Last week I kind of made this cake.

Once again I didn’t make this exact cake, the recipe is here:

http://www.joepastry.com/category/pastry/rigo-jancsi-cake

But Lulu, how come you never post pictures of the stuff you actually made? Well last time when I made the Strawberry Summer Cake it was because mine looked exactly the same. This time it’s because for a couple of reasons mine didn’t look nearly as nice. The Schmoops actually said that it looked very pro, and if he saw it in a restaurant he would totally order it, but I have even higher standards than he does and that’s saying something.

I will definitely make this cake again though, and when I do I will endeavor to do a better job and take a picture of it and edit this  post.

I made significant changes to this cake. Cut the recipe in 1/3 and used a 7″ x 11″ baking pan to make the sponge cake, which worked out wonderfully since it’s almost exactly 1/3 the size of Joe Pastry’s recommended 13″ x 18″ pan. I like cake, but it’s just the two of us, come on. It was definitely destiny that made me so nearsighted I thought that 7″ x 11″ pan was a 9″ x 13″ pan when I saw it in the store.

I made a strawberry mousse instead of a chocolate mousse, because it is strawberry season. I took 1 lb of strawberries, pureed them, strained out the seeds, added 1/3 cup powdered sugar. Whipped up the cream, added the strawberry puree until I didn’t think it could support any more. Spread a layer of puree on the bottom sponge cake, layered sliced strawberries on top of that, layered the mousse on top of that, topped with sponge cake, topped with ganache. Served the cake with strawberry puree on the side.

The ganache, once refrigerated, stays too firm. I set the cake out for 2 hours to thaw and the ganache layer was still so firm that trying to cut a bite with a fork squashed the entire cake. So, do not refrigerate and eat it before the cream gets runny. The cake layers were very good, the texture perfect.

Verdict: Frickin Good.