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Recommendation to Serving Appetizing Strawberry Cake Fraisier

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Strawberry Cake Fraisier

We hope you got benefit 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 achieve that.

To make an extraordinary Strawberry Cake Fraisier, here are the materials required:

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

After preparing the materials, next you are good to prepare your tasty Strawberry Cake Fraisier by following the guidances below:

  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.

Recipe : Strawberry Cake Fraisier

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