recommend? Thank you very much
Hi Elodie, you can increase the amount of this icing to cover it completely by adding blue powdered food coloring. See you soon :)
Hello,
I only have a 20cm diameter pan. Can I leave the batter at room temperature while I bake one cake and then the other?
Thank you for your reply and your delicious recipes!
Hello, yes it is possible. See you soon :)
Hello,
Hello, I made your cake, I loved it, thank you!
There wasn't enough whipped cream to make all 4 layers, I'm wondering if I whipped the cream well enough or if the quantities are a little tight.
I would like to make it again in orange tones for an event, do you think I could follow your coulis recipe by replacing the strawberry with mango please?
In any case, this cake was a great success, thank you!
Hello Alicia, the quantities given are for decorating as in my photos. To change the compote, you would have to create a different recipe (do some tests in the kitchen), it's up to you to try! See you soon :)