Vanilla Bean Ganache

• Bakers Note; The un-whipped Vanilla Bean Ganache that goes inside the cake must chill in the fridge for at least 6 hours, preferably overnight, before you whip it up into a fluffy cloud. So plan accordingly when making this ganache.
   
• Baker's Note: To get that dreamy, airy texture in your ganache, use a high-quality white chocolate, such as one with 28 to 32% cocoa butter content. Something like Callebaut Velvet 32% is a solid pick for melt-in-your-mouth perfection as this white chocolate is one of the the silkiest, creamiest not to sweet white chocolate it gives  a rich mouthfeel that never ever becomes too heavy when making this  ganache. Avoid using Valrhona 35% or any chocolate with more than 32% cocoa solids, as it thickens the ganache too much, making it grainy and hard to spread.
   
• Coarsely chop the 300-gram white chocolate; a serrated knife is best for the job. Be sure that your white chocolate contains cocoa butter; otherwise, it isn't really related to chocolate at all and won't whip up.
   
• Place the chopped white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now. 
   
• Pour 500 grams of heavy cream 38-40% into a medium saucepan. Split one or two fresh vanilla beans lengthwise with a sharp knife. Add the vanilla pods and seeds, plus a large pinch of flake sea salt, and 1 teaspoon vanilla bean paste to the saucepan with the cream.
   
• Place the saucepan over medium heat and stir until the mixture is warm, approx 65-70°C (149-158°F). It should never boil, because if the cream boils, it will prevent the ganache from whipping up nicely. As soon as the cream is warm, remove from heat, cover the saucepan with a plate, and let it infuse for 30 minutes.
   
• After 30 minutes: Discard the vanilla bean, scrape the flavorful gooey vanilla seeds back into the cream, and bring to a simmer at about 65-70°C (149-158°F). It should never boil!
   
• Quickly pour the warm cream over the chopped white chocolate. Make sure to scrape all the flavorful gooey vanilla seeds into the bowl that is at the bottom of the saucepan.
   
• Let the mixture sit for about 1 minute before stirring. Then stir slowly with a silicone bottle spatula until smooth in the middle and emulsify the cream and chocolate. The chocolate will often settle on the bottom of the bottom or the sides of the bowl, so make sure to scrape the side and the bottom to make sure it is all incorporated. 
   
• Use an immersion blender to blend the mixture until it’s completely smooth. If you don’t have an immersion blender, you can use a regular blender or whisk vigorously by hand. The most important thing is that the chocolate dissolves completely.
   
• Pour the warm white chocolate ganache into a clean bowl or container; make sure to get all the flavorful gooey vanilla seeds back into the cream. For extra flavor, you can add the vanilla pod back into the white chocolate ganache mixture overnight for an even better flavor.
   
• To avoid the common issue of losing valuable vanilla bean seeds (which can stick to plastic wrap and result in a messy cleanup), I take a different approach for storing the ganache. After making the ganache, I transfer it into an airtight container with a locking mechanism. This method not only preserves all the exquisite vanilla flavors by keeping the seeds intact and evenly distributed throughout the ganache but also simplifies storage and keeps the ganache fresh. Sealing the ganache in this way prevents a skin from forming on its surface and ensures that none of the rich vanilla essence is wasted. It's a practical, flavor-saving technique that makes enjoying every bit of the ganache even more delightful.
   
• Refrigerate ganache overnight to firm up and to deepen the vanilla bean flavors. For best results, aim to place your un-whipped ganache in the middle of the fridge where the temperature is more consistent and not as cold as the bottom. Also, be mindful of the fridge temperature—it should be cold, but not as cold as a freezer. An overly chilly fridge can cause the ganache to set too hard, potentially leading to a grainy texture. Allowing the ganache to set properly without becoming too hard. When the ganache has cooled gently to the right consistency, it whips up beautifully, creating that silky, luscious texture. 
   
• Baker's Note:  When whipping this vanilla bean ganache to fill this delicious sponge cake, it's best to whip it to a soft medium consistency , which can take anywhere from 10 to 20 seconds. Although you might think it doesn't seem firm, it should be almost like the consistency of whipped cream. Place it in an airtight container with plastic wrap on top, and when you're ready to fill your cake, it will spread beautifully. If you over whip it to medium or stiff peaks, it will be very difficult to spread smoothly in your cake. Whipping it to soft medium peaks will also give your cake a much better mouthfeel when you enjoy it. 
   
• Pour the un-whipped vanilla bean ganache into a stand mixer fitted with the whisk attachment. Whip at medium speed until you reach soft medium peaks — this typically takes about 10 – 30 seconds. 
   
• Store in an airtight container in the refrigerator with plastic wrap against the surface of the cream until you are ready to fill your cake.
   
• If made with super-fresh cream, it will last for 3 to 7 days. No need to re-whip before using it, it should be thick.

 Fluffy Vanilla Sponge Cake
 

• Bakers Note: This sponge cake is intentionally made without butter. This cake will be moisten with the un-whipped vanilla bean ganache soak wich will make the cake extra moist. 
   
• 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 an 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 step 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. 
   
• 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. Place 7 large eggs in lukewarm water for a few minutes.
   
• Bakers Note: All-purpose flour with 8-9% gluten is ideal for tender sponge cake layers; I use 9%. While 10% works, less gluten is preferable. Enhance tenderness by mixing in potato starch which is labeled as potato flour in Scandinavia.
   
• In a medium bowl, sift together 90 grams of all-purpose flour or pastry flour, 90 grams of potato starch, and one teaspoon of baking powder. To get the cake you truly deserve, sift the flour mixture twice to make the flour as aerated and light as possible."
   
• For the yolk mixture, in the bowl of a stand mixer fitted with the whisk attachment, whip 50 grams of superfine sugar, 140 grams of egg yolks, and two teaspoons of vanilla bean paste on medium speed until pale yellow, tripling its volume, and all of the sugar is dissolved—about 5 to 8 minutes. Set aside for now."
   
• Wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease.
   
• Put 210 gram egg whites and a pinch of cream of tartar into the bowl. Using the whisk attachment, whip on medium high speed for about 3 minutes until the whites are glossy white. Add the sugar ( 200 grams) one tablespoon at a time over 3 minutes to make a very shiny and stiff but not overly stiff meringue. Remove the bowl from the mixer.
   
• As soon as the meringue is done, place the whipped meringue into a large bowl, add the whipped egg yolk mixture on top, and carefully fold them together using a balloon whisk rather than a spatula. You don't want to deflate the mixture, so try to do as little folding as possible."
   
• Sift the flour/starch mixture onto the egg mixture in two increments. For maximum volume, use a balloon whisk or a large silicone spatula, and gently yet confidently fold the flour into the batter with strength! It’s better to make a few powerful folds than 15 half-hearted ones. If you don’t get it mixed in just right, you might end up with a sponge cake that’s all heavy at the bottom and too fluffy at the top. You’ll know you’ve done it right when the batter gets a bit less puffy and looks more uniform.
   
•  Use a large silicone spatula at the end of the folding to reach the bottom of the bowl and scrape the batter into the pans.
   
• Evenly distribute the batter among the three prepared pans, about 375 grams in each baking pan. Use your offset spatula to spread it into an even layer using an offsett spatula.
   
• Bake both cakes until golden brown and the top of the cake feels firm and has a pale golden colour about 20 to 22 minutes until golden brown and the top feels firm and has a pale golden color. Mine was done at 21 minutes.
   
• To check if the sponge cake is ready, look through the oven window after 19 minutes, rather than opening the oven door. If the center appears slightly sunken, give it a minute or two longer while keeping an eye on it. Then 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. Because this sponge cake is going to be filled with a cream-based filling, it doesn't matter if you overbake it for a minute longer. It's better to do that than end up with a sponge cake that is wet at the bottom.
   
• Immediately without delay run a knife or metal spatula between the sides of the pan and the cake, and invert the cakes onto a prepared wire rack, remove the parchment paper, and leave them to cool completely on a wire rack.
   
• Each cake layer is about 5 cm high.
   
• 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.
   
• If not used immediately, wrap them well in plastic to keep them from drying out.
   

Un-whipped Vanilla Bean Ganache

• Baker's Note: This unwhipped vanilla bean ganache is what you will use to soak the sponge cake layers. It's enough for four cake layers, make this ganache about 30 to 60 minutes before you are going to fill the cake layers. The deliciousness of this vanilla bean ganache that I'm using to soak the cake layers comes from the taste of the white chocolate, the sea salt, the vanilla bean, and the vanilla bean paste. While you can leave out the vanilla bean or vanilla bean paste, it's these ingredients that make the cake soak taste exceptionally delicious inside the cake layers, so I highly recommend including them.
   
• Place 150 gram chopped white chocolate into a heat-proof glass, such as a high-measuring mug, and set aside for now. 
   
• Pour 250 grams of heavy cream into a medium saucepan. Split one fresh vanilla beans lengthwise with a sharp knife. Add the vanilla pods and seeds, plus a large pinch of flake sea salt, and 1 teaspoon vanilla bean paste to the saucepan with the cream.
   
• Place the saucepan over medium heat and stir until the mixture is warm, approx 70°C (158°F). Discard the vanilla bean, scrape the flavorful gooey vanilla seeds back into the cream. Quickly pour the warm cream over the chopped white chocolate. Make sure to scrape all the flavorful gooey vanilla seeds into the bowl that is at the bottom of the saucepan.
   
• Let the mixture sit for about 1 minute before stirring. Then stir slowly with a silicone bottle spatula until smooth in the middle and emulsify the cream and chocolate or use an immersion blender to blend the mixture until it’s completely smooth.
   
• Pour the warm white chocolate ganache into a clean bowl or container and place in the fridge until cool about 30 to 60 minutes, before you drizzle this deliciousness over your sponge cake layers.

Assemble the Cake
 

• Gather all the components for your cake (cake layers, un-whipped vanilla bean ganache to soak the cake layers, whipped vanilla bean ganache, fresh strawberries, rinsed, hulled, and finely chopped, and cold strawberry puree).
   
• Place the first cake layer, cut side up, on a cake plate that fits in the fridge or inside a cake ring.
   
• Spread a few tablespoons of the un-whipped vanilla bean ganache over the cake layer. This will help moisten the cake and make it taste extra delicious. Then add one-third of the whipped vanilla bean ganache on top of the cake, spreading it to the edges using an offset spatula. Place a generous amount of finely chopped strawberries on top and drizzle with a few tablespoons of cold strawberry puree.
   
• Place the second cake layer on top and press it down gently to ensure it holds together better when cut. Soak the second cake layer again with the un-whipped vanilla bean ganache, a few generous amounts. Add one-third of the whipped vanilla bean ganache on top of the cake, spreading it to the edges using an offset spatula. Place a generous amount of finely chopped strawberries on top and drizzle with a few tablespoons of cold strawberry puree.
   
• Add the third cake layer and press it down gently. Soak the third cake layer again with the un-whipped vanilla bean ganache, a few generous amounts. Add the final third of the whipped vanilla bean ganache on top of the cake, spreading it to the edges using an offset spatula. Place a generous amount of finely chopped strawberries on top and drizzle with a few tablespoons of cold strawberry puree.
   
• Brush the cut side of the fourth cake bottom with the remaining few tablespoons of un-whipped vanilla bean ganache, then flip it, crust side up. Press the top down lightly.
   
• Cover the entire cake with plastic wrap, place a small magazine or a small, not-too-heavy book on top. This is optional but helps the layers hold together when cut.
   
• Place the cake in the fridge for at least 8 hours or overnight to set.

Strawberry  Whip Cream
 

• In a small saucepan, combine the 100 grams fresh strawberry puree (seedless), a pinch of citric acid, 1 tablespoon of sugar, and 2 teaspoons cornstarch.
   
• Warm the mixture over medium heat, stirring constantly until it thickens, about 4 minutes.
   
• Transfer the mixture to a small bowl and place it in the fridge for one hour until it’s cold and thickened like a paste.
   
• In a mixer bowl, add the 50 grams Greek yogurt 10%, heavy cream 40%, and all of the chilled strawberry mixture, and 15 grams supefine sugar ( optional)
   
• Whip the mixture until it becomes thick and well combined. About 1 to 2 minutes.
   
• Before serving, pull the cold cake out of the fridge remove the plastic wrap away from the cake. 
   
• Pile a generous amount of strawberry whip cream onto the middle of the top and use an offset spatula to cover the entire cake in an very old-fashioned way.
   
• Serve the cake immediately or within two days. Store any leftovers in an airtight container in the fridge for up to two days.