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Fruitty Fraisier

Ingredients :

 

​For the Genoise "Sponge cake":

  • 50ml of water

  • 250g of flour

  • 200/250g of sugar

  • 4 eggs

  • 125g of butter

  • 100ml of milk

  • 7g of vanilla sugar

  • 7g of baking powder

  • 500g of strawberries

 

For the chantilly :

  • ​200ml of cream (not liquid)

  • 500g of mascarpone

  • +/- 100g of icing sugar

  • 15g of vanilla sugar

For the topping "fruit mirror":

  • ​10g Agar-Agar powder

  • 100g fruit sirup homemade (strawberries, mango..)

Time to prepare : 1h30

Time to bake : 20 min

Preparation of the cake genoise:

 

Preheat your oven at 160 degrees.

Put in your freezer the whips of your electric beaters and a bowl (with high stools for the cream chantilly).

 

In a pan, put he milk and butter and make it melted over low heat and let it cooler.

​Split the egg yolk / white and mount the egg whites.

In a bowl, mix the yolks with the lik and add the cream, sugars, flour and baking powder. Add gently the white. 

 

You can split your mixture in 2 equals parts to bake them in the same mold. Or, like me, bake it all in the same time and cut it into 2 similar disk.

Bake for 20 minutes at 160 degrees.

 

​Preparation of the cream chantilly:

 

​Take the unstensils from the freezer and put into the bowl all the ingredients.

Mix at the lower power for about 3 minutes, until the mixture is quite similar as a chantilly. Do not mix it too long or too fast.

While the chantilly is ready. I add some gratted fresh vanilla.

Mounting :

Cut sponge cake into 2 equal disks. Place a disc in the bottom of your springform pan (It is better if your sponge cake is the same size, otherwise you will have to tinker ...).
Wash the strawberries and cut into 2 in the vertical direction. Book the most beautiful and the ones wich are quite the same size: that will be used in the turn.
If you want to add another fruit, cut into cubes. Here it is mango, but you can put kiwi, apricots, peaches ...

All around your mold stool, place the strawberries 1/2 heads down. Add the whipped cream on the bed sponge cake from the bottom without forgetting the gaps left between each strawberry.
Add your cut fruits and then the remaining whipped cream.
Close with 2nd sponge cake.

A good tip: the sponge cake is smaller after baking... make it bake in a bigger mold or (as you can see on the pic) use some bake paper to make your mold smaller...

The topping: fruit mirror:

 

You can choose to decorate your cake with some whipped cream, in which case you will double the quantities of the chantilly and will keep it cool half during assembly.

 

I prefer the fruit mirror.
For the first time I used 1 mango, the juice of 1 lemon and 1 glass of fruit juice (mango and orange juice mixture for a good orange color.

Make "melt" your fruits in a pan with a bit of water over low heat.
Mix everything and put the fruits mashed back in the pan with the juices and mix well.
Heating at low heat add agar powder, stirring constantly.

When the consistency thickens turn off the heat and keep stirring.

Cool your mirror then pour it gently on your sponge top. Using a knife (or pancake spatula) spread your mirror so that it is uniform.

Decorate with some fruit and put your cake cool for several hours.

My mirror imperfections are due to the 'comblage'.

The best is to make greater sponge cake the springform pan and then cut to the right size to get a perfect fit.

 

 

​Bon appétit !

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