Thursday, 7 February 2013

Fraisier Cake

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for a Fraisier Cake. It is a French cake which consists of thinly sliced layers of Genoese sponge, creme patisserie and diced strawberries. It is covered with marzipan and is edged with a stunning strawberry crown.


It is perfect for special occasions, and was made for my cousin, on the birth of her second child, a baby boy. May Allah make him the coolness of your eyes, and make him successful in this world and the next - Ameen!




A Simple List of Ingredients:


1. Ready To Roll Marzipan

2. Icing Sugar
3. Sugar
4. Eggs
5. Lemons
6. Self-Raising Flour
7. Butter
8. Milk
9. Non-Alcoholic Vanilla Flavouring
10. Cornflour
11. Plain Chocolate
12. Strawberries
13. Water

Bismillah, let's begin!




The first job is to prepare the marzipan topping. Use a ready to roll marzipan like this.



Dust a work surface with icing sugar.



Cut the marzipan block in half. Cling film the other half for later use.



Thinly roll out the marzipan.



Take the bottom of the cake tin that you are going to use to bake the sponge, and place on top of the marzipan.



Cut the marzipan around the tin with a knife, and trim off the excess.




Remove the cake tin from on top, and patch up any bits that may have ripped.




Take a flat baking tray, and dust with icing sugar.




Carefully place the marzipan circle onto the tray. Place in the fridge to cool.




Next, grease and prepare the same round tin for the sponge.
Preheat the oven to Gas Mark 4.




To make the sponge, you need a standing mixer (KitchenAid). Place 4 eggs into the bowl.




Add the zest of 2 lemons.




Add 4 and 1/2 ounces sugar.




Using the whisk attachment, beat the mixture on the highest speed until thick but not too firm.




Next, take 4 and 1/2 ounces self-raising flour.




Sift in the flour, a little at a time, and gently fold in. 




Make sure the flour is well incorporated, but don't over beat it.




Next, take 1 and 3/4 ounces melted butter, slightly cooled.




Add the butter, and gently fold in.




Gently pour the mixture into a prepared cake tin.
Bake in a preheated oven at Gas Mark 4 for 30 minutes until the cake is pale golden brown, and shrinking away from the edges.




When baked, allow the cake to cool completely.




Next, to prepare the lemon syrup, place the juice of 2 lemons into a small saucepan.




Add 2 and 3/4 ounces sugar and 4 tablespoons of water. Heat gently and then boil for 2 minutes. Set aside to then cool completely.




Next, to prepare the creme patisserie, take 20 fluid ounces of milk.






Pour the milk into a large saucepan, and add 2 tablespoons of non-alcoholic vanilla flavouring. Heat the milk until just below boiling point.




Into a mixing bowl, place 6 and 1/4 ounces sugar.





Add 3 and 1/2 ounces cornflour.





Whisk the cornflour and sugar together.





 Take 4 eggs and 2 egg yolks. (I only added 1 egg yolk because I didn't have enough).




Add the eggs and egg yolks.




Whisk the mixture until smooth and well combined.




Pour the hot milk onto the egg mixture.




Keep whisking.




Pour the mixture back into the pan.




Stir the mixture continuously so that it doesn't go lumpy. 




Take 5 and 1/2 ounces of softened butter.




When the mixture has started to thicken, add the butter.




Keep stirring until smooth.




Pour the creme patisserie into a shallow dish to cool, and then once cooled, place into the fridge.




To assemble the Fraisier Cake, remove the cooled sponge from the tin.




Next, line the tin with cling-film.




Slice the sponge in half, and place one half into the tin with the cut side up.




Take the cooled lemon syrup, and brush it onto the sponge with a pastry brush. Then, take a spoon and press the sponge down, into the sides of the tin.




Next, take 1 pint of fresh strawberries, take the tops off and slice in half.




Place the strawberries around the sponge to form the crown.




Place the cooled creme patisserie into a piping bag.




Pipe a giant swirl of creme patisserie in the middle, and then pipe in between each strawberry.




Next, take a handful of fresh diced strawberries, and place on top of the creme patisserie.




Next, pipe another giant swirl on top of the diced strawberries.




Place the second half of the sponge on top, and gently press down.




Brush the top of the sponge with the cooled lemon syrup.




Top the sponge with the cooled round of marzipan. Gently press into place.
Keep the cake in the fridge until it's time to serve.




Pipe designs using melted plain chocolate onto greaseproof paper. Place in the fridge until set.




Gently remove the cake from the tin, and place onto a cake stand.




Decorate with the chocolate designs and a dusting of icing sugar, and enjoy!



Fraisier Cake

What You Need

For the Marzipan Topping
Icing Sugar
½ block Marzipan

For the Sponge
4 Eggs
Zest of 2 Lemons
4 and ½ ounces (127 grams) Sugar
4 and ½ ounces (127 grams) Self-Raising Flour
1 and ¾ ounces (49 grams) Melted Butter, slightly cooled

For the Lemon Syrup
Juice of 2 Lemons
2 and ¾ ounces (77 grams) Sugar
4 tablespoons Water

For the Creme Patisserie
20 fl oz Milk
2 tablespoons Vanilla Flavouring
6 and ¼ ounces (177 grams) Sugar
3 and ½ ounces (99 grams) Cornflour
4 Eggs
2 Egg Yolks
5 and ½ ounces (155 grams) Butter, softened

To Decorate
1 pint Strawberries, stalks removed and cut in half
Handful of Strawberries, diced
Large bar Plain Chocolate, melted

What To Do

1. First, prepare the marzipan topping. Dust a work surface with icing sugar, and thinly roll out the marzipan. Place the bottom of the cake tin over the marzipan, and cut round it. Put the marzipan circle onto a tray that has been dusted with icing sugar. Chill in the fridge until needed.

2. Next, grease and line the same tin to make the sponge. Preheat the oven to Gas Mark 4.

3. Put the eggs, lemon zest and sugar into a mixer bowl. Whisk on the highest speed until thick but not too firm. Sift in the flour, and gently fold in, a little at a time. Then, fold in the melted butter.

4. Pour the batter into the cake tin, and bake for 30 minutes. The cake should be pale golden brown and shrinking away from the edges. Allow to cool completely.

5. Next, make the lemon syrup. Put the lemon juice, sugar and water into a small saucepan. Heat gently, and then boil for 2 minutes. Allow to cool completely.

6. Now, make the creme patisserie. Pour the milk and vanilla flavouring into a large saucepan, and heat until just below boiling point.

7. Whisk the sugar and cornflour together in a mixing bowl. Add the eggs and egg yolks, and whisk until smooth and well combined.

8. Pour the hot milk into the egg mixture whilst whisking continuously. Pour the mixture back into the milk pan, and mix vigorously so that it doesn’t become lumpy.  

9. Once the mixture begins to thicken, stir in the butter, and beat until smooth. Place into a shallow dish to cool, and then place in the fridge to chill.

10. To assemble the cake, remove the sponge from the tin. Then, line the tin with clingfilm. Slice the sponge in half, and place one half in the tin, cut side up.

11. Brush some of the cooled lemon syrup on to the sponge, Take a spoon, and press the sponge down into the sides of the tin.

12. Place the halved strawberries around the sponge to form a crown. Put the creme patisserie into a piping bag, and pipe a giant swirl in the middle, and a little bit between each strawberry.

13. Scatter the diced strawberries over the cream. Then, pipe another giant swirl. Place the second half of the sponge on top, and gently press down. Brush it with lemon syrup.

14. Place the marzipan round on top, and press down. Pipe decorations with the melted chocolate, and allow to set. Decorate the cake with these.

15. Gently remove the cake from the tin, and place onto a cake stand. Slice and serve!


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Wasalaam!


2 comments

  1. If you buy a Fraisier cake from the shop, is it safe to assume that the alcohol would have been burnt off when the cake is in the oven?

    ReplyDelete

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