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A scrumptious fraisier cake
The fraisier cake is a creamy dessert that melts in your mouth and is a delight to the palate. However, it is better to make it at home and eat it fresh than to eat it from the pastry shop, as it can be old and stale.
That is why below we will explain how to do it in a simple way and in very few steps.
Ingredients of the fraisier cake
For the muslin cream
500 ml of whole milk.
1 Teaspoon vanilla extract.
120 gr of normal white sugar.
4 egg yolks L (or 5 eggs M).
50 gr of cornstarch or cornstarch.
250 gr of unsalted butter (125 grams cold + 125 grams at room temperature for the end).
For the biscuit
6 L eggs (or 7 M eggs).
A pinch of salt.
180 gr of Sugar.
180 gr of all-purpose common wheat flour.
60 gr of unsalted butter.
For the syrup
40 ml of Water.
40 gr of Sugar.
15 ml of Cherry liqueur — Kirsch (OPTIONAL).
For the filling
500 gr of strawberries approximately.
For the marzipan or almond paste
80 gr of almond flour (or almond powder).
80 g of icing sugar (powdered sugar or powdered sugar)
30 gr of Honey (add more if necessary)
Red paste coloring.
Steps for the elaboration
Preparation of the cream
Start by placing the milk in a saucepan, along with half the sugar and the vanilla extract.
Leave it over medium heat so that it heats up without coming to a boil. It is just so that the sugar dissolves and mixes well.
In a separate bowl, place the 4 yolks with the rest of the sugar. Beat for 5 minutes on high speed so that the yolks turn white and creamy.
Once this is done, add the cornstarch, sieving it with a strainer. Beat on low speed until you no longer see any cornstarch in the mixture.
Once ready add the milk that you had heated before. But, do it little by little so that the eggs do not set.
Keep beating for another minute or until everything is well combined.
Now, put the mixture in the saucepan from before to reduce the cream. This should be done over medium heat, and always stirring with a spatula at all times to prevent the cream from sticking to the bottom of the saucepan.
Keep doing this until the cream thickens, about 10 to 15 minutes. When you see that the cream begins to thicken a little, continue cooking a couple of minutes more so that the cornstarch is finished cooking.
Once this is done, remove it from the heat and add half of the cold butter. The other half, reserve at room temperature for later.
Stir vigorously until the butter is well combined.
Once ready, cover the skin with plastic wrap and let it rest.
Now leave it with the rest of the butter at room temperature for about 3 or 4 hours or until the cream has cooled. After this time, you will have the butter and cream at the same temperature.
Add the butter to the cream and beat for 5 minutes on high speed so that it integrates well.
Preparation of the biscuit
In a bowl, place the eggs with the sugar and a pinch of salt. Beat on high speed for about 10 minutes or until mixture is on tape or letter point.
When you have it at this point, take the butter to the heat or microwave and melt it. Once it is completely liquid to add the eggs that you have beaten and integrate it.
Using a strainer, sift the flour over the mixture. Mix with a spatula, with enveloping movements so as not to lose the air that you have in the dough.
Add the mixture in a removable mold and so that the cake does not stick, put butter on the walls of the mold. Also, cover the base with parchment or wax paper.
Preheat the oven to 180 °C with heat preferably up and down without a fan. Bake for 40 minutes.
Fresh out of the oven, let it rest for 10 minutes in the pan.
After this time, remove the mold and the baking paper from the base.
Let cool completely on a wire rack.
Once cool, trim to get 2 layers of equal thickness.
Cut the edges with a cutter or mold.
Assemble the cake
Mount the cake directly on the plate and place acetate paper on the sides.
Syrup the cake well. To make the syrup, place all the ingredients in a saucepan over medium heat until they start to boil and let it cool.
Place a little of the muslin cream, enough so that the strawberries that you are going to put do not fall.
Place the strawberries, chopped in half, tightly against the sides of the mold. Inside, place the whole strawberries directly.
When you finish, cover all the strawberries with muslin cream. It is advisable to reserve a little cream to fix the marzipan when covering the cake.
Once the cream is on, smooth with a spatula or a knife to make the surface as flat as possible,
Once this is done, place the other layer of the cake, and carefully fit it inside the acetate paper. Press a little to set it, and again syrup the cake well.
When finished, take the cake to the fridge for a minimum of 2 hours, so that the cream takes more consistency. Even if you want, you can do it the day before.
Preparation of marzipan
In a bowl, place the icing sugar with the almond flour. Mix everything and add the honey.
Stir a little to see the consistency, and if you see that it is very dry you can add a little more honey. This will depend on the type of honey you are using.
When you see that the honey is well distributed and the mixture cakes a little, place it in a food processor or blender to crush it and finish integrating.
At this point, add the food coloring and mix in a little more.
Place the marzipan between 2 waxed or baking papers to flatten with a rolling pin.
Stretch it to make a circle 20 cm in diameter or equal to the diameter of the cake you are making.
Once stretched, he takes the cake out of the fridge and removes the ring.
Before placing it on the cake, place 2 tablespoons of the muslin cream that you had reserved and spread with a spatula.
Remove the acetate paper carefully, and you can put the marzipan on top.
Once this is done, remove the waxed paper, and you can do the decoration.
Finally, decorate to taste, laminating the strawberries and arranging on top as you like and place cherries, strawberries and mint leaves.
The fraisier cake is a dessert that although it seems complicated to make, it is actually very simple to make. Therefore, we recommend that you try to make it at home and add your personal touch.
