Fraisier

Fraisier is a type of French cake that has been around for centuries. It was first mentioned in the 16th century and has been popular. The name comes from the French word “fraise”, which means strawberry. The cake is usually made with layers of sponge cake, custard, and fresh strawberries. It is often served as a dessert or special occasion treat.

Brief History and Origin

The origin of the Fraisier dates back to the 16th century when it was first mentioned in French literature. In its earliest form, it would have been a simple layered cake made with sponge cake and custard. Over time, the recipe evolved to include fresh strawberries and additional cream and pastry dough layers.

In 1810, a pastry chef named Marie-Antoine Carême created a version of the Fraisier that included an almond-flavoured meringue topping on top of the cake, which has become known as the “Carême Fraisier”. This version quickly became popular throughout France and eventually spread to other countries in Europe and beyond.

Fraisier – The Recipe

• Preparation Time: 1 hr
• Cooking Time: 10 mins
• Additional Time: 6 hrs
• Total time: 7 hrs 10 mins
• Servings: 8

Ingredients

For the 2 Sponge layers

• 75g unsalted butter
• 75g sugar, powdered
• 75g all-purpose flour
• 2 eggs
• Pinch of salt

For the Strawberry compote insert

• 200 g fresh strawberry
• 30 g white granulated sugar
• 2 gelatin sheets, soaked into cold water for 12 minutes and drained
• 1 tbsp. lemon juice

For the Mousseline creme

• 500g full-fat milk
• 100g white granulated sugar
• 25g cornstarch
• 5 egg yolks
• 2 tsp. vanilla bean paste
• 25g all-purpose flour
• 100g unsalted butter, softened
• 100g unsalted butter

For the Strawberry jelly

• 150g fresh strawberry pure
• 2 gelatin sheets, soaked into cold water for 12 minutes and drained
• 20g white granulated sugar

Decoration on the side and top

• 8 fresh strawberries, cut into halves side
• 2 fresh strawberries on top

Instructions

For the Pastry Cream:

1. Add sugar and egg yolk to a large bowl, and whisk using a hand whisk for 1 to 2 minutes until fluffy. Add vanilla, flour, cornstarch, and whish until everything combines to make a smooth paste. 
2. Pour milk into a saucepan over medium heat, and bring to a boil. Then remove from heat immediately and pour over the egg yolk mixture, whisking briskly using a hand whisk.
3. Transfer the mixture to the saucepan over medium heat and cook until it thickens and is consistent. Add 1/3 of the butter and whisk until completely combined, then add the remaining butter in two portions in the same manner.  
4. When ready, transfer the cream to the shallow bowl, cover it with plastic wrap and leave it to cool.

  For the Sponges:

1. Prepare the oven and preheat it to 180 degrees C. Also, prepare 2 18cm round cake pans by lightly greasing them with butter.
2. In a bowl, add sugar and butter, and whisk using an electric mixer until pale. Add eggs, one at a time and keep whisking. Then add salt and flour, and fold using a rubber spatula until everything combines.
3. Divide equally and pour the batter into 2 prepared cake pans, place in the preheated oven and bake for 10 minutes or until an inserted toothpick comes out clean.
4. When ready, remove from oven, leave to cool completely and trim one of the sponges to 16cm.

For the Strawberry compote

1. Puree the strawberry; it is fine if some chunks of strawberry are left.
2. Add sugar, strawberry puree and lemon juice to a saucepan over medium heat, boil and continue cooking for 1 or 2 minutes while mixing continuously.
3. Then transfer the compote to the 16cm silicone round cake pan and transfer it to the freezer. When the compote is almost set, place the 16cm sponge on top and let them chill together.

For the Mousseline cream

1. Bring the pastry cream and butter to room temperature. Place the butter in a bowl and whip for 1 to 2 minutes.
2. Add whipped butter to the pastry cream in four portions while whisking until you get a fluffy texture; avoid overmixing.

Assembling the cake

1. Place an 18cm sponge into the mousse ring and arrange strawberry halves on top of the sponge tightly.
2. Transfer the mousseline cream to the piping bag and pipe on top of the sponge in the gaps between the strawberries.
3. Then place the chilled strawberry insert on top with the sponge side up. Pipe the remaining cream on top of the insert and smooth the surface using an offset spatula.
4. Then transfer to the refrigerator for at least 2 hours until the cream sets.
5. To prepare strawberry jelly, add sugar and pure in a saucepan over medium heat and boil. Then squeeze water from the gelatin and add to the saucepan, stir and take off the heat.
6. When the jelly is slightly cool, pour it over the chilled cake and transfer it back to the refrigerator for at least 4 hours until the entire cake sets.
7. When ready, take out of the refrigerator, remove cake ring and acetate, decorate with strawberries and serve or place in refrigerator until serving.

Popular variations

Here are a few ways you can change this basic recipe to adjust it to your liking:

• Fraisier Cake with Diplomat Cream: The classic Fraisier with vanilla diplomat cream is a delicious twist. This diplomat cream has gelatin and orange blossom which gives it unique taste and texture. It is quicker than the original recipe.
• Chocolate Mousse Fraisier: Inspired by Death by chocolate, this version has chocolate sponges with egg-less chocolate mousse and fresh strawberries. It is rich and fresh for all chocolate lovers.
• Matcha Fraisier: This version has Matcha sponge with citrus Mousseline Cream and Citrus syrup. We like how the citrus flavor cuts the heaviness of cream.
• Chocolate and blackberry Fraisier: Chocolate and Blackberry Fraisier has chocolate sponge and Cocoa Marzipan frosting. This version completely replaced the strawberries with blackberries.
• Blanc Fraisier: This French version has Strawberry shortcake and white chocolate vanilla ganache. We love how they are using strawberries dipped in chocolate.