This Fraisier cake derives its name from the French word, "fraise," meaning strawberry. It is made with a Genoise sponge, a classic recipe dating back to the late 1800s, and a creamy custard filling. This take on Mary Berry's dessert recipe is meant to be served cold and pairs nicely with fruity after-dinner drinks.
Ingredients:
Sponge:
6 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour
½ teaspoon baking powder
Crème Mousseline:
2.5 cups whole milk
½ teaspoon vanilla
4 large eggs
2 egg yolks
¾ cup granulated sugar
½ cup corn starch
11 table spoons butter, cubed
Whipped Cream Topping:
1 cup whipping cream
¼ sugar
½ teaspoon vanilla
2 lbs strawberries
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. Line bottoms of two 9 inch cake pans with parchment paper.
2. In a large bowl, beat the 6 eggs together for 1 minute on high speed. Add the cup of sugar and beat for 8 minutes until thick.
3. In a separate bowl, mix the flour and baking powder and sift, 1/3 at a time, into the egg mixture. Fold in with a spatula.
4. Pour evenly into each baking pan. Bake for 25 minutes until the top is golden. Remove from baking pans and set aside to cool to room temperature.
5. In a large bowl, whisk the whole eggs, egg yolks, sugar, and cornstarch together. In a saucepan, bring the milk and vanilla to a simmer. Once it’s simmering, pour over the egg mixture while constantly stirring vigorously. Pour back into a clean saucepan and bring to a simmer and stir constantly until thick. Once thick, add in the butter and mix to combine.
6. Pour in a shallow dish and cover with plastic wrap to avoid the formation of a skin. Allow to cool for one hour.
7. Whip the cream, sugar, and vanilla together with a hand mixer until stiff peaks form. Place in the refrigerator until ready to use.
8. To assemble the cake, line the sides of a 9 inch spring form pan with plastic wrap. Place one layer of sponge at the bottom of a pan. Slice enough strawberries of the same height to line the circumference of the pan. Slice several more strawberries and place in the center.
9. Put the crème mousseline into a piping bag and pipe over the strawberries filling all of the gaps. Smooth with a knife. Place the second sponge on top.
Place a smooth layer of whipped cream on top and decorate with freshly sliced strawberries. Allow to sit for 4 hours in the refrigerator. Remove from pan and serve.
Comments