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Strawberry Fraisier – Cake
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.
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Cost Breakdown
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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