Dive into the world of baking with this exquisite Strawberry Fraisier Cake recipe, a masterpiece that balances the lightness of sponge cake with the richness of mousseline cream, all enveloped in the fresh zing of strawberries. This recipe is a step-by-step guide to creating a dessert that’s as visually stunning as it is delicious, perfect for those who appreciate the art of pastry.
Why You’ll Love This: This Strawberry Fraisier Cake recipe is more than just a dessert; it’s an experience. The combination of airy sponge, creamy mousseline, and fresh strawberries offers a symphony of flavors and textures. It’s a celebration of simplicity and elegance, where each component plays its role perfectly. This cake is sure to impress, making it a delightful challenge for the home baker looking for a show-stopping centerpiece.
Perfect Occasion: Ideal for spring and summer gatherings, this cake shines at occasions where you want to impress. Whether it’s a birthday, an anniversary, or just a weekend treat, the Strawberry Fraisier Cake is a perfect choice. Its elegance and freshness make it a hit at garden parties, picnics, or as a sophisticated dessert following a dinner party.
Decoration Tips: Embrace the beauty of simplicity with your decoration. Arrange halved strawberries around the edge for a jewel-like border. A dollop of whipped cream on top, sprinkled with sliced almonds or pistachios, adds a touch of elegance. For a final flourish, a few whole strawberries with their green caps can create a stunning centerpiece on the cake.
Tools Needed: A round cake mold (7 inches), a 7.9-inch cake ring, an electric mixer for whipping the cream, and a cooking thermometer.
Ingredients:
For the Sponge Cake:
- 4 large eggs (7 oz)
- 1 egg yolk (0.7 oz)
- 4.2 oz of sugar
- 4.2 oz of flour
- 0.5 oz melted butter, cooled
For the Syrup:
- 3.5 oz of water
- 3.5 oz of sugar
- 0.5 oz of strawberry syrup (optional, can be omitted)
For the Mousseline Cream:
- 13.2 oz of milk
- 4.2 oz of sugar
- 4 egg yolks (2.1 oz)
- 1.2 oz of cornstarch
- 0.35 oz of vanilla paste
- 2.8 oz of butter, cut into cubes for the cream
- 3.5 oz of cold butter for finishing the cream
For Decoration:
- 14 oz of strawberries, the star of the show
Preparation:
- Sponge Cake: Warm the eggs, egg yolk, and sugar over a water bath until they reach 122-131°F. Whip the mixture until cool and thickened, with a pale color. Gently fold in sifted flour and finally the melted butter, ensuring it’s cooled below 113°F. Bake in a 7-inch pan lined with parchment at 338°F for 20 minutes. Let cool and slice horizontally to 1 inch thick.
- Syrup: Combine water, sugar, and strawberry syrup (if using) in a pot. Boil until the mixture thickens slightly.
- Mousseline Cream: Mix egg yolks, sugar, and cornstarch until smooth. Heat the milk and gradually add it to the egg mixture. Return to the pot and cook, stirring continuously, until it thickens like custard. Remove from heat, incorporate 2.8 oz of butter, and mix in the vanilla. Spread on a tray, cover with plastic wrap, and chill in the freezer for an hour. Whip the remaining cold butter until creamy, then gradually add the chilled custard, continuing to whip to a light, fluffy consistency.
- Assembly: Cut strawberries in half and arrange them around the inside of a 7.9-inch cake ring. Place one layer of cake in the center, soak with syrup, then spread a layer of mousseline cream, adding chopped strawberries. Repeat with the second layer of cake and cream. Chill in the freezer for 30 minutes.
- Decoration: Decorate with whipped cream, sliced almonds or pistachios, and strawberries.
Enjoy this magnificent Strawberry Fraisier Cake, a perfect blend of flavor, texture, and visual appeal that’s sure to delight everyone at your table.
