400gfermented milk (milk buttermilk) at room temperaturemake it homemade by mixing whole milk with 1,5 tbsp of lemon juice. Leave to rest for 15 mins. before using it.
1 to 2tbspwater
350gheavy whipping cream 30%
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.
Assembly of the layer cake
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).
This layer cake can be kept for up to 5 days in the refrigerator, placed in an airtight container (cake cover).
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)