Strawberry Fraisier Cake

GS9A6134-001Strawberry Fraisier Cake!

This is a long overdue post! Made this birthday cake for my mom during mid july. i’ve been thinking hard on what cake should i be making and dealing with a couple of other things going on, it has been pretty stressful! i had job decisions to make, exam results are coming out pretty soon, sponsored post to do and a couple other things are running concurrently. i guess i had a little too many things on hand, but then again, blogging goes on! HAHA!! ๐Ÿ˜€

i only had time to bake this cake on the very day of her birthday. imagine! Luckily i’m one person who don’t freak out at stress from baking. i took my own sweet time, made the sponge, followed by the creme mousseline, nicely layered them up and obviously working in the middle of the night doesn’t help when i have forgotten to fill the middle of my fraisier with strawberries! Goodness.. That was a stupid and dumb thing to do.. But luckily it didn’t affect the flavors at all and i liked this way really. Could really taste the mousseline without the strawberry getting in the way.

Since the family was coming over the next day for dinner, i decided to make an 8 inch one so the whole family could have a taste of it. Phew~~ The response were good and everyone liked it! Awesome!

Anyway pardon my pictures. i have no idea. Maybe it’s the calibration of my camera or my computer screen, i’m having this weird blue tinge coming on. Will try to fix it soon.

 

Recipe

Yields an 8 inch cake

Roughly Adapted from Okashi

Sponge Cake

ingredients

  • 40g Pastry Flour
  • 20g Cornflour
  • 35g Unsalted Butter
  • 90g Egg Whites
  • 80g Castor Sugar
  • 80g Egg Yolks

Directions

  1. Preheat oven to 200c
  2. Line a 28×28 flat square pan with parchment paper
  3. Sift flour twice
  4. Melt butter in a microwave
  5. To make the meringue, whisk egg whites till foamy, add sugar a little as a time and whisk till glossy
  6. Add egg yolks and mix well
  7. Add flour into the mixture and fold using a spatula
  8. Pour melted butter into the batter and fold well
  9. Pour batter into prepared tin and bake got 10-13mins (the cake is done when it springs back when touched)
  10. When cake it done, set aside to cool

Creme Mouselline

ingredients

  • 350g Fresh Whole Milk
  • 1/2 TBSP Vanilla Bean Paste
  • 4 Egg Yolks
  • 100g Castor Sugar
  • 35g Pastry Flour
  • 200g Unsalted Butter
  • 1 TBSP Orange Cointreau

Directions

  1. Place milk and vanilla bean paste in a saucepan and bring it to a boil
  2. Remove from heat and set aside
  3. Whisk egg yolks with sugar until mixture is pale yellow in color
  4. Add flour & mix well
  5. Pour cream in egg yolk mixture, then return to saucepan. Bring to a boil over high heat, stirring constantly
  6. Continue to beat mixture until it thickens and become smooth and glossy
  7. Remove from heat and transfer to a piping bag for easy filling and handling (if you do not have a piping bag on hand, you could just leave it in a bowl and cover with cling wrap)
  8. Cool mixture in the freezer but remember not to freeze it
  9. Beat butter in a mixer till creamy and add cooled cream. Whisk till combined
  10. Add orange cointreau and mix well
  11. Spoon creme mousseline into a pipping bag fitted with a 1cm round piping tip (wilton 1A)

Raspberry Jelly

ingredients

  • 100g Raspberry Puree
  • 30g Castor Sugar
  • 5g Gelatin Sheet, soaked in iced water to soften

Directions

  1. Place raspberry puree and sugar in a small saucepan and bring to a boil
  2. Add gelatine sheet and mix well
  3. Pour mixture over cake and chill cake to set

 

To Assemble

You will need:

  1. Sponge cake
  2. Cake Ring
  3. 450g Strawberries, Hulled and halved
  4. Creme Mousseline
  5. Raspberry Jelly (*** ONLY DO THIS AFTER YOU HAVE ASSEMBLED THE CAKE***)

Directions

  1. Using a cake ring, cut out desired size and leave sponge in the cake ring
  2. Pipe a thin layer of creme mouselline onto the sponge in the cake ring
  3. Arrange strawberries around edge of cake ring, with flat surface aganist cake ring
  4. Distribute strawberries evenly & pipe remaining creme mousseline, covering the strawberries and level off using a offset spatula
  5. Place cake in the freezer for 20 minutes for it to set
  6. Make Raspberry jelly while the cake is setting.
  7. Pour jelly over cake and chill to set
  8. To unmould, warm cake ring using a blow torch
  9. Slice & Serve

 

GS9A6143i topped it off with a couple of halved strawberries, raspberries and mint leaves. You really could decorate it anyway you like it. i just so happened to have all these fruits in the fridge

GS9A6162As you can see, i had a much thicker sponge. i did it this way as the family prefer to have more cake. You could use a slightly larger baking pan for a thinner sponge

GS9A6183The perfect combo i would say! Tasted really good and of you look close enough, you could actually see the specks of vanilla in the mousseline

GS9A6187-001Slice & Serve! i loved how the strawberries and raspberry jelly complements the mousseline without overpowering it. if i would to do this cake again, i would still leave out the strawberries in the middle. i love how clean the mousseline tasted without any fruits hindering the taste bud. i don’t want to be biting into strawberry in every bite. This is just my personal preference.

**You could just follow the recipe as above and fill the cake with fruits. i forgot to add mine in ๐Ÿ˜

i’m drooling just from blogging. Shall just switch off my computer and head to the kitchen to get some madeleines baking!

Happy Baking

xoxo

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4 thoughts on “Strawberry Fraisier Cake

  1. What a stunning cake. Cake presentation is one of my many failings … as well as making candy. I’ve never tried making a mousseline. Is it simply a whipped pastry cream? For some reason I though whipping cream was involved.

    Is a cake ring the same as a springform pan with a removable bottom that you usually bake cheesecakes in?

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