What is Fraisier Cake?
A Fraisier Cake is a traditional french dessert made with fresh strawberries, mousse cream and genoise sponge, a perfectly light summer dessert that you will enjoy time and time again.
Ingredients
Sponge
- 125g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar (Shop Here)
- 125g Self Raising Flour
- 4 Large Eggs
- 50g Unsalted Butter Melted
Mousseline Cream
- 500ml Whole Milk
- 125g Sugar and Crumbs Velvet Vanilla Natural Flavoured Icing Sugar
- 3 Large Eggs
- 50g Cornflour
- 250g Unsalted Butter Cubed
Strawberry Syrup
- 200g Strawberries chopped
- 75ml Water
- 60g Caster Sugar
To Decorate
- 200g Similar-sized strawberries sliced in half
- 100g of Fresh Berries
Instructions
1. Pre-heat the oven to 180 C, 160 C fan, Gas mark 4. Grease two 20cm (8inch ) Tin.
2. Melt the butter, and set aside, in a clean mixing bowl add the eggs, and icing sugar and whisk until pale.
3. Next sift the flour into a separate bowl, fold it into the egg mixture until combined (Or a very quick whisk) then fold in the butter until combined too.
4. Now pour evenly between the two tins and bake in the oven for 20 minutes or until golden (you should be able to press with your fingertip and it will spring back). Place on a cooling rack in the tin for a few minutes then take out of the tin, now leave to cool completely.
5. Place the milk in a saucepan over medium heat to a gentle simmer.
6. In a clean bowl combine the eggs, sugar and cornflour, mix in well with a whisk. Once the milk is simmering add a little bit of the milk at a time to the egg mixture and whisk in, repeat until all the milk has been whisked in.
7. Add the mixture back into the saucepan and heat on medium heat until it thickens.
8. Take away from the heat, whisk in a stand mixer until cooled, add in the chopped butter, and whisk until fully combined and aerated. Place in a bowl, and cover with clingfilm so it’s touching the top of the mousse. Place in the fridge to set firmer.
9. To make the strawberry syrup add the strawberries, sugar and water to a saucepan, simmer on medium heat, strain the fruit, and set aside until cooled.
To assemble the cake
10. , line a baking tin the same size as the sponge on the base and sides. Place the first half of the sponge cooked side down, then brush some of the syrup over the top, take some of the strawberries and slice them in half and use them to line the sides of the tin, sliced side touching the sides. Place the mousseline cream in a piping bag and pipe in between the strawberries, and the base of the sponge. Make sure there are no air pockets in between. Add the strawberries left over from the syrup on top of the sponge then cover with more mousseline then add the 2nd sponge cooked side up, and push down into the mousseline cream. Set in the fridge for an hour.
11. Take out of the tin and place on a serving board, cover the top with icing sugar and strawberries to decorate.
Best eaten within 2 days of making, keep in the fridge.
