Recipe: Strawberry Cake

Name: Fraisier
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 8 portions
Ingredients: Fraisier pour 6 à 8 personnes :La génoise :Une génoise cuite dans un moule haut carré (si possible); Vous trouverez la recette de la génoise en cliquant ici : gênoise; La crème mousseline :Pour la crème « Pâtissière »25 cl de lait entier; 50 g de sucre semoule; 3 jaunes d'oeuf; 25 g de Maïzena; arôme vanille (gousse de vanille ou du sucre vanillé); Beurrage; 120 g de beurre fin; Fraises; 800 g de fraises goûteuses de grosseur moyenne; 20 cl de sirop de fraise de bonne origine mélangé à 4 cl de Kirsch (non obligatoire); Décors proposés ou pâte d'amandes ou sucre glace

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (32 reviews) Desserts

Prep 60 min

Cook 15 min

Total 1h15

Servings 8 serv.

Multiple recipes for strawberry cakes exist; here is the one I prefer

Recette Strawberry Cake - Chef Patrick Asfaux — Photo: © silver chopsticks - Fotolia.com

Ingredients for 8 servings

Strawberry Cake for 6 to 8 people:The sponge cake:

A sponge cake baked in a tall square mold (if possible)
You will find the sponge cake recipe by clicking here: sponge cake

The mousseline cream:For the "Pastry cream"

25 cl of whole milk
50 g of caster sugar
3 egg yolks
25 g of cornstarch
vanilla flavoring (vanilla bean or vanilla sugar)
Buttering
120 g of fine butter
Strawberries
800 g of tasty strawberries of medium size
20 cl of strawberry syrup of good quality mixed with 4 cl of Kirsch (not mandatory)
Proposed decorations or almond paste or powdered sugar

Step-by-step directions

The day before
Prepare your pastry cream which will become Mousseline:
- In a saucepan, pour a tablespoon of cold water and boil the milk with the opened vanilla bean (or vanilla sugar).
- Meanwhile, in a bowl, mix the yolks and caster sugar and beat until the mixture "whitens".
Then gently mix the cornstarch.
- Pour the boiling milk (after removing the vanilla bean) over your mixture while stirring, then put everything back in the saucepan.
- Then, while continuously stirring with a whisk, let it boil for 2 minutes, add 40 g of butter cut into small cubes and spread onto a plate.
Dust with a little powdered sugar or add melted butter to prevent your cream from forming a crust.
In your mixer, place the remaining butter (80 g) and run for 2 to 3 minutes at reduced speed. Then add the pastry cream, well chilled, and run at medium speed for 6 minutes, so that it becomes light and airy.
Your mousseline cream is ready, spread it out and refrigerate it.
Preparation and assembly:
1/ Make your sponge cake (you can make it two or three days before).
2/ Quickly wash the strawberries, remove the stems and place them dried on a small plate.
3/ On your work surface, place your sponge cake and trim the 4 sides with a knife.
4/ Then, with a serrated knife, split it in 2 lengthwise and position the two inner faces visible in front of you. With a brush, generously moisten the inner half of the bottom with the strawberry syrup.
5/ Arrange your strawberries on top, making sure that those that will go around the edge have their stems turned towards the inside of your cake.
6/ Pour half of your cream over your strawberries and even it out with a spatula.
7/ Spread with a spatula, on the other half of the sponge cake, the rest of the mousseline cream.
8/ Close