FRAISIER
CAKE
baranbakery.com
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Fraisier cake is a French strawberry cake with genoise sponge layers, simple syrup, crème mousseline and strawberries along the sides.
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eggs granulated sugar fine sea salt cornstarch whole milk heavy cream salted butter vanilla bean paste
Ingredients
pastry cream
simple syrup
granulated sugar water vanilla bean paste
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eggs granulated sugar unsalted butter AP flour fine sea salt
Ingredients
genoise sponge
Crème
Mousseline
unsalted butter Pastry Cream strawberries
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STEP 1:
For the pastry cream, heat milk and cream on the stove and whisk together eggs, sugar and cornstarch.
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STEP 2:
Temper eggs with hot milk, return to pot, cook and whisk until mixture thickens. Remove and stir in butter. Cover and refrigerate.
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STEP 3:
For the simple syrup, heat water and sugar until all the sugar is dissolved. Remove and refrigerate.
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STEP 4:
For the genoise, beat eggs with sugar. Fold in half of flour, melted butter and the second half of the flour. Bake at 350F for 25 minutes.
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STEP 5:
For the crème mousseline, beat butter at full speed, add in chilled pastry cream in 4-5 batches, then fold the cream with a rubber spatula.
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STEP 6:
Slice cooled genoise sponge in half and place a cake ring mold around the bottom layer. Insert and wrap acetate between genoise and ring.
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STEP 7:
Brush genoise with 2 oz of simple syrup and pipe a thin ring of the Crème Mousseline around the edge of the cake.
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STEP 8:
Line strawberry halves around the whole edge, facing outwards. Fill in any gaps between strawberries with cream.
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STEP 9:
Pipe a layer of cream on the inside. Fill with more strawberries and cream. Spread a layer of cream on top to make it flat.
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STEP 10:
Top with second layer of genoise, brush with 2 oz simple syrup, make cream poofs on top & decorate with strawberries, gold foil, and gold dust.
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baranbakery.com
Full Recipe