Le Fraisier Style White Chocolate Cake. Great recipe for Le Fraisier Style White Chocolate Cake. I wanted to make Le Fraisier, but my family doesn't like custard buttercreme. Using white chocolate mousse instead was a hit.
A decadent French dessert consisting of two layers of almond genoise cake soaked in kirsch liqueur syrup, filled with mousseline cream and fresh strawberries and topped with a flavorful homemade marzipan. Chocolate and strawberries – a match made in heaven! This chocolate strawberry cheesecake is my version of the fraisier cake! You can cook Le Fraisier Style White Chocolate Cake using 19 ingredients and 23 steps. Here is how you cook that.
Ingredients of Le Fraisier Style White Chocolate Cake
- Prepare of Sponge cake sheet (Two 20 cm squares).
- You need 3 of Eggs.
- It’s 90 grams of Sugar.
- You need 75 grams of Cake flour.
- You need 20 grams of Unsalted butter.
- It’s of Syrup.
- It’s 2 tbsp of Water.
- Prepare 10 grams of each Sugar and Kirsch.
- Prepare of Mousse – 18 cm (15 cm).
- You need 60 grams of White chocolate.
- You need 60 grams of Milk.
- Prepare 4 grams of Gelatin leaves.
- Prepare 30 grams of Egg white.
- You need 15 grams of Sugar (for the egg whites).
- Prepare 120 grams of Heavy cream.
- Prepare 12 grams of Sugar (for the cream).
- You need 1 of heaping package Strawberries.
- Prepare of Toppings.
- It’s 50 grams of of each Raspberry jam and nappage.
It's made with rich chocolate cake using my Perfect Chocolate Cake Recipe, no-bake vanilla cheesecake dotted with fresh strawberries, and garnished with sliced strawberries. It's topped with a simple whipped cream and more strawberries! Le Fraisier is a classic French cake made with a basic génoise sliced in two halves, each of which is brushed with kirsch liqueur. It is filled with crème mousseline and lots of fresh strawberries.
Le Fraisier Style White Chocolate Cake step by step
- Prepare two 18 cm, 1.5 cm thick sponge cakes. Use your desired cake mold, but if you don't have one, see the next step..
- Fold up the corners of a sheet of kitchen parchment paper to make a square sheet a little larger than an 18 cm circlular mold (about 20 cm square). Make 2..
- Combine the eggs and sugar in a bowl and beat while heating over a double boiler. When the egg mixture becomes warm to the touch, remove from the double boiler and beat until thick..
- Add the sifted dry ingredients and mix until no longer powdery. Drizzle in the melted butter and stir until just combined..
- Pour half of the batter into each of the two pans, spreading to an even thickness. Bake in an oven preheated at 190°C for about 12 minutes..
- Remove the cooled sponge cakes from the kitchen parchment paper and cut to the same size as the circular mold..
- Make the syrup. Dissolve the sugar into the water, then add the Kirsch once cooled..
- Make the mousse. Chop up the chocolate and melt in a double boiler. Soak the gelatin in cold water..
- Bring the milk to a boil and add the chocolate a little at a time while stirring carefully with a rubber spatula. Stir in the gelatin while warm to dissolve..
- Combine the egg white and sugar in a separate bowl and beat until stiff peaks form to make the meringue..
- Add the heavy cream and sugar in a separate bowl and beat until thickened. Mix 1/3 of it into the cooled Step 9, then mix in the remaining 2/3..
- Add Step 11's meringue and mix until evenly combined to complete the mousse. Put into a pastry bag with a 1~1.2 cm round tip..
- Place one layer of the sponge cake into the cake mold or circle and use a brush to coat with half of the syrup. Lightly squeeze a thin layer of the mouse on top of the syrup..
- Line the edge of the cake mold with strawberries cut in half, cut side facing out. Arrange whole strawberries in the center of the cake. This time, I used 29 strawberries for an 18 cm cake..
- Note: I filled the inside of the cake with strawberries, but you can also leave the very center open if you like, to make cutting easier..
- This time, I used a package of strawberries that had 27 small strawberries per pack. I removed the hulls and cut them all to be 3 cm high..
- Fill in all the gaps between the strawberries with the mousse..
- Add enough mousse to cover the strawberries, but leave a little bit in the bag for covering the top of the cake. Top with the other sponge cake layer, crust-side down, and brush with the remaining syrup..
- Spread the remaining mousse on top of the sponge cake in a thin layer and smooth the surface with a palette knife. Chill in the refrigerator for a few hours..
- Mix together the nappage (the type that doesn't require adding hot water) and raspberry jam (strained) and spread on the cake's surface to finish..
- If making a 15 cm cake, the strawberries will look like this. I used about 21~22 small strawberries..
- No matter how you cut it, it will be full of strawberries. The white chocolate and tart strawberries work so well together. The mousse is light, so you can gobble it all up..
- If using a 5 cm high circular mold, cut the sponge cake to 1 cm thick..
This French cake was very intimidating for me, as all the recipes I found at first were in french. Finally, the Fraisier is topped with some chocolate-dipped strawberries and homemade chocolate decorations. Mary Berry´s Fraisier cake will not fail to impress and can feed a big crowd. If the circle won't come out, heat it a little bit with a hair dryer. Cut a strawberry in slices, and put it on the cake to decorate.