Strawberry Fraisier Cake

Steps

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1. 1
   Make the vanilla ganache montée: bring half the heavy cream and vanilla to a boil, pour over white chocolate and blend well. Add softened gelatin, then incorporate the remaining cold heavy cream. Refrigerate overnight.
   ≈0:18
2. 2
   Prepare the madeleine batter: combine eggs, milk, and sugar. Fold in sifted flour mixed with baking powder, add the zest of three lemons, then fold in warm melted butter until well combined.
   ≈0:53
3. 3
   Spread the batter into two greased cake pans, each about 2.5 cm (one inch) smaller in diameter than the final cake ring. Bake for 20 minutes, then cool and refrigerate overnight.
   ≈1:32
4. 4
   Make the strawberry jelly: wash and stem fresh strawberries, blend with lemon juice and half the sugar into a purée. Heat in a small pot, add remaining sugar mixed with agar, bring to a boil and cook for 2 minutes. Cool completely and refrigerate to set, then blend smooth with an immersion blender.
   ≈2:10
5. 5
   Assemble the cake: slice the madeleine biscuits in half lengthwise and place the thicker piece in the center of the cake ring. Select the best and most uniform strawberries and line them around the outer edge; reserve any trimmings or irregular berries for the filling.
   ≈2:48
6. 6
   Whip the chilled vanilla ganache to medium peaks. Pipe the vanilla chantilly cream around the cake between each strawberry, then press down with a spatula to ensure no gaps remain.
   ≈3:26
7. 7
   Fill the center with the reserved strawberries and top with the strawberry jelly. Cover with the remaining madeleine biscuit half. Pipe additional vanilla chantilly on top and smooth with an offset spatula.
   ≈3:51
8. 8
   Freeze the assembled cake for 30 minutes to set, then raise the height of the cake ring using bamboo skewers or similar 3 mm-thick supports in preparation for glazing.
   ≈4:09