A classic is French strawberry cake.There are layers of lemon scented sponge cake assembled with fresh strawberries, lemon syrup, and crme ptissire.French strawberry cake called le fraisier can be found in bakeries and ptisseries, but you can enjoy it at home.Use the freshest strawberries you can find to get the best flavor.It makes about 8 serving.
Step 1: Prepare the pan by preheating the oven.
The oven should be turned to 350 degrees F.The cake pan has a diameter of 23 cm.Line the pan with paper.The pan should be set aside.The cake pan should have a bottom.
Step 2: Put the sugar, eggs, and lemon in a container.
Bring the water in the saucepan to a boil.The water should be over the bowl.Take 1/2 cup of sugar and 4 whole eggs and put them in the bowl.Add the lemons to the bowl.If you want your sugar mixture to heat up, keep the water in the saucepan simmering.
Step 3: The wet mixture should be whisked.
Attach whisk to a mixer.For several minutes, whisk the wet mixture in the mixing bowl.The mixture will double in size.Remove the whisk attachment from the mixture.If the mixture dribbles back into the bowl, you don't need to whisk it anymore.
Step 4: Add self-raising flour.
The heat should be turned off to the saucepan.The self-raising flour should be added to the bowl with the wet ingredients.To fold the flour into the wet mixture, use a metal spoon or rubber spatula.To cut the flour in through the center of the wet mixture, hold the spoon and use a twisting motion with your wrist.If you combine the wet and dry ingredients, you won't lose the volume you beat into the mixture.
Step 5: The butter should be folded in.
The unsalted butter should be placed in a microwave-safe bowl.Allow the butter to cool a bit.Place it in the bowl with the génoise batter.It's incorporated when you fold the melted butter.You can use salted butter.The batter may be richer.
Step 6: The génoise cake can be baked.
Put the batter in the oven by Scooping it into the pan.The cake should be baked for 25 to 30 minutes.The sides of the cake will pull away from the pan once it's finished baking, as the top will turn a light golden brown.
Step 7: The cake is cool.
Allow the cake to rest in the pan for a few minutes after it is removed from the oven.The sides of the cake pan can be removed.The cake should be set on a wire rack.The cake will be about 5 cm high.
Step 8: The milk and Pod should be in a pan.
Milk can be poured into a wide saucepan.Take a small knife and cut a long slit.The tip of the knife can be used to remove seeds.The milk should be added to the pan with the seeds andpods.The seeds will look like paste.Once the crme ptissire is done cooking, you can add a small amount of vanilla to it.
Step 9: Allow the milk to cool.
The heat should be turned on to medium and the milk should heat up slowly.You have to stir it occasionally to keep it from burning.Continue to cook the milk until it starts to boil.Once it starts bubbling, turn off the heat.
Step 10: The eggs, sugar, and kirsch are being whisked.
Crack 4 whole eggs into a medium-sized mixing bowl.Adding 2 egg yolks is required.Add 2 cups of sugar, 1 cup of kirsch, and 100 g of cornstarch.When it's combined, whisk the mixture.You can use another type of brandy if you don't have kirsch.The extra couple of egg whites can be used in a different recipe.
Step 11: The hot milk can be strained.
There is a pan of hot milk.The sieve should be over the bowl with the egg and sugar mixture.Carefully pour the hot milk through the sieve.The strainer should be emptied of the left solids.The hot milk and egg mixture should be combined.The hot milk may splash onto you if you whisk too quickly.
Step 12: It's a good idea to cook the custard.
Turn the heat on to medium after pouring the custard mixture into a saucepan.The custard should be cooked for about 3 to 4 minutes.It will make a mess if you stir well.It should be thick enough to pipe.Use a whisk to smooth the crme ptissire.
Step 13: Put the butter in the cut.
Cut the room-temperature butter into cubes.The butter should be added to the crme ptissire.The crme ptissire should be combined with butter.
Step 14: The crme ptissire should be chilled.
When the custard is cool, pour it into a shallow dish or pan.For one hour, put the crme ptissire in the refrigerator.The custard should be cold.You can chill the crme ptissire for a day or two.
Step 15: Lemon juice, sugar, and water are combined.
You should squeeze the juice from the lemons.Add 1/3 cup (75 g) of sugar to the juice in a small saucepan.You will need to stir in about 70 liters of water.
Step 16: To get rid of the sugar, heat the syrup.
To make the syrup, turn the heat up to medium-high.The syrup should be brought to a boil.For a full two minutes, keep stirring and boiling the syrup.Let the lemon syrup cool and turn off the heat.
Step 17: The marzipan should be rolled into a circle.
Roll 17 ounces of pink marzipan into a ball.Roll it into a circle with a rolling pin.The bottom of a pan can be used as a guide if the circle isn't perfect.To make your marzipan circular, trim around the circle.While you assemble the cake, place the marzipan circle on a baking sheet in the fridge.Making the circle sit flatter on the cake will be easier if the rolled marzipan is chilled.
Step 18: The pan needs to be prepared.
You can spray a clean tin with cooking spray.Place the strip of paper along the side of the tin.If you don't have acetate paper, you can line the pan with plastic wrap or use parchment paper lined with foil.You can find the paper in art supply stores.Cut the plastic to fit the pan.
Step 19: The génoise cake needs to be sliced.
The bottom of the génoise cake has paper on it.If you want to have two thin layers of cake, use a serrated knife to slice through the cake horizontally.The height of each layer should be the same.Put one of the layers in the pan.
Step 20: Cut fresh strawberries.
The strawberries are the same size.Remove the stems.You have about 24 strawberry halves if you cut them in half.
Step 21: Place the strawberries over the cake.
There is a layer of cake in the bottom of the pan.Push it into the cake with the back of a spoon.The cake needs to be pushed against the pan.The strawberry halves should be placed along the outside of the pan so they are firmly pressed into the cake.The cut sides of the strawberries should be pressed.Once you've assembled the cake and removed the acetate, the strawberry halves will be exposed.
Step 22: The cake should be piped with the crme ptissire.
A 1/2 inch (1 cm) nozzle is fitted to a piping bag that's fitted with a chilled crme ptissire.To pipe the crme ptissire onto the sponge cake, use a circular motion.To fill in the gaps, pipe in between the strawberry halves.There is no need for a piping tip on the bag.The custard is spread evenly throughout the cake.
Step 23: There is a layer of strawberries and crme ptissire.
Chop the strawberries into small pieces.The strawberries should be spread on the custard.There is a layer of crme ptissire over the berries.The spatula should be used to spread the custard evenly.If you want to add fresh strawberries to the cake, wash and slice a few more.Set them aside.
Step 24: The other half of the cake should be brushed with syrup.
The cake should be on top of the crme ptissire.The cut side should be facing up.Spread the lemon syrup on top of the cake and push it down.
Step 25: The cake should be chilled after the marzipan is arranged.
Take the circle out of the fridge.Lift it off the baking sheet and place it on top of the cake.The cake should be put in the fridge.Before you serve the Fraisier cake, make sure it is completely cold.
Step 26: White chocolate decorations can be made.
About 40 g of chopped white chocolate can be melted.Place it in a bag.The chocolate can be piped onto a mat.You can make decorations in any style you want.The decorations should be chilled until they've hardened.Substitute chocolate if you don't want to use white chocolate.
Step 27: The cake is in the pan.
Remove the cake from the refrigerator once it's cold.The sides of the pan should be released.The sides of the cake may not be completely smooth if you used foil.
Step 28: You can serve the cake with the decorations.
The chocolate decorations should be on the top of the cake.Add fresh strawberries, a few silver sugar pearls, or a dusting of powdered sugar to the cake.Cut the cake and serve it.You can keep leftovers in the fridge for a day.The strawberries will cause the cake to be soggy.