Congolese Fraisier

Ingredients

The Congolese Fraisier differs from the original French version by incorporating Congolese flavors and ingredients. The traditional hibiscus syrup adds a floral and tangy note to the sponge cake, while the passion fruit mousse brings a tropical twist to the filling. The use of fresh strawberries and edible flowers as garnishes enhances the visual appeal of the dessert, reflecting the vibrant nature of Congolese cuisine. We alse have the original recipe for Fraisier, so you can check it out.

• For the sponge cake: For the sponge cake:
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 6 large eggs 6 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt
• For the hibiscus syrup: For the hibiscus syrup:
• 250ml (1 cup) water 250ml (1 cup) water
• 50g (¼ cup) granulated sugar 50g (¼ cup) granulated sugar
• 2 tablespoons dried hibiscus petals 2 tablespoons dried hibiscus petals
• For the passion fruit mousse: For the passion fruit mousse:
• 400ml (1 ¾ cups) heavy cream 400ml (1 ¾ cups) heavy cream
• 200g (1 cup) passion fruit pulp 200g (1 cup) passion fruit pulp
• 100g (½ cup) powdered sugar 100g (½ cup) powdered sugar
• 2 teaspoons gelatin powder 2 teaspoons gelatin powder
• 2 tablespoons cold water 2 tablespoons cold water
• For the assembly: For the assembly:
• 250g (9 oz) fresh strawberries, sliced 250g (9 oz) fresh strawberries, sliced
• Edible flowers for garnish Edible flowers for garnish
• Additional passion fruit pulp for glaze Additional passion fruit pulp for glaze

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 38g, 28g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
2. 2.
   In a large mixing bowl, whisk together the eggs and sugar until pale and fluffy. Add the vanilla extract and mix well.
3. 3.
   Sift the flour, baking powder, and salt into the egg mixture. Gently fold the dry ingredients into the batter until just combined.
4. 4.
   Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   While the cake is baking, prepare the hibiscus syrup. In a small saucepan, combine the water, sugar, and dried hibiscus petals. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let it cool. Strain the syrup and set aside.
6. 6.
   Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
7. 7.
   In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Microwave for a few seconds until the gelatin is melted. Set aside.
8. 8.
   In a large mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and passion fruit pulp, and continue to whip until stiff peaks form.
9. 9.
   Gently fold in the melted gelatin into the whipped cream mixture.
10. 10.
    To assemble the Fraisier, cut the cooled sponge cake in half horizontally. Place one layer of the cake on a serving plate.
11. 11.
    Brush the hibiscus syrup over the cake layer to moisten it.
12. 12.
    Spread a layer of the passion fruit mousse over the cake layer and arrange sliced strawberries on top.
13. 13.
    Place the second layer of the cake on top and repeat the process of brushing with hibiscus syrup, spreading the mousse, and arranging strawberries.
14. 14.
    Once the cake is assembled, prepare the passion fruit glaze by heating the additional passion fruit pulp in a small saucepan until it thickens slightly. Let it cool for a few minutes, then pour it over the top of the cake, allowing it to drip down the sides.
15. 15.
    Garnish the Fraisier with edible flowers and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Passion fruit — Choose ripe passion fruits with wrinkled skin for the best flavor.
• Hibiscus petals — Make sure to use dried hibiscus petals specifically meant for culinary purposes, as they are safe for consumption.

Tips & Tricks

• For a more intense hibiscus flavor, steep the dried hibiscus petals in the syrup overnight before straining.
• If passion fruits are not available, you can substitute with other tropical fruits like mango or pineapple for the mousse.
• To achieve a smooth glaze, strain the passion fruit pulp before heating it for the glaze.
• Decorate the Fraisier with additional fresh fruits like kiwi or mango for an extra tropical touch.
• Serve the Fraisier chilled for the best taste and texture.

Serving advice

Slice the Congolese Fraisier into elegant portions and serve on dessert plates. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Presentation advice

Present the Congolese Fraisier on a decorative cake stand or platter. Garnish the dessert with edible flowers and sprinkle some powdered sugar on top for an extra touch of elegance. Serve with a side of fresh strawberries for a visually appealing presentation.