Indulge in the luxurious taste of a classic Fraisier Cake, featuring layers of fluffy vanilla sponge, rich diplomat cream, and vibrant strawberry confit. This elegant dessert is a beautiful blend of creamy textures and fresh, fruity flavors, making it an impressive centerpiece for any occasion. The combination of browned butter in the sponge and the silky diplomat cream creates a depth of flavor that is both sophisticated and utterly delicious. With detailed steps and precise instructions, this recipe guides you through creating a stunning dessert that captures the essence of French patisserie.
Why You'll Love This: You will love this Fraisier Cake for its exquisite flavors and sophisticated presentation. The tender vanilla sponge, made with browned butter, adds a deeper, nutty taste that perfectly complements the creamy diplomat cream. The strawberry confit provides a fresh and fruity contrast, ensuring each bite is a delightful experience. The precise instructions ensure consistency and ease, allowing you to create a gourmet dessert with confidence.
Perfect Occasion: This Fraisier Cake is ideal for celebrations like birthdays, anniversaries, or any special gathering where you want to impress your guests. Its elegant appearance and delicious taste make it perfect for festive occasions such as Easter, Mother’s Day, or a sophisticated afternoon tea. It’s also a wonderful way to showcase your baking skills at family reunions or dinner parties.
Decoration Tips: For a stunning finish, decorate your Fraisier Cake with fresh strawberries arranged in a circular pattern on top. You can also add a touch of elegance with a light dusting of powdered sugar or a few edible flowers. For a more festive look, pipe additional diplomat cream around the edges and top with small pieces of pistachio or gold leaf. The vibrant red of the strawberry confit and the creamy white layers make this cake visually appealing, enhancing its presentation.
Ingredients for the Vanilla Sponge:
- 90g browned butter
- 70g egg (about 1 large egg)
- 56g sugar
- 14g honey
- 90g flour
- 4g baking powder
- Seeds from 1 vanilla bean
- 2 pinches of sea salt
- 26g milk
Instructions for the Vanilla Sponge:
- Preheat the oven to 170°C (340°F). Prepare a 20 cm round cake pan.
- Melt the butter until it turns golden brown and gives off a nutty aroma. Set aside to cool.
- In a mixing bowl, whisk the egg and sugar together until light and fluffy (about 20 seconds).
- Add the honey and whisk for another 10 seconds.
- Sift together the flour, baking powder, and sea salt. Add to the egg mixture along with the vanilla seeds and mix gently.
- Gradually add the milk and cooled browned butter, stirring until just combined.
- Pour the batter into the prepared cake pan and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely, then cut out a 17 cm circle from the cooled cake.
Ingredients for the Diplomat Cream:
- 400g milk
- Seeds from 1 vanilla bean
- 65g egg yolks (about 4 yolks)
- 70g sugar
- 35g cornstarch
- 6.4g gelatin powder (bloomed in 32g of water) or 9g gelatin sheets
- 32g butter
- 250g cold heavy cream
- 260g mascarpone cheese
Instructions for the Diplomat Cream:
- Bloom the gelatin in cold water and set aside.
- In a saucepan, heat the milk and vanilla seeds until just boiling.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and stir in the bloomed gelatin and butter until fully incorporated.
- Allow the pastry cream to cool completely, then fold in the whipped cream and mascarpone in three additions.
Ingredients for the Strawberry Confit:
- 250g strawberries, chopped
- 10g lemon juice
- 5g pectin
- 25g sugar
Instructions for the Strawberry Confit:
- In a saucepan, combine the strawberries and lemon juice. Cook over medium heat until the strawberries begin to break down.
- Mix the pectin with the sugar and add to the strawberries. Cook for another 5 minutes, stirring constantly.
- Remove from heat and let cool completely.
Assembly:
- Place the 17 cm sponge circle in the bottom of a cake ring or springform pan.
- Spread a layer of strawberry confit over the sponge.
- Pipe or spread a layer of diplomat cream over the strawberry confit.
- Arrange fresh strawberries around the edge of the cake, cut side out.
- Fill the center with more diplomat cream, smoothing the top.
- Chill the cake for at least 2 hours, preferably overnight.
Enjoy this decadent Fraisier Cake, a delightful fusion of rich flavors and elegant presentation!