Fraisier Cake Recipe
A Fraisier cake is a few simple processes combined together to make a showstopping cake that tastes as good as it looks. Two light and airy vanilla genoise sponges sandwiching sweet strawberries and a rich creme mousseline. Topped with at thin layer of marzipan.
Ingredients
Genoise Sponge
- 7 large eggs
- 230g golden caster sugar
- 3tsp vanilla paste
- 230g plain flour
- 50g unsalted butter, melted
Crème Mousseline
- 350g whole milk
- 4 large egg yolks
- 60g golden caster sugar
- 30g cornflour
- 50g unsalted butter
- 3tsp vanilla
- 200g unsalted butter, softened
- 150g white chocolate, melted
Strawberry Soak
- 50g water
- 25g caster sugar
- 80g strawberries, puréed
Decoration
- 100g marzipan
- 600g strawberries, halved vertically
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Method
- To make genoise sponge, add the eggs, sugars and vanilla into a heatproof bowl and place over a bain-marie. Whisk the mixture until you can feel that the sugar has dissolved.
- Once dissolved, whisk until it triples in volume and reaches the ribbon stage.
- Sift in the flour and fold through, until nearly combined. Then, in a small bowl, remove a large spoonful of batter and combine it with the melted butter. Then add the mixture back into the batter and fold through
- Divide the batter evenly between two 8inch tins and bake for 12-15mins at 170C then cool fully.
- To make the crème mousseline, heat the milk in a saucepan until gently simmering. Meanwhile, place the egg yolks, sugar, cornflour and vanilla into a bowl and whisk until light and place.
- Once the milk has is simmering, slowly pour into the egg mix, whisking constantly. Place back into the saucepan and heat, whisking constantly until the mix begins to thicken.
- Pour back into the bowl, add the butter and whisk to combine. Cover with clingfilm, that is making contact with the crème pat and cool fully.
- Once cooled, place the crème pat into a large bowl and whisk until it slackens. Then gradually beat in the butter before transferring into a piping bag.
- Finally prepare the syrup and marzipan. To make the syrup, add the ingredients into a saucepan and heat until boiling. Allow the syrup to boil for 2 minutes then allow to cool fully. Roll out a thin disc of marzipan to 20cm – or use a ring mould to cut to size.
- To assemble, line an 8inch ring with acetate and level the sponges before placing one inside the ring. Brush the sponge with some of the glaze and then place the strawberries vertically against the ring, the whole way round.
- Pipe the mousseline in between each strawberry and then into the centre, reserving ¼ for later. Fill the centre with half of the remaining strawberries. Top with the sponge, brush with the glaze and top with the marzipan. Pipe the remaining mousseline before finishing with the remaining strawberries.