Strawberry Fraisier – Cake

Ingredients

• 4 pcs Eggs (at room temperature)
• 110 g Granulated sugar (for the genoise)
• 110 g Granulated sugar (for the syrup)
• 100 g Granulated sugar (for the pastry cream)
• 55 g All-purpose flour (sift)
• 55 g Potato starch (sift with the flour)
• 85 ml Water (for the syrup)
• 20 ml Kirsch (to add once the syrup has cooled)
• 480 ml Whole milk (for the pastry cream)
• 4 pcs Egg yolks (separated from the whites)
• 20 g All-purpose flour (for the pastry cream)
• 20 g Cornstarch (for the pastry cream)
• 1 pcs Vanilla bean (scraped, seeds reserved)
• 320 g Unsalted butter (160 g at room temperature, 160 g very cold)
• 500 g Fresh strawberries (washed, hulled, cut in half lengthwise)
• 150 g Red marzipan (ready to use)
• 1 pcs Acetate sheet (to line the 22 cm mold)

Instructions

1. Prepare the genoise batter

   In a jar, beat the 4 eggs with 110 g of sugar. Place the jar in a bain‑marie and heat until 55 °C while continuing to beat.

   Time: PT10M

   Temperature: 55°C

2. Whip the genoise

   Transfer the mixture to the stand mixer bowl. Whisk at high speed until the volume doubles and the batter forms a ribbon that falls slowly.

   Time: PT2M

3. Incorporate the dry ingredients

   Sift 55 g of flour and 55 g of potato starch over the batter. Gently fold in with a silicone spatula, lifting the mass without breaking the air bubbles.

   Time: PT1M

4. Bake the genoise

   Pour the batter into the expandable silicone mold, smooth the surface and bake at 190 °C for 15 minutes.

   Time: PT15M

   Temperature: 190°C

5. Cool and cut the genoise

   Let the genoise cool at room temperature (about 30 minutes), then unmold and cut two circles: one 18 cm and one 20 cm using a cutter.

   Time: PT30M

6. Prepare the kirsch syrup

   In a small saucepan, bring to a boil 85 g of water with 110 g of sugar. Once the sugar is dissolved, let cool to room temperature then stir in 20 ml of kirsch.

   Time: PT6M

   Temperature: bouillante

7. Infuse the vanilla in the milk

   Heat 480 g of whole milk with the split vanilla bean and its seeds. Let infuse for 30 minutes off the heat, then remove the bean.

   Time: PT30M

   Temperature: tiède

8. Prepare the pastry cream

   In the mixer bowl, whisk 4 egg yolks with 100 g of sugar until pale. Add 20 g of flour and 20 g of cornstarch, mix well. Incorporate the warm vanilla milk in three additions, then return everything to the saucepan and cook over low heat, stirring constantly until thickened (about 10 minutes).

   Time: PT15M

   Temperature: feu doux

9. Make the mousseline cream

   Remove the saucepan from the heat. Add 160 g of cold butter cut into cubes and blend with an immersion blender until fully incorporated. In the stand mixer bowl, beat 160 g of butter at room temperature until creamy, then fold in the pastry cream in three additions without stopping the beat until a smooth, voluminous emulsion forms.

   Time: PT9M

10. Put the cream in a piping bag

    Transfer the mousseline cream to a piping bag fitted with a plain tip. Keep at room temperature until assembling the cake.

    Time: PT2M

11. Assemble the first layer

    Line the 22 cm diameter mold with an acetate strip. Place the 18 cm genoise disc at the bottom, brush generously with the kirsch syrup. Arrange the halved strawberries around the edge, pushing them against the mold wall. Pipe the mousseline cream between the strawberries to glue them and fill the gaps.

    Time: PT10M

12. Add the second layer

    Pour a generous layer of mousseline cream over the strawberries, place the 20 cm genoise disc on top, brush with syrup, then cover everything with the remaining mousseline cream, smoothing with an offset spatula.

    Time: PT10M

13. Refrigerate the cake

    Cover the mold and place the Fraisier in the refrigerator for at least 2 hours so the cream sets.

    Time: PT2H

    Temperature: 4°C

14. Prepare the red marzipan

    Roll out the red marzipan between two sheets of parchment paper to a 1‑2 mm thick layer. Remove the top sheet, place the marzipan on the cake, then discard the second sheet. Flatten the edges with a rolling pin and trim the excess.

    Time: PT5M

15. Decorate

    Arrange fresh strawberries harmoniously on top and add decorative marzipan flowers. Carefully remove the acetate and serve.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g