Le Fraisier is the classic French strawberry cake! Making this cake in the Strawberry season is just Mandatory!
It originally has a layer of Genoise at the bottom, a layer of Mousseline cream, a layer of cut strawberries, then a layer of Genoise again topped with Marzipan decoration.
In my version I have replaced the Genoise with simple vanilla sponge and Marzipan with fondant since my family likes it that way.
Recipe –
Vanilla sponge :
Butter – 200g
Sugar – 200g
Maida – 200g
Baking powder – 1.5 tsp
Eggs – 4
Vanilla extract – 1 tsp
Method –
1. Beat the butter and sugar together till soft and fluffy.
2. Add eggs one by one and beat. Do not add all the eggs together otherwise it will curdle the mixture. Add the vanilla.
3. Mix Maida and baking powder and sieve the mixture thrice.
4. Add it to the wet mixture and beat it.
5. Preheat the oven at 180 degree C. Grease and dust 8 inch pan. Bake it in the preheated oven for 25-30 mins till knife inserted comes out clean.
6. Remove from the oven and cool the cake.
Creme Mousseline :
Original Recipe From – https://www.meilleurduchef.com/en/recipe/fraisier-cake-strawberry.html
Recipe –
Milk – 500 ml
Sugar – 250g
Eggs – 4
Flour – 70 g
Butter – 250g
Vanilla extract – 1 tsp
White rum (optional) – 1 tbsp
Method-
1. Add 50 g sugar to the milk.
2. Break the eggs in an container and add remaining 200g sugar to it. Whisk this mixture till the sugar has completely dissolved. Add the flour to this mixture and whisk it well. Make sure no lumps are formed.
3. Heat the milk. Add vanilla extract. When it comes to boil remove it from the gas and add 1/2 of it to the egg mixture. Mix it well. There should be no lumps.
4. Add the mixture back to the remaining milk and again start heating it. This is a very crucial point of this recipe. You have to keep stirring vigorously and make sure no lumps are formed. The mixture will be thick and when it just starts to boil (on first sight of boil), remove it from the heat.
***Tip- It is very important to be attentive during this step. Today while making this my whole batch got wasted because I was distracted. So I had to discard and make it again!***
5. Spread it on the cling paper. Cover it with more cling paper and refrigerate it to cool down.
6. Once the mixture has cooled down completely, beat in the butter. It should be properly mixed. At this point you can add the rum if you like it. This is your Mousseline cream. Keep it aside for further use.
Sugar syrup for soaking –
Recipe –
Water – 100ml
Sugar – 50 g
Rum (optional) – 15 ml
Method –
Heat the sugar and water till it boils. Remove from the heat and cool it. Add rum when completely cooled.
Fondant For Decoration. Cover the top of the sponge with coloured fondant. Make fondant decorations as per your liking.
Assembly –
Fresh Strawberries – 500g
1. Wash and cut vertical slices of the strawberry.
2. Cut the vanilla sponge into half.
3. Place a cake ring on the plate. Place one half at the bottom of the ring. Soak it with the sugar syrup.
4. Arrange the vertical slices of the strawberry on inner side of the cake ring.
5. Pipe out the Mousseline cream. Make sure it reaches the sides and goes in between the cracks of the strawberry wall.
6. Add a layer of fresh strawberries on the layer of Mousseline cream.
7. Now place the other half of the sponge on the strawberry layer. Soak it with the syrup again.
8. Add fondant decorations on the top.
9. Refrigerate for 2 hours.
10. Gently remove the cake ring and serve chilled!
The Bake Box 