Strawberry cake known as the french fraisier

Strawberry cake known as the french fraisier

Spring has sprung in Paris and so is the season of strawberries. Every type of strawberry cake is more than welcome.

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It's been a while that I wanted to prepare a strawberry cake, à ma facon. I did some research to find out the perfect and easy to do recipe, so I've found the YouTube tutorial of l'atelier de Roxane.

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Spring is nature’s way of saying: LET’S PARTY!
— Robin Williams
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Fraisier is composed of two layers of sponge cakes soaked with strawberry syrup and filled with mousseline cream and lots of fresh strawberries. The top of this cake could be decorated in many ways like for example a thin layer of sugar paste, strawberry compote, Chantilly cream, or just strawberries cut in half and decorated with edible gold leaves.

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Strawberry cake recipe (known as Fraisier)

Preparation time: 4 hours; Baking time: 11 min; Serves: 8;

A. Sponge cake (génoise):

Preparation time: 10 minutes; Baking time: ; Serves: ;

- Ingredients:

  • 3 eggs
  • 90g granulated sugar
  • 90g flour, sifted

- Directions: 

  1. Preheat the oven to 175°C.
  2. Line the bottoms of two 15 cm cake rings with parchment paper. 
  3. In the bowl of an electric stand mixer, with the whisk attachment, beat the eggs with sugar on medium to high speed for about 10 minutes until the mixture is thick and fluffy. 
  4.  Sift flour in thirds into the batter.
  5. With a spatula, fold gently between each addition. Fold until no streaks of flour remain, scraping well the bottom of the bowl after each addition. Do not over mix!
  6. Divide the batter equally between two prepared cake pans and bake for 11 minutes or until top is golden brown. 
  7. Remove from pan by sliding a knife around the edges.
  8. Let it cool to room temperature then peel back the parchment paper. 

B. Strawberry syrup:

Preparation time: 10 minutes;  

- Ingredients:

  • 100ml water
  • 100g granulated sugar
  • 2 tbsp. strawberry essence

- Directions: 

  1. Combine all the ingredients in a saucepan and place it over a medium heat.
  2. Stir occasionally to make sure that the sugar crystals have dissolved. 
  3. Let the syrup boil for a minute then remove from the heat.
  4. Pour into a clean jar or airtight container and put the lid on while it is still hot to stop the water evaporating. Allow to cool to room temperature before use.

TIP: Store the jar or airtight container in the fridge for up to a month. 

C. Mousseline cream:

- Ingredients:

  • 500g whole milk
  • 335g unsalted butter, softened
  • 100g granulated sugar
  • 75g egg yolks
  • 20g all-purpose flour, sifted
  • 20g cornstarch, sifted
  • 2 vanilla pods

- Directions:

  1. In a mixing bowl, combine 50g of sugar, egg yolks, flour and cornstarch (don't over whisk).
  2. Pour the preparation into the boiling milk infused with vanilla pods split in two, over medium heat. 
  3. Stir constantly until the crème pâtissière has thickened, around 4-5 minutes. 
  4. Let the cream cool in the fridge for an 1 hour. Don't forget to remove the vanilla pods. 
  5. When cold, transfer the preparation into the stand mixer bowl.
  6. Add the softened butter and beat on medium to high speed for 5 minutes. The cream should be homogeneous and smooth.

D. Assemble the strawberry cake: 

  1. Wash the strawberries, hull and sort them by sizes (large, medium and small). The large ones will be use to decorate the top of the cake, the medium ones around the edges and the small ones for the filling.
  2. Place at the bottom of the ring, the first sponge cake layer.
  3. Brush the surface with a generous amount of strawberry syrup, without drowning the biscuit. 
  4. Inside the cake ring, arrange the medium strawberries (halved) vertically with the cut side facing the ring. Make sure to line the inside of the ring all around.
  5. Using a piping bag, no nozzle needed, pipe a thick lace of crème mousseline all over the biscuit base.
  6. Try to create a volcano shape to cover the strawberries on the edge and goes all the way up to the ring. 
  7. Fill the cavity with small strawberries then cover with cream.
  8. Place the second sponge cake layer and brush it with strawberry syrup.
  9. Finish with a thin layer of cream and make sure the surface is perfectly even with a spatula.
  10. Cover with cling film and reserve in the fridge for 4 hours.
  11. When the cream is set, remove the cling film.
  12. Gently remove the ring by sliding it upwards.
  13. Decorate with strawberries cut in half or in 4. 
  14. For a sophisticated effect, apply some edible gold leaf on top of some strawberries. 
  15. For a strawberry cake "petit gateau", use a small ring and follow the same directions as mentioned above. You can decorate however you like.  

With love,

She who fell from the stars

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