French “Fraisier”

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I rarely just use another recipe because I like to adapt them to my taste and preferences, but Pascal Dupuis is a man of my taste, and I can’t find anything to change to this recipe. So here it is in an English version but if you understand Norwegian and want to see the original version, click here.

Time: 1-2 hours and at least a half day in the fridge.

For the sponge biscuit

130 g flour
130 g sugar
4 eggs
1 ts baking soda

For the filling

500 g milk
150 g sugar
60 g maizena
4 egg yolks
250 g unsalted butter
I’m a vanilla lover so I add a ts of vanilla extract, but it’s optional of course!

For the syrup

200 g water
100 g sugar

For the montage

200 g strawberries
thin layer of marzipan

Equipment

24 cm pastry circle (to shape the cake)
21 cm springform pan (to make the sponge biscuit)

 

Wipp the eggs with the sugar. Then add the flour and the baking soda. Pour the mixture in the springform. Then bake it in the oven at 180ºC celsius for about 30 minutes or until its baked through and golden.

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While the sponge biscuit is baking you can start with making the creme for the filling. Start by wipping the egg yolks with the sugar in a bowl. Add maizena and mix again.

Then heat the milk until boiling point and add it straight away with the rest of the mixture. Don’t stop mixing! Mix for about 2 minutes. Then mix in half of the butter and let it cool down. Then add the rest of the butter and mix until you have a nice and airy cream.

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Now you just need to put all the pieces together! Before the montage, you need to cut the sponge cake into two layers and make sure that the two layers combined are lower that the pastry circle. This is because the top of the cake needs to end at the top of the pastry circle. Keep in mind that there is a layer of cream and strawberries between the layers. If the sponge biscuits are too high, you can just cut some of.

You also need to soak the two sponge cake layers with syrup. The syrup is done by boiling the water with the sugar until it melts. Soak it well so the cake doesn’t become dry.

The picture under is meant to show you how you need to build it up, but before you do that, you need to spread the cream around the strawberries. This is easier and better without the sponge biscuit in the way.

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The cream needs to surround the strawberries completely so there won’t be any air holes. So push the cream inwards to the strawberries with a spatula.

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Then you can add the sponge biscuit and a layer of cream (knowing you need to have some left for the last layer) and strawberries.

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Then add the last piece of sponge biscuit. Remember to soak this one in as well. Finish by a thin layer of cream so the cake gets a smooth surface.

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I usually decorate the cake the day after with a thin layer of marzipan and some strawberries. You can also cover it with strawberries. I recommend to google “Fraiser” to get inspiration for the decoration!

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(I forgot to finish with some cream which made the top marzipan layer not so smooth 😦 )

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And booh yah!
You have a delicious strawberry cake!

 

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