Hello food lovers!
Let’s take advantage of the seasonal fruits!
Today I suggest to bake a fraisier, the French strawberry cake. And mine will be made with local fruits: strawberries from Sologne.
It is another recipe inspired by the great Chef Felder, I won’t say no more about him, I might really start boring you while repeating myself…
This fraisier is so smooth. It is made with two layers of lady finger biscuit. The chef places the second layer on top of the cake, spreads a syrup and adds a torched meringue.
I decided to put my second layer inside the fraiser, to avoid the syrup part (less sugar is good news right!!) and the meringue. Alright… I add whipped cream… Fat versus sugar, which side are you on??!! 😉
And then there will be strawberries, plenty of those babies!!
In order to be sure to have a goodlooking fraisier, try to have regular sized strawberries on the boarder of your cake. Also, when you will add the mousseline cream, do it with a piping bag and a round nozzle diameter 8 (not too big), so that to “push” the cream well between the strawberries.
A food processor or a hand mixer,
A baking mat or baking sheets,
A piping bag and nozzles,
A 6 cm height pastry ring and pastry ribbon for the final assembly of your fraisier.
I think you’re all set. Time to make some pastry…
The recipe, Chef!
The Fraisier, French Strawberry Cake
- 30 g egg yolks or 2 small egg yolks (for the lady finger biscuit)
- 45 g egg whites or 2 small egg whites (for the lady finger biscuit)
- 37 g sugar (for the lady finger biscuit)
- 37 g flour (for the lady finger biscuit)
- 1 tablespoon icing sugar (for the lady finger biscuit)
- 250 g light butter cream
- 125 g milk (for the vanilla custard)
- 1 egg yolk (for the vanilla custard)
- 10 g sugar (for the vanilla custard)
- 12 g flour (for the vanilla custard)
- 1 pinch vanilla powder (for the vanilla custard)
- 400 g strawberries
- 60-70 g liquid cream (30% fat)
Prepare the lady finger batter.
Preheat your oven at 180 degrees.
Pour the egg whites in your food processor bowl and whisk.
Once they get rather firm, add the sugar in 3 times.
When your meringue is very firm, add the egg yolks one by one and whisk gently (speed 2 on a scale from 1 to 6).
Add finally the sifted flour and mix gently with a spatula until you get an homogeneous batter.
Take your piping bag and diameter 10 or 12 nozzle, fill it.
Make 2 round shapes, one 18 cm diameter, the other one 16 cm on a baking paper sheet. Spread icing sugar.
Cook 10 minutes.
When you remove your biscuits from the oven, place your baking sheets on your workplan. When cooling down, the steam will help remove the lady fingers from the baking sheets.
Let cool down on a grid.
Make the light butter cream according to the blog's recipe.
Make the vanilla custard.
Pour the milk in a saucepan with the vanilla.
Boil and remove immediatly from the heat. Set aside for 15 minutes.
During that time, whip the egg yolk with the sugar until it gets white.
Then add the flour and whip again.
Pour half of the milk on your mixture and mix. Pour the other half, mix again.
Pour the whole mixture in your saucepan and boil for 2 minutes while whipping with energy (otherwise your cream will cook too much at some point). (I do that at medium heat)
When the cream has the right constistency, pour it in a plate and cover with a clingfilm to avoid having a thick crust. Set aside in your fridge.
When the vanilla custard is at room temperature (as the light butter cream), whisk them together until you get an homogeneous mixture.
Proceed with final assembly.
Place your pastry ring and your pastry ribbon aroung the larger round shape of biscuit.
Place the strawberries, cut in half, cut face against the boarder. Complete with strawberries.
Pipe the mousseline cream (use 2/3) on top of the strawberries. Place the other round biscuit.
Cover with the rest of mousseline cream.
Whisk the liquid cream into chantilly (no sugar added). Finalize decoration with strawberries and chantilly cream.
Set aside in your fridge until serving.