Description
Fraisier cake is a classic French strawberry cake consisting of layers of light sponge cake, fresh strawberries, luscious mousseline cream, and a vibrant strawberry jelly topping. This elegant dessert combines a moist and buttery sponge with creamy pastry cream infused with vanilla, complemented by a sweet and tangy strawberry compote layer in the center, perfect for special occasions or refined dessert lovers.
Ingredients
For the Sponge Cake
- 75 g Unsalted butter (82% fat content, room temperature)
- 75 g Powdered sugar (sifted)
- 2 Eggs (room temperature)
- 75 g All-purpose flour (sifted)
- Pinch of salt
For Strawberry Compote Insert
- 200 g Strawberries (fresh or frozen)
- 30 g Granulated sugar
- 1 Tablespoon Lemon juice
- 2 Gelatin sheets (1.7g gelatin/sheet)
For Pastry Cream
- 500 g Whole milk
- 100 g Granulated sugar
- 80 g Egg yolk (approx. yolk of 5 eggs)
- 25 g Corn starch
- 25 g All-purpose flour
- 2 Teaspoons Vanilla bean paste
- 100 g Unsalted butter (soft, room temperature – to be mixed into pastry cream)
For Mousseline Cream
- 100 g Unsalted butter (soft, room temperature – to be whipped into pastry cream)
- 150 g Strawberry puree (fresh or frozen)
- 20 g Granulated sugar
- 2 Gelatin sheets (1.7g gelatin/sheet)
For Decoration
- 7-8 Fresh strawberries (cut into halves for sides)
- 2-3 Fresh strawberries (for top)
- Edible flowers (for top decoration)
Instructions
- Make the Pastry Cream: In a large bowl, whisk together sugar and egg yolks for 1-2 minutes until slightly fluffy. Add corn starch, flour, and vanilla bean paste and mix until smooth. Heat milk in a saucepan until it just starts to simmer then slowly pour over egg mixture while whisking vigorously. Return mixture to saucepan and cook over medium heat until thick and glossy, about 1 minute after boiling. Strain if necessary. Mix in soft butter in three stages with a rubber spatula until fully combined. Cover surface with plastic wrap and let cool.
- Prepare the Sponge Cake: Preheat oven to 180°C (356°F). Beat room temperature butter and powdered sugar with electric mixer until pale. Add eggs one at a time, continuing to beat. Sift flour and salt, then fold gently into mixture until combined. Grease two 18 cm (7 inch) round cake pans. Weigh and pour equal batter into each pan. Smooth tops and bake for 10 minutes or until toothpick inserted comes out clean. Cool on wire rack. Trim one sponge to 16 cm (6 inch); leave the other whole at 18 cm (7 inch).
- Make Strawberry Compote Insert: Puree strawberries, leaving some pieces if desired. Soak gelatin sheets in cold water. In a saucepan, bring strawberry puree, sugar, and lemon juice to a boil, stirring constantly for 1-2 minutes. Remove from heat, squeeze gelatin sheets excess water, and stir gelatin into the mixture until dissolved. Pour compote into a 16 cm (6 inch) silicone round cake pan and freeze until almost set. Place the 16 cm sponge on top and freeze together; this frozen insert will help assembly.
- Prepare Mousseline Cream: With pastry cream at room temperature, whip soft butter for 1-2 minutes until fluffy. Gradually add pastry cream in 4 stages, whipping gently after each addition, until cream is stable and fluffy but not overwhipped.
- Assemble Cake: Place an adjustable mousse cake ring at 18 cm (7 inch) size with acetate collar inside for smooth sides. Place the 18 cm sponge at the bottom, then tightly arrange strawberry halves on the sponge. Fill gaps between strawberries by piping mousseline cream from a piping bag. Place the frozen strawberry insert (strawberry side down) on top and pipe remaining cream around and over it. Smooth the top with an offset spatula. Refrigerate for 2 hours to set the mousseline cream.
- Make Strawberry Jelly Topping and Final Assembly: Soak gelatin sheets in cold water. In a saucepan, bring strawberry puree and sugar to a boil. Squeeze excess water from gelatin sheets and stir into the hot puree to dissolve. Let cool slightly, then pour evenly over the chilled cake. Return cake to refrigerator for at least 4 hours to set jelly and entire cake. Once set, carefully remove mousse ring and acetate. Decorate the cake with fresh strawberries and edible flowers. Keep refrigerated until serving.
Notes
- Use room temperature ingredients for best incorporation and texture.
- When cooking the pastry cream, avoid boiling vigorously to prevent lumps, whisk consistently.
- Freezing the strawberry compote insert with sponge ensures easier assembly and clean layers.
- Do not overwhip the mousseline cream to prevent it from becoming runny.
- Acetate cake collar helps achieve a professional smooth finish on the cake sides.
- Store finished cake in the refrigerator and consume within 2-3 days for best freshness.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
