This is now the fifth time I've made this cake, it never gets cold, and I still love it.
I made a lemony Italian meringue buttercream this time, filling it with lemon curd, strawberries, strawberry jam and freshly whipped cream.
2 loaves plain white bread / I used Japanese shokupan to be fancy, you can also use brioche.
3 tbsp condensed milk mixed with 4 tbsp water (for soaking)
150g Jam
100g Strawberries
100g lemon curd
600ml double cream (for the filling)
This is the recipe for Italian meringue frosting I use, but there are millions of tutorials and guides online if you get stuck!
Italian meringue buttercream
4 egg whites large, room temperature
250g white sugar
400g softened butter
Zest of 1 lemon
75ml water
Whisk together the egg whites and 50g of sugar to form soft peaks in a stand mixer
Combine the remaining sugar and water in a saucepan and heat up to 110C
Whisk the egg whites on very low and drizzle in the hot sugar on the side. Continue whisking for another 5 mins until the bowl is cool to the touch
Turn the mixer to medium and throw in the softened butter until it forms a thick luscious frosting
Zest in the lemon and mix well