Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, le fraisier style white chocolate cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Le Fraisier is a classic French cake made with a basic génoise sliced in two halves, each of which is brushed with kirsch liqueur. It is filled with crème mousseline and lots of fresh strawberries. This French cake was very intimidating for me, as all the recipes I found at first were in french.
Le Fraisier Style White Chocolate Cake is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Le Fraisier Style White Chocolate Cake is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have le fraisier style white chocolate cake using 19 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Le Fraisier Style White Chocolate Cake:
- Make ready Sponge cake sheet (Two 20 cm squares)
- Make ready Eggs
- Make ready Sugar
- Get Cake flour
- Get Unsalted butter
- Get Syrup
- Make ready Water
- Prepare each Sugar and Kirsch
- Get Mousse - 18 cm (15 cm)
- Make ready White chocolate
- Make ready Milk
- Get Gelatin leaves
- Get Egg white
- Prepare Sugar (for the egg whites)
- Take Heavy cream
- Take Sugar (for the cream)
- Get heaping package Strawberries
- Make ready Toppings
- Get of each Raspberry jam and nappage
C'est la saison des fraises, le meilleur moment de faire un bon fraisier un des classiques de la pâtisserie française. Amazing strawberry fraisier cake made with chocolate cake layers and a no-bake, strawberry cheesecake center! Chocolate and strawberries - a match made in heaven! This chocolate strawberry cheesecake is my version of the fraisier cake!
Steps to make Le Fraisier Style White Chocolate Cake:
- Prepare two 18 cm, 1.5 cm thick sponge cakes. Use your desired cake mold, but if you don't have one, see the next step.
- Fold up the corners of a sheet of kitchen parchment paper to make a square sheet a little larger than an 18 cm circlular mold (about 20 cm square). Make 2.
- Combine the eggs and sugar in a bowl and beat while heating over a double boiler. When the egg mixture becomes warm to the touch, remove from the double boiler and beat until thick.
- Add the sifted dry ingredients and mix until no longer powdery. Drizzle in the melted butter and stir until just combined.
- Pour half of the batter into each of the two pans, spreading to an even thickness. Bake in an oven preheated at 190°C for about 12 minutes.
- Remove the cooled sponge cakes from the kitchen parchment paper and cut to the same size as the circular mold.
- Make the syrup. Dissolve the sugar into the water, then add the Kirsch once cooled.
- Make the mousse. Chop up the chocolate and melt in a double boiler. Soak the gelatin in cold water.
- Bring the milk to a boil and add the chocolate a little at a time while stirring carefully with a rubber spatula. Stir in the gelatin while warm to dissolve.
- Combine the egg white and sugar in a separate bowl and beat until stiff peaks form to make the meringue.
- Add the heavy cream and sugar in a separate bowl and beat until thickened. Mix 1/3 of it into the cooled Step 9, then mix in the remaining 2/3.
- Add Step 11's meringue and mix until evenly combined to complete the mousse. Put into a pastry bag with a 1~1.2 cm round tip.
- Place one layer of the sponge cake into the cake mold or circle and use a brush to coat with half of the syrup. Lightly squeeze a thin layer of the mouse on top of the syrup.
- Line the edge of the cake mold with strawberries cut in half, cut side facing out. Arrange whole strawberries in the center of the cake. This time, I used 29 strawberries for an 18 cm cake.
- Note: I filled the inside of the cake with strawberries, but you can also leave the very center open if you like, to make cutting easier.
- This time, I used a package of strawberries that had 27 small strawberries per pack. I removed the hulls and cut them all to be 3 cm high.
- Fill in all the gaps between the strawberries with the mousse.
- Add enough mousse to cover the strawberries, but leave a little bit in the bag for covering the top of the cake. Top with the other sponge cake layer, crust-side down, and brush with the remaining syrup.
- Spread the remaining mousse on top of the sponge cake in a thin layer and smooth the surface with a palette knife. Chill in the refrigerator for a few hours.
- Mix together the nappage (the type that doesn't require adding hot water) and raspberry jam (strained) and spread on the cake's surface to finish.
- If making a 15 cm cake, the strawberries will look like this. I used about 21~22 small strawberries.
- No matter how you cut it, it will be full of strawberries. The white chocolate and tart strawberries work so well together. The mousse is light, so you can gobble it all up.
- If using a 5 cm high circular mold, cut the sponge cake to 1 cm thick.
Let's take advantage of the seasonal fruits! Today I suggest to bake a fraisier, the French strawberry cake. And mine will be made with local fruits: strawberries from. Fraisier is a French cake, its name derived from the word fraise, meaning strawberry. Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined Place onto a serving plate and decorate with reserved strawberries, chocolate decoration and a dusting of icing sugar.
So that is going to wrap this up with this special food le fraisier style white chocolate cake recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
