French cuisine · Desserts & Sweets

Fraisier

Strawberry cake of sponge and airy mousseline cream, framed with halved strawberries and marzipan.

Ingredients · for 8 servings

• 4 eggs
• 240 g sugar
• 120 g flour
• 1 pinch salt
• 500 ml whole milk
• 1 vanilla bean
• 4 egg yolks
• 50 g cornstarch
• 250 g soft butter
• 800 g strawberries
• 200 g marzipan
• 2 tbsp powdered sugar for dusting

Instructions

1. For the sponge, beat the 4 eggs with half the sugar and the salt for 6 min. until very thick and foamy, gently fold in the sifted flour and bake in a 24 cm springform pan at 180°C top/bottom heat for 25 min.; let cool and slice horizontally in half.
2. Bring the whole milk with the vanilla seeds to a boil, whisk 4 egg yolks with the remaining sugar and the cornstarch, stir in the hot milk and cook the cream for 2 min. at a bubbling simmer, stirring constantly; let cool to room temperature covered.
3. Beat the 250 g soft butter for 5 min. until pale and creamy and work in the room-temperature cream spoon by spoon until a glossy, stable mousseline forms - both mixtures must be at the same temperature or the cream will curdle.
4. Set a 24 cm cake ring on a platter, place the bottom sponge layer inside and halve 400 g of the strawberries; press the halves cut-side out tightly against the ring.
5. Pipe the mousseline into the gaps and over the base, scatter the remaining diced strawberries on top, cover with cream, place the second sponge layer on top and smooth it flat; chill for 4 hours.
6. Roll out the marzipan thinly to 24 cm with powdered sugar, lay it on top as a cover, release the ring with a warm knife and serve the cake garnished with a few whole strawberries.