Marshmallow fluff
 

• Baker's note: For best results, use pasteurized egg whites, if using fresh store the egg whites in the fridge for a couple of days before using them, chilled egg whites as the proteins are tougher and break down more slowly. This creates a stronger meringue once a pinch of cream of tartar and 3 tablespoons of sugar are added. Whip the egg whites to reach maximum volume by the time the sugar syrup is ready. Make sure to cook the cooked syrup into the egg whites slowly to prevent lumps. I recommend removing the saucepan with the sugar syrup from the heat when it reaches 116.5°C, as the saucepan is still hot, and this causes the temperature to rise to 117°C, be aware that once the sugar syrup passes 110°C, it quickly rises to 117°C/242.6°F.
   
• If using a fresh vanilla bean; "Using a knife, make a lengthwise cut in the vanilla bean and scrape out the seeds. Set them aside for now."
   
• In a 20 cm (8-inch) wide saucepan, combine 225 grams of superfine sugar, 120 grams of glucose, and 90 grams of water. Before bringing the sugar syrup to a boil, combine/stir with a clean finger until the sugar is evenly moistened and looks sandy, and no dry sugar pockets left. When the sugar melts and starts bubbling, use a clean pastry brush to brush down the pan sides with cold water to remove sugar crystals. Continiou to cook over medium heat, Do not stir the sugar syrup while it’s boiling until the thermometer reads 117°C/242.6°F. Be careful not to go below or above as it will affect the marshmallow fluff texture.
   
• Meanwhile, clean the inside of a stainless steel or glass bowl and the whisk attachment with a paper towel moistened with lemon juice. This step eliminates grease traces, which can affect the marshmallow foam.
   
• In the mixer's bowl, combine 150 grams of egg whites, 3 tablespoons of superfine sugar, and a pinch of cream of tartar. Start the mixer on low speed.
   
• Once the sugar syrup hits 110°C/230°F, increase the mixer speed to medium-high. Whip the egg whites until they have stiff peaks but remain shiny and soft. Monitor the egg whites to prevent over-whipping. Ensure the sugar syrup reaches 117°C/242.6°F., and the egg whites have reached maximum volume.
   
• Bakers note; When pouring the sugar syrup into egg whites, make sure you pour it along the edge of the mixing bowl, avoiding direct contact with the whisk. This prevents the syrup from sticking to the side of the bowl, ensuring a stable marshmallow fluff foam.
   
• When the sugar syrup reaches the right temperature, pour the warm sugar syrup slowly into the egg whites in a thin steady stream, while whisking at high speed. 
   
• After all the sugar syrup has been incorporated into the egg whites, continue to whisk at high speed until the mixture cools down the marshmallow fluff is thick, glossy, and holds a firm peak, about 10 to 15 minutes.
   
• If desired, mix in the seeds from 1 vanilla bean at the end for an additional 30 seconds.
   
• Use immediately to spread onto your cake.
   
• Store any leftover fluff at room temperature and re-whip for a few minutes on high speed if needed. It remains fresh for up to 3 days.
   

Assembling
 

• To assemble the cake layers, I highly recommend using a cake ring, as the cake can feel wobbly or unstable. The cake ring I use is 20 cm (8 inches) in diameter and has a height of 12 cm ( 5 inches). I place a heavy book on top of the cake ring to make the top flat and to make everything stick together when the cake is assembled. 
   
• To assemble the cake, Place a cake ring in the center of a cake stand or baking sheet lined with clean parchment paper (*make sure the cakestand or baking sheet fits in your fridge). Use a strip of acetate to line the inside of the cake ring. Another option is to place a strip of acetate around the cake at the end and then place a cake ring around the cake.
   
• Place the first cake layer, cut side up, inside the cake ring or on a cake stand; the secret to an ultra-moist cake is to brush the cake layers with a little lemon sugar syrup using a pastry brush, concentrating most of it around the edge. 
   
• Add 2-3 scoops of creme chantilly on top of the first cake layer, and smooth all the way to the edge using an offset spatula; Then add a few spoons with the juicy strawberries on top, Then add one small scoop of creme chantilly on top. Add the second cake layer on top, and press down lightly to help it stick to the frosting. 
   
• Add 2-3 scoops of creme chantilly on top of the second cake layer, and smooth all the way to the edge using an offset spatula; Then add 3 to 5 spoons of lemon curd on top, Then add one small scoop of creme chantilly on top. Add the third cake layer on top, and press down lightly to help it stick to the frosting. 
   
• Add 2-3 scoops of creme chantilly on top of the third cake layer, and smooth all the way to the edge using an offset spatula; Then add the rest of the juicy strawberries on top, Then add one small scoop of creme chantilly on top. 
   
• Brush the last bottom cake with a little lemon sugar syrup, then flip it, crust side up on top of the cake. And press down lightly to help it sticks to the creme chantilly, and press down the cake layer lightly to help it stick to the creme chantilly.
   
• Cover the entire cake with plastic wrap to seal it completely. 
   
• Sit something flat on top of the cake ring; this forces the layers to hold together when cut. Chill in the refrigerator for at least 8 hours or overnight for the best flavor.
   
• Once the cake has chilled, pull it out of the fridge, and remove the cake ring and plastic wrap. Place the cake on a turntable.
   
• Fit a pastry bag with a large piping tip ( I use an Ateco #849 nozzle) and half-fill with the marshmallow fluff, pipe dollops, or any other design on top of your cake. Smooth the remaining fluff on the side with an offset spatula ( just a tin layer).
   
• Using a kitchen torch, carefully brown the marshmallow fluff on the top and sides of the cake, moving the flame back and forth gently to avoid burning the marshmallow fluff.
   
• Serve immediately or store in the fridge for up to 3 days.

Vanilla Sponge Cake
 

• Baker Note; “When preheating the oven for my cakes, always use the ‘top and bottom heat’ setting. Please avoid using the fan-forced option, unless otherwise specified.”
   
• Twenty minutes or longer before baking, Set your oven rack in the center of the oven, And preheat the oven to 170C°/ 338F°. Using an oven thermometer will ensure even baking results each time, as every oven is different. Always go with the reading on your oven thermometer rather than the temperature you set on your oven.
   
• Grease your wire racks lightly with butter and set them aside; this will prevent the cake from sticking to the wire rack.
   
• Use a small piece of cold butter, and gently rub the cold butter over the bottom and the sides of two 20 cm ( 8-inches) round baking pans. This technique of using a small piece of cold butter ensures an even, ultra-thin coating. Place a circle of parchment in the bottom of the pan. Add a tablespoon of all-purpose flour and tap it around the inside of the pan until all the buttered surface is covered 100%, then turn the pan upside down over a sink and tap out the excess flour. If you don’t have two pans, it’s okay to bake the cakes in stages; The cake batter will be kept at room temperature until needed.
   
• Bakers note: The egg white to yolk ratio in an egg can vary to such a degree. Therefore, weighing the egg yolks and egg whites as mentioned in the recipe and adding or reducing them if needed is advisable.
   
• Combine 110-gram all-purpose flour or pastry flour, 50-gram potato starch, and 1 teaspoon baking powder in a medium bowl. To get the cake layers you truly deserve, sift the flour mixture twice to get the flour as aerated and light as possible.
   
• Bakers note; Wipe your mixer bowl with a paper towel dampened with a little lemon juice to eliminate any trace of grease so that the meringue whips up well.
   
• In a clean bowl of a stand mixer fitted with the whisk attachment, put 210 grams of egg whites and a pinch of cream of tartar; whip the meringue on medium speed until the meringue is white, glossy, and holds a soft peak before adding any sugar. This allows the meringue to keep its volume and not deflate when adding the sugar.
   
• As soon as the meringue is glossy, add one tablespoon at a time 200 grams of superfine sugar, and mix on medium-high speed for 3 minutes more to make a very shiny and thick meringue ( Use a timer!) 
   
• As soon as all of the sugar is incorporated and the meringue is thick, with your mixer on medium speed, add the 140 grams egg yolks ( all at once) and whip for 7 seconds and not a second longer, or your cake will become flat and dense. Stop the mixer and remove the bowl from the mixer. 
• Sift half of the flour/potato starch mixture over the whipped meringue/yolk mixture and gently combine with a balloon whisk until well incorporated; repeat this step one more time. Scrape the side and the bottom of the mixer bowl with a silicone spatula to make sure all the flour is integrated. Set aside for now.
   
• In a small saucepan, warm 50-gram heavy cream and one teaspoon vanilla bean paste over medium heat until warm ( about 60 seconds, 50C°/122F° ), then quickly pour the warm cream around the edge of the bowl and gently combine with a spatula without deflating the batter too much.
   
• Divide the sponge cake batter between the two prepared pans. About 355 grams in each pan, Use a scale!  Give your pans just a really good spin on the table, what that does is it takes the cake batter up the side of the pan a little bit, just so that as it's baking, it already has an attachment to kind of move up the side of the pan. So, don't be afraid to really give it a good spin. Get that batter moving up. Don’t tap your baking pans on the kitchen counter to try to get things to level out, especially with this style of cake batter, because banging your pans or dropping it on the table to level the batter actually gets rid of all the air bubbles that you just incorporated into the batter. 
   
• Bake both cakes until golden brown and the cake feels firm on top and springs back when pressed lightly in the center, about 18 to 20 minutes, depending on your oven and baking pan. Mine was done at 19 minutes. To check if a vanilla sponge cake is ready after 18 minutes of baking, you should first look through the oven window rather than open the oven door. If the center appears slightly sunken, give it a minute or two longer while keeping an eye on it. At the 20-minute mark, if the center seems almost set, carefully open the oven and gently press the top of the cake. It should feel firm to the touch and may have a slight bounce to it. This method allows you to monitor the cake's progress without disrupting the baking process.
   
• Immediately without delay, run a knife between the sides of the pan and the cake, and invert the cakes immediately onto a wire rack; remove the parchment paper and leave it to cool completely on a wire rack. 
   
• Cover the cake layers with plastic wrap or in a large ziplock bag to prevent them from drying out until you are ready to use them.

• Cut both cake layers horizontally to create four-even layers., I use a cake leveler; I move the leveler back and forth like a saw; you´ll glide the leveler feet on your work surface to cut your cake.
   
• Keep them covered in plastic wrap until you are ready to assemble the cake.
   

lemon curd
 

• In a large bowl, add 90 grams of powdered sugar, 17-gram cornstarch, 2 large eggs, 1 egg yolk, and 125 gram of freshly squeezed lemon juice, and whisk it all together into a homogenous mixture using a whisk or an immersion blender.
   
• Pour the content of the bowl into a medium-size saucepan and cook over medium-low heat, constantly stirring with a whisk or spatula and scraping the sides of the pan as needed, until thickened to a consistency resembling pudding. This step takes about 5 to 7 minutes.
   
• When the lemon curd has thickened slightly, like pudding, remove from heat, add in 75-gram cold heavy cream, and stir to combine.
   
• This step is optional. I love to blend the finished lemon curd with an immersion blender for a few seconds to emulsify the lemon curd.  
   
• Transfer the lemon curd right away to an airtight container; press a piece of plastic wrap against the lemon curd to create an airtight seal, and chill in the fridge for at least 1 hour before using.
   

Creme Chantilly
 

• Using a whole vanilla bean in this recipe really amplifies the vanilla flavor for a well-worth-it vanilla explosion in the cream. 
   
• Split a vanilla bean lengthwise with a paring knife, add to the cream and 1 or two teaspoons of vanilla bean paste, and bring to a simmer. Remove from heat, pour into an airtight container, and steep overnight for the ultimate vanilla flavor in the cream.
   
• The next day, pull the vanilla-infused cream out of the fridge. Remove the plastic wrap, pull out the vanilla bean, squeeze out all of the gooey vanilla seeds, and add them back into the cream (discard the vanilla bean pod) and give it a quick whisk. 
   
• Bakers Note; Make sure the un-whipped Creme Chantilly is cold-room-temperature cream won't whip up as easily; The best-whipped cream is made if you whip it on medium-low speed and never on high speed; I prefer using an electric beater rather than a stand mixer to have more control. 
   
• In a large bowl, using an electric beater, combine the 550-gram vanilla-infused cream and 50 to 75-gram powdered sugar, and beat on medium speed until just thick. It takes about 2-3 minutes.
   
• Use a spatula and whip the cream by hand for a few minutes until the cream has a medium-soft consistency. 
   
• Use immediately to fill your cakes with. 
   
• Keep leftovers in an airtight container in the fridge for up to 3 to 4 days, depending on the expiration date of your cream. If made with super-fresh cream, it will last for 3 to 4 days.  Re-whip lightly for a few seconds to loosen it up before using.

Lemon syrup
 

• Heat the 60-gram lemon juice and 30-gram white sugar in a small saucepan over medium heat until the sugar is 100 % completely dissolved. For these cake ´layers, you want lemon syrup that really soaks into a cake, so make sure to keep the lemon syrup reasonably runny. The long the syrup simmers, the more it will reduce and thicken!
   
• Right before assembling the cake, use a small pastry brush to soak the cake layers with a bit of lemon syrup to keep them extra moist.

Freeze-dried strawberries

• Squeeze juice from 1 lemon over 60 grams of freeze-dried strawberries; toss well and let stand for about 10 minutes before using.
   
• If using fresh strawberries, Hull and cut 350 grams of fresh strawberries into small pieces or slices and drizzle with lemon juice. Toss well and let stand for about 10 minutes before using.

Marshmallow fluff
 

• Baker's note: For best results, use pasteurized egg whites, if using fresh store the egg whites in the fridge for a couple of days before using them, chilled egg whites as the proteins are tougher and break down more slowly. This creates a stronger meringue once a pinch of cream of tartar and 3 tablespoons of sugar are added. Whip the egg whites to reach maximum volume by the time the sugar syrup is ready. Make sure to cook the cooked syrup into the egg whites slowly to prevent lumps. I recommend removing the saucepan with the sugar syrup from the heat when it reaches 116.5°C, as the saucepan is still hot, and this causes the temperature to rise to 117°C, be aware that once the sugar syrup passes 110°C, it quickly rises to 117°C/242.6°F.
   
• If using a fresh vanilla bean; "Using a knife, make a lengthwise cut in the vanilla bean and scrape out the seeds. Set them aside for now."
   
• In a 20 cm (8-inch) wide saucepan, combine 225 grams of superfine sugar, 120 grams of glucose, and 90 grams of water. Before bringing the sugar syrup to a boil, combine/stir with a clean finger until the sugar is evenly moistened and looks sandy, and no dry sugar pockets left. When the sugar melts and starts bubbling, use a clean pastry brush to brush down the pan sides with cold water to remove sugar crystals. Continiou to cook over medium heat, Do not stir the sugar syrup while it’s boiling until the thermometer reads 117°C/242.6°F. Be careful not to go below or above as it will affect the marshmallow fluff texture.
   
• Meanwhile, clean the inside of a stainless steel or glass bowl and the whisk attachment with a paper towel moistened with lemon juice. This step eliminates grease traces, which can affect the marshmallow foam.
   
• In the mixer's bowl, combine 150 grams of egg whites, 3 tablespoons of superfine sugar, and a pinch of cream of tartar. Start the mixer on low speed.
   
• Once the sugar syrup hits 110°C/230°F, increase the mixer speed to medium-high. Whip the egg whites until they have stiff peaks but remain shiny and soft. Monitor the egg whites to prevent over-whipping. Ensure the sugar syrup reaches 117°C/242.6°F., and the egg whites have reached maximum volume.
   
• Bakers note; When pouring the sugar syrup into egg whites, make sure you pour it along the edge of the mixing bowl, avoiding direct contact with the whisk. This prevents the syrup from sticking to the side of the bowl, ensuring a stable marshmallow fluff foam.
   
• When the sugar syrup reaches the right temperature, pour the warm sugar syrup slowly into the egg whites in a thin steady stream, while whisking at high speed. 
   
• After all the sugar syrup has been incorporated into the egg whites, continue to whisk at high speed until the mixture cools down the marshmallow fluff is thick, glossy, and holds a firm peak, about 10 to 15 minutes.
   
• If desired, mix in the seeds from 1 vanilla bean at the end for an additional 30 seconds.
   
• Use immediately to spread onto your cake.
   
• Store any leftover fluff at room temperature and re-whip for a few minutes on high speed if needed. It remains fresh for up to 3 days.
   

Assembling
 

• To assemble the cake layers, I highly recommend using a cake ring, as the cake can feel wobbly or unstable. The cake ring I use is 20 cm (8 inches) in diameter and has a height of 12 cm ( 5 inches). I place a heavy book on top of the cake ring to make the top flat and to make everything stick together when the cake is assembled. 
   
• To assemble the cake, Place a cake ring in the center of a cake stand or baking sheet lined with clean parchment paper (*make sure the cakestand or baking sheet fits in your fridge). Use a strip of acetate to line the inside of the cake ring. Another option is to place a strip of acetate around the cake at the end and then place a cake ring around the cake.
   
• Place the first cake layer, cut side up, inside the cake ring or on a cake stand; the secret to an ultra-moist cake is to brush the cake layers with a little lemon sugar syrup using a pastry brush, concentrating most of it around the edge. 
   
• Add 2-3 scoops of creme chantilly on top of the first cake layer, and smooth all the way to the edge using an offset spatula; Then add a few spoons with the juicy strawberries on top, Then add one small scoop of creme chantilly on top. Add the second cake layer on top, and press down lightly to help it stick to the frosting. 
   
• Add 2-3 scoops of creme chantilly on top of the second cake layer, and smooth all the way to the edge using an offset spatula; Then add 3 to 5 spoons of lemon curd on top, Then add one small scoop of creme chantilly on top. Add the third cake layer on top, and press down lightly to help it stick to the frosting. 
   
• Add 2-3 scoops of creme chantilly on top of the third cake layer, and smooth all the way to the edge using an offset spatula; Then add the rest of the juicy strawberries on top, Then add one small scoop of creme chantilly on top. 
   
• Brush the last bottom cake with a little lemon sugar syrup, then flip it, crust side up on top of the cake. And press down lightly to help it sticks to the creme chantilly, and press down the cake layer lightly to help it stick to the creme chantilly.
   
• Cover the entire cake with plastic wrap to seal it completely. 
   
• Sit something flat on top of the cake ring; this forces the layers to hold together when cut. Chill in the refrigerator for at least 8 hours or overnight for the best flavor.
   
• Once the cake has chilled, pull it out of the fridge, and remove the cake ring and plastic wrap. Place the cake on a turntable.
   
• Fit a pastry bag with a large piping tip ( I use an Ateco #849 nozzle) and half-fill with the marshmallow fluff, pipe dollops, or any other design on top of your cake. Smooth the remaining fluff on the side with an offset spatula ( just a tin layer).
   
• Using a kitchen torch, carefully brown the marshmallow fluff on the top and sides of the cake, moving the flame back and forth gently to avoid burning the marshmallow fluff.
   
• Serve immediately or store in the fridge for up to 3 days.