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Difficulty
Easy
Calories
+/- 292 per 100g
Quantity
Serves 6
Preparation
30 min
Cooking
20 min
Total Time
1 hr
Ingredients
6
people
For the sponge cake
-
Whole eggs
6
units
-
Flour
150
g
-
Sugar
150
g
-
Powdered vanilla
1
tsp
For the mousseline cream
-
Egg yolks
6
units
-
Sugar
100
g
-
Milk
0.5
liter
-
Cornstarch
50
g
-
Unsalted butter
250
g
-
Kirsch
30
g
For the syrup
-
Water
50
g
-
Sugar
75
g
-
Kirsch
1
glass
For the decoration
-
Strawberries, washed and hulled
500
g
-
Icing sugar
-
Almond paste
100
g
-
Blueberries (optional)
Preparation
-
1
Preparing the mousseline creamStart by making the pastry cream: In a saucepan, bring the milk and vanilla to a boil. In a bowl, whisk the yolks with sugar until light, then mix in the cornstarch without beating. Gradually pour the boiling milk over the mixture, return to heat, and cook for 2 minutes while stirring vigorously. Off the heat, incorporate one-third of the butter and whisk vigorously. Let cool by dusting with icing sugar to prevent a skin from forming or cover with cling film directly touching the cream. Store in the refrigerator.
-
2
Preparing the sponge
Separate the egg whites and yolks. Whisk the yolks with sugar until pale, then fold in the flour. Beat the egg whites to stiff peaks and carefully fold into the yolks in two batches, being careful not to deflate the mixture.
-
3
Baking the sponge and preparing the syrup
Pipe one or two disks (you can also add a sponge disk on top of the cake) onto parchment paper on a baking tray and bake at 392°F (200°C) for about 12 minutes.
Prepare the syrup:
Boil the water and sugar. Remove from heat at the first boil. Once cool, stir in the kirsch. Set aside. -
4
Preparing the kirsch cream
Once the cream is completely cool (otherwise, it will not set well), using a mixer, incorporate the remaining butter and kirsch. Start by beating the butter until it is very soft, then gradually add the buttered pastry cream, spoonful by spoonful. Continue to beat for about 10 minutes to aerate the cream, then mix in the kirsch (or another flavoring like lemon, vanilla, etc.).
Place a sponge disk in a 2-inch (5 cm) high mousse ring, generously soak it with syrup using a brush, and spread a layer of mousseline cream.
-
5
Assembling the fraisierNeatly arrange the washed and hulled strawberries around the perimeter of the ring, continue filling by alternating layers of cream and chopped strawberries until 1 cm from the top of the ring. Soak the second sponge disk (if using) and place it on top of the cake. Chill in the refrigerator.
-
To finish
Roll out the almond paste with a rolling pin, dusting with icing sugar. Cut a disk to the size of the cake. Soak the top sponge with syrup and place the almond paste disk on top.
How to store a fraisier for the next day?
The best way is to keep it in the refrigerator, tightly wrapped in cling film or in an airtight container to prevent it from absorbing fridge odors. Remember to
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