In a cookbook I found a photo like the one I tried to copy and that you see, and I immediately decided that I absolutely had to try the MAGIC FRAISIER CAKE !!!!!!!!!
The FRAISIER is a very famous French cake clearly made with STRAWBERRY (fraisier means strawberry plant in French), of which there are many versions that nevertheless have in varying doses a SPONGE CAKE or a GENOISE (sponge cake with butter in the dough), a mousseline cream (cream with butter as in “my” KARPAKTA CAKE), a strawberry syrup, and fresh strawberries as decoration.
In some recipes, I found a covering with almond paste that honestly doesn’t excite me much, but I am no one to judge eh eh!
Every French pastry chef has made a personal and delicious version, and honestly, while searching for information online, I got lost in so many different French fraisier cake recipes.
It is unclear who invented it; there are books on this subject, but I honestly couldn’t find the primary creator.
It is the magic cake, a cake born on the web, a craze somewhat like the NUA CAKE that “shredded its garments” for months and months for all of us!
TIPS FOR THE PREPARATION AND BAKING OF THE MAGIC CAKE (fraisier or not fraisier)
To prepare the MAGIC CAKE, IT IS FUNDAMENTAL to closely follow:
1) the preparation as indicated in the SEQUENCE OF INGREDIENTS in the dough;
2) insert the ingredients IN THE INDICATED QUANTITY without personal tweaks and frills;
3) use the mold in the INDICATED SIZE without changing size and format;
4) the oven for the MAGIC CAKE is in STATIC mode;
5) the temperature for baking the magic cake is very low, 302/320°F.
5) WAIT FOR HOURS BEFORE UNMOLDING THE MAGIC FRAISIER CAKE so that the fruit inserted in the magic dough compacts well!
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I have opened a recipe channel open to everyone and free on WhatsApp, with no notifications and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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I leave you some recipes of delicious and easy cakes:
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: International
- Seasonality: Spring, Summer
Ingredients
for the PAN: 8 x 8 INCHES SQUARE PAN lined with parchment paper/release agent/butter and flour of your choice!
- 13.5 oz milk
- 1 pod vanilla
- 4 egg yolks
- 4 egg whites (to be beaten stiff)
- 3/4 cup sugar
- 9 tbsp butter (melted and at room temperature)
- 1 cup flour (I used sifted all-purpose)
- 1 pinch salt
- 9 oz strawberries (washed, hulled, and halved)
- as required strawberries
- a few whipped cream
- as required dark chocolate (coarsely chopped)
Tools
#ADV
- Pans
- Whisks
- Parchment Paper
- Spatulas
- Stand Mixers
- Jars
Steps
1) To flavor the milk after warming it, I cut the vanilla pod and put it in the liquid to infuse and release the seeds into the magic preparation dough.
2) Preheat the oven to 302°F static mode.
3) Beat the egg yolks with the sugar in the stand mixer (or with an electric mixer or by hand) to obtain a light mixture.
4) Add (at the minimum speed) in succession the sugar, the melted butter at room temperature, the flour, and the pinch of salt.
5) After each ingredient addition, let the mixture blend well for a couple of minutes before adding the next ingredient!
6) Remove the vanilla pod from the milk and pour it into the mixture in 3/4 increments but without stopping the stirring (I was afraid that the MAGIC FRAISIER wouldn’t turn out well, but everything went fine!!!)
7) Now, I only need to add the whipped egg whites always with the whisk at the minimum speed.
8) Pour the vanilla-scented MAGIC FRAISIER CAKE mixture and arrange the halved strawberries around the perimeter of the 8-inch square pan.
9) The remaining strawberries are placed as desired in the center of the square pan.
10) Bake the magic cake at 302°F static mode for 1 hour.
11) Let it cool to compact well in the refrigerator, and then unmold the magic strawberry cake.
12) Whip the fresh liquid cream, which should be whipped but not like a rock, a soft whipped consistency, and spread it over the entire square of the magic fraisier cake, then sprinkle with chopped dark chocolate, and finally place the cleaned halved strawberries.
13) In my opinion, the MAGIC FRAISIER CAKE is nice to look at and delicious to taste!
Enjoy your meal!
Annalisa
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SOURCE Magic Pastry Chef Publisher L’ippocampo page 66
Annalisa says…
1) The magic cake is a particular dessert where a single batter, once baked, magically divides into three different textures: a very creamy pudding-like part, a flan-like part with fruit, and a soft, biscuit-like part even though there’s only one baking!
2) I think I will redo the MAGIC CAKE by adding canned peaches instead of fresh strawberries, gently sautéed, always creating the main batter in this way and with these ingredient amounts.
3) The MAGIC FRAISIER CAKE was flavored with seeds from the vanilla pod, but we can use lemon or orange zest, cinnamon, and…this does not affect the perfect execution and result, don’t worry!
3) The MAGIC FRAISIER CAKE was flavored with seeds from the vanilla pod, but we can use lemon or orange zest, cinnamon, and…this does not affect the perfect execution and result, don’t worry!
