Fraisier Cake

Name: Fraisier Cake
Total time: 2 h
Yield: 10 servings
Ingredients: Ingredients for preparing The sponge cake (Biscuit Cuillère); 100g of egg yolks; 150g of egg whites; 120g of sugar; 120g of flour; ½ tsp of vanilla extract; Ingredients for preparing The Whipped Ganache (To be made the day before); 1 tsp of gelatin powder (3g) + 1 tbsp of water; 275g of double cream, boiled; 120g of white chocolate, chopped; 275g of double cream, cold; ½ tsp of vanilla extract; Ingredients for preparing The Syrup; 20g of sugar; 200g of water; ½ tsp of vanilla extract; Ingredients for preparing The Assembly; The sponge cake; The whipped ganache; The syrup; 500g of fresh strawberries

RECIPE OF THE CHEF JEFFREY CAGNES

10 servings
2h
Difficult

Français

Published: 30 March 2021
Last modified: 8 January 2022

When it’s strawberry season, fraisier cake is always a good idea. This fraisier is inspired from the French chef Jeffrey Cagnes.

The ingredients described below, are for a round fraisier of 18cm diameter.
For the descoration, I wanted to be as close as possible to the fraisier of Jeffrey Cagnes. Unfortunately, I don’t have a spray, so I colored my decoration ganache.
Otherwise, you can also be creative in the way you decorate your fraisier.

RECIPE

Beat the egg whites until stiff peaks form then add sugar gradually while beating.
Add the egg yolks and the vanilla extract and beat until well combined.
Add the flour and mix gently using a spatula so that the mixture remains airy.
Cover a large tin with baking paper and pour in the batter.
The cake shoud be around 1 to 1.5 cm thick.
Bake in a preheated oven at 200°C for 8 to 9 minutes.
When ready, let the sponge cake cool for some minutes then unmold.

The Whipped Ganache (To be made the day before)

1 tsp of gelatin powder (3g) + 1 tbsp of water

275g of double cream, boiled

120g of white chocolate, chopped

275g of double cream, cold

½ tsp of vanilla extract

Rehydrate the gelatin powder (or 1.5 gelatin leaves).
Bring 275g double cream to a boil.
Remove the cream from heat and add the gelatin and the vanilla extract.
Add the boiled cream to the chopped white chocolate.
Mix gently until the chocolate is completely melted.
When the chocolate is completely melted, use a hand blender.
Add the cold double cream, and mix again with the hand blender.
Put the ganache in a large boil, cover with a cling film and leave in the fridge overnight.

The Syrup

20g of sugar

200g of water

½ tsp of vanilla extract

Put the sugar and water in a pan and heat over medium heat.
When the sugar completely melts, remove from heat.
Add the vanilla extract and let completely cool.

The Assembly

The sponge cake

The whipped ganache

The syrup

500g of fresh strawberries

Whip the ganache until firm, but not too much.
Put the whipped ganache in a piping bag.
Cut the fresh strawberries in halves.
Bring a circular cake ring and cover the inner walls with rhodoid ribbon.
Cut two circles of the sponge cake, 18cm and 16cm diameter
Place the 18cm sponge cake in the bottom and soak with the syrup.
Place the strawberry halves stalk side down pressed up against the cake ring walls.
Pipe the whipped ganache in between the strawberries and make a layer on the sponge cake.
Place diced straberries in the middle of the cake.
Put another layer of whipped ganache.
Place the second circle of sponge cake and soak with syrup.
Top with the remaining whipped ganache and smooth with a palette knife.
Decorate with some whipped ganache and strawberries.
Remove the cake ring and peel off the rhodoid ribbon before presenting.

NUTRITIONAL INFORMATION

Calories: 407
Carbohydrates: 35.3g
Cholesterol: 201mg
Fat: 27.2g
Fiber: 1.3g
Protein: 6.9g
Saturated fat: 16g
Serving size: 1 slice
Sodium: 53mg
Sugar: 23g

RECIPE

NUTRITIONAL INFORMATION

ENJOY YOUR HOMEMADE TREAT!