Fraisier Cake

Updated at: Wed, 16 Aug 2023 21:02:23 GMT

Step 1

Heat the oven to 400F.

Step 2

To make the genoise, whisk together the eggs and sugar in the bowl of a stand mixer fitted with the whisk attachment, on high speed until very light, tripled in volume, and the mixture leaves a ribbon trail when you lift the whisk.

Step 3

Sift two thirds of the flour onto the mixture, then gently fold in with a metal spoon. Add the remaining flour and continue to fold in gently, retaining as much air as possible, but incorporating all of the flour. Gently fold in the melted butter.

Step 4

Pour the mixture into a 9-inch springform pan and bake for 20 to 25 minutes, until the sponge is pale golden brwn and shrinking away from the sides of the pan. Cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

Step 5

To make the creme patissiere, bring the milk and vanilla just to a boil in a pot over medium heat. Meanwhile, in a separate bowl, whisk together the whole eggs, egg yolks, sugar, flour, and cornstarch until smooth and creamy.

Step 6

Pour the milk onto the egg mixture, whisking continuously, then pour back into the pot and cook over low heat for 7 to 8 minutes, stirring continuously, until thickened to a piping consistency. Remove from the heat and stir in the butter.

Step 7

Allow the mixture to cool slightly, then pour it into a bowl to cool completely. Press a layer of plastic wrap onto the surface, to prevent a skin from forming, then chill for 1 hour to set.

Step 8

When you're ready to assemble the cake, slice the cooled sponge in half horizontally to make two thin, equal layers.

Step 9

Line the sides of the springform pan with the acetate. Place one sponge layer, cut side upward, in the pan. With the back of a spoon, gently squash the edges of the sponge to push it up against the acetate.

Step 10

Choose 10 to 14 strawberries of the same height and size, hull, and cut them in half lengthwise. Arrange the strawberries cut sides facing outward around the edge of the sponge, pointed end upward .Make sure the strawberries fit snugly.

Step 11

Spoon the chilled creme patissiere into a piping bag. Snip a 3/4 inch hole in the end and pipe the creme all over the base to cover the sponge, carefully piping between the fruit to fill any gaps. Using an offset spatula, push the creme up against the acetate. Reserve the remainder in the piping bag.

Step 12

Reserve 7 of the remaining strawberries to decorate, then hull and dice the rest and spread them evenly all over the layer of creme patissiere. Pipe the remaining creme over the top of the berries and level it with the offset spatula.

Step 13

Gently place the remaining sponge layer on top, cut side upward. Lightly press down to ensure that the cake is firmly pressed against the acetate.

Step 14

Knead a tiny amount of pink food coloring into the marzipan to achieve a pale pink color.

Step 15

Roll out the marzipan on a surface lightly dusted with confectioners' sugar to a 9 inch circle and about 1/4 inch thick, using the cake pan or the measured circle of card as a guide. Place the marzipan disk on top of the cake, then chill the cake for 30 to 45 minutes.

Step 16

While the cake is chilling, dip the reserved strawberries into the melted dark chocolate and place them on the sheet of parchment paper to set.

Step 17

Decorate the top of the cake with the dipped strawberries, then release the pan and carefully remove the acetate just before serving.

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