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.
138,4084.3/5 for 21 ratings
Grade this recipe: Last modified on: September 18th 2011
For 1 Fraisier (French strawberry cake), you will need:
- 0
300 g strawberries - 1
100 g caster sugar - 2
350 g Confectioner's custard (Crème pâtissière, or French pastry cream) - 3
150 g butter - 4
1 Génoise (Genoa sponge) - 5 500 g strawberries
- 6
150 g Marzipan (almond paste) - 7
30 g apricot glaze (optional) - Total weight: 2,080 grams
Change those ingredients for: 1 Fraisier (French strawberry cake) 2 Fraisiers (French strawberry cake) 3 Fraisiers (French strawberry cake)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 43 min. | 1 hour | 2 hours 43 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A day or two in the fridge.Step by step recipe
Stage 1 - 1 hour
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.
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.
Stage 3 - 30 min.
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".
This cream is a "crème mousseline".
Stage 4 - 5 min.
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.
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.
Split the genoa sponge in two through the middle.
Stage 6 - 2 min.
Place one circle of sponge on the serving plate and place a dessert ring over it.
Stage 7 - 5 min.
Soak the the top of this sponge circle with half the strawberry syrup.
Stage 8 - 5 min.
Spread a thin layer of crème mousseline over the sponge.
Stage 9 - 5 min.
Arrange straberries cut in half around the circle with the cut side towards the outside.
Stage 10 - 10 min.
Then fill the circle with whole strawberries, placed upright.
Stage 11 - 5 min.
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.
Tap the plate gently on the worktop to settle the cream.
Stage 12 - 5 min.
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.
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.
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.
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.
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.
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".
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 value | Proteins | Carbohydrates | Fats |
| 4,305 Kcal or 18,024 Kj | 80 gr | 542 gr | 261 gr |
| 215 % | 31 % | 51 % | 40 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 207 Kcal or 867 Kj | 4 gr | 26 gr | 13 gr |
| 10 % | 1 % | 2 % | 2 % |
How much will it cost?
- For 1 Fraisier (French strawberry cake) : 10.53 €
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): You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Strawberry Verveine Tart , Peach and green tea tart, Diplomat cream, Saint Honoré cake, ... All |
| Strawberries: You can check-out other recipes which use it, like for example: Strawberry Charlotte, Strawberry sorbet, Quick Strawberry Millefeuille, Eton mess, Chouquettes, ... All |
 | Marzipan (almond paste): You can get more informations, or check-out other recipes which use it, for example: Arizona cupcakes, Little Christmas biscuits, Agen prune cake, Piped petits-fours, Provençal colombier for Pentecost, ... All |
| Butter: You can get more informations, or check-out other recipes which use it, for example: Spinach Mornay, Brioche Tatin, Langoustine sabayon tart, "Buttonhole" quail eggs, Household cake (Gâteau de ménage), ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .86,8264/5 for 8 ratings 2 hours 30 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.110,9335/5 for 1 ratings 49 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.92,670 24.7/5 for 13 ratings 5 hours 29 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...70,8923.8/5 for 12 ratings 21 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.120,3015/5 for 1 ratings 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-05-31)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question