Hi everyone! Today’s recipe is about a famous French dessert, the Fraisier, which is a strawberry cake. This dessert is made of two layers of genoise (sponge cake), fresh strawberries and mousseline cream (a mix of custard cream and butter). This cake is so delicious, light and perfect for summer time.
The sizes for the cake I’ve made are 38x22x7,5 cm. I’ve used an adjustable frame from Debuyer. This is a big cake so you can adapt the quantities according to your needs.
For the genoise:
- 10 eggs
- 300g of sugar
- 300g of flour
For the mousseline cream:
- 800g of whole milk
- 160g of sugar (or honey if you prefer)
- 128g of egg yolks (6,4)
- 32g of corn starch
- 32g of flour
- 320g of butter
- 1 vanilla bean
- 4 tsp of vanilla extract
- 1 vanilla sugar sachet
For the syrup:
- 125mL of water
- 3 ripe strawberries
- 25g of sugar
- 2 tsp of vanilla extract
For the assembly:
- 1,5kg of strawberries
- 150mL of full liquid cream
- 15g of icing sugar
Let’s begin with the genoise:
1. In a bowl, place the eggs and the sugar.
2. Whip for 10min at high speed (speed 5 out of 8) until it whitens and triples in size. When you lift the dough it should form a nice fluid ribbon.
3. Gently add the sifted flour in three times. Incorporate it by gently lifting the dough from the inside to the outside with a silicone spatula. Make sure that there are no big chunks left (if there are still some little chunks it’s okay, it’ll disappear in the oven)
4. When everyhing is well combined, pour the mixture into your mold or spread it between two baking trays of the good size.
5. Cook the cake for 20 minutes in a 180°C (fan-assisted) oven, but be careful, if you use two baking trays, it will need less cooking time (10-15min). The top of the cake should have a nice golden color.
6. Let it cool down completely and then cut it in half (if you used the mold). You can make the genoise a day ahead, just wrap it with aluminium foil.
Now for the mousseline cream:
In a bowl, whisk the egg yolks with the sugar (or honey) until it slightly whitens. Add the flour, the maizena and the vanilla sugar sachet.
2. In a saucepan bring to boil the milk with the vanilla bean and half of the vanilla extract (2 tsp). Let it infuse minimum 20min (you can let it infuse one night in the fridge for more flavor).
3. After the milk has infused, bring it to simmering point. Once it’s at simmering point, pour two third of it in three times over the egg mixture while whisking vigorously.
4. Put everything back in the saucepan and cook over medium heat until it boils. After reaching boiling point, cook for one more minute to make sure the taste of the flour is removed.
5. Place the cream in a wide dish and wrap with cling film (the film must touch the surface). Let it cool down (you can make it the day before).
To finish the mousseline cream:
1. Take your butter out of the fridge minimum 1h30 before beginning so it’s at room temperature.
2. If you did the custard cream the day before, take it also out of the fridge in advance so it’s at room temperature as well. The butter and the cream must be at the same temperature.
3. Whip the custard cream with the other half of vanilla extract (2 tsp) a few seconds to soften it. In your mixing bowl, whip the softened butter at medium speed.
4. Add the custard cream little by little to the butter and whip until the custard cream is completly incorporated. The cream must be smooth.
If you see that the cream doesn’t blend nicely with the butter, try to heat the bowl with a blowtorch while whipping, this will help the cream to become smooth.
For the syrup:
1. In a saucepan, place the water, sugar, vanilla extract and strawberries.
2. Bring to boil and smash the strawberries. Keep until use.
It’s time to assemble!
1. Put your mold on the serving dish and line the edges with a strip of acetate.
2. Place one layer of genoise and soak it with the syrup.
3. Choose strawberries of the same size and cut them in half (lenghtwise). Place them all around the frame.
4. Put some mousseline cream in the center and, using a pastry bag, poach some cream between each strawberry.
5. Add a lot of strawberries cut in half and cover with cream.
6. Finally, cover with the other layer of genoise, soak it with syrup and spread a thin layer of cream.
7. Refrigerate the cake minimum 4 hours.
For the decoration:
1. Whip the liquid cream by gradually increasing the speed. When the cream begins to firm up, add the icing sugar and whip at maximum speed. The cream is ready when it’s firm enough to stick to the whisk.
2. Take the cake out of the fridge and remove the acetate strip. Nicely align halved strawberries on the top. Keep a slight border for the whipped cream.
3. Poach nice dots of cream all around the strawberries using a star tip nozzle.
4. Brush the top of the strawberries with the remaining syrup to give more shininess.
Your Fraisier is ready! Take it out of the fridge 30-35min before eating so the cream can soften.
Don’t forget to write an email to firstname.lastname@example.org to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.