How to Make an Elegant Fraisier Cake

How to Make an Elegant Fraisier Cake

The Fraisier cake, a quintessential French pastry, is renowned for its light, elegant layers, combining the flavors of fresh strawberries, smooth pastry cream, and soft, airy sponge. It’s an ideal dessert for special occasions such as weddings, birthdays, or any event where an impressive yet delicious cake is desired. In this guide, we will walk you through the steps to make a perfect Fraisier cake from scratch.

Ingredients

For this elegant dessert, you will need the following ingredients:

For the Génoise Sponge Cake:

• 4 large eggs

• 125g (½ cup) granulated sugar

• 125g (1 cup) all-purpose flour, sifted

• 1 tablespoon unsalted butter, melted

• 1 teaspoon vanilla extract

For the Pastry Cream (Crème Pâtissière):

• 500ml (2 cups) whole milk

• 4 large egg yolks

• 100g (½ cup) granulated sugar

• 40g (⅓ cup) cornstarch

• 1 teaspoon vanilla extract

• 25g (2 tablespoons) unsalted butter

For the Assembly:

• 300g (10 oz) fresh strawberries, hulled and halved

• 200ml (¾ cup) heavy cream

• 1 tablespoon powdered sugar

• 1 tablespoon vanilla extract

• 2 tablespoons kirsch or simple syrup (optional, for soaking the cake layers)

Instructions

Step 1: Making the Génoise Sponge Cake

The base of the Fraisier cake is a light and fluffy sponge cake known as Génoise. This cake does not require any baking powder or other leavening agents, as the eggs provide the structure.

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

2. Whisk the eggs and sugar in a heatproof bowl over a pot of simmering water (double boiler method). Whisk constantly until the sugar dissolves, and the mixture becomes warm to the touch.

3. Whip the egg mixture using an electric mixer on medium-high speed for about 10 minutes, or until it triples in volume and forms soft peaks.

4. Fold in the flour gently with a spatula. Start with a small portion and slowly incorporate it into the egg mixture. Once the flour is mixed in, fold in the melted butter and vanilla extract.

5. Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 20–25 minutes or until the cake is golden brown and springs back when gently pressed.

6. Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 2: Preparing the Pastry Cream (Crème Pâtissière)

Pastry cream is the rich, custard-like filling that brings a smooth and luxurious texture to the cake.

1. Heat the milk in a saucepan over medium heat until it begins to simmer.

2. While the milk is heating, whisk the egg yolks and sugar in a separate bowl until the mixture is pale and thick.

3. Add the cornstarch to the egg mixture and whisk until smooth.

4. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the combined mixture to the saucepan.

5. Cook the mixture over medium heat, whisking constantly, until it thickens and begins to boil. Once it reaches a thick custard consistency, remove it from the heat.

6. Stir in the vanilla extract and butter. Allow the pastry cream to cool to room temperature, then refrigerate it for at least 2 hours until fully chilled.

Step 3: Whipping the Cream

For a light and airy texture to complement the pastry cream, you’ll need to whip some heavy cream.

1. Chill the mixing bowl and beaters in the refrigerator for at least 10 minutes before whipping the cream.

2. Whip the heavy cream using an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form.

Step 4: Assembling the Fraisier Cake

Now that all the components are prepared, it’s time to assemble the Fraisier cake.

1. Slice the cooled Génoise sponge horizontally into two even layers.

2. Soak the sponge layers with kirsch or simple syrup if you prefer a moist, flavorful base. Use a pastry brush to evenly distribute the syrup.

3. Place one layer of the soaked sponge in the bottom of a 9-inch round cake ring or springform pan.

4. Fill the cake ring with a layer of pastry cream, smoothing it with a spatula.

5. Arrange the halved strawberries around the edges of the cake, cut side facing the ring, to form a decorative border.

6. Fill the center of the cake with more pastry cream, leveling it off. Be sure to leave some space at the top for the second layer of sponge.

7. Place the second sponge layer on top of the pastry cream, pressing gently to ensure it sticks. Soak the sponge layer with a little more syrup if desired.

8. Cover the top of the cake with the whipped cream, smoothing it evenly.

9. Chill the cake in the refrigerator for at least 4 hours, or overnight if possible, to allow the flavors to meld and the cake to set.

Step 5: Final Touches

To elevate the presentation, garnish the cake with more fresh strawberries or edible flowers, and if desired, a light dusting of powdered sugar.

Step 6: Serving

Once the cake has been chilled and set, carefully remove the cake ring or springform pan. The Fraisier cake is now ready to be sliced and served. Each slice should reveal the stunning layers of sponge, pastry cream, and strawberries. It’s a showstopper dessert that’s both beautiful and delicious!

Tips for Success

• Use fresh, ripe strawberries: The strawberries are a key component of the Fraisier cake, so choose the best quality available for optimal flavor.

• Prepare ahead: The Fraisier cake can be made a day in advance and stored in the refrigerator. This helps the flavors develop and ensures the cake is fully set before serving.

• Don’t skip the chilling step: Allowing the cake to chill helps everything set together perfectly, making it easier to slice and ensuring the pastry cream has the right consistency.

With these detailed steps, you can create an elegant and delicious Fraisier cake that will impress your guests and become the highlight of any occasion.