Strawberry Fraisier Cake: A Classic Step-by-Step Recipe

Step 1 – prepare the sponge cake.

In a mixing bowl, combine 2 large eggs (yolk and white), a pinch of salt, 100 g of sugar, and 8 g of vanilla sugar. Mix with a mixer until the eggs form a fluffy foam (about 2 minutes).

Add 50 grams of warm milk with 3.5% fat and 50 grams of refined vegetable oil. Beat until smooth.

Sift 150 grams of flour + 6 grams of baking powder (approximately 2 level teaspoons) through a sieve.

Beat with a mixer until you get a homogeneous, fairly liquid consistency dough.

Divide the resulting dough into two equal parts and transfer them to prepared baking pans (ours have a diameter of 20 cm).

Do not rush to remove the finished cakes from the pan; let them cool slightly.

The cookies are very tender and soft. If needed, they can be stored in the refrigerator for several days, wrapped in plastic wrap.

Step 2 – making mousseline cream.

Combine 150 ml of room temperature milk and 8 egg yolks. Whisk until smooth.

Add 190 grams of sugar and mix until smooth.

We also add 53 g of corn starch to the mixture and mix well again.

Pour 450 ml of milk and the yolk base into a saucepan and mix well.

Move the saucepan to the stove and slowly bring to a boil, stirring vigorously.

Once boiling, simmer for about 0.5 minutes and remove from heat. You should have a custard base like the one in the photo.

Place the prepared mousseline base in a bowl and cover with cling film. Allow the mixture to cool naturally to room temperature.

Once the custard base has cooled, you can continue cooking.

Beat 300 grams of butter, softened to room temperature, with a mixer for about 5 minutes.

Add the custard base to the butter in parts, mixing the mixture each time until smooth.

Properly prepared cream should be dense and elastic, without a lot of bubbles.

Step 3 – Assembling the cake.

Apply a small amount of cream to the bottom cake layer and install a culinary ring.

Place strawberry halves cut side out along the outer edge, and fill the entire interior with whole berries, as shown in the photo.

Fill a pastry bag with cream.

Carefully fill all the spaces between the berries with cream so that the finished cake does not contain any empty spaces when cut.

Pipe a layer of cream on top of the strawberries to the desired height. Some people like the cream layer to just barely cover the berries, while others prefer a taller layer, like ours.

Smooth out the cream and top with the second sponge cake. Wrap the cake in plastic wrap and refrigerate for 4 hours (preferably overnight) to allow the cream to set and harden.

Stage 4 – prepare the marzipan.

Sift the almond flour through a sieve, thoroughly kneading all the lumps.

Also sift the powdered sugar.

Mix the dry ingredients and add 2-4 drops of bitter almond extract. This ingredient gives the marzipan its unique aroma.

Add 10-15 ml of water and knead into a stiff mass.

Color the marzipan to your desired shade using food coloring (we'll use light green). Knead the mixture with your hands until the color is uniform.

Place a lump of marzipan between two layers of parchment and roll it out with a rolling pin into a thin cake with a diameter of 20 mm or more.

Step 4 – decorate the cake.

Remove the stabilized cake from the refrigerator, unmold, and begin decorating. Begin by spreading a thin layer of frosting on the top sponge.

We cut the marzipan cake to the required size, taking into account the diameter of the cake.

Place marzipan on the cake.