The Fraisier cake, also known as a strawberry cake, is a French pastry classic. This elaboration is completely stuffed with whole strawberries, although the most characteristic are the halves around the cake that makes it so colorful. The composition of the same consists of two genus cake plates, stuffed with strawberries and muslin cream. In the upper part, it usually contains a thin layer of red or meringue mazipan, depending on its origin, although the best known is what we bring you here in recipes, which is with Mazapan. In addition, we point out that it is not a complicated cake to do, but it does have several steps, so you must have a little patience. The result is a very fine cake of the reputable French pastry that will rejoice all diners. In recipes we show you how to make easy fraiser cake. Lets cook!
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| Ingredients to make Fraisier cake: |
| For the muslin cream :: 125 grams of sugar 4 egg yolks l | For cake :: 175 grams of sugar 6 eggs l 1 pinch of salt 25 milliliters of sunflower oil 175 grams of common flour (1¼ cups) Para the syrup 50 grams of sugar (¼ cup) 50 milliliters of water 1 tablespoon of cointreau, kirsch or any liquor para the mazapan :: 75 grams of sugar glas 75 grams of ground almond 3 tablespoons of honey 2 drops of red dye RELLENO: 600 Strawberry grams |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make Fraisier cake:
1. To start with the Fraisier cake recipe you must first make the muslin cream. To do this, in a bowl add the sugar along with the egg yolks and the cornstarch, mix well with a wooden spoon. It will remain as if it were a paste.
2. Put part in a pot the milk together with the spoonful of liquid vanilla dessert and heat over high heat without boiling.
3. Remove the hot milk from the fire and pour a cacito of the milk in the bowl where you had the yolks along with the sugar and the cornfield. Mix quickly so that the yolks do not curdle. Then, continue adding hot milk little by little while mixing with manual rods.
4. incorporate everything in the pot and let it boil over low heat, do not forget to remove from time to time, especially in the end when you see the thick cream. Remove from heat and pour the custard in a bowl. Followed, it covers with film paper, you must come into contact with the cream, let it cool at least 2 hours. Remove the butter from the fridge to soften.
Trick: You can also accelerate the process, when the cream is warm you can add it in the freezer.
5. Once the muslin cream is cold, chop the butter and add gradually to the cream while bathe with electric rods. When it is well beaten, it will already be ready for use, but if it is not used at the time better reserve in the fridge again.
6. Now continue with the cake for the Fraisier cake. To do this, preheat the oven at 180 ºC. Then add the sugar with the eggs with the eggs and a pinch of salt, beat well with electric rods. The mixture must spume, given that you will not add yeast to go up, because it is not the purpose of this easy -to -French cake recipe.
7. incorporates sunflower oil and continues to beat.
8. Shake the flour on the aired mixture of eggs, sugar and oil. Mix with a spatula with enveloping movements to continue adding air to the sponge cake mixture for the French Fraisier cake.
9. grease a mold about 20 cm in diameter and pour the cake mixture. Then, bake with heat up and down 180º C for 40 minutes, or until when you puncture the cake with a sharp knife it comes out clean without mass remains.
Trick: If the cake is too soon, you must cover with aluminum foil.
10. Once the cake is baked if you observe that it has bulge a little, with the help of a hot mituation, the bulging flattened a little. Then unmold and let cool completely.
11. When the cake is very cold, cut it in half with a sharp knife. Use a removable mold something smaller, between 17-18 cm and cut the sponge cake plates so that they are the same as the mold and fit well.
12. grease the removable mold and forage the walls with baking paper, we point out that you should leave the paper a little higher than the mold. Put the first half of cake at the base and fit well. Then, prepare a homemade syrup with the 50 gr of sugar, the 50 ml of water and the spoonful of liquor, leads to boil and remove from the heat. It soaks the cake iron with half of the syrup.
13. Remove the muslin cream from the fridge and beat again so that it is creamy again. Add a little cream in the bottom of the cake, the right one to paste the strawberries.
14. cut by half between 12-15 strawberries and place them on the wall of the mold, next to the other.
15. Fill the entire cake with whole strawberries.
16. Cover the entire cake with the muslin cream, in addition, you must reserve some cream and then put the mazipan. It gives small blows to the mold down to settle the cream well and not form bubbles. Followed, smoothed the surface of the cream with a spatula. What is the French cake with Mousseline cream and strawberry jam?
17. Cover the cake with the other half of the sponge cake, press a little with your hands and soak well with the rest of the syrup. Reserve the cake in the fridge for at least 4 hours, or better from one day to another to set well.
18. Finally, Mazapan elaborates. To do this, put the ground almond in a bowl along with the Glass sugar and two tablespoons of honey. Mix well, first with a wooden spoon and then, with your hands. Add the other tablespoon of honey if necessary and even more average, that will depend on the texture that is left, should be plasticine type.
19. When you already have the desired texture, add the dye. If it can be looking to have an intense red color, such as strawberries. Mix well with your hands.
20. Put the mazapan dough between two baking papers and flattened with a roller making a circular shape and leaving a fine mazapan dough.
21. Remove the paper from the oven from top of the mazapan dough. Then, take the Fraisier cake from the fridge and unmold carefully, but do not remove the paper. The cake mold will help you cut a mazapan circle to decorate the cake.
22. Now, with the help of a spatula, add a little of the muslin cream on top of the iron from the top of the Fraisier cake. Put the fair so that the Mazapan circle is attached.
23. Remove the baking paper you had around the Fraisier cake and very carefully, place the mazipan circle on the cake.
Trick: It will be easier if you cut the paper where the circle is located and turned on the cake.
24. You can leave it as is or add three strawberries above as decoration. You can also decorate it as we have done, with fine lines of molten white chocolate along with small white meringues and some flowers made with the remains of leftover mazipan.
25. Reserve in the fridge until serving. Consume your Fraisier cake as soon as possible, or up to three days after its elaboration. What do you think of this French strawberry cake? Leave us in the comments.
