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Strawberry Fraisier Cake

By elenaiksar (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 12
A decadent French cake consisting of two layers of genoise cake soaked in cherry liqueur syrup, filled with the white chocolate mousseline cream and fresh strawberries, and topped with strawberry jello and summer flowers. It's incredibly tasty dessert!
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Ingredients

For the genoise sponge:

  • 6 free-range eggs
  • 190g caster sugar
  • 190g self-raising flour
  • 75g unsalted butter, melted and plus extra for greasing

For the syrup:

  • 6 free-range eggs
  • 190g caster sugar
  • 190g self-raising flour
  • 75g unsalted butter, melted and plus extra for greasing
  • 50ml water
  • 50g caster sugar
  • 20ml cherry liqueur

For the creme mousseline:

  • 6 free-range eggs
  • 190g caster sugar
  • 190g self-raising flour
  • 75g unsalted butter, melted and plus extra for greasing
  • 50ml water
  • 50g caster sugar
  • 20ml cherry liqueur
  • 600ml milk
  • 5 egg yolks
  • 150g caster sugar
  • 30g flour
  • 30g cornstarch
  • 2 tsp vanilla extract
  • 10g powdered gelatin
  • 250g butter, cubed and room temperature
  • 100g white chocolate, melted

For the decoration:

  • 6 free-range eggs
  • 190g caster sugar
  • 190g self-raising flour
  • 75g unsalted butter, melted and plus extra for greasing
  • 50ml water
  • 50g caster sugar
  • 20ml cherry liqueur
  • 600ml milk
  • 5 egg yolks
  • 150g caster sugar
  • 30g flour
  • 30g cornstarch
  • 2 tsp vanilla extract
  • 10g powdered gelatin
  • 250g butter, cubed and room temperature
  • 100g white chocolate, melted
  • 800g-1kg strawberries
  • 1 package strawberry jello
  • mint leaves
  • camomiles and cornflowers

Method

  • STEP 1
    Grease the base and sides of a 22cm springform cake tin with butter, then line the base with baking paper.
  • STEP 2
    Preheat the oven to 180C/350F/Gas 4.
  • STEP 3
    For the genoise sponge: put the eggs and sugar in a large bowl and whisk until tripled in volume, and the mixture reaches the ribbon stage when you lift the whisk out.
  • STEP 4
    Sift the flour over the mixture, and fold in using a wide metal spoon or spatula, and make sure all the flour is incorporated into the mixture. Then add the melted butter and fold in until you have a smooth aerated batter.
  • STEP 5
    Carefully pour this mixture into a cake tin and bake for 35-40 minutes, or until pale golden, and the sides begin to come away from the edge, and a skewer inserted in the middle comes out clean. Leave the sponge to cool in the tin for about 15- 20 minutes, then turn out onto a cooling rack.
  • STEP 6
    For the syrup, simply boil together the water and sugar for one minute, then add cherry liqueur and set aside until needed.
  • STEP 7
    For the creme mousseline: place the milk in a large saucepan and heat until it begins to steam.
  • STEP 8
    Mix together the egg yolks, sugar and flours until well mixed. Gradually pour the warmed milk over the egg yolks mixture, then return this mixture to the pan.
  • STEP 9
    Place over a medium heat and stir constantly for 8-10 minutes, or until mixture is very thick. Then remove from heat and transfer custard to another bowl and leave to cool completely.
  • STEP 10
    Dissolve 10g powdered gelatin in 30ml cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.
  • STEP 11
    Whisk dissolved gelatin to the custard, then add butter, melted white chocolate and vanilla extract, and again mix to combine.
  • STEP 12
    To assemble: Slice the sponge in half horizontally.
  • STEP 13
    Line the cake ring with cling film and place the ring on the serving platter. Add the first layer of genoise cake.
  • STEP 14
    Then liberally brush the genoise cake with half of the syrup.
  • STEP 15
    With a palette knife, spread a thin layer of creme mousseline on the top of the cake layer. Cut the strawberries in two and place the cut half around the edge of the ring, cut side out . Fill the centre with the whole strawberries standing upright. Spread 3/4 of the creme on top of the strawberries and fill any gaps. Place the second sponge on top, and brush with the remaining syrup, and then press down. Then spread over the remaining creme mousseline so there is a thin layer covering the cake, again making sure that this reaches the very edge of the cling film so that the layer of jelly cannot leak out. Chill in the fridge for about 2 hours, before pouring the jelly over.
  • STEP 16
    Prepare jello, following instructions on your package ( I cooked my strawberry jello with 275ml of boiling water). And set aside to cool to room temperature. Then pour jello over the layer of creme mousseline in one even layer. Very carefully transfer the cake to the fridge for at least 4 hours, or preferably overnight. Carefully remove the cake ring around the cake and the cling film. Then decorate the top of the cake with strawberries and flowers.
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    Rating: 5 out of 5.1 rating
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