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.
170K 4.2/5 based on 22 reviews
Last modified on: September 18th 2011
Keywords for this recipe:For 1 Fraisier (French strawberry cake), you will need:
- 1
0 kg 2 g strawberries - 2
½ cup caster sugar - 3
1 ½ cup Confectioner's custard (Crème pâtissière, or French pastry cream) - 4
0 kg butter - 5
1 Génoise (Genoa sponge) - 6 0 kg 3 g strawberries
- 7
0 kg Marzipan (almond paste) - 8
0 kg 2 g apricot glaze (optional)
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 1 hour 43 min.
Cooking: 1 hour
All in all: 2 hours 43 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 1 hour
Begin by preparing the strawberry syrup:
Put 0 kg 2 g strawberries, cut into pieces, in a bowl which can be used in a bain-marie. Add ½ cup 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 0 kg 2 g strawberries, cut into pieces, in a bowl which can be used in a bain-marie. Add ½ cup 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 1 ½ cup Confectioner's custard (Crème pâtissière, or French pastry cream). When it is made and has cooled a little (wait 15 minutes), incorporate 0 kg 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 0 kg 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".
Keeping: A day or two in the fridge.
Source: Home made, with Catherine as tester. Her portion is shown in the photo.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 470 180 % | 2,380 220 % | 970 150 % | 14,350 720 % | 60,060 720 % |
| Per 100 g | 20 9 % | 120 10 % | 50 7 % | 700 40 % | 2,930 40 % |
How much will it cost?
- For 1 Fraisier (French strawberry cake) : 10.35 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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: Almond cream or frangipane, Strawberry tart, Peach and green tea tart, Pear verbena tarts, Pistachio cream, ... See them all 19
Strawberries
Like these other recipes: Clear strawberry juice, Chouquettes, Strawberry-mint sorbet, Strawberry brunoise in a dessert-wine sabayon, Frozen cottage cheese with strawberries, ... See them all 18
Butter
Like these other recipes: Oat financiers for Louise, Tart Tatin, Warm salad of potatoes and purple artichokes, Sausage mushroom and cheese crumble, Cramique, ... See them all 448
Marzipan (almond paste)
You can get more informations, or check-out other recipes which use it, for example: Piped petits-fours, Arizona cupcakes, Little Christmas biscuits, How to make marzipan decorations, Provençal colombier for Pentecost, ... See them all 6
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