The fraisier is a strawberry cake from classic French pastry, made with sponge cake, mousseline cream, fresh strawberries. The mousseline cream is a pastry cream whipped with butter and the original recipe is by the master of French pastry Ladurée. In the original fraisier recipe, there is a decoration with strawberry jelly while the one I propose is decorated with Italian meringue caramelized and glazed with a neutral gelatin. The recipe also includes a gluten-free version. If you like strawberries, you can’t miss the Strawberry Charlotte another classic of French pastry or the Strawberry Macarons.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 2 Hours
- Portions: 10
- Cooking methods: Oven
- Cuisine: French
- Seasonality: Spring, Summer
Ingredients
- 3 eggs
- 1/2 cup sugar
- 2/3 cup all-purpose flour (gluten-free rice flour)
- 1/4 cup potato starch (gluten-free)
- 1 pinch salt
- 1 vanilla bean
- 2 sticks butter (at room temperature)
- 1 vanilla bean
- 2 cups whole milk
- 4 egg yolks
- 3/4 cup sugar
- 1/3 cup cornstarch (gluten-free)
- 1/8 cup sugar
- 2 oz egg whites
- 1/2 cup sugar
- 2 tbsp water
- 1 1/2 cups strawberries
- 2/3 cup water
- 1/4 cup limoncello
- 1 1/2 cups strawberries
- gelatin (gluten-free)
Tools
- 3 Bowls
- 1 Baking pan
- 1 Mixer
- 2 Pots
- 1 Whisk
- 1 Spatula
- 1 Blender / Mixer
- 1 Pitcher
- 1 Ring
Steps
Beat the eggs with sugar, salt, and vanilla. Work for about 20 minutes with an electric mixer, or 15 minutes with a stand mixer.
Meanwhile, sift the flour with the potato starch. Add half of the sifted flour, mixing with a spatula in a motion from bottom to top. Add the remaining flour, still stirring gently.
Pour the mixture into the previously buttered and floured mold. Bake in a preheated oven at 350°F for 20-25 minutes, perform the toothpick test. Remove from oven and let cool for 10 minutes, then gently unmold the sponge cake while still warm and let it cool on a wire rack.
Heat the milk with the vanilla bean stripped of its seeds. Beat the yolks with sugar and the vanilla seeds, add the cornstarch and mix well.
Remove the vanilla bean, then pour the egg mixture over the milk and stir with a whisk. Cook the cream for about 5 minutes and off the heat, add half of the butter. Mix well with a whisk and transfer to a bowl. Let the cream cool to room temperature.
Add the remaining butter and lightly whip with a whisk.
Wash and dry the strawberries well. Remove the stem and with the help of a hand blender, blend them with water and limoncello in a pitcher.
Cook 1/2 cup of sugar with 2 tbsp of water at 250°F. Meanwhile, beat the egg whites with 1/8 cup of sugar and pour the cooked sugar in a stream without stopping the stand mixer or beaters. Whip until completely cooled. Store in the fridge.
Wash and dry the remaining strawberries well, remove the stem.
Cut 2/3 of the strawberries in half while the others into cubes, leaving some for the final decoration.
Divide the sponge cake into two parts. On a serving dish, place a 24 cm ring and line it with food-grade PVC film. Place the sponge cake disc in the center.
Place the strawberries around the sponge cake with the cut side facing out. Brush the sponge cake with the strawberry soak.
Using a piping bag, apply the mousseline cream between the strawberries and then a layer also on the sponge cake, up to the ring. Add the diced strawberries.
Place the second sponge cake disc on the strawberries and brush it with the soak. Apply the mousseline cream again and refrigerate for 2 hours.
Spread the Italian meringue over the cream and refrigerate again for 1 hour. Using a torch, caramelize the surface and refrigerate for 1 hour. Spread the gelatin and decorate with strawberries.
Remove the ring and refrigerate again for 1 hour before serving.
WARNING: consult the Italian Celiac Association guide and read the ingredients carefully to ensure they are gluten contamination-free.
Advice
It keeps in the refrigerator for 3 days
It keeps in the refrigerator for 3 days
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