Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, strawberry cake fraisier. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Strawberry Cake Fraisier is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Strawberry Cake Fraisier is something that I’ve loved my entire life.
Created with fresh strawberries and topped with strawberry butter cream icing. Find Low Prices Everyday On Cake Decorating At Michaels® Craft Stores. Curbside & Same Day Delivery Available At Select Locations. The name for this classic comes from fraise (French for strawberry), and celebrates the sweetness of French strawberries.
To get started with this recipe, we must first prepare a few components. You can have strawberry cake fraisier using 23 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Strawberry Cake Fraisier:
- Take For marinated strawberries:
- Make ready 200 g strawberries
- Make ready 1/2 lime for juice
- Take 20 g caster sugar
- Get For the imbibing syrup:
- Prepare 100 g water
- Prepare 40 g caster sugar
- Make ready 20 g lime juice
- Prepare 3cm Ginger (Optional)
- Take 4 long lemon-grass leaves (Optional)
- Make ready For the biscuit genoise:
- Make ready 3 eggs
- Get 90 g caster sugar
- Make ready 90 g flour
- Get For the mousseline cream:
- Prepare 200 g milk
- Get 1 vanilla bean
- Prepare 60 g caster sugar (20 g + 40g g)
- Make ready 2 egg yolks
- Take 1/2 whole egg
- Prepare 15 g Maziena
- Take 150 g butter, softened (75 g + 75 g)
- Prepare 500 g strawberries
When I was a kid, I'd ask for a "Fraisier" (Strawberry Cake) for every birthday. It was one of my favorite cakes, along with the Chocolate Royal and the Raspberry Tart. My mom would always go to the same little bakery to order it. I was almost more interested in the cake than in the presents.
Instructions to make Strawberry Cake Fraisier:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Ready to serve and ENJOY!
My mom would always go to the same little bakery to order it. I was almost more interested in the cake than in the presents. Well, almost, since it is snowing in many parts of France, but anyway strawberries are here! One of the most famous French cakes is the Fraisier: two layers of genoise with a vanilla mousseline cream and fresh strawberries. Fraisier cake is a popular French strawberry cake.
So that is going to wrap it up for this special food strawberry cake fraisier recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
