For my birthday, I asked my pastry chef friend Fabien help me make a strawberry cake that we call in France fraisier. He gave me a great recipe that had developed inspired by sponge cakes. It was long and tedious to make, but absolutely delicious!
– 500g strawberries
– 500g whipping cream
– 200g white chocolate
– 8g of gelatin
for the genoise
– 10 eggs
– 150g sugar
– 166g rice flour
– 100g heavy cream
– 3 vanilla pods
- Mount the yolks with half the sugar and 2 vanilla pods (which you have collected seeds from) into a sabayon (beat in a bain marie).
- Whip up the egg whites and remaining sugar.
- Pour the whites into the yolks gently, then add the flour little by little.
- Mix quickly but gently.
- Bake in a round cake pan for about 15 min at 180 degrees (T6), but check with a knife to see if it is cooked enough.
- Slowly melt the white chocolate (be careful it can burn quickly).
- Add 100g of hot cream inside with the last vanilla.
- Then add the remaining cream and gelatin. Let it cool for a few hours or even overnight.
- Once cooled, cut the cake into two by sawing, lay a hand on it to rotate so as not to destroy it (an art!).
- Place the first genoise in a round cake pan, place the strawberries upright or lying down then the cream that you have previously mounted with a whip. Close with the other sponge.
- For the top, you can make a marzipan, icing or like me a gelatin with a strawberry juice (300g strawberries + 50g sugar + lemon juice + 3 sheets of gelatin).