France
Fraisier
A wall of halved strawberries set in cream between golden sponge. Spring in cake form.
240 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original446kcal
8 gprotein
2 gfibre
240minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Heat the oven to 180 C. Whisk the eggs and 120 g sugar over a pan of warm water until warm, then off the heat until thick and tripled, about 8 minutes.
- 2Fold in the maida, then 30 g melted butter. Bake in a 22 cm tin for 22 to 25 minutes, cool and split into two layers.
- 3Make pastry cream with the milk, yolks, 90 g sugar, cornflour and vanilla. Cool to room temperature, not cold.
- 4Beat 150 g soft butter until fluffy, then beat in the pastry cream a spoon at a time.
- 5Boil the water with 50 g sugar, cool and add the lemon juice. Set a ring lined with acetate or paper on a board, add one sponge and brush with syrup.
- 6Halve 12 strawberries and stand them cut side out around the ring. Pipe cream between and over them, fill the centre with whole berries, cover with cream, add the second sponge, brush with syrup and spread a thin layer of cream.
- 7Roll the marzipan thin, lay it on top and chill at least 4 hours before unmoulding.
Serve it like this
Unmould onto a flat plate, peel away the acetate and cut with a hot knife so each slice shows the strawberry wall.
