Strawberry Fraisier

Here´s another entry after a month of dissappearance act.  I think I have to

find a way to jot down my recipes because if I were to keep it off any longer,

I will somehow miss out some ingredient or steps.  This cake fortunately was

made not too long ago, so it is still very fresh in my mind.  Not only that, the

cake base recipe is extracted from my french cooking bible, Le Cordon Bleu

complete cookbook so, there is no excuse that this cake will flop if you follow

the recipe as stated below.

 

As you can see here, this is a pretty cake.  I love pretty cakes. But the

problem with pretty cakes sometimes is, it is not easy to make.  More so 

if it is for personal consumption.  But I find this pretty cake very doable. 

The cutted strawberry which were turned inside out is simply an amazing

idea to perk the Genoese Sponge Cake up.  No need complicated fondant

work, or the passe piping techniques.  Fresh fruits are always everlasting in

appeal, not to mention healthy too. 

This is my second attempt in making a Fraisier but I must highlight to you

that this cake ain´t perfect.  The cream filling is not what its suppose to be

and I have instead relied upon whipped cream from a can to hold them

together.  Time is an issue if you are expecting a guest to arrive and to serve

them with.  So, I do apologize for the half-effort attempt here but if you

would like to try the Genoise Sponge Cake nevertheless, I strongly urge

you too because it is totally worth it and not to mention, this cake is attention

grabbing.

Here´s the Genoese Cake Base Recipe ...

1) Preheat oven to 180C.

2) Whisk 3 eggs, 1 egg yolk and 1/2 cup sugar in a heatproof bowl

    using bain-marie technique until it leaves a trail.

3) Remove from heat and whisk until cold.  Set aside.

4) Sift 1 cup of all purpose flour and fold into egg mixture.

5) Mix in 1 tablespoon of unsalted melted butter. Fold into batter.

6) Pour into 8 inch lightly greased springform and bake for 20-25 mins.

7) When cake shrinks at the side, it is ready. Let it cool. Cut horizontally

    into half and the edge if you prefer a bare look as above.

To assemble

1)  Place 1 piece of cake into springform to hold its shape.  Arrange half

     cut strawberries facing outward until all is covered.

2)  Arrange whole strawberries in the middle of the cake base until all covered.

3)  Fill all the gap with whipped cream till all of the strawberries are covered.

4)  You can sprinkle crunch meringue too on top if you wish.

5)  Lay the 2nd piece of cake on top.

6)  Arrange sliced strawberries on top.  Pour gelee mixture on it to give it a nice shine.

7)  Remove the springform carefully.

8)  Chill in fridge for at least an hour before consumption.

* You need approximately 350 grams of strawberries for this cake.