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Strawberry Fraisier – Cake

Recipe by The Workshops of Ludo

A classic Fraisier, a cake with a moist genoise, light mousseline cream and fresh strawberries, glazed with kirsch syrup and covered with a thin layer of red marzipan. Ideal for spring and summer.

MediumFrenchServes 10

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Source Video
3h 54m
Prep
36m
Cook
32m
Cleanup
5h 2m
Total

Cost Breakdown

$19.02
Total cost
$1.90
Per serving

Critical Success Points

  • Whisk the eggs and sugar to 55 °C without exceeding the temperature
  • Fold in the dry ingredients gently to keep air bubbles
  • Bake the genoise 15 minutes at 190 °C without opening the oven
  • Cook the pastry cream until thickened without letting it boil
  • Emulsify the cold butter into the cream to obtain a smooth mousse
  • Brush each genoise layer with kirsch syrup for even moisture
  • Refrigerate the cake at least 2 hours before unmolding

Safety Warnings

  • Handle the bain‑marie and hot syrup with care to avoid burns.
  • The oven reaches 190 °C: wear kitchen gloves when handling the hot mold.
  • Use the immersion blender with blades moving, keep fingers away.
  • Use a sharp knife to cut the strawberries to avoid slipping.

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