Fraisier Cake
Directions
- 1Make the almond biscuit. Cut the marzipan in two pieces and mix with sugar. Add an egg. Once the mixture is soft, use the whisk and beat it for at least 10 minutes on full blast. Add the remaining eggs gradually and mix. Mix about a cup of this almond mixture with the melted butter. Set aside.
- 2Make the almond biscuit. Cut the marzipan in two pieces and mix with sugar. Add an egg. Once the mixture is soft, use the whisk and beat it for at least 10 minutes on full blast. Add the remaining eggs gradually and mix. Mix about a cup of this almond mixture with the melted butter. Set aside.
- 3Make the almond biscuit. Cut the marzipan in two pieces and mix with sugar. Add an egg. Once the mixture is soft, use the whisk and beat it for at least 10 minutes on full blast. Add the remaining eggs gradually and mix. Mix about a cup of this almond mixture with the melted butter. Set aside.
- 4Fold the sifted flour with the baking powder. Add the saved portion that has the butter in it.
- 5Fold the sifted flour with the baking powder. Add the saved portion that has the butter in it.
- 6Fold the sifted flour with the baking powder. Add the saved portion that has the butter in it.
- 7Spread the mixture in a quarter sheet baking pan lined with a greased baking mat or parchment paper and bake for about 25 minutes.
- 8Spread the mixture in a quarter sheet baking pan lined with a greased baking mat or parchment paper and bake for about 25 minutes.
- 9Spread the mixture in a quarter sheet baking pan lined with a greased baking mat or parchment paper and bake for about 25 minutes.
- 10Make the pastry cream. Bring to a boil the milk with a fraction of sugar and vanilla. Turn off the heat and let it infuse for about 20 minutes.
- 11Make the pastry cream. Bring to a boil the milk with a fraction of sugar and vanilla. Turn off the heat and let it infuse for about 20 minutes.
- 12Make the pastry cream. Bring to a boil the milk with a fraction of sugar and vanilla. Turn off the heat and let it infuse for about 20 minutes.
- 13Meanwhile, mix egg yolks and sugar and starch together. Temper the yolk mixture with hot milk and pour everything back to the saucepan. Bring to a boil and cook the custard for 2 minutes, whisking constantly.
- 14Meanwhile, mix egg yolks and sugar and starch together. Temper the yolk mixture with hot milk and pour everything back to the saucepan. Bring to a boil and cook the custard for 2 minutes, whisking constantly.
- 15Meanwhile, mix egg yolks and sugar and starch together. Temper the yolk mixture with hot milk and pour everything back to the saucepan. Bring to a boil and cook the custard for 2 minutes, whisking constantly.
- 16Spread the custard onto a sheet tray lined with plastic wrap, let cool and refrigerate. Cut out the almond biscuit into desired shapes. Coat the bottom cakes with a thin layer of melted chocolate and chill to set.
- 17Spread the custard onto a sheet tray lined with plastic wrap, let cool and refrigerate. Cut out the almond biscuit into desired shapes. Coat the bottom cakes with a thin layer of melted chocolate and chill to set.
- 18Spread the custard onto a sheet tray lined with plastic wrap, let cool and refrigerate. Cut out the almond biscuit into desired shapes. Coat the bottom cakes with a thin layer of melted chocolate and chill to set.
- 19Make the filling. Combine room temperature butter cream with Italian meringue and pastry cream.
- 20Make the filling. Combine room temperature butter cream with Italian meringue and pastry cream.
- 21Make the filling. Combine room temperature butter cream with Italian meringue and pastry cream.
- 22Make the raspberry cocktail. Mix simple syrup with kirschwasser and raspberry liqueur.
- 23Make the raspberry cocktail. Mix simple syrup with kirschwasser and raspberry liqueur.
- 24Make the raspberry cocktail. Mix simple syrup with kirschwasser and raspberry liqueur.
- 25Make the strawberry marmalade. Dice some strawberries and save them. Meanwhile, mix some strawberries with lemon juice. Heat it up and mix in the sugar and agar-agar mixture. Bring to a boil and cook for 2 minutes, then chill to set on ice water. Once set, mix again until it turns into a luscious mixture. Add the diced strawberries.
- 26Make the strawberry marmalade. Dice some strawberries and save them. Meanwhile, mix some strawberries with lemon juice. Heat it up and mix in the sugar and agar-agar mixture. Bring to a boil and cook for 2 minutes, then chill to set on ice water. Once set, mix again until it turns into a luscious mixture. Add the diced strawberries.
- 27Make the strawberry marmalade. Dice some strawberries and save them. Meanwhile, mix some strawberries with lemon juice. Heat it up and mix in the sugar and agar-agar mixture. Bring to a boil and cook for 2 minutes, then chill to set on ice water. Once set, mix again until it turns into a luscious mixture. Add the diced strawberries.
- 28Assemble the cake. Smooth out pastry cream. Pipe out some filling to cover strawberries. Line up more strawberry halves all around the cake ring. Add more filling and smooth out with a large spoon, making sure there are no gaps. Add some strawberry marmalade and enclose the cake with more filling, carefully even out the surface of the cake. Soak almond biscuit in the raspberry cocktail and be generous.
- 29Assemble the cake. Smooth out pastry cream. Pipe out some filling to cover strawberries. Line up more strawberry halves all around the cake ring. Add more filling and smooth out with a large spoon, making sure there are no gaps. Add some strawberry marmalade and enclose the cake with more filling, carefully even out the surface of the cake. Soak almond biscuit in the raspberry cocktail and be generous.
- 30Assemble the cake. Smooth out pastry cream. Pipe out some filling to cover strawberries. Line up more strawberry halves all around the cake ring. Add more filling and smooth out with a large spoon, making sure there are no gaps. Add some strawberry marmalade and enclose the cake with more filling, carefully even out the surface of the cake. Soak almond biscuit in the raspberry cocktail and be generous.
- 31Flip it, let it rest a little bit and finish the cake. Chill for 5 hours before unmolding. Do likewise with the log. Cover the whole cake with frasier filling then add strawberry marmalade and cover with more filling. Carefully even out using an offset spatula. Top the frasier cake with the cocktail moistened almond biscuit. Once your frasier cake is completely chilled, flip and carefully unmold. The plastic liner helps with that.
- 32Flip it, let it rest a little bit and finish the cake. Chill for 5 hours before unmolding. Do likewise with the log. Cover the whole cake with frasier filling then add strawberry marmalade and cover with more filling. Carefully even out using an offset spatula. Top the frasier cake with the cocktail moistened almond biscuit. Once your frasier cake is completely chilled, flip and carefully unmold. The plastic liner helps with that.
- 33Flip it, let it rest a little bit and finish the cake. Chill for 5 hours before unmolding. Do likewise with the log. Cover the whole cake with frasier filling then add strawberry marmalade and cover with more filling. Carefully even out using an offset spatula. Top the frasier cake with the cocktail moistened almond biscuit. Once your frasier cake is completely chilled, flip and carefully unmold. The plastic liner helps with that.
- 34Brush strawberries with neutral glaze or apricot glaze.
- 35Brush strawberries with neutral glaze or apricot glaze.
- 36Brush strawberries with neutral glaze or apricot glaze.
Ingredients
- 200 grams marzipan
- 200 grams marzipan
- 200 grams marzipan
- 100 grams sugar
- 100 grams sugar
- 100 grams sugar
- 1 egg
- 1 egg
- 1 egg
- 1 cup melted butter
- 1 cup melted butter
- 1 cup melted butter
- 50 grams flour
- 50 grams flour
- 50 grams flour
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 250 ml milk
- 250 ml milk
- 250 ml milk
- 50 grams sugar
- 50 grams sugar
- 50 grams sugar
- 1 vanilla
- 1 vanilla
- 1 vanilla
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- 80 grams sugar
- 80 grams sugar
- 80 grams sugar
- 20 grams cornstarch
- 20 grams cornstarch
- 20 grams cornstarch
- 20 grams flour
- 20 grams flour
- 20 grams flour
- 250 grams butter
- 250 grams butter
- 250 grams butter
- 4 egg whites
- 4 egg whites
- 4 egg whites
- 200 grams sugar
- 200 grams sugar
- 200 grams sugar
- 100 ml simple syrup
- 100 ml simple syrup
- 100 ml simple syrup
- 20 ml kirschwasser
- 20 ml kirschwasser
- 20 ml kirschwasser
- 20 ml raspberry liqueur
- 20 ml raspberry liqueur
- 20 ml raspberry liqueur
- 500 grams strawberries
- 500 grams strawberries
- 500 grams strawberries
- 1 tbsp lemon juice
- 1 tbsp lemon juice
- 1 tbsp lemon juice
- 1 tsp agar agar
- 1 tsp agar agar
- 1 tsp agar agar
- 1 neutral glaze or apricot glaze
- 1 neutral glaze or apricot glaze
- 1 neutral glaze or apricot glaze
Equipment
ovenwhiskbaking sheetbaking mat or parchment paperknifesaucepanimmersion blendercake ring or silicone moldpastry bag