Fraisier Cake ~

 

Fraisier Cake

 

I did this cake for my mom in law birthday... Surprisingly they love the cake very much and its gone in seconds....

However to make this cake, my boss and I cracked our heads on the assembly part of the Jello on top of the cake... maybe one day we will be able to find a better way and I will share it with you...or you may want to share the tips with me....

I assigned my boss on the strawberry part, so he took this task very seriously and he search high and low for the right strawberry in supermarket.... the criteria is nice colour and standard size so they will look good on the assembly part around the cake...

This cake is actually not complicated to do, you just have to be more patience in the assembly part..

other than that its just a standard cake...

There are only 5 steps for doing this cake:

1. The rolled sponge cake (1 for the bottom and one for the middle part of the cake).

2. The Creme Patissiere (commonly known as custard cream).

3. The Creme Mousseline (combination of creme patissiere and butter).

4. The Raspberry Jello (optional).

5. The assembly part (You need the following ring mould for this part. I used a 7 inch ring.).

   

So if you have your own recipe for the sponge cake and custard cream, you can just do it your way and assemble it to be Fraisier cake. If you dont, you can follow the recipe below:

Step 1: Rolled Sponge

Ingredients
5 egg whites
80g sugar
5 egg yolk
30g honey
30g butter
80g cake flour

Directions
1. Preheat the oven to 210C.
2. Melt the butter in microwave for 30 seconds.
3. In a large bowl, whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form. *If it's thick enough, you can turn the bowl upside down without it sliding out.
4. Meanwhile, combine melted butter, honey and yolks in a bowl and mix well.
5. Once egg whites are stiffened, add in the butter mixture in step 4 and mix till well combined.
6. Sift in cake flour and fold well with spatula.
7. Pour batter into 2 pan (1 for the bottom cake which suppose to be the size of your ring mould and 1 for the middle of the cake which suppose to be 1 inch smaller than your ring) and spread around 1 cm thickness or less).
8. Bake in the preheated oven for around 10-12 minutes or till golden brown. Preferably using only the top heat and not top bottom heat.

Note: Of cos you can also do the same size for both the bottom and top cake, but I find it prettier to do the other one 1 inch smaller. You can cut the middle cake by 1 inch smaller if you do not have another cake pan.
You can also pour the left over batter into cupcake moulds to do cupcakes as well and bake at 170C for 15-20min.

Step 2: Creme Patissiere (Custard Cream)

Ingredients
100g Sugar (separate into 2 bowls of 50g)
40g Corn Flour
4 Egg Yolks
500ml Milk
1tsp vanilla essence (preferably 1/2 vanilla pod)
50g butter

Directions
1. Whisk egg yolks, corn flour and 50g sugar in a bowl until mix well. Set aside.
2. Boil milk with 50g sugar and vanilla essence/vanilla pod. Pour half of the mixture into the egg yolk mixture and mix well.
3. Strain back into the pot and cook on medium heat. Whisk the mixture constantly till thick.
4. Once boiled remove from heat. Add the butter and continue to whisk for another 1-2 minutes till smooth.

Note:
You can prepare this one day in advance and store in the refrigerator.

Step 3: Creme Mousseline (Custard Cream+butter)

Ingredients
400g Creme Patissiere (you can use the left over custard cream and insert into the additional cupcakes that you did and then you will get a Hokkaido Cupcake)
150g butter
40g Kirsch (optional)

Directions
Combine creme patissiere, butter and kirsch in a mixing bowl and cream till light and fluffy.

Note:
You should start with a low speed and gradually increase to medium speed and mix for around 10-15 minutes until they are smooth.

Step 4: Jello layer (optional)

Note:
Follow the directions of the Jello you bought and pour into pan of the size of the mould you use. Do this at least 4 hours or 1 day in advance.

Step 5: To assemble Fraisier CakeLine the mould with clear cake band as below:

 
1. First layer, place the bigger sponge cake in a cake mould ring. Brush syrup onto the sponge cake (wet but not flood).
Note:
To make syrup, mix 2/3tbsp granulated sugar, 20ml hot water and 1/2tbsp fruit liquor (optional).
2. Arrange cut strawberries along the sides of the mould.
(Ensure you choose similar width strawberries and cut them the same height to have a beautiful look on the outside.)
3. Spread a layer of creme mousseline around the strawberries around the sides of the ring. Add the rest of the strawberries in the centre and cover with the creme before you top the other sponge cake.
4. Top with the other smaller sponge cake on top of the strawberriesand moisten it with the syrup.
5. Cover the top of the cake with more creme mousseline and smoothen it..
7. If you go for the Jello, cover the cake with the Jello.
8. Store the cake with the mould in the fridge for at least 4 hour. Before consume, you can pull out the ring and the plastic off. Finally decorate them with more berries on top.

I did this strawberry rose to decorate on top where I learnt from this youtube.
http://www.youtube.com/watch?v=5JuGd42Yx_c