Fraisier (French strawberry cake)


Fraisier (French strawberry cake)
This classic French patisserie is a delicious assembly of 2 layers of genoa sponge filled with strawberries and crème mousseline (confectioner's custard with butter). The sponge is soaked in strawberry syrup and the cake is topped with a thin layer of marzipan.
140,8974.3/5 for 21 ratings
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Last modified on: September 18th 2011

For 1 Fraisier (French strawberry cake), you will need:

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 43 min.1 hour2 hours 43 min.
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  • When will I finish if I start the recipe at a certain time?
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Keeping:

A day or two in the fridge.

Step by step recipe


Stage 1 - 1 hour
Fraisier (French strawberry cake) : Photo of step #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.

Stage 2 - 3 min.
Fraisier (French strawberry cake) : Photo of step #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.

Set aside.

Stage 3 - 30 min.
Fraisier (French strawberry cake) : Photo of step #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".

Stage 4 - 5 min.
Fraisier (French strawberry cake) : Photo of step #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.

Stage 5 - 5 min.
Fraisier (French strawberry cake) : Photo of step #5
Split the genoa sponge in two through the middle.

Stage 6 - 2 min.
Fraisier (French strawberry cake) : Photo of step #6
Place one circle of sponge on the serving plate and place a dessert ring over it.

Stage 7 - 5 min.
Fraisier (French strawberry cake) : Photo of step #7
Soak the the top of this sponge circle with half the strawberry syrup.

Stage 8 - 5 min.
Fraisier (French strawberry cake) : Photo of step #8
Spread a thin layer of crème mousseline over the sponge.

Stage 9 - 5 min.
Fraisier (French strawberry cake) : Photo of step #9
Arrange straberries cut in half around the circle with the cut side towards the outside.

Stage 10 - 10 min.
Fraisier (French strawberry cake) : Photo of step #10
Then fill the circle with whole strawberries, placed upright.

Stage 11 - 5 min.
Fraisier (French strawberry cake) : Photo of step #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.

Stage 12 - 5 min.
Fraisier (French strawberry cake) : Photo of step #12
Lay the other circle of genoa sponge on a wire rack and soak with the remaining strawberry syrup, using a brush.

Stage 13 - 5 min.
Fraisier (French strawberry cake) : Photo of step #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.

Stage 14 - 10 min.
Fraisier (French strawberry cake) : Photo of step #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.

Stage 15 - 5 min.
Fraisier (French strawberry cake) : Photo of step #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.

Stage 16 - 3 min.
Fraisier (French strawberry cake) : Photo of step #16
At the last minute, gently remove the cake from the dessert ring. Your "fraisier" is ready to be served and enjoyed.

Remarks

If you do not have a dessert ring, use a circle of strong card, lined with a piece of stretch plastic film, held in place with a paper clip.

For a quicker finish, you can simply sprinkle the top of the cake with icing sugar in place of the marzipan.

For Gaston Lenôtre, a strawberry cake should be made with butter cream rather than mousseline, and he called it a "Bagatelle".

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,305 Kcal or 18,024 Kj80 gr542 gr261 gr
215 %31 %51 %40 %
Per 100 g
Energetic valueProteins CarbohydratesFats
207 Kcal or 867 Kj4 gr26 gr13 gr
10 %1 %2 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Note : These prices are only approximate.

Source

Home made, with Catherine as tester. Her portion is shown in the photo.

More recipes?

This recipe uses (among others)
Confectioner's custard (Crème pâtissière, or French pastry cream)Confectioner's custard (Crème pâtissière, or French pastry cream): You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Almond cream or frangipane, Saint Honoré cake, St Tropez tart, Puits d'amour, ... All
StrawberriesStrawberries: You can check-out other recipes which use it, like for example: Chouquettes, Quick Strawberry Millefeuille, Strawberry feuilleté, Strawberry Charlotte, Strawberry brunoise in a dessert-wine sabayon, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Apple Batter Puddings, Sausage buckwheat pancakes, Kugelhof for Nanou, Aperitif rolls, How to prepare spinach, ... All
Marzipan (almond paste)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, Little Christmas biscuits, Agen prune cake, ... All

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