Baking · Cake

Fraisier

A fraisier is a classic French strawberry cake made up of light sponge, a silky diplomat cream, and rows of halved strawberries arranged around the edges that reveal themselves when the ring is lifted. It is one of those cakes that looks like it came from a patisserie window and tastes even more extraordinary than it looks. The diplomat cream is a combination of pastry cream and whipped cream, set just enough with gelatin to hold its shape beautifully when sliced. Making it takes patience and a little care but every step is worth it. This recipe is inspired by Les Pepites de Cloe.

Ingredients

Sponge Cake

Soaking Syrup

Cream Filling

Strawberries

Method

Sponge Cake

  1. 1Put the eggs and sugar in a bowl and beat with an electric mixer for about 8 to 10 minutes until the mixture is pale, fluffy, and has doubled in volume. You will know it is ready when you lift the beater and the batter falls back in a thick ribbon that slowly disappears.
  2. 2Sift the flour and gently fold it in with a spatula in two batches. Try not to deflate the mixture.
  3. 3Pour into your greased and lined 8-inch pan and bake at 325°F for 20 to 25 minutes, until a toothpick comes out clean.
  4. 4Let it cool completely, then cut it horizontally into two even layers.

Soaking Syrup

  1. 1Put the water and sugar in a small pot and heat until the sugar fully dissolves.
  2. 2Let it cool, then stir in the vanilla.

Cream Filling

  1. 1Bloom the gelatin. Stir the powdered gelatin into the cold water and leave for 5 minutes.
  2. 2Pour the milk into a pot with half the sugar and the vanilla pod (split it open and scrape the seeds in too). Heat on medium until it just starts to steam. Do not let it boil.
  3. 3In a separate bowl, whisk the egg yolks with the remaining sugar straight away. Add the cornstarch and flour and mix until smooth.
  4. 4Slowly pour the hot milk into the egg mixture while whisking, then pour everything back into the pot.
  5. 5Stir constantly over medium heat until the cream thickens and you see bubbles popping on the surface. Keep stirring for one more minute.
  6. 6Take off the heat and stir in the bloomed gelatin until fully melted.
  7. 7Cover the surface directly with clingfilm and put it in the fridge until completely cold.
  8. 8Once cold, whisk the pastry cream until smooth and creamy again.
  9. 9In a separate bowl, whip the cold heavy cream with the icing sugar until it holds a firm peak.
  10. 10Stir a small spoonful of the whipped cream into the pastry cream to loosen it, then gently fold in the rest with a spatula until smooth and airy.

Putting It Together

  1. 1Place your 8-inch cake ring on a serving plate and line the inside with acetate strip (or clingfilm if you do not have acetate).
  2. 2Place the first sponge layer in the centre and brush it generously with the soaking syrup.
  3. 3Arrange the halved strawberries cut-side facing out around the edge of the sponge.
  4. 4Spread cream over the sponge and around the strawberries, making sure to fill any gaps.
  5. 5Scatter the chopped strawberries in the middle.
  6. 6Spread a little more cream on top to cover the chopped strawberries.
  7. 7Place the second sponge layer on top and brush it generously with the soaking syrup.
  8. 8Spread cream over the top until it is level with the top of the ring.
  9. 9Refrigerate for at least 5 hours.

Tips & Notes

Do not rush the sponge. The full 8 to 10 minutes of beating is what gives it the right light texture, so stop too early and it will be dense. Make sure it cools completely before cutting too, because a warm sponge will squash and tear when you try to slice it into two layers. When it comes to the cream filling, whisk the egg yolks and sugar together immediately without letting them sit. The sugar will start to cook the yolks and create lumps if left too long. Stir the cream constantly while it cooks on the stove, because the moment you stop it can catch and burn on the bottom of the pot. Once done, make sure it is fully cold before folding in the whipped cream, as even a slightly warm cream will deflate it and you will lose that light airy texture. For assembly, do not skip soaking the sponge generously with syrup, especially around the edges, as this is what keeps the cake moist against the cream. Make sure to fill the gaps around the strawberries with cream so you do not get any holes showing on the outside of the finished cake. Chill for at least 5 hours. Overnight is even better so the cream fully sets and the cake holds its shape cleanly when you unmould it.