Fraisier Cake
Butter biscuit (shape 16 cm):
100 g eggs (2 eggs)
20 g egg yolk (1 yolk)
90 g flour (3.2 oz)
80 g sugar (2.9 oz)
3 g of baking powder (1/2 tsp.)
20 g butter (0.7 oz, 82%)
🍰Prepare the biscuit.
1. Turn on the oven to 335F, with convection.
2. Whisk the eggs and egg yolk with the sugar.
3. Melt the butter, add to the eggs, mix.
4. Mix the flour with the baking powder, gently incorporate into the mixture.
5. Cover the bottom of the ring with foil, pour the batter into the mold, send to bake for 30-35 minutes.
6. Allow biscuit to cool, remove mold.
7. Cut the top off, cut lengthwise into 2 pieces.
🥛Pistachio custard:
300 ml milk (30 fl.oz)
60 g egg yolks (3 pcs.)
60 g sugar (2 oz)
40 g pistachio paste (1.4 oz)
15 g flour (0,5 jz)
15 g corn starch (0,5 oz)
20 g butter (0.7 oz, 82%)
6g gelatin + 30 ml water (1 Tbsp + 1.5 tbsp)
150 ml cream (5 fl.oz, of 30%)
100 g mascarpone (3.6 oz)
🥛 Prepare the cream.
1. Pour the gelatin with water, let it swell for 10-15 minutes.
2. Mix the egg yolks with the sugar.
3. Add flour and cornstarch and mix.
4. Heat milk until steaming, add half to yolks, stir until smooth.
5. Return the milk and yolks to the saucepan. Bring to a boil, simmering for 30-40 seconds while stirring constantly.
6. Add pistachio paste, gelatin mixture, and butter and stir.
7. Cover with foil in contact and place in refrigerator for 2-3 hours.
8. Whip the cream with the mascarpone until soft peaks.
9. Whisk the base for the cream and combine with the whipped cream. Stir to combine.
10. Transfer the cream to a pastry bag with a 10-12 mm round nozzle.
🥛 Vanilla custard (without pistachio paste):
300 ml milk (10 fl.oz)
60 g egg yolks (3 pcs.)
80 g sugar (2.9 oz)
vanilla or vanilla sugar
15 g flour (0,5 oz)
15 g corn starch (0,5 oz)
40 g butter (1.4 oz, 82%)
6 g gelatin + 30 ml water (1 Tbsp + 1.5 tbsp)
150 ml cream (5 fl.oz, 30%)
100 g mascarpone (3.6 oz)
🍯Syrup for the sauce:
150 g sugar (5.4 oz)
150 ml water (5 fl.oz)
🍯Mix the sugar with the water, bring to a boil and cool.
🍓Finally:
500 g strawberries (17.8 oz)
🍰Assemble the cake.
1. Cut off the tails of the strawberries, cut each berry in half.
2. Place a border band inside an 18cm ring.
3. Spread the cream along the diameter of the rim, then place the biscuit. Soak the biscuit in the syrup.
4. Place strawberries on the biscuit along the diameter of the cake - with the cut of the berries towards the rim.
5. Cover the space between the berries with the cream and use a spatula to smooth out the cream.
6. Spread the cream on the biscuit, dip the strawberry slices into the cream and cover them with the cream again, smoothing the cream.
7. Place the second biscuit on top, soaking it.
8. Fill the space between the biscuit and the mold with the cream.
9. Place the cream on top of the biscuit, smooth it out.
10. Place the cake in the fridge for 2-3 hours.
🧁Swiss meringue:
60 g protein (2 pieces)
120 g sugar (4.3 oz)
A pinch of citric acid
🧁Prepare the Swiss meringue.
1. Mix the protein, sugar and citric acid.
2. Place the mixture in a steam bath and heat to dissolve the sugar.
3. Whisk until stiff peaks.
4. Transfer to a pastry bag with the petal nozzle.
🍓For decoration:
strawberries
crushed pistachio
🍓Decorate the cake.
1. Remove the ring, place the meringue on top.
2. Decorate with strawberry halves and crushed pistachio.
3. Remove the border tape.