I couldn't believe my luck, I needed to bake this cake. I read the entire article three times.
To be honest the recipe is long and Bobbie's Baking Blog goes into the last detail, so I will give you the cake part and link the rest.
60 large strawberries
220 grams/2 1/8 cake flour
112 grams/ 1/2 -cup milk, whole
10 grams/2 1/8-teaspoon baking powder
60 grams/1/4 cup clarified butter
300 grams/ 6 eggs
112 grams/6 egg yolks
350 grams/1 3/48-cup super fine sugar
Prepare your mise en place. Preheat the oven to 180 degrees C/ 350 degrees F and line two- ½ sheet pan or flexipats.
Sift the flour and baking powder, set aside.
Clarify the butter, bring to room temperature; in a small sauce pan heat the clarified butter and milk for about two minutes.
Prepare a Bain-Marie or double boiler with boiling water, add the eggs, egg yolks, and sugar in the top of Bain-Marie (off the heat) whisk just until combined, and place the boil over the boiling water. Continually whisking till the mixture registers 43 degrees C/ 110 degrees F, about 10 minutes. DO NOT ALLOW THE MIXTURE TO BECOME ANY HOTTER.
I love this picture, how she was able to capture the pouring champagne without being blurry!
I hope you enjoy the cake as much as me. I didn't put my cake on the blog, because my flowers were awful looking. I am not sure what kind fondant bobbie's Baking Blog used, but I left a comment asking for help.
**All the pictures and recipe are from file: Bobbie's Baking Blog