We will begin marinating the strawberries. To do this, cut 200 grams of strawberries into small cubes, and leave them in a bowl with the sugar and lime juice. We leave them like this for an hour.
For the Genovese cakeWe preheat the oven to 180 degrees Celsius. Then, in a bowl, put the eggs with the yolk and the sugar in a bain-marie at 50ºC/55ºC. Then, we mount with a mixer until the mixture cools and has doubled in size.
Delicately incorporate the sifted flour, stir with a spatula until the mixture is integrated and spread out on a 30 by 40 centimeter tray lined with baking paper. Bake the cake for 10 minutes. Once cold, we cut two discs of 16 centimeters in diameter. We reserve for the assembly of the cake.
To make the bath syrupWe boil the water with the sugar. Remove from the heat and perfume with the kirsch. We booked.
For the mouselina cream. We will start by preparing a classic pastry cream. For that, we heat the milk with the vanilla extract in a saucepan. In another bowl, we form a paste with the yolks, sugar and cornstarch. We add it to the hot milk and cook until it thickens and there are no lumps, stirring constantly with rods.
Once off the heat, add 85 grams of butter and cool until the cream is at room temperature. Then we add the remaining 100 grams of butter in ointment to the cream and beat with a hand blender until incorporated. We reserve in the fridge.
For the assembly of the cake, we cut clean strawberries in half. We place a pastry ring with acetate tape to be able to unmold the cake well from the ring. Place one of the sponge discs on the base, bathe it with the kirsch syrup.
We place everything around the sides of the strawberry halves. Fill a pastry bag with the cream and we are bowling it among the strawberries. Make a spiral of cream and drain the liquid from the marinated strawberries and arrange them between the spiral of cream, pipe the rest of the muslin and cover with the second disc of sponge cake. We brush it with the kirsch syrup and let the cake rest for 8 hours in the fridge.
When the time passes, we beat the cream with the icing sugar and decorate the surface of the cake with itas well as some sliced strawberries.
With what to accompany the fraisier cake
Nothing better than closing a summer meal with this delicious fraisier cake. A perfect fresh cake, with a smooth texture and just the right touch of sweetness due to the very balanced mixture of sugar and the acid touch of the strawberries.
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