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Fraisier cake
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5 from 2 votes

Fraisier cake

Fraisier cake made with sponge cake, cream mousseline, loaded with fresh strawberries and topped with strawberries compote. 
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 30 minutes
Chilling and cooling 3 hours
Total Time 4 hours
Servings 8 people
Author Marina of www.everythingmarina.com

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.