Sponge Cake with Chantilly and Berries

To prepare the sponge cake with chantilly and berries, work the eggs and yolks 1 with vanilla 2, salt, and sugar 3.

You need to cook in a bain-marie to reach 113°F, measured with a kitchen thermometer 4. Remove from heat and beat well with an electric mixer or stand mixer until cooled 5. Now add the sifted flour and potato starch, a few spoons at a time, stirring from top to bottom to avoid deflating the batter 6.

Pour into a 9-inch diameter ring placed on a baking sheet lined with parchment paper 7, filling up to 3/4 full and level off 8. Bake in a preheated static oven at 347°F for 25 minutes. Once cooked, remove from the oven and let cool slightly 9.

Once unmolded and cooled, proceed to eliminate any surface imperfections 10, then divide into 3 discs 11. Make the soaking syrup by mixing water, sugar, and vanilla seeds in a saucepan 12, stir and bring to a boil, then turn off and let cool.

Soak the gelatin in cold water for about 10 minutes, then dissolve it in a little warm milk 13 taken from the amount needed to make 12.35 oz of pastry cream. Prepare the pastry cream using the classic method, then let it cool. Add the warm milk in which you dissolved the gelatin to the cream 14, stir and let it cool completely. Add the whipped cream to the cold cream 15.

Mix the two mixtures using a spatula with top-down movements 16. Now you can assemble the cake: place a disc of sponge cake on a serving plate, moisten with the previously prepared soaking syrup 17, and spread a layer of cream 18.

Place a layer of berries 19, then another sponge cake 20, soaking syrup, and cream 21.

Finish by spreading the remaining cream all around the cake 22. Let it set in the fridge for 30 minutes. Decorate with meringues 23 and powdered sugar. Your sponge cake with chantilly and berries is ready to be served 24!