Two golden cakes, a cloud of whipped cream and a ruby layer melting into the crumb: Maison Perrotte’s Marianne strawberry jam, pure and intensely fruity, is the heart of this teatime classic.
Serves 8 · 25 min + 25 min baking
- Beat 3/4 cup (170 g) softened butter with 3/4 cup (150 g) sugar until pale, then beat in 3 eggs one at a time.
- Fold in 1 1/3 cups (170 g) flour and 2 tsp baking powder, divide between two greased 8-inch (20 cm) cake pans and bake at 350°F (180°C) for 20 to 25 minutes.
- Let the cakes cool completely.
- Spread one cake with 1/2 cup (160 g) of the Marianne strawberry jam, then with 3/4 cup (180 ml) heavy cream whipped to soft peaks.
- Top with the second cake and dust with powdered sugar.
The star of this recipe: Marianne Strawberry Jam, by Maison Perrotte.
