Thursday, February 12, 2015

Recipe: Strawberry Le Fraisier Cake

A long overdue post that I've promised many that I will post. Oops! I'm sorry if you have been waiting! Really too many backlogs to clear. Haha! 

Anyway, just nice that this weekend is Valentine's Day and what's better than to gift your love ones your very own cake creation? This Le Fraisier cake makes a very appropriate choice! :) 

Anyway, this is my second attempt of this cake. Still not happy at all with the look of the cake. So messy! :< 

Otherwise, the taste of the cake is really good! What's Le Fraisier Cake you may ask? It is a French cake and I see it as a more creamy and richer type of cake as compared to Japanese strawberry shortcake. :)

I fact I prefer this to strawberry shortcake as I'm not so much of a buttercream/ chantilly-cream cake, but pastry cream is a different thing for me! I'll say yes to that. :D 

Sponge cake base
60g plain flour
2 tbsp oil or melted unsalted butter
4 Egg whites
80g Castor sugar
4 Egg yolks

Creme Mouselline
350g  Milk
1 tbsp Vanilla paste/extract
4 Egg Yolks
80g Castor Sugar
35g Pastry Flour
200g Unsalted Butter

Strawberry Jelly
100g strawberry puree
1 tbsp sugar
3g gelatin powder
3 tbsp hot water

Strawberries for decoration

Sponge cake base
1. Preheat oven to 180 degree CelsiusLine a 6" baking tin with parchment paper. 

2. Whisk egg whites till foamy, add sugar in 3 batches and whisk till glossy.
3. Add egg yolks and mix well.
4. Add flour into the mixture and fold gently with a spatula.
5. Pour melted butter/oil into the batter and fold well.
6. Pour batter into prepared tin and bake for 15 mins or when the tester comes out clean when inserted. Cool the cake after it is baked. 

Creme Mouselline
1. Mix milk and vanilla extract in a saucepan and bring it to a boil. Remove from heat and set aside.
2. Whisk egg yolks with sugar until mixture is pale yellow in colour. Add flour into the mixture and mix well.
3. Pour the milk mixture into the egg yolk mixture, then return to saucepan. Bring to a boil over high heat, stir constantly
4. Continue to beat mixture until it thickens and become smooth and glossy.
5. Remove from heat and leave it to cool in a bowl. Cover with cling wrap to prevent the cream from drying.
6. Cool mixture in the freezer but remember not to freeze it.
7. Beat butter using a mixer till creamy and add the cooled cream. Whisk till combined.
8. Spoon creme mousseline into a pipping bag.

Strawberry Jelly
1. Dissolve gelatine in the hot water. Mix with the strawberry puree. *Do this step only after you have assembled the cake*

1. Trim the sponge cake and place it into a cake ring. 
2. Pipe a thin layer of creme mouselline on the surface of the sponge cake.
3. Arrange strawberries (sliced into half) around the edge of cake ring (flat surface against cake ring).
4. Pipe remaining creme mousseline.
5. Place cake in the freezer for 20 minutes for it to set.
6. Make strawberry jelly while the cake is setting.
7. Pour jelly over cake and place it into the fridge to set for at least 4 hours or overnight. 

Don't be scare by the long recipe! Yes it's tedious, but the steps are pretty simple as long as you plan ahead! ^^

Refer to my dayre for more detailed breakdown of the steps! ^^

Not the prettiest cake I've baked, but the people around me were so encouraging. :') 

Anyway, if you love one adores pastry cream, you may want to give this cake a try! ^^

For more valentine's day idea, you can try:

Strawberry Tofu Cheesecake

All the strawberry! ^^


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