strawberry fraisier cake
Basic ingredients for strawberry fraisier cake
- 4 eggs
- 3/4 cup (100g), sugar
- 1/4 cup (30g), butter, melted
- 1/2 cup (30g), almond flour (groundnuts) Kirsch Syrup
- 3 1/2 tbsp (20ml), milk
- 4 egg yolks
- 1/2 cup (100g), sugar
- 3 1/2 tbsp (30g), flour
- 1/4 cup (30g), cornstarch
- 2 1/2 tbsp (10g), vanilla extract
- 1 cup + 2tbsp (220g) Strawberries border, Filling)
How to make strawberry fraisier cake
- Pre-heat oven to 350F (180C). Line an 8 1/2-inch (21cm) baking pan with parchment paper.
- Now add eggs and sugar to a heatproof bowl. Combine all ingredients. Mix in the remaining ingredients. After this, continue to mix for 10 minutes, until the mixture is thickened and triples in volume. The mixture should not be cooked.
- Mix on low heat until the mixture cools.
- Fold in the sifted flour, almond flour, and melted butter.
- After this, Bake the batter in the prepared pan for 18-20 minutes.
- Allow to cool in the oven for five minutes, then remove from the oven and place on a cooling rack.
- Prepare the kirsch syrup.
- Now Bring water and sugar to boil in a saucepan. Take off heat and let cool in a bowl. Allow to cool, then pour the kirsch liqueur into the sugar syrup.
- Make the Mousseline cream:Prepare the pastry cream first. Now Mix the sugar and egg yolks until they are pale.
- Add the flour and cornstarch. After this, Bring the milk to a boil in a saucepan. Pour about a third of the hot milk over top of the egg yolks mixture. Now Place the entire mixture in a saucepan and cover with the milk. Stir and bring to boil. Cook the cornstarch until it is fully cooked. Add vanilla to the saucepan and stir in 2 tablespoons butter.
- Place the cream in a bowl. Now cover it with plastic wrap and press it directly onto the surface. Let it cool.
- Mix until smooth after it has been completely chilled. Mix in 1 cup (220g), butter gradually, and continue to mix until smooth and creamy.
- Assembly: Prepare the strawberries. For the border, hull the strawberries.
- The top of the genoise cake should be cut off. Next, make 2 layers each 1/2 inch (1 cm) thick. To cut the edges of the layers, use an 8-inch (20cm) cake cutter.
- Place the cake ring on the platter by covering it with parchment paper. Layer the second layer of genoise. Sprinkle with kirsch syrup.
- Now Transfer the mousseline cream to a piping bag with a plain tip. Add a thin layer of mousseline cream to the top of your cake. Place the cut side down halved strawberries on the inside of your mold. Then fill the center with whole strawberries.
- After this, Pipe the mousseline cream on top of the strawberries, leaving some for topping. The second layer of genoise cakes should be placed and soaked in kirsch syrup. Add the rest of the mousseline cream to the top and smoothen the surface with a spatula, or an offset spatula.
- After this, Allow cooling in the refrigerator for at least two hours.
- Make the almond paste:In a large bowl, combine the almond flour and the powdered sugar. Blend until combined. Continue to grind until the mixture is smooth.
- Now Mix in food coloring (I used green), and then grind the mixture. Finally, knead it a little with your hands to make it come together.
- You can use a rolling pin for rolling the almond paste between two sheets of parchment paper to form a thin layer.
- Take out the parchment paper from the cake ring and remove the parchment paper. Use the cake rings to cut the almond paste into an 8-inch (20 cm) circle.
- Cover the cake with the almond paste, and let it cool in the refrigerator until you are ready to serve.
- Now Decorate the cake with fresh strawberries before serving.