Ingredients with Measurements:
- For the Genoise Sponge:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup unsalted butter, melted and cooled
- For the Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1/4 cup kirsch (cherry liqueur)
- For the Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 4 large egg yolks
- 1/2 cup unsalted butter, softened
- For the Decoration:
- 1 cup fresh strawberries, hulled and halved
- 1/4 cup apricot jam, warmed and strained
- 1/4 cup sliced almonds
Special equipment needed:
- 8-inch springform pan
- Parchment paper
- Pastry bag with a star tip
Step-by-step instructions:
For the Genoise Sponge:
1. Preheat the oven to 350°F. Line the bottom of an 8-inch springform pan with parchment paper.
2. In a large mixing bowl, whisk the eggs and sugar together until pale and thick.
3. Sift the flour and cornstarch over the egg mixture and gently fold until just combined.
4. Add the melted butter and fold until fully incorporated.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove from the oven and let cool completely.
For the Syrup:
1. In a small saucepan, combine the water and sugar. Bring to a boil and stir until the sugar dissolves.
2. Remove from the heat and stir in the kirsch.
3. Let cool to room temperature.
For the Filling:
1. In a medium saucepan, combine the sliced strawberries and sugar. Cook over medium heat until the strawberries release their juices and the sugar dissolves.
2. In a small bowl, whisk the cornstarch and water until smooth. Add to the strawberry mixture and cook, stirring constantly, until thickened.
3. In a separate bowl, whisk the egg yolks until pale and thick. Gradually add the hot strawberry mixture, whisking constantly.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened and bubbly.
5. Remove from the heat and let cool to room temperature.
6. In a large mixing bowl, beat the softened butter until creamy. Gradually add the cooled strawberry mixture, beating until smooth.
To Assemble:
1. Cut the cooled Genoise sponge in half horizontally.
2. Place the bottom half of the sponge back into the springform pan.
3. Brush the sponge with the syrup.
4. Spread half of the strawberry filling over the sponge.
5. Arrange the halved strawberries around the edge of the pan, cut side facing out.
6. Pipe a ring of buttercream around the edge of the pan, covering the strawberries.
7. Fill the center of the cake with the remaining strawberry filling.
8. Place the top half of the sponge over the filling.
9. Brush the top of the sponge with the syrup.
10. Spread a thin layer of buttercream over the top and sides of the cake.
11. Chill the cake in the refrigerator for at least 1 hour.
12. Once chilled, remove the cake from the pan and place on a serving plate.
13. Brush the top of the cake with the warmed and strained apricot jam.
14. Sprinkle the sliced almonds around the edge of the cake.
15. Pipe rosettes of buttercream around the top edge of the cake.
16. Chill until ready to serve.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Chilling time: 1 hour
5. Temperature:
Oven temperature: 350°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 55g
Protein: 6g
Sodium: 35mg
Sugar: 40g
Substitutions for ingredients:
- Kirsch can be substituted with cherry juice or cherry syrup.
- Apricot jam can be substituted with any other fruit jam or jelly.
- Almonds can be substituted with any other sliced nuts or omitted altogether.
Variations:
- Instead of strawberries, use raspberries, blueberries, or a combination of berries.
- Add a layer of whipped cream or pastry cream between the sponge and the filling.
- Use a different liqueur for the syrup, such as Grand Marnier or Amaretto.
Tips and tricks:
- Make sure the eggs and sugar are whisked until pale and thick to ensure a light and fluffy sponge.
- Be gentle when folding in the flour and butter to avoid deflating the batter.
- Use a serrated knife to cut the sponge in half horizontally for a clean cut.
- Chill the cake before decorating to make it easier to handle.
- Use a piping bag with a star tip to create a professional-looking border.
Storage instructions:
Store the cake in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
The cake is best served chilled, but can be brought to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with fresh berries.
Garnishes:
Fresh berries, mint leaves, or edible flowers.
Pairings:
Serve with a glass of champagne or sparkling wine.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the sponge is too dry, brush it with more syrup before assembling.
- If the filling is too runny, cook it for a few more minutes until thickened.
- If the buttercream is too soft, chill it in the refrigerator for a few minutes before piping.
Food safety advice:
Make sure to use fresh, ripe strawberries and store the cake in the refrigerator to prevent spoilage.
Food history:
The Fraisier cake is a classic French dessert that originated in the 17th century. It is named after the French word for strawberry, "fraise."
Flavor profiles:
The cake is light and fluffy with a delicate almond flavor from the sliced almonds. The filling is sweet and tart with a fresh strawberry flavor, while the syrup adds a subtle cherry flavor.
Serving suggestions:
Serve the cake as a dessert for a special occasion or as a sweet treat with afternoon tea.
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Region: French