Vanilla Molly Cake

1. Preheat your oven to 330°F (165°C). Line three 6-inch (15 cm) round cake pans with parchment paper.
2. In the bowl of a stand mixer, whisk the eggs, sugar, and vanilla extract on high speed for 5 to 7 minutes, until the mixture becomes pale and fluffy and doubles in volume.
3. In a separate bowl, sift together the flour, baking powder, and salt.
4. In another bowl, whip the cold heavy cream using an electric hand mixer until soft peaks form.
5. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
   Then fold in the whipped cream, still mixing gently until smooth and combined.
6. Divide the batter evenly between the prepared pans, smooth the tops, and bake for 40 to 45 minutes. The cakes are ready when a toothpick or knife inserted in the center comes out clean.
7. Remove from the pans immediately and let the cakes cool completely on a wire rack.
8. (Optional) Once the cakes are completely cool, trim the top crusts with a serrated knife to level them for a neater layer cake.

Strawberry Compote

1. Follow my homemade strawberry compote recipe, using half the original quantity (about 200 g / 7 oz of strawberries). Let the compote cool completely before using.

Mascarpone Whipped Cream (Filling)

1. In a mixing bowl, add all the ingredients: cold mascarpone, cold heavy cream, powdered sugar, and vanilla extract.
   Whip with an electric hand mixer on low to medium speed until the mixture becomes firm and holds its shape.
2. Transfer the mascarpone whipped cream to a large piping bag, and refrigerate until ready to use.

Mascarpone Frosting (Rosette Topping)

1. Place the cold mascarpone, cold heavy cream, sifted powdered sugar, and cornstarch (optional) in a large bowl.
2. Whip everything together with an electric hand mixer for about 1 minute, until the frosting is smooth, thick, and pipeable.
3. Keep the frosting chilled until you assemble the cake.

Assembling the Layer Cake

(Use a deep cake pan lined with plastic wrap, a tall acetate cake collar, or an adjustable cake ring for stability.)

1. Place the first cake layer at the bottom.
   Pipe a border of mascarpone frosting around the edge to form a barrier.
   Fill the center with mascarpone whipped cream, then add a spoonful of strawberry compote and a few pieces of fresh strawberries.
2. Add the second cake layer, press gently to level, and repeat the layering until all layers are stacked.
3. Chill the assembled cake for 30 minutes to 1 hour to help it set.
4. Remove the mold or acetate, then apply a thin layer of frosting (crumb coat) to smooth the edges and lock in the crumbs.
5. Transfer the remaining mascarpone frosting to a piping bag fitted with a 1M tip.
6. Measure the height of the cake and lightly mark it into thirds using a spatula or cake scraper.
7. Pipe rosettes starting from the bottom row, swirling from the center outward. Continue with the middle and top rows until the entire cake is covered in creamy roses.
8. Refrigerate the finished cake for at least 1 hour before serving to allow the rosettes to firm up.