The cake has four components: biscuit sponge cake, cream cheese mousse, strawberries, and streusel. First, I made the streusel by stirring together flour, sugar, baking powder, cinnamon, and melted butter until the mixture formed large crumbs. You are supposed to bake the crumbs for 20 minutes until they are golden and firm. Instead, all of my crumbs grew together in the oven to form one continuous giant sheet cookie. I debated what to do. After the cookie cooled, I decided to break it up with my fingers to form streusel-size crumbs.
To make the biscuit sponge cake, you beat egg yolks with sugar until they are well aerated, fold them into egg whites that have been beaten with salt and sugar, and then fold in sifted flour. You pipe or spread the batter into disks (using circles you've traced out on parchment paper as a guide), and bake.
The cream cheese mousse is simply cream cheese and powdered sugar beaten together, with some kirsch and vanilla added, and whipped cream folded in. I didn't have any kirsch, so I used Grand Marnier instead.
To assemble the cake, you trim your biscuit disk to an inch smaller than the size of the cake ring (or springform pan) you're using. I made two streusel cakes, because the biscuit recipe yields two disks of cake and there wasn't much additional effort required to make a second cake. While I have several cake rings, I don't have more than one of any particular size -- so I trimmed my two sponge cakes to 8 and 9 inches in diameter, and placed them in the bottom of 9 and 10-inch diameter cake rings, respectively.
Then you cover the biscuit with half of the cream cheese mousse, filling the space between outside of the cake layer and the inside of the cake ring. You add quartered strawberries, spread on the remaining mousse, press the streusel into the top of the cake, and refrigerate the cake overnight to set.
Recipe: "Strawberry Streusel Cake" from Perfect Cakes by Nick Malgieri.
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