Fraisier Cake (French Strawberry Cake)
Ingredients
Sponge
- 2 eggs
- 40 g almond flour
- 10 g wheat flour
- 50 g sugar
- 20 g butter
- a pinch of salt
Vanilla cream
- 300 ml milk
- 3 egg yolks
- 25 g starch
- 30 g butter
- 50 g sugar
- 1 vanilla pod
- orange zest
- 2 tbsp orange juice
- 2 sheets of gelatin
- 200 ml whipping cream
- 1 tsp vanilla sugar
Strawberry jelly
- 200 ml strawberry juice
- 2 sheets of gelatin
Instructions
Sponge:
- Melt the butter over a low heat and set aside. Mix the eggs and sugar in a mixer for 5-10 minutes until tripled in volume. Add the butter and lightly mix until incorporated.
- Combine the wheat flour with the almond flour. Add the dry ingredients to the eggs and mix with a spatula, using upward movements.
- Line a 20 cm (8 inches) round baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 15-18 minutes, until nicely golden brown. Leave to cool in the tray.
Vanilla custard:
- Add the sugar to the milk and let it warm up on the stove.
- Mix the egg yolks separately with a pinch of salt and the starch.
- When the milk is hot, pour a few tablespoons of milk over the yolks and mix together. Then pour the egg mixture into the milk and let the custard warm up over a medium heat. Stir continuously until it starts to boil and thickens.
- Turn off the heat and add the grated orange zest and orange juice. Stir well.
- Hydrate the gelatin in cold water. After 5 minutes, drain and add to the mixture. Mix again.
- Cover the custard with cling film and refrigerate.
- Mix the whipping cream well with the vanilla sugar until frothy. Add to the cooled vanilla custard, using upward strokes.
- Put the cake back into the baking tray, adding a pastry ring. Arrange the strawberries cut in half all around the cake. Pour over the vanilla cream and refrigerate.
Strawberry jelly:
- Heat the strawberry juice over a medium heat. Strawberry juice is made from strained strawberry purée.
- Hydrate the gelatin in cold water. When the strawberry juice is hot, turn off the heat and add the drained gelatin. Mix well.
- Pour the jelly over the vanilla cream and refrigerate again.
- Let the cake chill in the refrigerator for at least four hours. Carefully remove the pastry ring. Decorate the cake with strawberries, white chocolate, and orange jelly. Serve in generous portions. Enjoy!
Notes
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