FRAZIER CAKE RECIPES

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FRAISIER CAKE, THE FRENCH WAY TO HEAVEN - RECIPE PETITCHEF



Fraisier cake, the French way to heaven - Recipe Petitchef image

A recipe that will sublime your strawberries and will take you to a French pastry chef level!

Provided by PetitChef_Official

Total Time 3 hours 20 minutes

Prep Time 3 hours

Cook Time 20 minutes

Yield 10

Number Of Ingredients 13

2 cups milk (42 cl)
1 vanilla pod
4 egg yolks
2/3 cup sugar (125 gr)
1/2 cup corn starch (60 gr)
3/4 cup butter (190 gr)
2 eggs
1/2 cup flour (60 gr)
1/3 cup sugar (60 gr)
1/3 cup sugar (60 gr)
1/4 cup water (60 ml)
1 lb strawberries
5 ounces strawberry jam

Steps:

  • The crème mousseline : Put 1/2 cup of butter out of the fridge. Put the milk to boil with the sliced vanilla pod and its seeds. Meanwhile, put the yolks in a bowl with the sugar. Beat it energetically, until the mix gets creamy. Add the corn starch and mix well.
  • Once the milk has boiled, add it gradually to the previous mix. Then put everything back in the pot, and put it back on a medium heat.
  • Stir constantly with a wooden spoon, until the cream thickens, as it is wanted. This lasts around 10 minutes.Take out of the heat, and add 1/4 cup of butter. Put some plastic foil directly against the cream, and leave to cool down.
  • The sponge cake : Using the electric whisk, beat the eggs and the sugar for 5 minutes. The mix should swell twice its size.
  • Sift the flour on the eggs, and gently stir to combine. Put in the greased cake tin, and bake 20 minutes at 350°F (180°C). Leave to cool down.
  • The syrup : Pour the water and the sugar in a pot and bring to a boil. Take out of the heat and leave to cool down.
  • Assembly : Put the strip of plastic inside of the springform pan (or plastic foil). Slice the sponge cake in half horizontally.
  • Place the top of the cake upside down in the pan. Brush with half the syrup.
  • Clean the strawberries and cut the 2/3 in half. Place them all around the cake, cut outside.
  • Meanwhile, your cream must have cool down (it should be too cold). Whisk to make it loose, then gradually add the softened butter while beating at medium speed. Once you have combined all the butter, whisk 2 minutes at full speed : the whisk should leave marks in the cream.
  • Apply some cream between the strawberries, then a layer on the cake, and cover the strawberries with cream. Cut what is left of strawberries in little dice, and put them on the cream.
  • Brush the second circle of cake with syrup, and put it upside down on the cream. Apply some pressure so the cream comes up on the sides. Cover with cream and smooth the top. Put in the fridge for at least 4 hours.
  • Decor : Heat the jam in the microwave oven for 30 seconds. Sift it to take the pieces out, then pour the smooth sauce you got on the fraisier. Lean it on each side to spread it. Put in the fridge for 1 hour.
  • Gently unmould the fraisier. If the circle won't come out, heat it a little bit with a hair dryer. Cut a strawberry in slices, and put it on the cake to decorate. If you have some cream left, use a piping bag to decorate with it.
  • There you are, your fraisier cake is ready !

FRAISIER RECIPE | ALLRECIPES



Fraisier Recipe | Allrecipes image

My cake is very difficult to make but in the end it turns out very beautiful. Garnish with a sprinkling of confectioners' sugar. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by BUBBLE725

Categories     Desserts    Fruit Desserts    Raspberry Dessert Recipes

Total Time 37 minutes

Prep Time 30 minutes

Cook Time 7 minutes

Yield 1 - 9 inch round

Number Of Ingredients 8

3 cups raspberries
1?¾ cups white sugar, divided
6 egg whites
11 egg yolks, divided
1?¼ cups sifted all-purpose flour
1 cup butter, softened
1 egg
1 quart fresh strawberries, rinsed and sliced

Steps:

  • In medium saucepan, cook raspberries and 1 1/4 cups of sugar over medium heat, stirring occasionally. Mixture will boil and then thicken. When thick, remove from heat and put over ice to cool.
  • Preheat oven to 400 degrees F (200 degrees C). While berries are cooking, beat egg whites in large mixing bowl with electric mixer until fluffy. Beat in remaining 1/4 cup sugar. Beat in 8 egg yolks and flour, until smooth. Pour mixture into pastry bag and pipe two spiral cakes, slightly smaller than 9 inches, onto baking sheets. Bake 5 to 7 minutes, or until set and golden. Cool.
  • In a large mixing bowl, beat together butter, egg and remaining 3 egg yolks. Add the cooled raspberries and mix thoroughly. Place a 9 inch cake ring or spring form pan on a serving platter. Line the inside of the ring with sliced strawberries. Frost the sides of one of the spiral cakes with raspberry cream, and place it in the ring. Spread more cream on top, and add a layer of strawberries. Repeat with the next layer. Use a kitchen torch to loosen cake ring, or simply remove spring form ring. Serve.

Nutrition Facts : Calories 584.3 calories, CarbohydrateContent 70.9 g, CholesterolContent 365.9 mg, FatContent 30.4 g, FiberContent 5.2 g, ProteinContent 10.3 g, SaturatedFatContent 17 g, SodiumContent 225.9 mg, SugarContent 50.1 g

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