This post was long due, dedicated to the birth of my little niece "Ziya", but the festivities and excitement that followed just kept me from posting. Better late than never, so here it is for the new strawberry girl in town "Ziya". Soo happy for my dear sister Suhaila, can't wait to meet you Suh... and the little bundle of joy that has filled our lives.
So coming back to the Strawberry, that's what "Fraise" means in French. This one is a classic French cake, comprising of a sponge cake (Genoise), cut into half (or you can have two sponge sheet cakes baked seperately), sprayed generously with sugar syrup sandwiched together with cream (creme Patisserie) and topped with almond paste encircled by slices of strawberry apt for a crowning look. This cake had long been on my "to-bake" list, and it's lovely appearance and fancy structure had only gotten me sceptical about having it on the plate any time soon but thanks to this recipe from Ann Reardon's How to cook that and her detailed procedure video on youtube that put me on my toes, plus our common dislike for almond paste(Marzipan) was another plus as she has replaced the same with Strawberry Gel. Bingo!! was able to put it together in a breeze.
To make the Sponge cake (Genoise) :
1. Whisk half of the sugar with the egg whites until soft peaks form and whisk the egg yolks with remaining sugar until smooth. Sift the flour over the whites and fold in the egg yolk mixture and vanilla essence, gently until well combined. You can bake the entire batter in one tray and slice into half and fill will the cream, or divide the batter into half and bake them separately in two baking trays to have two sponge sandwiches. Batter ready! Pre heat oven to 180 degree C, Pour the batter into two separate 9 inch Spring form trays, and bake for about 5 mins or until golden brown.
I baked two separate sponges in my 9 inch spring form tin. Lovely sponge out of the oven. Set aside to cool.
To make the Pastry cream filling.
a. Add 2 tbsp milk to the gelatin and allow it to bloom.
b. Heat milk and vanilla.
c. Whisk together Egg sugar and corn starch.
d. Add this egg-sugar-cornstarch mix to the hot milk, whisking continuously. Stir until thickened.
e. Add the softened gelatin and stir till melted. Remove from heat and add the butter. Allow to cool at room temperature, do not chill as it will set.
f. Once cooled whip the cream to soft peaks and fold into the custard mixture.
To make Strawberry gel:
a. Blend strawberries and strain to remove seeds.
b. Heat puree in saucepan along with agar agar, until it begins to boil, Stir till agar agar dissolves. Remove from heat.
Keep aside and get ready to assemble.
To make Sugar syrup:
a. In a saucepan mix 1 cup water with 1/2 cup sugar heat until just the sugar is dissolved. Take off heat, allow to cool completely before using. You can drizzle the syrup over the sponge with a spoon or fill it up in a spray bottle and use.
Assembling
a. Take a sponge and trim a quarter inch from sides(to enable strawberry placement) and place it in the center of a spring form tin.
b. Spray or drizzle the sponge generously with sugar syrup.
c. Take the strawberry slices and place it on the outer side of the cake along the inner part of the spring form tin. (below pic for reference)
d. Spread the Pastry Cream filling over the sponge evenly. Place the second sponge on top and spray with sugar syrup as well.
e. Spread the thick strawberry gel carefully over the top sponge. Chill the fraisier untill set for about 3-4 hrs.
Garnish with chocolate shavings and strawberry or whipped cream. Serve and enjoy!
Like a princess she stands!
Yummilicoius with every bite.... cheers To my lovely doll Ziya, Love you to the moon and back :)
Ingredients
- Base Sponge cake recipe (Genoise)
- Egg yolks- 6
- Egg whites- (150 gms)/4 nos.
- Sugar- 125gms
- All purpose flour- 125gms
- Vanilla essence- 1 tsp
- Pastry cream filling:
- Milk- 1 cup (250 ml)
- Vanilla essence- 1/2 tsp
- Corn flour - 2 tbsp
- Sugar- 1/4 cup
- Egg-1
- Butter- 2 1/2 tbsp
- Gelatin- 3/4 tsp
- Whipping cream- 1 cup(250 ml)
- Strawberry Gel:
- Strawberries- 125 gms, (washed and hulled)
- Agar agar-1/2 tsp
- Sugar Syrup
- Water- 1 cup
- Sugar- 1/2 cup
- For Assembling:
- Strawberries- 18-20 strawberries Sliced
- Spring form tin
- White or dark chocolate shavings.
Directions
- To make the Sponge cake (Genoise) :
- 1Whisk half of the sugar with the egg whites until soft peaks form and whisk the egg yolks with remaining sugar until smooth. Sift the flour over the whites and fold in the egg yolk mixture and vanilla essence, gently until well combined. You can bake the entire batter in one tray and slice into half and fill will the cream, or divide the batter into half and bake them separately in two baking trays to have two sponge sandwiches. Batter ready! Pre heat oven to 180 degree C.Pour the batter into two separate 9 inch Spring form trays, and bake for about 5 mins or until golden brown.
- To make the Pastry cream filling.
- 1a. Add 2 tbsp milk to the gelatin and allow it to bloom.
b. Heat milk and vanilla.
c. Whisk together Egg sugar and corn starch.
d. Add this egg-sugar-cornstarch mix to the hot milk, whisking continuously. Stir until thickened.
e. Add the softened gelatin and stir till melted. Remove from heat and add the butter. Allow to cool at room temperature, do not chill as it will set.
f. Once cooled whip the cream to soft peaks and fold into the custard mixture. - To make Strawberry Gel:
- 1a. Blend strawberries and strain to remove seeds.
b. Heat puree in saucepan along with agar agar, until it begins to boil, Stir till agar agar dissolves. Remove from heat.
Keep aside and get ready to assemble. - To make Sugar Syrup:
- 1In a saucepan mix 1 cup water with 1/2 cup sugar heat until just the sugar is dissolved. Take off heat, allow to cool completely before using. You can drizzle the syrup over the sponge with a spoon or fill it up in a spray bottle and use.
- Assembling:
- 1a. Take a sponge and trim a quarter inch from sides(to enable strawberry placement) and place it in the center of a spring form tin.
b. Spray or drizzle the sponge generously with sugar syrup.
c. Take the strawberry slices and place it on the outer side of the cake along the inner part of the spring form tin. (below pic for reference)
d. Spread the Pastry Cream filling over the sponge evenly. Place the second sponge on top and spray with sugar syrup as well.
e. Spread the thick strawberry gel carefully over the top sponge. Chill the fraisier untill set for about 3-4 hrs.
Garnish with chocolate shavings and strawberry or whipped cream. Serve and enjoy!
