Fraisier cake

    3 hours 30 min

    This classic French cake is what patisserie dreams are made of. A true celebration of strawberries, the fraisier is a perfect celebration cake for Mother's Day, birthdays and more.

    14 people made this

    Serves: 10 

    • For the sponge
    • 5 eggs, separated
    • 150g caster sugar, divided
    • 150g plain flour, sifted
    • 75g butter, melted
    • 1 pinch salt
    • For the syrup
    • 120g caster sugar
    • 200ml water
    • 1/2 vanilla bean, split lengthways
    • For the filling
    • 500ml milk
    • 1/2 vanilla bean, split lengthways
    • 1 to 2 egg yolks
    • 100g caster sugar
    • 40g cornflour
    • 150ml double cream, chilled
    • 1 tablespoon caster sugar (optional)
    • 450g strawberries, halved lengthways
    • 350 to 400g diced strawberries

    Prep:1hr  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:3hr30min 

      Prepare the sponge:

    1. Preheat oven to 180 C / Gas 4. Grease a round 24cm cake tin and dust with flour.
    2. Mix the 5 egg yolks with 100g of the sugar in a heatproof bowl. Place the bowl over a pan of barely simmering water, ensuring the bowl doesn't touch the water. Whisk until the mixture is lukewarm. Remove bowl from heat and whisk until completely cooled.
    3. In a separate bowl with a clean whisk, combine the egg whites with a pinch of salt and beat to soft peaks, then beat in the remaining 50g sugar and whisk till stiff peaks form.
    4. Gently fold flour and melted butter into the cooled yolk mixture. Once smooth, fold in the egg whites. Pour mixture into prepared tin.
    5. Bake for 30 minutes in the preheated oven. Remove from oven and let cool completely.
    6. Prepare the syrup:

    7. In a small saucepan, heat sugar, water and vanilla. Bring to the boil and simmer for a few minutes, till the sugar is well dissolved. Reduce heat and keep the syrup warm until needed.
    8. Prepare the filling:

    9. In a saucepan, heat the milk with the vanilla. Bring to a gentle boil for 1 minute.
    10. Whisk the egg yolks with the caster sugar in a large mixing bowl. Gradually add the cornflour. Slowly pour the hot milk into the yolk mixture, whisking constantly. Transfer back into the saucepan and heat over medium heat while whisking constantly until the custard thickens. Once thickened, pour into a bowl and cover with cling film. Let cool at room temperature for a bit, then transfer to the fridge to cool completely.
    11. Whip the chilled cream, with the optional tablespoon caster sugar if liked, till stiff. Fold the whipped cream into the cooled custard and transfer to a piping bag. Keep in the fridge until needed.
    12. Assemble:

    13. Place a baking ring on a clean work surface. Line the inside of the ring with parchment. Cut the cooled cake in half horizontally to make two layers. Place one layer in the bottom of the baking ring and soak generously with the warm vanilla syrup. Place the strawberry halves standing along the ring, flat side facing out. Ensure that the strawberries are pressed firmly against ring.
    14. Use the piping bag to top the bottom layer with the chilled custard cream mixture, ensuring the strawberries remain in place. Fill with cream to just above the strawberries, scattering the cream in the centre with diced strawberries as you go.
    15. Cover with the second layer of sponge cake, then lightly soak it with the warm vanilla syrup.
    16. Decorate the top of the cake with fondant, marzipan or royal icing, or whipped cream. One can also add small marzipan or fondant designs. Chill the cake for two hours and remove the ring just before serving.

    Pro tip

    Try to get strawberries that are all the same size when lining the cake; your fraisier will look even better!

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