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Before starting this Fraisier Cake recipe, make sure you have organised all the necessary ingredients.
For the pistachio génoise sponge: Combine the eggs and sugar in a mixing bowl or in the stand mixer recipient.
Using a hand whisk, whip over a bain-marie. The temperature should reach roughly 40°C. I recommend using a laser thermometer.
Finish beating with the food mixer until cooled down completely. If you do not have a food mixer, you can finish beating manually. The preparation is ready when doubled in volume.
Add the pistachio paste...
... and combine to the preparation.
Add the sifted flour...
... stirring gently with a rubber spatula or a skimmer in rotating motions.
Add the pistachios, which have been roasted in the oven beforehand.
Spread the mixture on a sheet of greaseproof paper...
... that has been placed on a baking sheet.
Bake at 180°C (gas 4) for about 15 minutes.
When cooked, remove from the oven and let cool.
For the crème mousseline: Cut the vanilla pod lengthwise.
Scrape the seeds out with a knife...
... and add them to the cold milk. In a saucepan, bring the milk to a boil.
Pour the castor sugar over the whole eggs.
Beat vigorously with a whisk until pale. Add the flour.
Add the boiling milk, while stirring with the whisk. Combine.
Transfer the preparation into the saucepan used to boil the milk...
... and cook over medium heat...
... stirring constantly until thick and homogeneous. Set aside to cool.
Wash the strawberries thoroughly. Drain.
Place a stainless steel frame on a cake board. On the inner rim of the frame, arrange a row of strawberries, stemmed and cut in half.
Cut the genoise sponge biscuit to the size of the frame, slightly smaller...
... and place between the strawberries...
... at the bottom of the frame.
Combine the sugar syrup and the selected alcohol (rum, kirsch...).
Steep the biscuit with the syrup. Set aside.
Place the cold crème pâtissière in the stand mixer recipient.
Add the softened butter...
... and whisk until completely incorporated. The butter should not be cold, but softened; this is really essential. Add the strawberry extract (or kirsch) to flavour the cream. This is optional, as you can use the cream as is, with its natural vanilla flavour.
Spread some crème mousseline on top of the genoise sponge. Press firmly with a spatula so that the cream fills all spaces between the strawberries. This will avoid the presence of air bubbles in the cake. Cut the rest of the strawberries into quarters and spread them on the cream.
Spread another layer of crème mousseline. Finish with a strip of génoise biscuit and a thin layer of crème mousseline. Cover with cling film and reserve in the fridge for several hours.
Gently remove the cling film.
Roll the pink marzipan into a thin layer. Sprinkle some icing sugar to avoid the paste sticking to the kitchen worktop.
Brush off the sugar excess.
Place the rolled-out marzipan on top of the cake.
Using a rolling pin, remove the marzipan excess.
Gently remove the frame.
For the finish: Select the most beautiful strawberries and leave the stems on.
Melt the red glaze in the microwave or over low heat. Dip the strawberries in the glaze.
Gently arrange the glazed strawberries on the surface of the cake. Reserve in the fridge. I recommend taking the Fraisier Cake out of the fridge about 30 minutes before serving.
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