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“The classic French desserts which adorn every patisserie window in France- Delicious vanilla and Kirsch crème mousseline with the juiciest strawberries and the rich flavour of fresh marzipan”


  • For the cake:

  • 300g unsalted butter, softened

  • 300g castor sugar

  • 5 medium eggs, beaten

  • 350g plain flour, sifted

  • 1 ½ tsp baking powder, sifted

  • 2 tsp vanilla extract

  • 2/3 tbsp milk

  • For the Crème Mousseline:

  • 3 medium eggs

  • 120g castor sugar

  • 25g flour

  • 250ml milk

  • 125g unsalted butter

  • 1 tsp kirsch

  • 2 drops vanilla extract

  • For the decoration:

  • 3 punnets of strawberries (reserve a few for the top of the cake)

  • 200g marzipan

  • 100g dark chocolate, melted


  • 1.

    Pre-heat the oven to 180C/gas 4. To make the vanilla sponge, butter and line a 20cm round cake tin.

  • 2.

    Cream together the butter and sugar until light and fluffy. Gradually add the eggs, beating well.

  • 3.

    Fold in the flour and baking powder, along with the vanilla extract and milk.

  • 4.

    Transfer the cake mixture into the tin and bake in the preheated oven for 75-90 minutes. The cake is cooked when it is a golden brown colour and springy to the touch.

  • 5.

    Leave to cool in the tin for about 5 minutes before turning on to a wire rack to finish cooling.

  • 6.

    When the cake is finally cool, split the cake in half and place one layer in the bottom of the cake ring.

  • Crème Mousseline::

  • 1.

    You need to make a crème patissiere first: put the eggs, sugar, flour and milk in a pan and heat gently.

  • 2.

    When crème patissiere is thickened and smooth, add half of the soft butter and mix well. Leave to cool.

  • 3.

    When the mixture has cooled, incorporate the rest of the butter and hand whisk at full speed until you have a smooth crème mousseline.

  • 4.

    Pour the mixture into the bowl of an electric mixer at full speed, then add the kirsch and vanilla essence and whisk until stiff and fluffy.

  • Decoration: :

  • 1.

    With a palette knife, spread a thin layer of crème mousseline over the sponge layer in the bottom of the cake ring.

  • 2.

    Cut the strawberries in two and place the cut half around the edge of the ring. Fill the centre with strawberries standing upright.

  • 3.

    Spread crème on top of the strawberries and fill any gaps. Place the second sponge on top and press down.

  • 4.

    On a dusted surface, roll out the marzipan to 3mm thick, lay it on top of the cake, still in the ring and smooth it out.

  • 5.

    Toast the marzipan with a blowtorch until golden in colour. Then decorate the top of the cake with strawberries.

  • 6.

    When you have finished decorating put the cake in the fridge for about 30 minutes.

  • 7.

    Do not keep the finished cake in the fridge because it will go runny - you have to eat it all in one sitting!

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Posted by IshaReport
Made it last week without the marzipan. It was a huge hit and everyone loved it.
Posted by IshaReport
Made it last week without the marzipan. It was a huge hit and everyone loved it.