|Preparation||Cooking||Start to finish|
|1 hour 43 min.||1 hour||2 hours 43 min.|
|1||Begin by preparing the strawberry syrup:
Put 300 g strawberries, cut into pieces, in a bowl which can be used in a bain-marie. Add 100 g caster sugar.
Cover with stretch cooking film to seal the container well and place in a bain-marie over very low heat for one hour.
|2||At the end of this time, you will have a delicious strawberry syrup. Strain through a sieve.
The pieces of strawberry left will not have much flavour, so you can either eat them or throw them away.
Note: French chefs call this "clarified strawberries", rather than a syrup.
|3||Prepare 350 g Confectioner's custard (Crème pâtissière, or French pastry cream). When it is made and has cooled a little (wait 15 minutes), incorporate 150 g butter very cold and cut into small pieces, beating thoroughly until the butter is well mixed in.
This cream is a "crème mousseline".
|4||Prepare 1 Génoise (Genoa sponge). When cooked and cooled, cut this to the shape of your cake, round or square.
You can see that here I have cut it round using a dessert ring. If you do not have one, you can cut round a small plate laid on the sponge.
|5||Split the genoa sponge in two through the middle.||5 min.|
|6||Place one circle of sponge on the serving plate and place a dessert ring over it.||2 min.|
|7||Soak the the top of this sponge circle with half the strawberry syrup.||5 min.|
|8||Spread a thin layer of crème mousseline over the sponge.||5 min.|
|9||Arrange straberries cut in half around the circle with the cut side towards the outside.||5 min.|
|10||Then fill the circle with whole strawberries, placed upright.||10 min.|
|11||Spread the remaining crème mousseline over the strawberries; ideally, they should be completely covered.
Tap the plate gently on the worktop to settle the cream.
|12||Lay the other circle of genoa sponge on a wire rack and soak with the remaining strawberry syrup, using a brush.||5 min.|
|13||Then turn this over onto the dessert inside the ring.
This is a tricky operation, so I advise you to turn it over smartly onto a baking sheet to (along with the rack), then slide it onto the top of the cake.
Press gently on the top to make sure it is flat and even.
|14||Roll out 150 g Marzipan (almond paste) thinly (see this page on the subject), then use it to cover the top of the strawberry cake and trim off any excess.||10 min.|
|15||Decorate with a half strawberry and brush with an apricot glaze. This is not essential, but adds an attractive finish and prevents the marzipan from drying out.||5 min.|
|16||At the last minute, gently remove the cake from the dessert ring. Your "fraisier" is ready to be served and enjoyed.||3 min.|
For 1 Fraisier (French strawberry cake) : 10.50 €
|Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Millefeuille, Puits d'amour, Paris-Brest, Peach and green tea tart, Pains briochés aux raisins, ... [All]|
|Strawberries: You can check-out other recipes which use it, like for example: Eton mess, Strawberry sorbet, Strawberries with mint and cream, Strawberry feuilleté, Strawberry and rhubarb crumble, ... [All]|
|Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Provençal colombier for Pentecost, How to make marzipan decorations, Piped petits-fours, Little Christmas biscuits, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Grilled fillet of salmon with corn salad cream, Clafoutis "Marie-Antoinette", Nonettes, Cannelés, French toast "cordon bleu", ... [All]|
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