Strawberry Cake Fraisier

Name: Strawberry Cake Fraisier
Cuisine: South African
Ingredients: 200 g strawberries; 1/2 lime for juice; 20 g caster sugar; 100 g water; 40 g caster sugar; 20 g lime juice; 3cm Ginger (Optional); 4 long lemon-grass leaves (Optional); 3 eggs; 90 g caster sugar; 90 g flour; 200 g milk; 1 vanilla bean; 60 g caster sugar (20 g + 40g g); 2 egg yolks; 1/2 whole egg; 15 g Maziena; 150 g butter, softened (75 g + 75 g); 500 g strawberries

Fatima Noor Chand @cook_17769944

Cape Town

It looks long but definitely worth it.Your families will love it just as my family did❣
#sweettooth

Fatima Noor Chand @cook_17769944

Cape Town

It looks long but definitely worth it.Your families will love it just as my family did❣
#sweettooth

Saved

Ingredients

For marinated strawberries:
200 gstrawberries
1/2 lime for juice
20 g caster sugar
For the imbibing syrup:
100 g water
40 g caster sugar
20 g lime juice
3cm Ginger (Optional)
4 long lemon-grass leaves (Optional)
For the biscuit genoise:
3 eggs
90 g caster sugar
90 gflour
For the mousseline cream:
200 g milk
1 vanilla bean
60 g caster sugar (20 g + 40g g)
2 egg yolks
1/2 whole egg
15 g Maziena
150 g butter, softened (75 g + 75 g)
500 g strawberries

Saved

Steps

1

To marinate strawberries, cut them into large pieces and cover them with the caster sugar and lime juice. Gently mix strawberries in order not to crush them and let the mixture rest for 2 hours.
2

To make the mousseline cream, bring the milk, vanilla seeds and 20 g of sugar to a boil. In a separate bowl, whisk the yolks and the half of the whole egg with 40 g of sugar, add the cornstarch and mix well. Pour the boiling milk over the eggs/sugar mixture, whisking well. Then bring everything in the saucepan back. Cook the cream on low heat, whisking until it becomes thick. Take the saucepan out of the heat and add 75 g of butter cut in pieces. Mix well so that it incorporates properly.
3

To make the mousseline cream, bring the milk, vanilla seeds and 20 g of sugar to a boil. In a separate bowl, whisk the yolks and the half of the whole egg with 40 g of sugar, add the cornstarch and mix well. Pour the boiling milk over the eggs/sugar mixture, whisking well. Then bring everything in the saucepan back. Cook the cream on low heat, whisking until it becomes thick. Take the saucepan out of the heat and add 75 g of butter cut in pieces. Mix well so that it incorporates properly.
4

Then place the cream in a dish, film it on contact and refrigerate for 1 hour. Once the cream has cooled, add the remaining 75 g of butter and emulsify the mixture well. Put aside the ready mousseline cream until assembling the cake.
To make the biscuit genoise, heat the oven to 180 C. Prepare a bain-marie with a bowl where break the eggs and add the caster sugar. Whip the mixture with a hand or electric mixer to obtain a foamy preparation that gradually thickens to a sabayon texture.
5

Remove the bowl from the bain-marie, then continue whipping until the mixture cools and becomes doubled. Then add the sifted flour, using a spatula.
6

Spread the dough on a baking sheet lined with the parchment paper, using a bent spatula. Bake at 356 F/180 C for 8 minutes. Once the biscuit is cooled, cut two circles of 12 cm in diameter.
7

To make the imbibing syrup, in a saucepan, bring the water and sugar to a boil & (optional: ingredients). Then, out off the heat, add the lime juice and mix.
8

To assemble the Strawberry cake Fraisier, cut 500 g of strawberries into slices. Line the bottom of a cake ring (14 cm in diameter) with the food plastic and the sides with the acetate film. Then garnish the bottom and sides with the strawberry rings. Cover the entire surface of strawberries (the bottom and sides) with the mousseline cream.
9

Place the small disk of the biscuit soaked on both sides with the syrup and cover with the mousseline cream. Distribute the drained marinated strawberries on the entire surface of the cake. Cover the strawberries with the mousseline cream again, smooth the surface and place the second disc of the soaked biscuit. Finish with the remaining mousseline cream, smooth the surface and refrigerate for 24 hours.
Before serving, turn the cake, remove the ring and acetate film with the food plastic