Fraisier cake (step-by-step recipe)

Ingredients

For the mousseline cream:

• 2 cups milk (42 cl)
• 1 vanilla pod
• 4 egg yolks
• 2/3 cup sugar (125 gr)
• 1/2 cup corn starch (60 gr)
• 3/4 cup butter (190 gr)

For the sponge cake:

• 2 eggs
• 1/2 cup flour (60 gr)
• 1/3 cup sugar (60 gr)

For the syrup:

• 1/3 cup sugar (60 gr)
• 1/4 cup water (60 ml)

For the topping:

• 1 lb strawberries
• 5 ounces strawberry jam

Materials

• 8-inch springform pan
• 7-inch cake tin
• Electric whisk
• Piping bag

Preparation

• The mousseline cream:
  Put 3/4 cup of butter out of the fridge.
  Put the milk to boil with the sliced vanilla pod and its seeds. Meanwhile, put the yolks in a bowl with the sugar. Beat energetically until the mixture becomes creamy. Add the corn starch and mix well.
• Once the milk has boiled, gradually add it to the previous mixture. Then return everything to the pot and place it back on medium heat.
  
• Stir constantly with a wooden spoon until the cream thickens as desired. This takes about 10 minutes. Remove from heat and add 1/4 cup of butter. Place plastic wrap directly against the cream and let it cool.
• The sponge cake:
  Using the electric whisk, beat the eggs and sugar for 5 minutes. The mixture should swell to twice its size.
  
• Sift the flour over the eggs and gently fold to combine. Pour into the greased cake tin and bake for 20 minutes at 350°F (180°C). Allow to cool.
• The syrup:
  Pour the water and sugar into a pot and bring to a boil. Remove from heat and let cool.
  
• Assembly:
  Place the plastic strip inside the springform pan (or use plastic wrap). Slice the sponge cake in half horizontally.
• Place the top half of the cake upside down in the pan. Brush with half of the syrup.
  
• Clean the strawberries and cut 2/3 of them in half. Arrange them all around the cake, cut side out.
• Meanwhile, your cream should have cooled (it should not be too cold). Whisk to loosen it, then gradually add the softened butter while beating at medium speed. Once all the butter is combined, whisk for 2 minutes at full speed: the whisk should leave marks in the cream.
  
• Spread some cream between the strawberries, then a layer on the cake, and cover the strawberries with cream. Chop the remaining strawberries into small dice and sprinkle them on top of the cream.
• Brush the second layer of cake with syrup and place it upside down on the cream. Apply some pressure so the cream rises up the sides. Cover with cream and smooth the top. Refrigerate for at least 4 hours.
  
• Decoration:
  Heat the jam in the microwave for 30 seconds. Strain it to remove any pieces, then pour the smooth sauce over the fraisier. Tilt it on each side to spread it. Refrigerate for 1 hour.
• Gently unmold the fraisier. If the ring doesn't come off, warm it slightly with a hairdryer. Slice a strawberry and place it on the cake for decoration. If you have leftover cream, use a piping bag to decorate.
  
• There you have it, your fraisier cake is ready!

Observations

Choosing strawberries: For a more aesthetic result, it's better to choose strawberries of the same size for a uniform look.

The mousseline cream: It is based on a pastry cream. If it is too liquid, your mousseline cream will not set when you add the butter. The pastry cream should also be at the same temperature as the softened butter. If it "curdles," meaning the butter forms small lumps, continue to beat. As it warms up, the butter will eventually blend into the cream.

Decoration: Here we chose an easy decoration using basic ingredients, but you can also create decorations with marzipan or fondant, or cover your cake with strawberries.

No springform pan? You can use the ring from a springform cake pan, keeping in mind that the size will change the proportions of the ingredients.

No acetate? Cut strips of plastic similar to those used for overhead projectors or binder sleeves.

Size of the pans: Be careful, the quantities for the sponge cake are for an 18 cm diameter cake pan! If you bake your sponge cake in a larger pan, feel free to double the quantities to ensure you have enough!

How many servings for which pan?
According to your pan, here are our recommendations for servings:
16 cm circle = 6 servings
18 cm circle = 8 servings
20 cm circle = 10 servings
22 cm circle = 12 servings
24 cm circle = 15 servings
20 cm square = 12 servings
18 cm square = 10 servings
20x30 cm rectangle = 20 servings
30x40 cm rectangle = 40 servings

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