Frazier Cake by Lisa Glinskaya
Content
Desserts are the pinnacle of culinary art. Every chef strives to create a masterpiece out of their dessert, bringing something completely new and original to it. Elizaveta Glinskaya is precisely such a master. Liza Glinskaya's recipes surprise and delight. It would seem that Glinskaya creates incredible, imaginative desserts from completely simple ingredients.
Frasier cake
For the cake base you will need:
- chicken egg yolks - 2 pcs
- whole eggs - 3 pcs.
- granulated sugar - 140 g
- butter - 20 g
- premium flour - 130 g
In a metal bowl, beat the egg yolks and eggs with granulated sugar. Heat the contents of the bowl in a double boiler, being careful not to let the eggs curdle. Whisk constantly. Then beat the hot egg mixture again, this time with a mixer.
Meanwhile, melt the butter in a saucepan. Add a quarter of the beaten eggs, stir, and then pour it into the remaining eggs. Sift the flour and, stirring, fold it into the egg-butter mixture. Bake the dough in the oven until done.
Using a sharp knife, cut off the top and bottom of the finished sponge cake, and also trim it around the circumference to make 2 layers.
Mousseline Cream
Like all recipes by Lisa Glinskaya, this one requires a delicious and rich cream.
- cow's milk - 300 ml
- yolks - 3 pcs
- granulated sugar - 100 g
- wheat flour - 25 g
- gelatin - 5 g
- corn starch - 25 g
- butter - 150 g
- strawberries - 0.5 kg
- water - 150 ml
- granulated sugar - 150 g
- berry liqueur - 50 ml
In a saucepan, heat the milk with half the sugar and whisk the yolks with the other half. Add the cornstarch and flour to the egg mixture, then whisk the mixture into the boiling milk. Cook for another 5-10 seconds. Add the soaked gelatin and 50 g of butter to the cream. Stir thoroughly again and let cool. Soften the remaining 100 g of butter and whisk it in.
For the meringue you need:
- whites - 2 pcs
- water - 40 ml
- sugar - 120 g
- raspberries, currants, etc. for decoration
We'll use Italian meringue recipes as a base. Beat the egg whites with a mixer. Pour water and sugar into a saucepan and bring to a boil. It should reach 118 degrees Celsius (240 degrees Fahrenheit). Pour the syrup into the egg whites and continue beating with a mixer. Let cool for 10 minutes.
French cake recipes often call for an alcoholic infusion, and Frazier is no exception. Combine water and sugar in a saucepan and bring to a boil. Quickly remove from heat and stir in the liqueur. Done!
Assembly:
Mix the mousseline cream with the buttercream, transfer it to a piping bag, and pipe it around the edges of the tart pan. Pour syrup over the cake layer and place it in the pan. Cut the strawberries in half and place them cut side down. Fill the gaps with cream and place all the strawberries in the gaps. Place the second soaked cake layer on top and fill the space between the rim of the pan and the cake layer with cream. Chill. Decorate the top with meringue and berries.
