Birthday Strawberry Fraisier

Ingredients

• 200 g All-purpose flour (Sift before use)
• 200 g Granulated sugar (Divided in two, 100 g for the sponge, 100 g for the pastry cream)
• 4 pcs Eggs (Eggs at room temperature)
• 250 g Unsalted butter (50 g melted for the sponge, 200 g tempered for the mousseline)
• 1 c. à café Baking powder (Approximately 5 g)
• 1 pincée Salt (Optional)
• 500 ml Whole milk (Portion for the pastry cream)
• 4 pcs Egg yolks (For the pastry cream)
• 30 g Cornstarch (Thickening agent for the pastry cream)
• 1 pcs Vanilla bean (Scraped, or 1 tsp vanilla extract)
• 200 g Unsalted butter (for the mousse) (Tempered at 20‑25°C)
• 50 g Powdered sugar (For the mousseline mousse)
• 500 g Fresh strawberries (Hulled, reserved for the rosette and decoration)
• 100 ml Water (For the strawberry syrup)
• 50 g Sugar (syrup) (For the strawberry syrup)

Instructions

1. Prepare the pan

   Preheat the oven to 180°C. Line the 20 cm pan with parchment paper and lightly butter the sides.

   Time: PT5M

   Temperature: 180°C

2. Prepare the sponge batter

   In a bowl, whisk the eggs with 100 g of sugar until the mixture whitens and doubles in volume (≈10 min). Fold in the sifted flour, baking powder and salt in two additions, then add 50 g of cooled melted butter. Gently mix using a spatula.

   Time: PT10M

3. Bake the sponge

   Pour the batter into the pan and smooth the surface. Bake for 25 minutes or until a knife comes out clean.

   Time: PT25M

   Temperature: 180°C

4. Cool the sponge

   Remove the cake, let it warm for 5 minutes, then unmold onto the rack and let cool completely (≈10 minutes).

   Time: PT15M

5. Prepare the strawberry syrup

   Bring the water and sugar to a boil, remove from heat and let cool. Add a few crushed strawberries for flavor (optional).

   Time: PT5M

   Temperature: 100°C

6. Prepare the pastry cream

   In a saucepan, heat the milk with the vanilla bean. In a bowl, whisk the egg yolks with 100 g of sugar then add the cornstarch. Pour the hot milk over the mixture while whisking, return to medium heat and cook 5‑7 minutes, stirring until thickened. Remove from heat, incorporate 30 g of butter, cover with plastic film in contact and let cool at room temperature then in the fridge (≈20 minutes).

   Time: PT15M

   Temperature: ~90°C

7. Prepare the mousseline mousse

   Beat the tempered butter until creamy (≈3 minutes). Fold in the cooled pastry cream (200 g) in two additions, then add sifted powdered sugar. Whisk until a light, airy texture is achieved.

   Time: PT10M

8. Slice the sponge

   Divide the sponge into two equal horizontal discs using a serrated knife or a pastry thread.

   Time: PT5M

9. Soak the first disc

   Brush the first disc with the strawberry syrup using a pastry brush, being careful not to over‑wet it.

   Time: PT2M

10. Arrange the strawberries in a rosette

    On the soaked disc, arrange whole strawberries in a tight circle, cut side up, leaving the centre free.

    Time: PT5M

11. Spread the mousseline mousse

    Cover the strawberries with an even layer of mousseline mousse using a spatula, smoothing the edges.

    Time: PT5M

12. Place the second disc

    Gently lay the second sponge disc on the mousse, pressing lightly to even out.

    Time: PT2M

13. Refrigerate the cake

    Cover the cake with plastic film and place in the refrigerator for at least 2 hours (ideally 4 hours) so the mousse sets.

    Time: PT2H

    Temperature: 4°C

14. Decorate the top

    Before serving, decorate the top with whole strawberries or quarters according to your taste.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g