Fraisier

Updated at: Thu, 17 Aug 2023 06:34:22 GMT

Step 1

For the Genoise sponge, preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line a 22cm round cake tin.

Step 2

In a large bowl, whisk the eggs and sugar together using an electric mixer until the mixture is pale, thick, and has tripled in volume. This should take around 8-10 minutes.

Step 3

Sift the flour and cornstarch over the egg mixture and fold in gently using a metal spoon until just combined.

Step 4

Pour the mixture in the prepared cake tin and smooth the top. Bake in the preheated oven for 20-25 minutes until golden brown and springy to the touch.

Step 5

Leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

Step 6

For the syrup, combine the water, sugar, and vanilla extract in a small saucepan. Heat over medium heat until the sugar has dissolved. Remove from the heat and set aside to cool.

Step 7

Soak the gelatin leaves in cold water for 15 minutes.

Step 8

For the cream, place the milk and vanilla bean in a medium saucepan and heat over medium heat until it comes to a simmer.

Step 9

In a separate bowl, whisk the egg yolks, sugar, and cornstarch together until pale and thickened.

Step 10

Gradually pour the hot milk over the egg mixture, whisking constantly, then return the mixture to the saucepan.

Step 11

Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

Step 12

Remove the gelatin and squeeze out excess water. Add the gelatin to the cream mixture and stir until dissolved.

Step 13

Add the butter and whisk again.

Step 14

Transfer the mixture to a bowl, cover with cling film, and leave to cool completely.

Step 15

Whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cooled cream mixture until well combined.

Step 16

To assemble the cake, place a 23 or 24cm cake tin on your plate and line the inside with a strip of acetate.

Step 17

Cut strawberries in half lengthwise and place them with the cut side facing the acetate-lined tin.

Step 18

To assemble the cake, place one Genoise sponge on a serving plate. Brush with half of the syrup.

Step 19

Then, place your Genoise sponge in the center.

Step 20

Spread a layer of cream mixture over the sponge, and arrange sliced strawberries on top.

Step 21

Top with the second Genoise sponge, brush with the remaining syrup.

Step 22

Cover the cake with the remaining cream mixture, smoothing the surface.

Step 23

Chill the cake in the refrigerator for 1 hour before adding the strawberry jam on top.

Step 24

Then chill the cake again at least 6 hours before serving. You can decorate with fresh strawberries on top, and enjoy!

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