Fraisier EN

- Μαΐου 27, 2022

A spring cake, fluffy and fresh!

Ingredients:

For the cake:

4 large eggs

125g sugar

1 teaspoon vanilla extract

1 pinch of salt

100g all-purpose flour

25g corn starch

For the cream:

500g whole milk

100g sugar

4 egg yolks

45g corn starch

1 teaspoon vanilla extract

25g butter

Gelatin sheets 13g

500g whipping cream with 35% fat

For the syrup:

100g strawberries

80ml water

50g sugar

For the strawberry topping

300g strawberries

140g sugar

a bit of vanilla

900g of fresh strawberries

Sponge cake:

Preheat the oven to 170°C.

Put eggs, sugar, salt and vanilla in the mixer bowl. Beat on medium-high speed until tripled in volume.

Mix the flour and cornstarch.

Sift 1/3 of the flour into the beaten egg mixture and mix lightly with gentle movements with a silicone spatula.

We continue with the other 2/3 trying not to deflate the mixture.

Pour the mixture into a 23cm diameter mold with a removable base that we have lined with baking paper.

Bake the cake at 170ºC for 25-30'. We always try pricking the cake with a toothpick and if it comes out with dough, we continue baking.

Let the cake cool for 5' in the pan and transfer it to a wire rack to cool completely.

Cream:

Soak the gelatin sheets in cold water.

Put the milk in a small saucepan and add half the sugar. We do not stir, the sugar will help the milk not to stick while it heats up.

In a container that can withstand the heat, place the yolks and beat them with the rest of the sugar and the corn starch.

When the milk almost reaches the boiling point, we add it little by little to the mixture of yolks, stirring vigorously so that it does not curdle. After adding it and heating the yolks again, we transfer the mixture to the pot. Boil the cream over medium heat, stirring constantly until it thickens and boils for at least 1'.

Squeeze the gelatin sheets and add them off the heat into the cream, stirring vigorously.

Add the butter and vanilla and beat until it is homogenised.

Transfer the cream to a large bowl, passing it through a strainer.

Cover the cream with a film so that it does not create a skin. We have to apply the film over the entire surface of the cream.

Put the bowl in the fridge or freezer but we must be careful that it does not get cold but reaches room temperature so that it can be mixed with the whipped cream before the gelatin acts.

Beat the whipping cream in the mixer at medium high speed until stiff.

When the cream reaches room temperature, beat it in the mixer until fluffy.

Add 2-3 tablespoons of the whipped cream to soften it, continuing beating.

Remove from mixer and mix the cream and the remaining whipped cream lightly with a silicone spatula.

We transfer the cream to a pastry bag with a round nozzle.

The cream must be ready in the bag at the last moment, so that we can assemble the cake before the gelatin acts and thickens it.

Syrup:

Place the strawberries and water in a small blender and blend. Strain the mixture into a pot and add the sugar.

Heat the syrup and boil over medium heat for 1-2'. All we want is for the sugar to melt. We let it cool down.

Strawberry topping:

Place the strawberries in large pieces and the sugar in a pot.

Stir and boil over medium heat for 20'.

Add some vanilla.

Strain and place in a closed container. Leave in the fridge to cool well.

To assemble the cake:

Place a 26cm tart ring on a plate.

Choose 11-12 large strawberries of approximately the same size, clean them and cut them in half. We try to make a straight cut at the base so that they fit well on the plate.