Fraisier cake
Fraisier cake made with sponge cake, cream mousseline, loaded with fresh strawberries and topped with strawberries compote. This classic french cake is perfect to start strawberry season with! The name comes from french word “fraises” which means strawberries.
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Equipment needed to make Fraisier cake
- stand mixer or hand mixer
- baking tray
- mousse ring
- cake collar
- pipping bag
Ingredients for Fraisier cake
Cake sponge
- eggs
- granulated sugar
- all-purpose flour
- unsalted butter (melted) 4 Tablespoons or ½ stick
Preheat oven to 350oF (180oC). prepare baking sheet with parchment paper or baking mat.
Melt unsalted butter, set aside.
In the mixing bowl of stand mixer, add eggs and granulated sugar. Whisk eggs until light and fluffy. Add melted butter. Sift flour and fold with a rubber spatula just until combine.
Transfer cake batter into baking sheet and smooth with spatula. Bake for 10-15 minutes or until skewer inserted comes out clean. Allow the sponge to cool completely on the cooling rack. Once cooled, cut 2 circles 8” or 9”.
What is mousseline cream
Mousseline cream made of basic pastry cream and butter. Check also Eclair recipe post for more details how to make basic pastry cream.
What are mousseline cream ingredients
- milk
- eggs
- granulated sugar
- unsalted butter
- all-purpose flour
- vanilla paste
How to make cream mousseline
In the saucepan bring milk and vanilla paste over medium heat to a simmer. Do not boil! In a large mixing bowl, mix eggs and granulated sugar. Add all-purpose flour. Mix until all incorporated. Pour the warm milk over the egg yolk mixture slowly while whisking with hand whisk. Pour the mixture back into the saucepan and cook on the medium heat for a few minutes until it thickens. It may get lumpy first, don’t worry just keep whisking. Cream will get smooth and glossy.
Let the cream cool to room temperature. Transfer cream into mixing bowl with whisk attachment. Whisking on low speed, add room temperature butter in 3-4 parts. Mix well after each addition. Transfer cream into pipping bag.
How to assemble Fraisier cake
Assemble mousse cake ring and set into size of your cake sponge. Place cake collar inside the ring.
Wash and cut strawberries. Place one cake sponge into the mousse ring. Arrange strawberry halves on top of the sponge tightly. Pipe cream on top of the sponge carefully and neatly filling the gaps in between the strawberry halves. It is really important to fill with cream between each strawberries on the edges. Place whole or cut strawberries into cream.
Tip from Marina: you can make this Fraisier cake without mousse ring. Use round glass bowl or container.
Place second sponge cake on top of the cream. Cover with plastic wrap and let cool in the refrigerator for 2-3 hours or overnight.
How to make Strawberry compote
- cut strawberries
- granulated sugar
- pectin NH
- citric acid
Wash and cut strawberries. In the small saucepan bring strawberries to boil and cook for 3-5 minutes over medium heat. Remove from the heat and let cool to room temperature.
In the small bowl mix granulated sugar and pectin NH.
Place saucepan with cooked strawberries over medium heat. Add granulated sugar mixture and cook until boiled, mixing with the spatula or hand whisk. Turn off the oven. Add pinch of citric acid and mix well. Pour strawberry compote over chilled cake. Refrigerate cake for a few hours.
Once the cake sets, carefully remove the mousse ring and cake collar. Decorate Fraisier cake with fresh strawberries.
How to store Fraisier cake
Store cake in the fridge for 1-2 days in air-tight container.
Can I freeze Frasier cake?
Mousseline crema does not freeze well and might break. I would not recommend to freezing this cake.
If you make this Fraisier cake, please tag me on the socila media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Honey cake Medovik
- Fraisier macarons
- Egg yolk lemon cake
- Peach cake
- Meringue roulade with berries
- Strawberry Galette
- Piece of pie crust recipe
Fraisier cake
Equipment
- 1 stand mixer or electric hand mixer
- 1 mousse ring
- 1 cake collar
- 1 pipping bag
Ingredients
For sponge cake
- 3 eggs
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 4 Tablespoons unsalted butter (melted and cooled)
For the cream mousseline
- 1 cup milk
- 2 eggs
- ½ cup granulated sugar
- 4 Tablespoons all purpose flour
- 8 Tablespoons unsalted butter (113 gr or 1 stick)
- 1 Tablespoon vanilla paste
For strawberry compote
- 2 cups cut strawberries
- 2 Tablespoons granulated sugar
- 1 Tablespoon pectin NH
- Pinch of citric acid
Instructions
To make sponge cake
- Preheat oven to 350oF (180oC). Prepare baking sheet with parchment paper or baking mat.
- Melt unsalted butter, set aside.
- In the mixing bowl of stand mixer, add eggs and granulated sugar. Whisk eggs until light and fluffy. Add melted butter. Sift flour and fold with a rubber spatula just until combine.
- Transfer cake batter into baking sheet and smooth with spatula.
- Bake for 10- 15 minutes or until skewer inserted comes out clean. Allow the sponge to cool completely on the cooling rack. Once cooled, cut 2 circles 8” or 9”.
- Once cooled, cut 2 circles 8” or 9”.
To make mousseline cream
- In the saucepan bring milk and vanilla paste over medium heat to a simmer. Do not boil!
- In a large mixing bowl, mix eggs and granulated sugar. Add all-purpose flour. Mix until all incorporated.
- Pour the warm milk over the egg yolk mixture slowly while whisking with hand whisk.
- Pour the mixture back into the saucepan and cook on the medium heat for a few minutes until it thickens. It may get lumpy first, don’t worry just keep whisking. Cream will get smooth and glossy.
- Let the cream cool to room temperature.
- Transfer cream into mixing bowl with whisk attachment. Whisking on low speed, add room temperature butter in 3-4 parts. Mix well after each addition. Transfer cream into pipping bag.
To make strawberry compote
- Wash and cut strawberries. In the small saucepan bring strawberries to boil and cook for 3-5 minutes over medium heat. Remove from the heat and let cool to room temperature.
- In the small bowl mix granulated sugar and pectin NH.
- Place saucepan with cooked strawberries over medium heat. Add granulated sugar mixture and cook until boiled, mixing with the spatula or hand whisk.
- Turn off the oven. Add pinch of citric acid and mix well. Pour strawberry compote over chilled cake.
To assemble cake
- Assemble mousse cake ring and set into size of your cake sponge.
- Wash and cut strawberries. Place one cake sponge into the mousse ring. Arrange strawberry halves on top of the sponge tightly. Pipe cream on top of the sponge carefully and neatly filling the gaps in between the strawberry halves. Place whole or cut strawberries into cream.
- Place second sponge cake on top of the cream. Cover with plastic wrap and let cool in the refrigerator for 2-3 hours or overnight.
- Pour strawberry compote over chilled cake. Refrigerate cake for a few hours.
- Once the cake sets, carefully remove the mousse ring and cake collar. Decorate Fraisier cake with fresh strawberries.