Strawberry Fraisier Cake Recipes

FRAISIER (STRAWBERRY CREAM CAKE)

Steps:

• In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
• Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
• Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
• Carefully peel the parchment paper from the cake.
• Using the cake ring, cut out two circles from the cake.
• Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
• Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
• Place the cake ring on a serving plate and place one cake circle on the bottom.
• If necessary, briefly rinse the strawberries and pat them dry on paper towels.
• Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
• Cover the strawberries with a little of the pastry cream to seal them against the ring.
• Hull the remaining ones and place in the center of the cake.
• Cover the layer of strawberries with some of the pastry cream.
• Place the second cake disk on top.
• Evenly spread a thin layer of the pastry cream on top.
• Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
• Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
• Refrigerate overnight. Just before serving, carefully remove the ring.

STRAWBERRY FRAISIER CAKE

Steps:

• Grease the base and sides of a 22cm springform cake tin with butter, then line the base with baking paper.
• Preheat the oven to 180C/350F/Gas 4.
• For the genoise sponge: put the eggs and sugar in a large bowl and whisk until tripled in volume, and the mixture reaches the ribbon stage when you lift the whisk out.
• Sift the flour over the mixture, and fold in using a wide metal spoon or spatula, and make sure all the flour is incorporated into the mixture. Then add the melted butter and fold in until you have a smooth aerated batter.
• Carefully pour this mixture into a cake tin and bake for 35-40 minutes, or until pale golden, and the sides begin to come away from the edge, and a skewer inserted in the middle comes out clean. Leave the sponge to cool in the tin for about 15- 20 minutes, then turn out onto a cooling rack.
• For the syrup, simply boil together the water and sugar for one minute, then add cherry liqueur and set aside until needed.
• For the creme mousseline: place the milk in a large saucepan and heat until it begins to steam.
• Mix together the egg yolks, sugar and flours until well mixed. Gradually pour the warmed milk over the egg yolks mixture, then return this mixture to the pan.
• Place over a medium heat and stir constantly for 8-10 minutes, or until mixture is very thick. Then remove from heat and transfer custard to another bowl and leave to cool completely.
• Dissolve 10g powdered gelatin in 30ml cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.
• Whisk dissolved gelatin to the custard, then add butter, melted white chocolate and vanilla extract, and again mix to combine.
• To assemble: Slice the sponge in half horizontally.
• Line the cake ring with cling film and place the ring on the serving platter. Add the first layer of genoise cake.
• Then liberally brush the genoise cake with half of the syrup.
• With a palette knife, spread a thin layer of creme mousseline on the top of the cake layer. Cut the strawberries in two and place the cut half around the edge of the ring, cut side out . Fill the centre with the whole strawberries standing upright. Spread 3/4 of the creme on top of the strawberries and fill any gaps. Place the second sponge on top, and brush with the remaining syrup, and then press down. Then spread over the remaining creme mousseline so there is a thin layer covering the cake, again making sure that this reaches the very edge of the cling film so that the layer of jelly cannot leak out. Chill in the fridge for about 2 hours, before pouring the jelly over.
• Prepare jello, following instructions on your package ( I cooked my strawberry jello with 275ml of boiling water). And set aside to cool to room temperature. Then pour jello over the layer of creme mousseline in one even layer. Very carefully transfer the cake to the fridge for at least 4 hours, or preferably overnight. Carefully remove the cake ring around the cake and the cling film. Then decorate the top of the cake with strawberries and flowers.

STRAWBERRY AND CREAM LAYER CAKE

Steps:

• Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
• Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
• In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
• Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
• Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
• Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.