{"id":17956,"date":"2019-02-22T10:18:05","date_gmt":"2019-02-22T09:18:05","guid":{"rendered":"https:\/\/bake-street.com\/?p=17956"},"modified":"2026-04-08T12:27:58","modified_gmt":"2026-04-08T10:27:58","slug":"fraisier-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/fraisier-cake\/","title":{"rendered":"Fraisier Cake"},"content":{"rendered":"

You can’t imagine how eager I was for the strawberries season… Not only because I love them, adore them, and find them fantastic to make hundreds of recipes. But also because I was looking forward to making\u00a0Fraisier Cake<\/strong>.<\/p>\n

I know it’s nothing new, it’s a world-famous recipe and perhaps little will surprise you. Yes, it’s true. But I had never made it before and I really wanted to leave it here. Besides, what would be a Friday without cake? I can hardly conceive of it.<\/p>\n

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\"Fraisier <\/picture><\/div>\n
Fraisier Cake Origin.<\/h5>\n

This cake has its origins in French gastronomy being one of the great classics in many bakeries. Its origin is somewhat uncertain.<\/p>\n

Some situate this cake in the year 1860, time in which another of the great elaborations of the French confectionery was also created, the Opera Torte<\/a><\/strong>. Unlike this one, its author is unknown, but we do know that it arrived to be placed as one of the great cakes of its confectionery.<\/p>\n

Its name derives from the word “fraise<\/em>“, “strawberry” in French.<\/p>\n

\"Fraisier <\/picture><\/div>\n

This cake consists of two layers of Genoese sponge cake soaked in Kirsch syrup, filled with strawberries and a mousseline cream<\/strong>. Traditionally it is decorated with a layer of marzipan on the surface or Italian merengue, but I wanted to do something different. So I decided to decorate it with Chantilly, strawberries and ruby powder.<\/p>\n

This cake was originally filled with butter cream. But, with the passing of time and the evolution of the pastry, a cream made with butter and pastry cream, mousseline<\/strong> began to be used. Other versions can be found in which they also add to this Italian meringue cream.<\/p>\n

In my case I am going to leave you this version. It reminded me a little of the SMBC and I thought that the result would be good. Oh, it was very good!<\/p>\n

\"tarta-fraisier-8\" <\/picture><\/div>\n
Making the Fraisier Cake.<\/h5>\n

The elaboration process itself is quite simple, only we have to take several steps. This, in many occasions, makes you a little backwards. But if you organize well, you can enjoy a wonderful cake.<\/p>\n

On the first day we can bake the sponge cake and the prepared syrup. You can even make the pastry cream for mousseline. However, in this case, don’t forget to refrigerate it.<\/p>\n

The next day we will only have to make the mousseline cream, which if we have made the pastry cream, we will only have to make an Italian meringue and beat the butter along with the rest of the ingredients. On the other hand, whip the cream, cut the strawberries and assemble the cake … That\u00b4s all! \ud83d\ude09<\/p>\n

You will enjoy a wonderful cake, fresh and perfect to start the weekend.<\/p>\n