Tlisted here are few issues extra summery than a fraisier cake, that delicate celebration of strawberries and wealthy creme mousseline. My model is even fruitier; the repetition within the identify (fraisier being French for strawberry) referring to the double serving to of contemporary strawberries to line the cake and strawberry syrup flavouring the wealthy, buttery custard on the centre.
Strawberry fraisier cake
The strawberries are the star of the present right here, so that you’ll want to make use of flavourful ones. You needn’t lay our a fortune, although: I examined this utilizing scrumptious fruit from my native funds grocery store.
Prep 50 min
Chill 3 hr
Prepare dinner 35 min
For the sponge
125g caster sugar
3 giant eggs
Crimson gel meals colouring (optionally available)
125g floor almonds
30g plain flour
¼ tsp almond essence (optionally available)
Oil/melted butter, for greasing
For the strawberry cream
4 tbsp lemon juice
200g caster or granulated sugar
4 giant egg yolks, crushed
125ml double cream
180g unsalted butter, softened at room temperature
For the filling
550g strawberries, roughly 350g to line the aspect of the cake, and 200g, chopped, for the filling
Icing sugar, for dusting
First, decide the strawberries to line the sting of the cake (about 350g) – you need ripe ones which can be roughly equal in measurement (as huge as a conker) – and put to at least one aspect.
Hull 650g strawberries for the cream and blitz in a blender. Pour the pulp into a big pan with the lemon juice and sugar, weigh the pan and its contents, then carry to a boil over a medium-high warmth. Boil for about seven minutes, and scale back till the contents of the pan are 200g lighter – give the bottom of the pan an occasional scrapeto cease something from catching. Put aside three tablespoons of strawberry syrup, then, over a medium warmth, stir the cornflour into the remainder and prepare dinner for 3 minutes, till thickened and not floury-tasting. Pour within the egg yolks in a skinny stream, stirring for one more minute, then add the cream. Go away to chill fully, then beat within the butter.
In the meantime, make the sponge. Whisk the sugar and eggs till pale and frothy, then add the meals colouring, if utilizing. Fold within the floor almonds, flour and almond essence, if utilizing, then divide between two 20cm cake tins lined with greaseproof paper. Bake at 190C (180C fan)/390F/fuel 6 for 12 minutes, till properly browned and simply shrinking away from the perimeters of the tin.
As soon as the sponges have cooled, assemble the cake. Fill a piping bag with strawberry cream and snip off the top. Grease the bottom and sides of a high-sided 20cm cake tin with oil or melted butter, then line each with greaseproof paper. Lay one sponge within the base, brush with the reserved strawberry syrup, adopted by a skinny layer of the cream. Hull and halve the strawberries you put aside at first, and use to line the perimeters of the cake in a double layer. Chop the remaining strawberries into 1cm chunks, scatter over the bottom of the cake, then pipe over the cream. Prime with the opposite sponge, mud with icing sugar then chill within the fridge for 3 hours earlier than serving.