Fraisier Cake recipe

Let me tell you about the Fraisier cake. It wasn’t love at first sight, more like love at first bite. I stumbled upon this French patisserie masterpiece during a little online recipe exploration, and the picture alone – layers of vibrant red strawberries peeking through creamy white – was enough to pique my interest. But the real magic happened when I finally baked it for my family’s summer gathering. The gasps as I presented it, the “oohs” and “aahs” as they took their first bites…it was pure dessert bliss. The Fraisier cake is more than just a cake; it’s an experience. The delicate Génoise sponge, the rich and velvety crème pâtissière, the burst of fresh strawberries, all harmonizing in perfect balance. It’s light yet satisfying, elegant yet approachable, and undeniably delicious. If you’re looking to impress, to create a dessert that truly feels special occasion-worthy, or simply to treat yourself and your loved ones to something extraordinary, then look no further. This Fraisier cake recipe is your gateway to French patisserie perfection, right in your own kitchen. Get ready to embark on a baking adventure that will reward you with a cake that’s as beautiful as it is delectable.

Ingredients

Crafting a Fraisier cake involves three key components: the light and airy Génoise sponge, the rich and creamy Crème pâtissière, and the star of the show, fresh, ripe strawberries. Using high-quality ingredients is paramount to achieving the best flavor and texture in each layer. Here’s a detailed breakdown of what you’ll need:

For the Génoise Sponge Cake (Biscuit Génoise):

• 4 large eggs: Eggs are crucial for the structure and rise of the Génoise. Use large eggs at room temperature for optimal volume when whisking. Room temperature eggs emulsify better and create a lighter batter.
• 120g (1 cup) granulated sugar: Sugar not only sweetens the cake but also contributes to its moisture and tenderness. Granulated sugar is ideal for Génoise as it dissolves well during whisking.
• 120g (1 cup) all-purpose flour: All-purpose flour provides the structure for the cake. Measure accurately using the spoon and level method to avoid adding too much flour, which can make the cake dry. Sifting the flour before measuring ensures it’s light and airy.
• 30g (1/4 cup) unsalted butter, melted and cooled: Melted butter adds richness and moisture to the Génoise. Unsalted butter allows you to control the salt level in the recipe. Ensure the butter is cooled slightly before adding to the batter to prevent it from deflating the egg mixture.
• Pinch of salt: Salt enhances the flavors of the other ingredients and balances the sweetness.

For the Crème Pâtissière (Pastry Cream):

• 500ml (2 cups) whole milk: Whole milk contributes to the richness and creaminess of the pastry cream. You can use semi-skimmed milk, but whole milk will yield a richer result.
• 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract): Vanilla is the primary flavoring for the pastry cream. A vanilla bean provides the most intense and authentic vanilla flavor. If using vanilla extract, opt for pure vanilla extract for the best taste.
• 4 large egg yolks: Egg yolks are the key thickening agent in pastry cream, giving it its rich and custard-like texture. Use large egg yolks for the correct ratio in the recipe.
• 100g (1/2 cup) granulated sugar: Sugar sweetens the pastry cream and also helps to tenderize the egg yolks.
• 40g (1/3 cup) cornstarch: Cornstarch is the secondary thickening agent, ensuring the pastry cream sets properly and has a smooth texture.
• 30g (2 tablespoons) unsalted butter, softened: Butter adds richness, shine, and a smoother texture to the finished pastry cream. Softened butter incorporates easily into the warm cream.

For Assembly and Decoration:

• 1 kg (approximately 2.2 lbs) fresh strawberries, hulled and halved (or quartered if large): Fresh, ripe strawberries are the heart of the Fraisier cake. Choose firm, bright red strawberries with a sweet aroma. The quantity may vary slightly depending on the size of your strawberries and cake.
• 100ml (1/2 cup) simple syrup (equal parts water and sugar, boiled and cooled): Simple syrup is used to moisten the Génoise sponge, adding extra tenderness and sweetness. You can flavor simple syrup with vanilla extract or a liqueur like Kirsch for added complexity.
• 200g (approximately 7 ounces) marzipan or almond paste: Marzipan or almond paste is traditionally used to cover the top of a Fraisier cake, providing a smooth, elegant finish and a subtle almond flavor. You can use store-bought marzipan or almond paste, or make your own. If you prefer a simpler finish, you can omit the marzipan and dust the top with powdered sugar.
• Optional: Apricot jam, for glazing marzipan (if using): Apricot jam, warmed and strained, creates a glossy glaze for the marzipan, enhancing its appearance.

Substitutions and Variations:

• Génoise Sponge: If you prefer a slightly richer sponge, you can replace a portion of the all-purpose flour with cake flour for a softer crumb.
• Crème Pâtissière: For a lighter pastry cream, you can substitute a portion of the whole milk with semi-skimmed milk. For a richer cream, you can add a tablespoon of heavy cream after cooking and whisking in the butter. Lemon zest can be added to the milk infusion for a citrusy twist.
• Strawberries: While strawberries are traditional, you can experiment with other berries like raspberries or a mix of berries for a different flavor profile.
• Marzipan: If you dislike marzipan, you can omit it and simply dust the top of the cake with powdered sugar, or create a stabilized whipped cream topping for a lighter finish.

Instructions

Creating a Fraisier cake is a multi-step process, but each step is manageable and rewarding. Follow these detailed instructions to bake and assemble your own stunning Fraisier cake:

Part 1: Make the Génoise Sponge Cake (Biscuit Génoise):

1. Preheat oven and prepare baking pan: Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round cake pan. You can also line the bottom with parchment paper for easier removal.
2. Whisk eggs and sugar: In a large, heatproof bowl set over a saucepan of simmering water (making sure the bottom of the bowl doesn’t touch the water), whisk together the eggs and sugar. Whisk constantly until the mixture is warm to the touch and the sugar is dissolved. This process helps to create volume and stability in the sponge.
3. Whip to ribbon stage: Remove the bowl from the heat and use an electric mixer (handheld or stand mixer) to whip the egg and sugar mixture on high speed for 5-7 minutes, or until it is pale, thick, and has tripled in volume. When you lift the beaters, the batter should fall back in a thick ribbon that sits on the surface for a few seconds before slowly disappearing. This “ribbon stage” is crucial for a light and airy Génoise.
4. Sift and fold in flour: Sift the all-purpose flour and salt into a separate bowl. Gradually add the sifted flour to the whipped egg mixture in three additions, gently folding it in with a spatula after each addition. Use a figure-eight motion to fold, ensuring you don’t deflate the batter. Be careful not to overmix, as this can develop gluten and make the cake tough.
5. Incorporate melted butter: Take a couple of spoonfuls of the batter and mix them into the cooled, melted butter. This tempers the butter and prevents it from sinking to the bottom of the batter. Then, gently fold the butter mixture into the remaining batter until just combined.
6. Bake the Génoise: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cake is lightly golden brown.
7. Cool the Génoise: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, you can level the top of the Génoise with a serrated knife if necessary.

Part 2: Make the Crème Pâtissière (Pastry Cream):

1. Infuse milk with vanilla: In a medium saucepan, combine the milk and vanilla bean (if using). Heat over medium heat until just simmering. Remove from heat, cover, and let infuse for 15-20 minutes to allow the vanilla flavor to permeate the milk. If using vanilla extract, you will add it later.
2. Whisk egg yolks, sugar, and cornstarch: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
3. Temper egg yolk mixture: Remove the vanilla bean from the milk (if using). Gradually pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling.
4. Combine and cook pastry cream: Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer. Continue to cook, whisking vigorously, for 1-2 minutes more, until the pastry cream is thick and smooth. It should be thick enough to coat the back of a spoon.
5. Stir in butter and vanilla extract: Remove the pastry cream from the heat and stir in the softened butter until melted and incorporated. If using vanilla extract, stir it in now.
6. Cool pastry cream: Pour the pastry cream into a clean bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours, or preferably overnight, to chill completely and thicken further.

Part 3: Assemble the Fraisier Cake:

1. Prepare strawberries: Hull and halve (or quarter if large) the fresh strawberries. Choose about 18-24 uniform-sized halves for the outer ring of the cake, setting them aside.
2. Slice Génoise: Using a serrated knife, carefully slice the cooled Génoise sponge cake horizontally into two even layers.
3. Moisten Génoise: Place one sponge layer in an 8-inch springform pan or a cake ring set on a serving plate. Brush the sponge layer generously with simple syrup to moisten it.
4. Pipe pastry cream and arrange strawberries: Spoon about one-third of the chilled pastry cream into a piping bag fitted with a round tip (or use a zip-top bag with the corner snipped off). Pipe a layer of pastry cream over the moistened sponge layer. Arrange the reserved uniform strawberry halves cut-side down around the inside edge of the pan, pressing them slightly into the pastry cream. Fill the center of the sponge layer with the remaining halved or quartered strawberries.
5. Fill with pastry cream: Pipe or spread the remaining pastry cream over the strawberries, filling all the gaps and ensuring the strawberries are mostly covered. Smooth the top of the pastry cream with an offset spatula.
6. Top with second sponge layer: Gently place the second sponge layer on top of the pastry cream and strawberries. Brush the top sponge layer with simple syrup.
7. Chill cake: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the pastry cream to set firmly and the flavors to meld.

Part 4: Decorate the Fraisier Cake (Optional Marzipan Topping):

1. Prepare marzipan: Lightly dust a clean work surface with powdered sugar. Roll out the marzipan or almond paste into a thin circle, slightly larger than the diameter of the cake pan.
2. Apply marzipan: Carefully lift the marzipan and drape it over the top of the chilled cake. Gently smooth it over the top and sides, trimming any excess marzipan from the bottom edge.
3. Glaze marzipan (optional): If desired, warm apricot jam in a small saucepan or microwave until melted. Strain through a fine-mesh sieve. Brush the warm apricot glaze evenly over the marzipan for a glossy finish.
4. Final chill and serve: Refrigerate the decorated Fraisier cake for at least 30 minutes before serving. To serve, carefully remove the springform pan or cake ring. Slice and enjoy!

Nutrition Facts

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes. This is a general guideline per serving, assuming 10 servings per cake.)

Servings: 10-12 servings
Calories per serving (estimated): 400-500 calories

Approximate Nutritional Breakdown (per serving):

• Protein: 8-10g
• Fat: 20-25g
• Saturated Fat: 10-12g
• Cholesterol: 150-180mg
• Sodium: 100-150mg
• Carbohydrates: 50-60g
• Fiber: 2-3g
• Sugar: 30-40g

Important Considerations:

• Sugar Content: Fraisier cake is a dessert and naturally contains a significant amount of sugar. Be mindful of portion sizes if you are watching your sugar intake.
• Fat Content: The pastry cream and marzipan contribute to the fat content. Using semi-skimmed milk for the pastry cream and slightly reducing the butter can slightly lower the fat content.
• Calorie Count: The calorie count is an estimate and can vary depending on the specific ingredients used and the size of the servings.

Preparation Time

• Génoise Sponge Prep Time: 20 minutes
• Génoise Baking Time: 25-30 minutes
• Crème Pâtissière Prep Time: 20 minutes
• Crème Pâtissière Chill Time: 2 hours (minimum, preferably overnight)
• Assembly Time: 30 minutes
• Cake Chill Time (after assembly): 4 hours (minimum, preferably overnight)
• Decoration Time (Marzipan): 20 minutes
• Total Active Prep Time: Approximately 1 hour 30 minutes
• Total Inactive Chill Time: Minimum 6 hours (preferably overnight for best results)

While the total preparation time might seem lengthy, much of it is inactive chill time. You can break down the preparation over two days, making the Génoise and pastry cream on day one and assembling and decorating on day two.

How to Serve

Fraisier cake is an elegant and versatile dessert, perfect for a variety of occasions. Here are some serving suggestions:

Serving Occasions:

• Special Celebrations: Birthdays, anniversaries, Mother’s Day, Valentine’s Day – Fraisier cake is ideal for making any celebration feel extra special.
• Summer Gatherings: Its light and refreshing nature makes it perfect for summer parties, picnics, and barbecues.
• Elegant Dessert Course: Serve it as a sophisticated finale to a dinner party or special meal.
• Afternoon Tea: Fraisier cake pairs beautifully with a cup of tea or coffee for a delightful afternoon treat.
• Bridal Showers and Baby Showers: Its delicate flavors and beautiful appearance make it a lovely choice for celebratory showers.

Serving Suggestions and Accompaniments:

• Chilled: Fraisier cake is best served chilled, allowing the pastry cream to maintain its firm texture and the flavors to be at their peak.
• Slice with a Serrated Knife: Use a sharp, serrated knife to slice the cake cleanly, ensuring you get beautiful slices with all the layers visible.
• Plain or with Minimal Toppings: Fraisier cake is stunning on its own. If you’ve used marzipan, it needs little else. If not, a light dusting of powdered sugar or a few fresh strawberries is all it needs.
• Accompaniments (Optional):
  • Fresh Berries: Serve extra fresh strawberries or a mixed berry compote alongside.
  • Whipped Cream: A dollop of lightly sweetened whipped cream can complement the cake, especially if you’ve opted for a less rich pastry cream.
  • Vanilla Ice Cream or Sorbet: A scoop of vanilla ice cream or a refreshing strawberry or raspberry sorbet can be a delightful pairing, especially on a warm day.
  • Coffee or Tea: Classic pairings that complement the sweetness of the cake.
  • Dessert Wine: A light-bodied dessert wine like Moscato d’Asti or a sweet rosé can enhance the flavors of the Fraisier cake.

Additional Tips for Perfect Fraisier Cake

Achieving Fraisier cake perfection is all about attention to detail. Here are five essential tips to ensure your cake is a showstopper:

1. Use Room Temperature Eggs for Génoise: Room temperature eggs whip to a greater volume, resulting in a lighter and airier Génoise sponge. Take your eggs out of the refrigerator at least 30 minutes before starting the recipe.
2. Don’t Overmix the Génoise Batter: Overmixing after adding the flour will develop gluten, making the cake tough. Fold the flour in gently until just combined, stopping as soon as you see no more streaks of flour.
3. Chill Pastry Cream Thoroughly: Chilling the pastry cream completely is crucial for it to thicken properly and hold its shape when assembling the cake. Plan ahead and chill it for at least 2 hours, or preferably overnight.
4. Use Uniform Strawberries for the Border: Select strawberries of a similar size and shape for the outer ring of the cake. This creates a visually appealing and uniform border. Cut them neatly in half for a clean presentation.
5. Moisten the Génoise Sponge Generously: Simple syrup is key to keeping the Génoise moist and tender. Don’t be shy with brushing it on both sponge layers. This will prevent the cake from being dry, especially after chilling.

Frequently Asked Questions (FAQ)

Q1: Can I make Fraisier cake ahead of time?

A: Yes, Fraisier cake is actually best made ahead of time! You can assemble the cake and chill it for up to 24 hours before serving. This allows the flavors to meld and the pastry cream to set firmly. Decorate with marzipan (if using) closer to serving time for the freshest appearance, although marzipan-covered cakes can also be refrigerated overnight.

Q2: Can I freeze Fraisier cake?

A: Freezing Fraisier cake is not recommended due to the pastry cream and fresh strawberries. Freezing can alter the texture of the pastry cream, making it grainy, and the strawberries can become mushy upon thawing. It’s best enjoyed fresh within a day or two of assembly.

Q3: Can I make a gluten-free Fraisier cake?

A: Yes, you can adapt the Génoise sponge to be gluten-free by substituting the all-purpose flour with a gluten-free flour blend specifically designed for baking cakes. Ensure the blend contains xanthan gum or guar gum for structure. The pastry cream is naturally gluten-free.

Q4: Can I use different fruits in Fraisier cake?

A: While strawberries are traditional, you can experiment with other berries or fruits. Raspberries, blueberries, or a mix of berries can be delicious alternatives. You could also use sliced peaches or nectarines, especially when in season. Adjust the simple syrup flavor to complement your chosen fruit.

Q5: My pastry cream is too runny, what did I do wrong?

A: Runny pastry cream can be due to several factors: not cooking it long enough, not using enough cornstarch, or not chilling it sufficiently. Ensure you cook the pastry cream until it thickens and simmers for 1-2 minutes as instructed. If it’s still runny after cooking, you can whisk in a slurry of cornstarch and cold milk (1 teaspoon cornstarch mixed with 1 tablespoon milk) and cook it for another minute until thickened. Chilling the pastry cream is essential for it to set properly, so ensure it’s chilled for at least 2 hours.

The Fraisier cake is a testament to the beauty of French patisserie – elegant, refined, and utterly delicious. With a little patience and attention to detail, you can recreate this masterpiece in your own kitchen and delight your family and friends with a slice of French strawberry heaven. So, gather your ingredients, embrace the process, and prepare to be amazed by the exquisite Fraisier cake!

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