Dish: Appealing Strawberry Cake Fraisier

Strawberry Cake Fraisier. Arrange a row of strawberry slices around the dish, then top the cake with the remaining sliced strawberries in an even layer. I made this cake for my Aunt Teresa's Birthday. It was fun to make a different variation of the Strawberry Fraisier Cake then my first one Here.

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Fraisier is one of the most elegant strawberry cakes I have made so far. A decadent French dessert consisting of two layers of almond genoise cake soaked in kirsch liqueur syrup, filled with mousseline cream and fresh strawberries and topped with a flavorful homemade marzipan. Scrape the seeds out with a knife and add them to the cold milk.. We can cook Strawberry Cake Fraisier using 23 active ingredients and 9 actions. Below is just how you cook.

Active ingredients of Strawberry Cake Fraisier

1. Detaile. of For marinated strawberries:.
2. Step by step. 200 g of strawberries.
3. Detaile. 1/2 of lime for juice.
4. Step by step. 20 g of caster sugar.
5. Guidelines. of For the imbibing syrup:.
6. Guidelines. 100 g of water.
7. Directions. 40 g of caster sugar.
8. Detaile. 20 g of lime juice.
9. Step by step. 3cm of Ginger (Optional).
10. Step by step. 4 of long lemon-grass leaves (Optional).
11. Instructions. of For the biscuit genoise:.
12. Guidelines. 3 of eggs.
13. Guidelines. 90 g of caster sugar.
14. Instructions. 90 g of flour.
15. Directions. of For the mousseline cream:.
16. Directions. 200 g of milk.
17. Instructions. 1 of vanilla bean.
18. Detaile. 60 g of caster sugar (20 g + 40g g).
19. Step by step. 2 of egg yolks.
20. Directions. 1/2 of whole egg.
21. Directions. 15 g of Maziena.
22. Guidelines. 150 g of butter, softened (75 g + 75 g).
23. Instructions. 500 g of strawberries.

Place the strawberry slices vertically against the inside rim of the frame. The Classic Fraisier is a spectacular, summery fresh cake loaded with fresh strawberries, mousseline cream and topped with a thin layer of marzipan. This strawberry Fraisier Dessert Recipe is a french classic. The strawberries around the edge make it look elegant and fresh.

How To Make Strawberry Cake Fraisier

1. To marinate strawberries, cut them into large pieces and cover them with the caster sugar and lime juice. Gently mix strawberries in order not to crush them and let the mixture rest for 2 hours..
2. To make the mousseline cream, bring the milk, vanilla seeds and 20 g of sugar to a boil. In a separate bowl, whisk the yolks and the half of the whole egg with 40 g of sugar, add the cornstarch and mix well. Pour the boiling milk over the eggs/sugar mixture, whisking well.  Then bring everything in the saucepan back. Cook the cream on low heat, whisking until it becomes thick. Take the saucepan out of the heat and add 75 g of butter cut in pieces. Mix well so that it incorporates properly..
3. To make the mousseline cream, bring the milk, vanilla seeds and 20 g of sugar to a boil. In a separate bowl, whisk the yolks and the half of the whole egg with 40 g of sugar, add the cornstarch and mix well. Pour the boiling milk over the eggs/sugar mixture, whisking well.  Then bring everything in the saucepan back. Cook the cream on low heat, whisking until it becomes thick. Take the saucepan out of the heat and add 75 g of butter cut in pieces. Mix well so that it incorporates properly..
4. Then place the cream in a dish, film it on contact and refrigerate for 1 hour. Once the cream has cooled, add the remaining 75 g of butter and emulsify the mixture well. Put aside the ready mousseline cream until assembling the cake. To make the biscuit genoise, heat the oven to 180 C. Prepare a bain-marie with a bowl where break the eggs and add the caster sugar. Whip the mixture with a hand or electric mixer to obtain a foamy preparation that gradually thickens to a sabayon texture..
5. Remove the bowl from the bain-marie, then continue whipping until the mixture cools and becomes doubled. Then add the sifted flour, using a spatula..
6. Spread the dough on a baking sheet lined with the parchment paper, using a bent spatula. Bake at 356 F/180 C for 8 minutes. Once the biscuit is cooled, cut two circles of 12 cm in diameter..
7. To make the imbibing syrup, in a saucepan, bring the water and sugar to a boil & (optional: ingredients). Then, out off the heat, add the lime juice and mix..
8. To assemble the Strawberry cake Fraisier, cut 500 g of strawberries into slices. Line the bottom of a cake ring (14 cm in diameter) with the food plastic and the sides with the acetate film. Then garnish the bottom and sides with the strawberry rings. Cover the entire surface of strawberries (the bottom and sides) with the mousseline cream..
9. Place the small disk of the biscuit soaked on both sides with the syrup and cover with the mousseline cream. Distribute the drained marinated strawberries on the entire surface of the cake. Cover the strawberries with the mousseline cream again, smooth the surface and place the second disc of the soaked biscuit. Finish with the remaining mousseline cream, smooth the surface and refrigerate for 24 hours. Before serving, turn the cake, remove the ring and acetate film with the food plastic.

Traditionally they are topped with a marzipan but I'm not a fan so I've swapped that with a strawberry gel. If the circle won't come out, heat it a little bit with a hair dryer. Cut a strawberry in slices, and put it on the cake to decorate. If you have some cream left, use a piping bag to decorate with it. The acetate strip helps the strawberries stay in place and make it easier to slide the entremet ring off the finished cake.