The Fraisier Cake looks quite impressive due to its’ border of strawberries and though it may seem complicated to prepare it is actually quite easy. A recipe that will sublime your strawberries makes the most delicious Summer Cake!
Crème mousseline :
1/2 cup corn starch
3/4 cup butter
4 egg yolks
1 vanilla pod
2/3 cup sugar
2 cups milk
Sponge cake :
1/2 cup flour
1/3 cup sugar
5 ounces strawberry jam
1/4 cup water
1/3 cup sugar
1 lb strawberries
The crème mousseline :
Remove 1/2 cup of butter from the refrigerator to soften.
Add milk with the sliced vanilla pod and its seeds in a pot and bring to a boil.
Meanwhile, add the yolks, the sugar in a bowl and beat it vigorously until the mixture becomes creamy. Add the cornstarch and mix well.
Gradually add the boiled milk to the previous mix. Cook on a medium heat.
Using a wooden spoon, stir constantly for about 10 minutes until the cream thickens. Take out of the heat, and add 1/4 cup of butter. Place some plastic foil on top of the cream and let aside to cool.
The sponge cake :
Grease a 7 inches cake tin.
Beat the eggs and the sugar with the electric whisk for 5 minutes. The mix should swell twice its size.
Add the flour on the eggs, and gently mix to combine.
Pour in the prepared cake tin, and bake for 20 minutes at 350°F.
When it’s done, leave it aside to cool down.
The syrup :
In a pot add the water and the sugar and bring to a boil. Take out of the heat and leave to cool down.
Put the ṩẗŕïṗ of plastic inside of an 8 inches springform pan. Horizontally cut the sponge cake in half.
Place the top of the cake in the pan upside down. Half of the syrup should be brushed on.
Wash the strawberries and 2/3 of them should be sliced in half. Arrange them as the flowers all around the cake.
Whisk cream cool down to make it loose, then gradually add the softened butter and beat at medium speed.
Whisk 2 minutes at full speed once you have combined all the butter.
Apply a layer of cream between the strawberries, then a layer on the cake, and finally a layer of cream on top of the strawberries. Cut what is left of strawberries in little dice, and put them on the cream.
Beat the second circle of cake with syrup, and put it upside down on the cream.
The cream comes up on the sides and applies some pressure.
Apply a layer of cream to the top and smooth it out. Refrigerate for at least four hours.
Microwave the jam for 30 seconds to warm it up.Sift it to take the pieces out, then pour the smooth sauce you got on the fraisier. Lean it on each side to spread it. Refrigerate for one hour.
Unmould the fraisier gently.
Decorate the cake with fresh strawberries.. You can use some cream left with a piping bag to decorate.
Your fraisier cake is ready !
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