Fraisier: a French Strawberry cake classic
September 14, 2016 § Leave a comment
Enjoying good desserts can be quick and easy and SWEETTABLESCAPES is a big proponent of time-saving, on-the-fly, almost instant-reward recipes out there, BUT, (and you saw that one coming!!) every now and then, we all want to present our family and friends something special, impress our guests and take that Instagram-worthy picture.
Make this Fraisier, in spite of its several steps, and you shall reap the rewards, visual ones as well as the ones for your tastebuds; and if the slightly delicate preparation scares you, remember that is must all be done the day before, so there is no stress on D-day. (you will need a large -7-inch square- bottomless cake ring for this recipe.) We found ours at Chef Central
For the Creme Patissiere filling:
250 ml milk
50 g sugar
20 g cornmeal
3 egg yolks
60 g butter at room temperature
(1 pound strawberries, cleaned.)
Bring milk to a boil.
Whisk egg yolks with sugar until light in color and add cornmeal.
Pour half the milk into the egg yolk mixture. whisking continuously. Pour this mixture back into the pan with the rest of the milk.
Cook over medium heat for about 5 minutes, whisking continuously until the mixture is thick and bubbling.
Add half the butter while it is still warm and mix thoroughly.
Let cool. Then add remaining softened butter. Refrigerate.
For the Genoise:
3 eggs, separated
50 g flour
5 Tbsp sugar
1/2 tsp vanilla extract
For syrup: 100 ml water with 80 g sugar. heat up sugar and water until sugar is dissolved. Let cool.
Line baking sheet with parchment paper, coat with cooking spray and sprinkle with flour. Shake off excess.
In bowl of electric mixer, whisk egg yolks and 2 1/2 Tbsp sugar until thick and pale. Beat in the vanilla.
In a clean mixing bowl, using a clean whisk, beat the egg whites and salt until soft peaks form.
Slowly add remaining 2 1/2 Tbsp sugar and beat until stiff peaks form. Fold egg whites into yolk mixture in three equal batches until smooth.
Spread the batter evenly on prepared baking sheet. Bake until the top is golden and springs back to touch, about 20 minutes. Run a small knife around the cake. Cut 2 squares with your mold.
Place one square still inside the mold, on a serving platter and brush generously with syrup.
Cover with half the “creme patissiere”. Cut strawberries in half and place cut side along edges of the mold, pointing towards the top. Place the rest of the strawberries on top of the cream, face down.
Cover strawberries with remaining cream. Brush second genoise square generously with syrup and place on top of cream. Press a little so it sits tightly on top. Refrigerate overnight. (or at least 4 hours)
When ready to serve, remove square mold and sprinkle top with powdered sugar.