It's the kind of cake that will impress your friends once it's on the table. So here's the recipe of The Fraisier, for 6 persons.
Ingredients
The fraisier is made of 3 things:
The Genoise
1 Eggs
30 g sugar
30 g flour
The Diplomat Cream
1 egg yolks
30 g sugar
10 g cornstach
115 mL milk
Vanilla pod/extract (you're the master, you choose)
1.5 g gelatin (you can choose either vegetal or fish gelatin. I personally used fish gelatin here)
100 mL whipped cream
Straberries
So let's dive into the recipes. I have to be honest, it's not an easy recipe for someone who's not used to baking.
The Genoise
Preheat your over to 180C
Beat the eggs and sugar until you get a ribbon consistency.
Add gently the flour into to egg mixture (incorporate carefully so the mixture doesn't collapse)
Pour your mixture into a cake mold (diameter 15-20 cm)
Put in the over for 15 min
Set aside to let it cool.
The Diplomat Cream
In a Pan, mix the egg yolk, sugar and cornstarch.
Add the milk and the vanilla.
Turn on the heat and bake while stirring continuously, the mixture will thickened.
Incorporate the gelatin. (Follow the instruction on the box of your gelatin. I personally used fish gelatin that I think needs to be prepared just like regular gelatin)
Put plastic film on the mixture, on contact (to avoid a layer being created on your mixture)
Put it aside until cold
Once it's cold, mix gently it with the whipped cream.
You'll have to use this mixture immediatly
Time to let the artist speak, Assembling
Cut the sponge cake in half to create two layers.
Place the base in a circle cake with a diameter slightly bigger than the one you used for your genoise (3-4cm). You can add baking paper on the circle side, it will help with releasing the cake from the mold. But it's not mandatory (I didn't use i).
Cut your strawberries in half, lengthwise, and put the half against the border of the cake circle. Put some strawberries in the bottom.
Fill everything with your diplomat cream.
Cover this first layer with the second half or your cake and add the rest of your cream on top, evening at the surface.
Set aside in the fridge for at least 2 hours so the cream can firm up.
I only put pieces of strawberries on top to make my cake a bit lighter than usual. But you can use a confit or any garnish of your choice!
Here it is! Bon appétit !
Don't forget to use the hashtag #fatandfurioustlv to show me your creation!
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