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Practical Way to Serving Tasty Strawberry Cake Fraisier

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Strawberry Cake Fraisier

We hope you got insight from reading it, now let's go back to strawberry cake fraisier recipe. You can cook strawberry cake fraisier using 23 ingredients and 9 steps. Here is how you do that.

To cook an extraordinary Strawberry Cake Fraisier, here are the ingridients required:

  1. Provide of For marinated strawberries:.
  2. Use 200 g of strawberries.
  3. Take 1/2 of lime for juice.
  4. Use 20 g of caster sugar.
  5. Prepare of For the imbibing syrup:.
  6. Get 100 g of water.
  7. Get 40 g of caster sugar.
  8. Prepare 20 g of lime juice.
  9. Get 3cm of Ginger (Optional).
  10. Get 4 of long lemon-grass leaves (Optional).
  11. Take of For the biscuit genoise:.
  12. Prepare 3 of eggs.
  13. Get 90 g of caster sugar.
  14. Take 90 g of flour.
  15. Prepare of For the mousseline cream:.
  16. Use 200 g of milk.
  17. Take 1 of vanilla bean.
  18. You need 60 g of caster sugar (20 g + 40g g).
  19. Use 2 of egg yolks.
  20. Get 1/2 of whole egg.
  21. Provide 15 g of Maziena.
  22. You need 150 g of butter, softened (75 g + 75 g).
  23. You need 500 g of strawberries.

After preparing the components, now you are good to prepare your 5-star Strawberry Cake Fraisier by following the guidances on this section:

  1. To marinate strawberries, cut them into large pieces and cover them with the caster sugar and lime juice. Gently mix strawberries in order not to crush them and let the mixture rest for 2 hours..
  2. To make the mousseline cream, bring the milk, vanilla seeds and 20 g of sugar to a boil. In a separate bowl, whisk the yolks and the half of the whole egg with 40 g of sugar, add the cornstarch and mix well. Pour the boiling milk over the eggs/sugar mixture, whisking well.  Then bring everything in the saucepan back. Cook the cream on low heat, whisking until it becomes thick. Take the saucepan out of the heat and add 75 g of butter cut in pieces. Mix well so that it incorporates properly..
  3. To make the mousseline cream, bring the milk, vanilla seeds and 20 g of sugar to a boil. In a separate bowl, whisk the yolks and the half of the whole egg with 40 g of sugar, add the cornstarch and mix well. Pour the boiling milk over the eggs/sugar mixture, whisking well.  Then bring everything in the saucepan back. Cook the cream on low heat, whisking until it becomes thick. Take the saucepan out of the heat and add 75 g of butter cut in pieces. Mix well so that it incorporates properly..
  4. Then place the cream in a dish, film it on contact and refrigerate for 1 hour. Once the cream has cooled, add the remaining 75 g of butter and emulsify the mixture well. Put aside the ready mousseline cream until assembling the cake. To make the biscuit genoise, heat the oven to 180 C. Prepare a bain-marie with a bowl where break the eggs and add the caster sugar. Whip the mixture with a hand or electric mixer to obtain a foamy preparation that gradually thickens to a sabayon texture..
  5. Remove the bowl from the bain-marie, then continue whipping until the mixture cools and becomes doubled. Then add the sifted flour, using a spatula..
  6. Spread the dough on a baking sheet lined with the parchment paper, using a bent spatula. Bake at 356 F/180 C for 8 minutes. Once the biscuit is cooled, cut two circles of 12 cm in diameter..
  7. To make the imbibing syrup, in a saucepan, bring the water and sugar to a boil & (optional: ingredients). Then, out off the heat, add the lime juice and mix..
  8. To assemble the Strawberry cake Fraisier, cut 500 g of strawberries into slices. Line the bottom of a cake ring (14 cm in diameter) with the food plastic and the sides with the acetate film. Then garnish the bottom and sides with the strawberry rings. Cover the entire surface of strawberries (the bottom and sides) with the mousseline cream..
  9. Place the small disk of the biscuit soaked on both sides with the syrup and cover with the mousseline cream. Distribute the drained marinated strawberries on the entire surface of the cake. Cover the strawberries with the mousseline cream again, smooth the surface and place the second disc of the soaked biscuit. Finish with the remaining mousseline cream, smooth the surface and refrigerate for 24 hours. Before serving, turn the cake, remove the ring and acetate film with the food plastic.

Amazing strawberry fraisier cake made with chocolate cake layers and a no-bake, strawberry cheesecake center! Recipe by Say it with Cake. Ili samo francuski Strawberry Cake :) kojeg sam mjerkala neko vrijeme, citala svakodnevno pozitivne komentare ispod recepta i samo cekala priliku za vecim okupljanjem pa. Strawberry Frasier I'm so excited to finally have Michigan-grown strawberries Angel Food Cake You will use five yolks for the filling, but be sure to save the extras for another. Fraisier is one of the most elegant strawberry cakes I have made so far.

Recipe : Strawberry Cake Fraisier

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