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  • Writer's pictureBiagio D

Fraisier

Updated: Aug 10, 2020

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.

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