strawberries & corn cream layer cake

How To Make strawberries & corn cream layer cake

• 1

  Make the cake: Position racks in the upper and lower third of the oven and heat the oven to 350F. Spray three 8x2 inch round cake pans with cooking spray and line the bottoms with parchment. In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, 2-3 minutes. Scrape the bowl with a rubber spatula. On low speed, add the eggs one at a time, mixing for about 20 seconds after each addition. Return the mixer to medium speed and beat until homogenous and fluffy, about 3 minutes. Scrape the bowl.
• 2

  Combine the buttermilk, oil, and vanilla in a 1 cup measuring cup. With the mixer on low speed, slowly add the buttermilk mixture. Increase the speed to medium and beat until the batter is almost white and twice the volume of the original fluffy butter and sugar mixture, 4-6 minutes. Scrape down the bowl.
• 3

  With the mixer on low speed, slowly add the cake flour, baking powder, and salt. Mix just until incorporated, 45-60 seconds. Portion the batter evenly among the cake pans and smooth with a spatula. Bake the cakes until they're golden brown, bouncy to the touch, and a tester inserted in the center of each comes out clean, 18-20 minutes (rotate and swap the pans' positions after 10 minutes). Cool the cakes in their pans on wire racks.
• 4

  Make the corn crumbs: Reduce the oven temperature to 300F. Line two rimmed baking sheets with parchment. In a food processor, grind the cereal to a powder. Combine the cereal, cornstarch, sugar, and salt in a large bowl and mix with your hands. Add the melted butter and toss with a rubber spatula until the mixture is evenly moistened. Squeeze the crumbs with your hands to make small clumps no bigger than peas and sprinkle them evenly on the prepared baking sheets. Bake until the crumbs are a shade darker, about 15 minutes (rotate the sheets after 8 minutes). Cool completely on racks.
• 5

  While the crumbs cool, melt the white chocolate in the microwave in a small microwave safe bowl, using 15 second high power intervals. Let the melted chocolate cool until no longer hot to the touch. Transfer the cooled crumbs to a large bowl and pour the melted white chocolate over them. Toss with your hands until the crumbs are en-robed in the chocolate. Continue tossing with your hands every 5 minutes until the white chocolate hardens and the crumbs are no longer sticky, 30-40 minutes total. Break up any clumps that are larger than peas.
• 6

  Make the corn cream: Puree the corn with 1/3 cup water in a blender until smooth. Strain through a fine mesh sieve set over a measuring cup, pressing on the solids, until you have 9 fluid ounces of corn juice. Put 1 tablespoon water in a small bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes.
• 7

  Meanwhile, combine the corn juice, sugar, and salt in a small saucepan over medium low heat. Bring the mixture to a simmer and whisk for 2 minutes to cook out the starch in the corn. (The mixture will thicken as it heats.) Remove from the heat, stir in the gelatin, transfer to a heatproof container, and freeze until set to a pudding like consistency, 1-1 1/2 hours. In a large bowl, whip the sour cream, heavy cream, and powdered sugar with a whisk to very soft peaks, 2-3 minutes. Add the cold corn mixture and slowly whisk until the color is even. Refrigerate until ready to use.
• 8

  Assemble the cake: Assemble an 8 inch spring-form pan and make a parchment collar for it: Cut two 12x14 inch rectangular strips of parchment. Fold the two strips lengthwise to get two 6x14 inch strips. Line the inside of the pan with the strips, nestling them into each other with the folded edge on top. Release the edges of the cakes with a paring knife. Turn the cakes out onto a clean work surface. Fit one of the cake layers into the spring-form pan, trimming it to fit snugly if necessary. Use the back of a spoon to spread half the corn cream over the cake base in an even layer. Sprinkle half of the corn crumbs evenly over the corn cream.
• 9

  In a medium bowl, whisk the strawberry preserves to loosen them. Use the back of a spoon to spread one third of the preserves as evenly as possible over the corn crumbs. Sprinkle 2/3 cup of the fresh berries evenly across the preserves. Set another cake round (trimmed as needed to fit) on top of the berries and gently press it down. Repeat the process with the remaining corn cream and corn crumbs, half of the remaining preserves, and the remaining 2/3 cup berries. Fit the remaining cake round atop the fresh berries and spread the remaining preserves over the cake.
• 10

  Freeze the cake for a minimum of 12 hours to set it. (The cake will keep in the freezer for up to 2 weeks; wrap in plastic once frozen.) One to two days before serving, remove the side of the pan and let the cake completely defrost in the refrigerator-this will take about 36 hours. Do not thaw at room temperature. Just before serving, carefully remove the parchment collar and garnish the top of the cake with freshly hulled and quartered strawberries. Serve cold.
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