准备

Make the Cake

• Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Spray three 8×2-inch round cake pans with cooking spray and line the bottoms with parchment.

  在装有桨叶附件的立式搅拌机中，以中等速度将黄油和两个糖打成2至3分钟。用橡胶刮刀刮下碗。

  低速,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 down the bowl.

  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 to 6 minutes. Scrape down the bowl.

  With the mixer on low speed, slowly add the cake flour, baking powder, and salt. Mix just until incorporated, 45 to 60 seconds. Divide 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 to 20 minutes (rotate and swap the pans’ positions after 10 minutes). Cool the cakes in their pans on wire racks.

做玉米面包屑

• Reduce the oven temperature to 300°F. Line 2 rimmed baking sheets with parchment.

  在食品加工机中，将谷物磨成粉末。将谷物，玉米淀粉，糖和盐混合在一个大碗中，然后用手混合。加入融化的黄油，并用橡皮刮刀折腾，直到混合物均匀湿润。用手挤压面包屑，使小块不大于豌豆，然后将它们均匀地撒在准备好的烤盘上。

  Bake until the crumbs are a shade darker, about 15 minutes (rotate the sheets after 8 minutes). Cool completely on racks.

  While the crumbs cool, melt the white chocolate in a small microwave-safe bowl in the microwave, 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 enrobed in the chocolate. Continue tossing with your hands every 5 minutes until the white chocolate hardens and the crumbs are no longer sticky, 30 to 40 minutes total. Break up any clumps that are larger than peas.

做玉米霜

• Purée the corn with 1/3 cup water in a blender until smooth. Strain through a fine sieve set over a measuring cup, pressing on the solids, until you have 9 fl. oz. of corn juice.

  Put 1 Tbs. water in a small bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes.

  与此同时,将玉米汁,糖和盐in a small saucepan over mediumlow 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 to 1-1/2 hours.

  在一个大碗中,搅打酸奶油，浓奶油和糖果糖，搅拌至非常柔软的峰，2至3分钟。加入冷玉米混合物，慢慢搅拌直至颜色均匀。冰箱内冷藏直到使用。

Assemble the Cake

• 组装一个8英寸的弹簧盘。切开两个12×14英寸的矩形羊皮纸条。纵向折叠两条条to get two 6×14-inch strips. Line the inside of the pan with the strips, nestling them into each other with the folded edge on the top.

  用削皮刀释放蛋糕的边缘。将蛋糕转到干净的工作表面上。将其中一个蛋糕层放入弹簧锅中，在必要时修剪以贴合。用勺子的背面将一半的玉米奶油撒在蛋糕底座上，均匀。将一半的玉米面包屑均匀地撒在玉米霜上。

  In a medium bowl, whisk the strawberry preserves to loosen them. Use the back of a spoon to spread one-third of the strawberry jam as evenly as possible over the corn crumbs. Sprinkle 2/3 cup of the fresh berries evenly across the jam.

  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.

  将蛋糕冻结至少12小时以设置蛋糕。

  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 hullled and quartered strawberries. Serve cold.

提前提示

The assembled cake (minus the fresh strawberry garnish) will keep in the freezer for up to 2 weeks; if you plan on freezing it this long, wrap it in plastic once it’s completely frozen. Be sure to defrost it in the refrigerator as per the instructions above. Do not thaw at room temperature.