IT’S STRAWBERRY SEASON

BY ALEKSANDR TROFIMENKOV

RECIPE BOOK

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
CONTENTS

Fraisier cake....................................................................................................................................................... 3

Gluten-free custard strawberry pie..............................................................................................................10

Strawberry-basil tart.......................................................................................................................................15

Strawberry cheesecake................................................................................................................................. 21

Strawberry souffle cake................................................................................................................................ 29

FRAISIER
CAKE

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 4

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 FRAISIER CAKE
for 1 cake d=16 cm

GELATIN MASS

Ingredients Total weight: ~ 56 g 100%

Powdered gelatin 200 Bloom 8g 14%

Cold water 48 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

NEUTRAL GLAZE

Ingredients Total weight: ~ 200 g 100%

Water 88 g 44%
Sugar (1) 74 g 37%
Sugar (2) 12 g 6%
Pectin NH 3.2 g 2%
Glucose syrup 22 g 11%
Citric acid 0.15 g <1%

1 Pour water into a saucepan, add the glucose syrup and sugar (1).

2 Heat the mixture to 30 °C / 86 °F.

3 Mix sugar (2) and pectin NH.

4 Add the mixture of pectin and sugar (2) to the saucepan with water, glucose and sugar (1).

5 Bring everything to a boil.

6 Then add the citric acid.

7 Let the mixture simmer over medium heat for about 3 minutes.

8 Strain the glaze into a clean container and put it in the fridge. 5

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 FRAISIER CAKE
for 1 cake d=16 cm

NEUTRAL GLAZE

9 Leave the neutral glaze to stabilize in the fridge at 4 °C / 39 °F for at least 6 hours.

10 Heat the glaze to 60–70 °C / 140–158 °F before use.

VANILLA CHANTILLY

Ingredients Total weight: ~ 300 g 100%

Milk 2.5% 20 g 7%
Sugar 20 g 7%
Gelatin mass 15 g 4%
Cream cheese 45 g 15%
Whipping cream 35% 200 g 67%
Vanilla ½ pod

1 Pour milk in a saucepan. Add sugar, gelatin mass and vanilla seeds. Warm the mixture up to
around 80 °C / 176 °F so that the sugar dissolves and the gelatin melts.

2 Remove the mixture from the heat and add the cream cheese. The temperature of the cream
cheese doesn’t matter, it will melt in the hot liquid eventually. Just mix it with a spatula.

3 Pour this mixture into a measuring cup and blend all the ingredients with a hand blender to
ensure a perfect emulsion. The mixture should turn homogeneous and smooth.

4 Add whipping cream into the mixture. It has to be cold to ensure the stability and volume of the
whipped Chantilly cream. Mix everything with a spatula. Don't blend the mixture so as not to ruin
the fat molecules which are responsible for aeration and stabilization.

5 Cover the Chantilly with plastic wrap touching the surface to prevent the skin and condensation
from forming, and put it in the fridge for at least 4-6 hours, better overnight.

6 Before using, whip the cream until increased in volume, a light, but stable texture.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 FRAISIER CAKE
for 1 cake d=16 cm

VANILLA AND ORANGE CRÉMEUX

Ingredients Total weight: ~ 631 g 100%

Whipping cream 35% 240 g 38%

Egg yolks 60 g 10%
Sugar 35 g 5%
Cointreau liqueur 20 g 3%
Gelatin mass 36 g 6%
Cream cheese 240 g 38%
Vanilla ½ pod

1 Place the cream and vanilla seeds into a saucepan and bring to 80 °C / 176 °F.

2 In a bowl combine sugar with the egg yolks, and mix them together with a whisk.

3 Pour the hot cream over the egg yolk and sugar mixture and mix with a whisk.
TIP
Leave a small amount of cream in the saucepan so that when you pour in the egg yolk mixture, it doesn’t burn and stick
to the bottom of the hot saucepan.

4 Pour the mixture back into the saucepan and cook it to a temperature of 80-84 °C / 176-183 °F.
Take it off the heat.

5 Transfer gelatin mass, cream cheese and Cointreau liqueur into a measuring cup. Pour in hot egg
yolk and cream mixture and process everything with a hand blender.

6 Cover the crémeux with cling film and place it in the fridge to stabilize overnight.

CHIFFON SPONGE

Ingredients Total weight: ~ 1046 g 100%

for 1 baking tray 40x60 cm

Grapeseed oil 130 g 12%

Honey 9g 1%
Egg yolks 155 g 15%
Egg whites (1) 145 g 14%
All-purpose flour 110 g 10%
Potato starch 25 g 2%
Baking powder 1.7 g <1%
Egg whites (2) 300 g 29%
Sugar 170 g 17%

1 In a food processor, mix the oil, honey, egg yolks and egg whites (1) together.

2 Sift the flour, potato starch and baking powder into the mixture and mix briefly.

3 Whisk the egg whites (2) with the sugar into a stiff and stable meringue. 7

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 FRAISIER CAKE
for 1 cake d=16 cm

CHIFFON SPONGE

4 Gently fold the meringue into the first mixture using a silicone spatula.

5 Pour the batter into a 40x60 cm baking tray lined with a silicone sheet and spread it using an
offset spatula.

6 Bake the sponge in a ventilated oven at 150 °C / 302 °F for 25 minutes.

TIP
To prevent any browning of the bottom of the sponge, bake the sponge on 2 baking trays placed one over the other
with a Silpat mat placed between them.

7 Once baked, immediately transfer the sponge to the wire rack. Then put it in the fridge overnight.

8 FInally, cut out 1 round sponge measuring 16 cm in diameter and 2 round sponges 12 cm in
diameter.

ASSEMBLY

Ingredients

Sponge circle d=16 cm 1 pc

Sponge circle d=12 cm 2 pcs
Stabilized vanilla and orange crémeux 425 g
Fresh strawberries 8 pcs
Fresh cubed strawberries 120 g

1 Prepare a cake ring 16 cm in diameter and 6 cm high. Line it with an acetate strip.

2 Place the sponge disk d=16 cm at the bottom of the cake.

3 Cut fresh strawberries in half and place them around the edges of the cake, as tightly as
possible. Make sure that the sliced side is facing out and touches the pastry ring.

4 Put vanilla and orange crémeux into the bowl of a stand mixer and whip it with a whisk
attachment on medium speed until light and airy texture.

5 Transfer 170 g of whipped crémeux to a piping bag and pipe it between the strawberries first,
then cover the sponge with the rest of the crémeux.

6 Place 60 g of cubed strawberries on top of the crémeux and spread them evenly.

7 Cover with a second sponge layer d=12 cm, pipe 75 g of crémeux and spread another 60 g of
cubed strawberries on top. Cover with a third sponge layer.

8 Pipe 180 g of crémeux between the sponge and cake ring, then cover the sponge surface
completely.

9 Using an offset spatula smooth the crémeux layer to make the top of the cake perfectly even.

10 Put the cake in the fridge for 2 hours to stabilize.

8

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 FRAISIER CAKE
for 1 cake d=16 cm

DECORATION

Ingredients

Stabilized assembled cake

Stabilized vanilla Chantilly 250 g
Fresh strawberries 150 g
Neutral glaze 200 g
Elderflowers Sufficient quantity

1 Remove the cake ring and the acetate strip from the stabilized Fraisier cake.

2 Place Chantilly cream in the bowl of a stand mixer and whip it until it increases in volume and
you get a light, but stable texture.

3 Transfer the Chantilly cream to a piping bag fitted with a Rose Petal tip. Pipe the cream along
the edges of the cake, creating a rhythmic pattern.

4 Heat the neutral glaze to 60–70 °C / 140–158 °F and cover the strawberries with it by dipping
them in the glaze for a few seconds.

5 Decorate the cake with glazed strawberries and elderflowers.

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 GLUTEN-FREE CUSTARD
STRAWBERRY PIE

10

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 11

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 GLUTEN-FREE CUSTARD STRAWBERRY PIE
for 1 pie d=16 cm

VANILLA CUSTARD (PASTRY CREAM)

Ingredients Total weight: ~ 252 g 100%

Milk 3.2% 125 g 50%

Egg yolks 25 g 10%
Sugar 30 g 12%
Corn starch 10 g 4%
Butter 82% 62 g 24%
Vanilla 1/2 pod <1%

1 Pour milk into a saucepan, add vanilla seeds and the vanilla pod itself. Heat the milk with vanilla to
80 °C / 176 °F.

2 Meanwhile, mix the sugar and cornstarch with a whisk, add the egg yolks and whisk until smooth.

3 Pour the hot vanilla infused milk onto the egg mixture, stir with a whisk and transfer everything
back into the saucepan.

4 Return the saucepan on the stove and bring the mixture to a boil on medium heat, stirring
constantly with a whisk. Cook the custard for another minute after it has boiled and then remove it
from the heat.

5 Transfer the custard to a measuring cup, add room temperature soft butter and process the
mixture with a hand blender until smooth.

6 Prepare a cake ring d=12 cm by covering its bottom with cling film. Place it on a baking tray lined
with a silicone mat. Pour the pastry cream into the ring and spread it evenly with a silicone spatula.

7 Place the ring in the freezer until it gets completely frozen.

STRAWBERRY CONFITURE

Ingredients Total weight: ~ 196 g 100%

Fresh strawberries (1) 70 g 36%

Fresh strawberries (2) 70 g 36%
Sugar (1) 19 g 10%
Strawberry puree 26 g 13%
Sugar (2) 5g 2%
Lemon juice 5g 2%
Pectin NH 1.5 g <1%

1 Dice the strawberries (1) into small cubes.

2 Place strawberry puree, sugar (1) and diced strawberries (1) to a saucepan, and bring everything
to 30-35 °C / 86-95 °F on medium heat.

3 In a separate container, mix the pectin and sugar (2) with a whisk, then gradually add them to the 12
mixture, stirring constantly.
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 GLUTEN-FREE CUSTARD STRAWBERRY PIE
for 1 pie d=16 cm

STRAWBERRY CONFITURE

4 Bring the mixture to a boil and cook it for about 30 seconds, stirring occasionally.

5 When the confiture has reached 103 °C / 217 °F, remove the saucepan from the heat and add the
lemon juice. Mix with a silicone spatula.

6 Finally, add diced strawberries (2) and mix with a spatula.

7 Transfer the confiture into a cling bowl, cover it with cling film and place it in the fridge for a few
hours to cool down and stabilize.

ALMOND BATTER

Ingredients Total weight: ~ 350 g 100%

Almond powder 125 g 36%

Egg yolks 40 g 11%
Egg whites 60 g 17%
Sugar (1) 35 g 10%
Sugar (2) 35 g 10%
Butter 82% 40 g 11%
Sea salt 1g <1%
Baking powder 4g 1%
Corn starch 10 g 3%

1 Pour the almond powder, cornstarch, baking powder and salt into a big bowl. Add sugar (1) and
mix everything well with a whisk.

2 Add the egg yolks and mix a bit until the mixture starts resembling marzipan.

3 Then add melted butter, which is at 45-50 °C / 113-122 °F, and mix until combined. Set the
mixture aside.

4 Whip the room temperature egg whites with sugar (2) in a mixer with a whisk attachment at
medium speed into stiff peaks.

5 Gradually add whipped egg whites to the batter in 3 steps. Mix with a spatula.

6 Transfer the finished batter to a piping bag fitted with a round piping tip d=10 mm.

ASSEMBLING AND BAKING THE PIE

Ingredients

Frozen vanilla custard (pastry cream) insert

Almond batter

13
1 Take the frozen vanilla custard from the ring.
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 GLUTEN-FREE CUSTARD STRAWBERRY PIE
for 1 pie d=16 cm

ASSEMBLING AND BAKING THE PIE

2 Prepare a baking ring d=16 cm: spray the sides of the ring with grease spray and line it with a
strip of parchment paper. Place it on a baking tray lined with a perforated silicone mat.

3 Pipe half of the batter into the ring and place the frozen custard insert inside.

4 Then pipe the rest of the batter on top of the vanilla custard and smooth it with an offset spatula.

5 Bake the pie for 30 minutes in the fan oven, preheated to 150 °C / 302 °F, minding the
peculiarities of your oven. The ready pie should spring back when pressed lightly.

6 Let the pie cool down at room temperature for about 1 hour.

DECORATING THE PIE

Ingredients

Strawberry confiture 196 g

Fresh strawberries 300-400 g
Baked gluten-free custard strawberry pie
Sufficient quantity of non-melting icing sugar
Sufficient quantity of fresh basil

1 Unmold the pie using a small offset spatula and remove the parchment paper strip.

2 Dust the edge of the pie with some non-melting icing sugar using a fine sifter.

3 Transfer the pie to a cake board.

4 Stir the strawberry confiture with a spoon and apply it to the center of the pie. Keep some
confiture for further decoration.

5 Cut the fresh strawberries into pieces and arrange them on top of the confiture, creating a
dynamic decoration.

6 Process the leftover strawberry confiture with a hand blender and put it into a paper cone. Pipe
the confiture between strawberry pieces.

7 Decorate the pie with fresh basil leaves.

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STRAWBERRY-
BASIL TART

15

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 16

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 STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

GELATIN MASS

Ingredients Total weight: ~ 49 g 100%

Powdered gelatin 200 Bloom 7g 14%

Cold water 42 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

BASIL CHANTILLY CREAM

Ingrеdients Total weight: ~ 930 g 100%

Milk 2.5% 60 g 6%
Sugar 60 g 6%
Gelatin mass 40 g 4%
Mascarpone 150 g 16%
Whipping cream 35% 600 g 65%
Fresh basil leaves 20 g 2%

1 Pour milk into the saucepan. Add sugar and gelatin mass. Warm the mixture up to around
80 °C / 176 °F until the sugar dissolves and the gelatin melts.

2 Remove the mixture from the heat. Put the mascarpone in a measuring cup.

3 Pour the milk, sugar and gelatin mixture on top of the mascarpone and blend all the ingredients
with a hand blender to ensure a homogeneous and smooth emulsion.

4 Transfer the mixture to a mixing bowl. Add cold whipping cream. Blend everything with the hand
blender briefly.

5 Add fresh basil leaves, torn in pieces.

6 Cover the Chantilly cream with plastic wrap touching the surface and put it in the fridge for at
least 6 hours, better overnight.
17

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 STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

STRAWBERRY COMPOTE

Ingrеdients Total weight: ~ 161 g 100%

Strawberry puree 100 g 62%

Raspberry puree 20 g 13%
Glucose syrup 12 g 7%
Inverted sugar 6g 4%
Pectin NH 2g 1%
Gelatin mass 6g 4%
Lemon juice 10 g 6%
Sugar 5g 3%

1 Place raspberry puree, strawberry puree, inverted sugar and glucose syrup into a saucepan. Heat
the mixture to 30-35 °C / 86-95 °F until the puree melts and all the sugars dissolve.

2 Mix pectin and sugar. Then gradually add them to the mixture, whisking constantly.

3 Continue heating the mixture on medium heat, bring it to a boil and cook for about 30 seconds to
activate the pectin. Then remove it from the heat.

4 Add the lemon juice and the gelatin mass into the saucepan, and mix everything well with a
whisk.

5 Transfer the compote to a clean mixing bowl, cover it with plastic wrap touching the surface and
put it in the fridge for a few hours until it cools down and sets.

ALMOND SHORTCRUST PASTRY

Ingrеdients Total weight: ~ 462 g 100%

All-purpose flour 180 g 39%

Cornstarch 20 g 4%
Icing sugar 80 g 17%
Butter 82% 110 g 24%
Almond powder 30 g 6%
Whole eggs 40 g 9%
Sea salt 2g <1%

1 Put the sifted flour, icing sugar, cornstarch, almond powder and salt in the bowl of the stand
mixer. Combine all the ingredients with a paddle attachment at low speed until homogeneous.

2 Add cold diced butter into the dry ingredients and continue mixing for a few minutes at low
speed until the mixture resembles wet sand.
TIP
Almond powder can be substituted for another type of nut powder, such as hazelnut, for example.

3 Add the eggs all at once and mix at low speed until combined. The dough should not stick to 18
your fingers, its texture should be smooth and soft.
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 STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

ALMOND SHORTCRUST PASTRY

4 Place the dough between two parchment paper sheets and roll it to a thickness of 2.5 mm,
starting from the center.

5 Transfer it on the tray and put it in the fridge for 3-6 hours, better overnight.

LINING THE TART SHELLS

Ingrеdients

Chilled shortcrust dough

Sufficient quantity of all-purpose flour

1 Remove the parchment paper from both sides of the shortbread. Then dust it with a little bit of
flour.

2 Cut 6 circles out of the dough using a cake ring 14 cm in diameter, place them into the fluted tart
pans 12 cm in diameter and form the tarts. Cut off the excess dough with a knife.
TIP
To ensure a good lining of tart pans, it is better to work with cold dough.

3 Dock the bottom part of the tart shells with a fork.

4 Put the lined tart pans in the fridge for at least 30 minutes to stabilize.

BAKING THE TART SHELLS

Ingrеdients

Lined tart pans

Egg wash 130 g

EGG WASH

Ingredients Total weight: ~ 130 g 100%

Egg yolks 100 g 77%

Whipping cream 35% 30 g 23%

1 Preheat the oven to 165 °C / 330 °F, put the tarts inside. After 5 minutes reduce the temperature
to 140 °C / 284 °F and bake the tarts for 5 minutes more.

2 Remove the tarts from the pans and leave them to cool down for 5-10 minutes. 19

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 STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

EGG WASH

3 Combine the egg yolk with the whipping cream and mix everything well with a brush.

4 Brush the mixture over the outer part of the tart shells.

5 Transfer the coated tart shells to a baking tray and bake them at 140 °C / 284 °F for 5-8 minutes
more until they turn golden brown.

6 Let the baked tart shells cool down at room temperature for 5-10 minutes.

ALMOND CREAM

Ingrеdients Total weight: ~ 386 g 100%

Butter 82% 100 g 26%

Almond powder 100 g 26%
Sugar 60 g 16%
Sea salt 1g <1%
Cornstarch 25 g 6%
Whole eggs 100 g 26%
Vanilla ½ pod <1%

1 Put butter, sugar, cornstarch, almond powder and salt into the mixing bowl.
TIP
It is important to have all ingredients at room temperature.

2 Cut vanilla pod in half and scrape off the seeds, add them to the bowl as well. Mix everything
with a paddle attachment at low speed.

3 Add the eggs gradually and mix everything for a minute until combined. The texture should
resemble soft butter.

4 Transfer the almond cream into a piping bag fitted with a round tip 10 mm in diameter.

ASSEMBLY AND BAKING THE ASSEMBLED TARTS

Ingredients

Baked tart shells coated with the egg wash

Almond cream
Fresh strawberries 6 pcs

1 Put the tart on the scales, pipe around 50-55 g of almond cream into it, trying not to fill the shell
completely.

2 Remove the strawberry tops (calyx) from the fresh strawberries, slice the berries into thick slices
20
and dip into the almond cream.
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 STRAWBERRY-BASIL TART
for 6 tarts d=12 cm

ASSEMBLY AND BAKING THE ASSEMBLED TARTS

3 After filling the tart shells, place them back into the tart pans.

4 Preheat the oven to 150 °C / 302 °F and bake the tarts for 10-15 minutes.

5 Leave the tarts for 30 minutes at room temperature to cool down.

DECORATING THE TARTS

Ingredients

Stabilized basil Chantilly cream

Assembled baked tarts
Stabilized strawberry compote
Fresh strawberries (1) 280 g
Fresh strawberries (2) 300 g
Fresh basil leaves Sufficient quantity

1 Strain the basil Chantilly cream to remove basil leaves. Transfer it to a mixing bowl and whip on
medium-medium high speed 2-3 minutes.

2 Transfer a third of Chantilly cream into a piping bag fitted with a Saint-Honoré tip. Keep the rest
of the cream in the fridge.

3 Pipe a little bit of Chantilly cream inside the tart and spread it evenly using an offset spatula.
There is no need to cover the surface of the tart completely, just make sure to fill the gaps, which
appeared after baking the strawberries inside the almond cream.

4 Pipe a drop of Chantilly cream on the turntable and stick the tart to it so that it doesn’t move in
the process of decoration.

5 Hold the pastry bag at an angle around 90 degrees, and rotate the turntable at a constant speed.
Pipe the Chantilly cream along the sides of the tart, not reaching its edge by 2 cm. Leave the
center of the tart empty.

6 Cut fresh strawberries (1) into small cubes and mix them with the compote.

7 Put the compote mixture in the center of each tart.

8 Cut fresh strawberries (2) into regular circles and arrange them on top of the Chantilly cream
decoration.

9 Finish decorating the tartlets by adding some basil leaves on top.

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 STRAWBERRY
CHEESECAKE

22

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 23

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 STRAWBERRY CHEESECAKE
for 1 cheesecake d=15 cm

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

Powdered gelatin 200 Bloom 4g 14%

Cold water 24 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

NEUTRAL GLAZE (NAPPAGE)

Ingredients Total weight: ~ 180 g 100%

Water 88 g 44%
Sugar (1) 74 g 37%
Sugar (2) 12 g 6%
Pectin NH 4g 2%
Glucose syrup 22 g 11%
Citric acid powder 0.2 g <1%

1 Pour the water into the saucepan, then add glucose syrup and sugar (1).

2 Heat the mixture to 30 °C / 86 °F.

3 Mix sugar (2) with pectin NH.

4 Add the sugar (2) and pectin mixture into the saucepan with water and sugar (1).

5 Bring the mixture to the boil.

6 Add citric acid.

7 Boil for 3 minutes more.

8 Strain into a clean container and let the glaze set in the fridge. 24

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 STRAWBERRY CHEESECAKE
for 1 cheesecake d=15 cm

NEUTRAL GLAZE (NAPPAGE)

9 Let the neutral glaze stabilize in the fridge at 4 °C / 39 °F for 6 hours minimum.

10 Heat the neutral glaze to 60-70 °C / 140-158 °F before using and add some water to it if needed.

VANILLA CHANTILLY

Ingredients Total weight: ~ 225 g 100%

Milk 2.5% 15 g 7%
Sugar 15 g 7%
Gelatin mass 10 g 4%
Cream cheese 35 g 15%
Whipping cream 35% 150 g 67%
Vanilla ½ pod

1 Pour milk in a saucepan. Add sugar, gelatin mass and vanilla seeds. Warm the mixture up to
around 80 °C / 176 °F so that the sugar dissolves and the gelatin melts.

2 Remove the mixture from the heat and add the cream cheese. The temperature of the cream
cheese doesn’t matter, it will melt in the hot liquid eventually. Just mix it with a spatula.

3 Pour this mixture into a measuring cup and blend all the ingredients with a hand blender to
ensure a perfect emulsion. The mixture should turn homogeneous and smooth.

4 Add whipping cream into the mixture. It has to be cold to ensure the stability and volume of the
whipped Chantilly cream. Mix everything with a spatula. Don't blend the mixture so as not to ruin
the fat molecules which are responsible for aeration and stabilization.

5 Cover the Chantilly with plastic wrap touching the surface to prevent the skin and condensation
from forming, and put it in the fridge for at least 4-6 hours, better overnight.

6 Before using, whip the cream until increased in volume, a light, but stable texture.

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 231 g 100%

Flour 9-10.5% protein 100 g 43%

Butter 82% 55 g 24%
Icing sugar 40 g 17%
Almond powder 15 g 6%
Sea salt 1g <1%
Whole eggs 20 g 9%

1 First, prepare all the ingredients. Sift the flour, icing sugar and almond powder. Cut the butter into 25
cubes and use it chilled.
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 STRAWBERRY CHEESECAKE
for 1 cheesecake d=15 cm

ALMOND SHORTCRUST PASTRY

2 Put the sifted flour, icing sugar, salt, almond powder and cold butter cubes in the mixer bowl. Mix
it at low speed using a paddle attachment until fine crumbs are formed.
TIP
Almond powder can be substituted for another type of nut powder, such as hazelnut, for example.

3 Once the butter has been completely mixed in and fine crumbs have formed, add the eggs. Mix
the dough until it has a homogeneous and pliable texture.

4 Roll the dough to 2-3 mm thickness between two parchment paper sheets or between the
silicone mats.

5 Remove one parchment paper sheet, transfer the dough on a tray and bake at 150 °C / 302 °F for
15-20 minutes to obtain an even and golden brown color. Preferably, bake with a fan. If you don’t
have a fan assisted oven, then keep in mind that the baking time will be longer.

6 Cool the shortbread completely at room temperature. It will take approximately 30 minutes.

7 Break the shortbread into pieces, grind it into powder in a food processor and transfer to a clean
mixing bowl.

CHEESECAKE BASE

Ingredients Total weight: ~ 184 g 100%

Shortbread crumbs 120 g 65%

Coconut flakes 20 g 11%
Milk chocolate 40% 20 g 11%
Butter 82% 20 g 11%
Sea salt 2g <1%
Vanilla powder 2g <1%

1 Mix the shortbread crumbs with coconut flakes, sea salt and vanilla powder.

2 Add soft butter and melted chocolate, mix with a spatula. The shortbread mixture should stay
crumbly, but at the same time when you press it should come together and hold its shape.

3 Put 100 grams of this mixture into a tart pan d=15 cm and press it to the sides of the ring using
a bent spoon to form even borders.

4 Then put the rest of the mixture into the cake ring and press to make the bottom part of the
crust.

5 Put the cheesecake base in the fridge or freezer for 10-15 minutes to stabilize.

26

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 STRAWBERRY CHEESECAKE
for 1 cheesecake d=15 cm

CHEESECAKE MASS

Ingredients Total weight: ~ 300 g 100%

Egg yolks 31 g 11%

Sugar 16 g 5%
Corn starch 5g 2%
Whipping cream 35% 71 g 24%
Gelatin mass 16 g 6%
Butter 82% 7g 2%
Cocoa butter 7g 2%
White chocolate 16 g 5%
Valrhona Ivoire 35%
Cream cheese 130 g 43%
Vanilla 1 pod
Stabilized cheesecake base

1 Pour the whipping cream into a saucepan, add vanilla seeds and warm it up to 80 °C / 176 °F.

2 In a separate bowl combine the egg yolks and a sugar and cornstarch mixture with a whisk. Give
it a gentle mix just to combine the ingredients. The mixture has to be liquid with no lumps.

3 Pour a part of the warmed cream into the egg yolks, sugar and cornstarch mixture. Mix gently
and transfer everything back to the saucepan.

4 Cook it over low to medium heat until thickened, constantly stirring. Then remove from the stove.
It is vital to stir in the center and on the sides to ensure proper cooking, no lumps and very
smooth and homogeneous custard.

5 Add the gelatin mass, room temperature soft diсed butter, chocolate and cocoa butter.

6 Mix well with the whisk to obtain a smooth, silky and shiny texture.

7 Pour it over the room temperature cream cheese and process everything with a hand blender
until smooth.

8 Pour the finished cheesecake mass into the stabilized cheesecake base.

9 Put it in the fridge for at least 4 hours to set.

STRAWBERRY CONFITURE

Ingredients Total weight: ~ 118 g 100%

Strawberry puree 50 g 43%

Raspberry puree 50 g 43%
Glucose syrup 7g 6%
Sugar 10 g 9%
Pectin NH 1g <1% 27

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev
 STRAWBERRY CHEESECAKE
for 1 cheesecake d=15 cm

STRAWBERRY CONFITURE

1 Place strawberry and raspberry puree, as well as glucose syrup, into a saucepan, and bring
everything to 30-35 °C / 86-95 °F on medium heat.

2 Mix pectin and sugar, and gradually add to the puree mixture, stirring constantly.

3 Bring the mixture to a boil and cook it for about 30 seconds, stirring occasionally.

4 When the confiture has reached 103 °C / 217 °F, remove the saucepan from the heat. Mix with
a silicone spatula.

5 Transfer the confiture into a clean bowl, cover it with cling film and place it in the fridge for a few
hours to cool down and stabilize.

ASSEMBLING AND DECORATING THE CHEESECAKE

Ingredients

Stabilized cheesecake
Stabilized strawberry confiture
Stabilized vanilla Chantilly 200 g
Fresh strawberries 150 g
Neutral glaze 150 g

1 Pour chilled strawberry confiture on top of the cheesecake mass and smooth it with an offset
spatula.

2 Place the cheesecake in the freezer for a few minutes to stabilize the confiture.

3 Put Chantilly cream in the bowl of a stand mixer and whip until it increases in volume and you
get a light, but stable texture.

4 Take the cheesecake from the fridge, heat the borders with a heat gun and remove it from the
pan.

5 Transfer the Chantilly cream to a piping bag fitted with a Rose Petal tip. Pipe the cream along
the edges of the cake, creating a rhythmic pattern.

6 Heat the neutral glaze to 60–70 °C / 140–158 °F and cover the strawberries with it by dipping
them in the glaze for a few seconds.

7 Decorate the cake with glazed strawberries.

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STRAWBERRY
SOUFFLE CAKE

29

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 30

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 STRAWBERRY SOUFFLE CAKE
for 1 cake d=18 cm and h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 84 g 100%

Powdered gelatin 200 Bloom 12 g 14%

Cold water 72 g 86%

1 Pour the powdered gelatin into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatin to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatin and six parts of water).

5 You can make the gelatin mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatin leaves, take the same weight of them as you would with powdered gelatin and soak them in
cold water. The gelatin leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

STRAWBERRY JUICE

Ingrеdients Total weight: ~ 330 g 100%

Sugar 30 g 9%
Strawberries 300 g 91%

1 Put fresh or frozen strawberries in a metal bowl and sprinkle the sugar on top to make
strawberries release the juices faster.

2 Place the mixing bowl over a pan with boiling water and cover it with plastic wrap to keep the
steam inside. Reduce the heat to minimum and cook the strawberries for about 30-45 minutes.
TIP
Make sure the metal bowl does not come in contact with the boiling water.

3 Turn off the heat, remove the plastic wrap and use a fine sieve to strain the strawberry juice for
about 10 minutes into a clean bowl. Do not press the strawberries to obtain clear juice.

31

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 STRAWBERRY SOUFFLE CAKE
for 1 cake d=18 cm and h=6 cm

CLASSIC SPONGE

Ingredients Total weight: ~ 340 g 100%

for 1 cake ring d=18 cm

Egg yolks 45 g 13%

Sugar (1) 60 g 18%
Sugar (2) 52 g 15%
Egg whites 90 g 26%
Flour 9-10.5% protein 75 g 21%
Potato starch 18 g 5%

1 Whip the egg yolks with sugar (1) in a planetary mixer with a whisk attachment at maximum
speed until pale and fluffy foam. Set the mixture aside.

2 Separately whip the room temperature egg whites with sugar (2) for 3-4 minutes at medium
speed into stiff peaks.

3 Mix a bit of the meringue into the egg yolk mixture with a spatula to make the yolk mixture lighter
and then carefully fold the rest of the meringue into it.

4 Mix the sifted flour with the potato starch using a whisk and sift these ingredients once again
directly over the meringue and egg yolk mixture. Fold the dry ingredients into the batter with the
whisk to ensure there are no lumps.

5 Spread the batter in a cake ring d=18 cm in an even layer using an offset spatula.

6 Bake the sponge in the oven, preheated to 165 °C / 329 °F, for 10-15 minutes, minding the
peculiarities of your oven. The sponge should spring back when pressed lightly.

7 Cool the sponge down in the freezer or at room temperature and then trim it off with a knife.

8 Cut off the top crust of the sponge so that you get a sponge 2 cm in height.

STRAWBERRY MOUSSE

Ingrеdients Total weight: ~ 565 g 100%

Strawberry puree 225 g 40%

Sugar 15 g 3%
Gelatin mass 54 g 10%
Egg whites 45 g 8%
Glucose syrup 45 g 8%
Inverted sugar 20 g 4%
Whipping cream 35% 160 g 28%
Xanthan gum 1g <1%

1 Place strawberry puree, sugar, xanthan and gelatin mass into the saucepan. Heat to
60 °C / 140 °F, constantly mixing with a whisk.
32
2 Process the mixture with a hand blender until smooth and glossy texture.
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 STRAWBERRY SOUFFLE CAKE
for 1 cake d=18 cm and h=6 cm

STRAWBERRY MOUSSE

3 Transfer the emulsion to a clean bowl, cover it with cling film and let it cool down to 35 °C / 95 °F.

4 Place glucose syrup and inverted sugar into the saucepan and bring it to 118 °C / 244 °F.

5 Meanwhile, place room temperature egg whites into the bowl of a stand mixer and whip into soft
foam.

6 Gradually pour the hot glucose syrup and inverted sugar into the whipping egg whites and
continue whipping them until stiff peaks.

7 In a separate bowl whip the cold cream into soft peaks.

8 Add the meringue to the strawberry mixture, and slowly mix, using a spatula.

9 Then add whipped cream to the strawberry meringue mixture and mix with a spatula until you get
a homogenous and uniform texture.

STRAWBERRY JELLY

Ingrеdients Total weight: ~ 140 g 100%

Sugar 10 g 7%
Strawberry juice 100 g 71%
Gelatin mass 30 g 21%

1 Put the sugar in a saucepan, add the gelatin mass and a bit of the strawberry juice (about
15-20 g) just to dissolve the sugar in.

2 Start heating everything until sugar dissolves and gelatin melts. Do not mix these ingredients too
much to prevent gelatin from foaming. Just swirl the saucepan and cook on the lowest heat
possible.

3 Then remove the saucepan off the heat and pour the mixture into the rest of the strawberry juice
at room temperature. Mix gently with a spatula and transfer everything into a small jug for
convenient pouring.

33

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 STRAWBERRY SOUFFLE CAKE
for 1 cake d=18 cm and h=6 cm

ASSEMBLING

Ingrеdients

Baked sponge
Strawberry mousse
Strawberry jelly

1 Line the sides of the cake ring d=18 cm with acetate strip. Place the sponge inside the ring.

2 Pour the finished strawberry mousse on top of the sponge and smooth it with a spoon or offset
spatula.

3 Place the cake in the fridge for 6 hours to stabilize the mousse.

4 Pour the finished strawberry jelly on top of the mousse, so that it completely covers it. Place the
cake in the fridge for one hour to stabilize the jelly.

UNMOLDING AND DECORATING THE CAKE

Ingredients

Chilled assembled cake

Fresh strawberries 100 g
Fresh raspberries 50 g
Fresh blackberries 100 g
Fresh blueberries 100 g

1 Remove the fully stabilized cake out of the mold and peel off the acetate strip.

2 Decorate the cake with fresh berries.

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