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Before starting this Fraisier Cake with Crème Mousseline recipe, make sure you have organised all the necessary ingredients. For the génoise sponge cake: Prepare 2 sheets of génoise biscuit (40 x 30cm) avec les ingrédients cités ci-dessus. with the ingredients listed above. Then, prepare a sheet of striped biscuit for the finish.
Cut the striped biscuit into strips, to the same dimensions as the stainless steel frame you're using. If the height is 4.5cm, cut strips to a width of 4.5cm.
Place an expandable frame on a baking sheet. Place a sheet of genoise sponge at the bottom. Make sure to leave a gap of 1cm all around the edges.
Using a pastry brush, steep the sponge cake with syrup.
Place the strips of striped biscuit in the gaps, with the striped side facing the frame. Cover the sponge cake with some crème mousseline, prepared beforehand with the ingredients listed above.
Cut the strawberries in half and arrange them all around the frame, with the flat side facing the frame. Reserve the best looking strawberries for the finish.
Using a cranked spatula, spread the crème mousseline so that it fills all the spaces between the strawberries, to prevent air bubbles. If necessary, add some more crème mousseline, until the layer is roughly 1 cm deep.
Cover the cream with strawberries (cut into halves or quarters).
Add another layer of crème mousseline on top of the strawberries...
and spread with a cranked metallic spatula to create an even layer.
Place the second sheet of génoise sponge cake, cut to the same dimensions as the frame, leaving a 1cm gap.
Steep the biscuit with syrup.
Add the rest of the crème mousseline...
... and even the surface.
Refrigerate for several hours.
In the meantime, melt the red glaze. Then dip the whole strawberries set aside earlier. The glaze should be runny and without lumps. If necessary, add a little hot water and whisk again. Melt the glaze in the microwave or over low heat.
Place the glazed strawberries on a sheet of greaseproof paper and set aside until set.
Arrange the strawberries into rows on the surface...
... starting on the edge and working inwards.
Create rows of strawberries until you reach the centre. For this recipe, we made rows of raspberries as well.
Before removing the frame, make sure the creme mousseline is set, otherwise the cake could collapse. Gently remove the ring and reserve in the fridge until ready to serve. Enjoy!