Classic Strawberry Fraisier

Ingredients

• For the sponge cake: For the sponge cake:
• 4 large eggs 4 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the syrup: For the syrup:
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon orange liqueur (optional) 1 tablespoon orange liqueur (optional)
• For the crème mousseline: For the crème mousseline:
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 4 large egg yolks 4 large egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (230g) unsalted butter, softened 1 cup (230g) unsalted butter, softened
• For the strawberry filling: For the strawberry filling:
• 2 cups (300g) fresh strawberries, hulled and sliced 2 cups (300g) fresh strawberries, hulled and sliced
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• For decoration: For decoration:
• Marzipan or almond paste Marzipan or almond paste
• Fresh strawberries Fresh strawberries

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 47g, 32g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. 2.
   In a mixing bowl, beat the eggs and sugar together until pale and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, folding gently until well 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 syrup. In a small saucepan, combine the water, sugar, lemon juice, and orange liqueur (if using). Bring to a boil, stirring until the sugar has dissolved. Remove from heat and let it cool.
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.
   While the cake is cooling, prepare the crème mousseline. In a saucepan, heat the milk until it reaches a simmer.
8. 8.
   In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly.
9. 9.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
10. 10.
    Transfer the pastry cream to a clean bowl and let it cool to room temperature. Once cooled, gradually beat in the softened butter until smooth and creamy.
11. 11.
    In a bowl, combine the sliced strawberries and sugar. Let them macerate for 10 minutes to release their juices.
12. 12.
    To assemble the Fraisier, cut the cooled sponge cake in half horizontally. Place one layer of cake on a serving plate and brush it generously with the syrup.
13. 13.
    Spread a layer of crème mousseline over the soaked cake layer. Arrange the macerated strawberries on top of the cream.
14. 14.
    Place the second layer of cake on top and press gently. Brush the top with the syrup.
15. 15.
    Cover the entire cake with a thin layer of crème mousseline, smoothing it with a spatula.
16. 16.
    Roll out the marzipan or almond paste and cover the sides of the cake, leaving the top exposed.
17. 17.
    Decorate the top with fresh strawberries and refrigerate for at least 2 hours before serving.

Treat your ingredients with care...

• Strawberries — Choose ripe and fragrant strawberries for the best flavor. Make sure to hull and slice them just before assembling the Fraisier to maintain their freshness.

Tips & Tricks

• For a non-alcoholic version, omit the orange liqueur from the syrup.
• To save time, you can prepare the sponge cake and crème mousseline a day in advance and assemble the Fraisier on the day of serving.
• If marzipan or almond paste is not available, you can use a thin layer of whipped cream to cover the sides of the cake.
• Garnish the Fraisier with mint leaves or edible flowers for an extra touch of elegance.
• Serve the Fraisier chilled for the best taste and texture.

Serving advice

Slice the Fraisier into generous portions and serve on dessert plates. Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful combination of flavors and textures.

Presentation advice

Present the Fraisier on a beautiful cake stand or platter to showcase its elegant layers and vibrant colors. Dust the top with powdered sugar just before serving for an added touch of sophistication.