Fraisier made with
– sponge cake soaked in syrup
– mousseline cream
– fresh strawberries
– almond paste
Material used
– 20×11 cm rectangular pastry frame
– Ancel 210 bloom gelatine
– Tefal baking tray
– Baking paper
– Angled spatula
– Rhodoïd film 4.5cm high
Ingredients
The sponge cake
3 eggs80 g sugar40 g flour40 g cornflour
The mousseline cream
✔360 g milk
✔70 g sugar
✔3 egg yolks
✔15 g flour
✔120 g butter
✔15 g cornflour
✔liquid vanilla or better vanilla pod
✔1 leaf gelatine (2g)
✔120 g butter
Syrup
✔30g caster sugar
✔30g water
✔2 capfuls rum
Homemade almond paste
✔200g almond powder
✔200g icing sugar
✔45g egg white
Assembly
✔Strawberries
The recipe
Serves 4 to 6
The sponge cake
✔3 eggs
✔80 g sugar
✔40 g flour
✔40 g cornflour
Whisk the eggs and sugar in a bowl, place in a bain-marie and whisk until the mixture reaches 55°C. Pour into the bowl of a food processor and whisk until completely cool. The mixture will double in volume. Sift in the flour and cornflour and stir gently. Pour onto a baking tray lined with baking paper. Smooth with an angled spatula. Bake in a preheated oven at 210°C, then immediately lower the temperature to 190°C for 10 to 12 minutes. When cool, turn out onto a sheet of baking paper, remove the baking paper carefully and cut out two rectangles slightly smaller than the size of your pastry frame.
The mousseline cream
✔360 g milk
✔70 g sugar
✔3 egg yolks
✔15 g flour
✔120 g butter
✔15 g cornflour
✔liquid vanilla or better vanilla pod
✔1 leaf gelatine (2g)
✔120 g butter
Place the gelatine in a large bowl of cold water. Heat the milk and vanilla. In a bowl, combine the yolks, sugar, flour and cornflour. Pour in the hot milk, stir and return to the saucepan. Blend until the cream thickens. Remove from the heat, add 120g of butter cut into cubes, the softened and wrung-out gelatine and blend. Filter on contact and allow the cream to cool completely to room temperature. In the bowl of a food processor, whip the remaining 120g of butter until fluffy, then gradually add the mousseline cream that has cooled to room temperature (same temperature as the butter). Be careful to use traditional butter, not soft or low-fat, as it will harden in the refrigerator and hold the cream and the strawberry mould together.
Syrup
✔30g caster sugar
✔30g water
✔2 capfuls rum
Pour the water and caster sugar into a small saucepan. Bring to the boil. Off the heat add 2 capfuls of rum. Stir and set aside.
Assembly
Place a pastry frame on your plate. Cover with rhodoïd film. Arrange the halved strawberries around the edge. Place the smallest sponge cake on the bottom. Brush the sponge cake with a brush. Place the mousseline cream in a piping bag fitted with a plain tip. Poach the mousseline cream all around the strawberries. Add some cream in the middle, some cut strawberries, some cream, the second sponge cake soaked in syrup and then finish with a little cream. Smooth with an angled spatula and set aside in the fridge for at least 4 hours so that the butter hardens and holds your strawberry cake in place.
Homemade almond paste
✔200g almond powder
✔200g icing sugar
✔45g egg white
Pour the almond powder, icing sugar and egg white into a bowl. Mix well with your hands, form into a ball, wrap and chill for a few hours.
To decorate, I used homemade marzipan to which I added a little pink colouring. Mix well and work the pastry with your hands to get an even colour. Roll out the pastry between two sheets of baking paper. Cut out a rectangle measuring 20 x 11 cm and place it on your strawberry mould.
I also made some white chocolate buttons.
