FRAISIER CAKE RECIPE – BBC FOOD
Provided by: Mary Berry
Prep time: 30 minutes
Cook time: 2 hours
Yield: Makes 1 x 23cm/9in cake
|125g/4½oz caster sugar|
|4 free-range eggs|
|2 lemons, zest only, finely grated|
|125g/4½oz self-raising flour, plus extra for flouring|
|50g/1¾oz unsalted butter, melted and cooled slightly, plus extra for greasing|
|600ml/20fl oz milk|
|4 free-range eggs, plus 2 free-range egg yolks|
|180g/6¼oz caster sugar|
|1 tbsp kirsch|
|150g/5½oz butter, cut into cubes and kept at room temperature|
|75g/2¾oz caster sugar|
|2 lemons, juice only|
|200g/7oz dark chocolate, for decoration|
|600g/1lb 5oz medium sized strawberries|
- Preheat the oven to 180C/350F/Gas 4.
- Grease, flour and line the base of a 23cm/9in spring-form or round loose bottom cake tin.
- Place the sugar, eggs and lemon zest in a large bowl set over a pan of simmering water.
- Using an electric hand whisk, whisk the mixture over a medium heat until doubled in volume and pale in colour. The mixture is at the right stage when it forms a ribbon trail when the whisk is lifted out of the mixture. Remove from the heat.
- Sift in two-thirds of the flour and gently fold into the whisked mixture with a metal spoon or spatula. Add the remaining flour and fold again. Try to keep in as much of the air as possible. Make sure all the flour is incorporated into the mixture.
- Gently fold in the melted butter.
- Pour the mixture into the cake tin and bake for 25-30 minutes or until the sides of the cake begin to come away from the tin and it is pale golden-brown.
- When cooked, allow the sponge to cool a little bit in the tin, then turn out onto a cooling rack. Be careful as this sponge is quite delicate. It should be just under 5cm/2in in height.
- To make the crème pâtissière, pour the milk into a wide based pan, split the vanilla pod along its length using a sharp knife, and add it to the milk along with the vanilla seeds. Bring the milk up to the boil, then take it off the heat.
- Whisk together the eggs, sugar, kirsch and cornflour in a medium sized bowl until blended.
- Remove the vanilla pod from the milk and pour the hot milk through a sieve into the egg mixture. Whisk to combine.
- Pour the custard back into a clean saucepan and set over a medium heat.
- Stir the custard constantly until the mixture thickens. The mixture will take about four minutes to thicken, but when it does it happens very quickly, so you need to really keep stirring to prevent lumps. Whisk until smooth.
- Cook the mixture until the crème is very thick, so that it can be piped and it will hold its shape. Stir in the butter until thoroughly melted and combined.
- Allow to cool slightly, pour into a shallow dish and chill in the fridge for about an hour until really cold and set firm. This chills it faster as it cools over a larger surface area – alternatively you could fill the piping bags with it at this stage and leave overnight to chill.
- Place the ingredients for the lemon syrup in a small saucepan with 70ml/4½ tbsp water. Heat gently until the sugar dissolves, then boil rapidly for two minutes. Remove from the heat and set aside to cool.
- Meanwhile, roll out a thin disc of marzipan to fit a 23cm/9in circumference circle. It is best if you draw around the 23cm/9in base of another loose bottomed tin for the perfect circle. For best results and a perfectly flat surface, chill it in the fridge until it is needed.
- Slice the sponge in half horizontally, creating two slim discs of cake. The cut must be as level as possible as it will be visible in the finished cake.
- Place a strip of acetate plastic around the inside of the springform tin. Or line the base and sides with cling film or parchment lined foil.
- Place one layer of sponge cake in the bottom of the cake tin. Then liberally brush the sponge with half the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the tin, creating the defined edges necessary for the Fraisier cake.
- Rinse, hull and halve about 12 strawberries, try and make sure they are all the same height.
- Place the cut sides of the strawberries against the plastic on the inside of the tin. The strawberry halves should be sitting snugly beside each other, so it looks like a little crown inside the tin.
- Take the chilled crème pâtissière out of the fridge and spoon two thirds of the crème into a piping bag, fitted with a 1cm/½in nozzle.
- Pipe a swirl covering the exposed sponge completely in the bottom of the tin.
- Then pipe between each of the strawberries so the gaps are filled right to the top with the crème pâtissière.
- Set about 3-5 strawberries to one side for decoration, then hull and quarter the rest of them and place on top of the crème, so it raises the inside of the cake by about an inch.
- Pipe another swirl of crème pâtissière on top of the cut strawberries to cover the whole surface. Then smooth with a palette knife.
- Place the other disc of sponge on top of this, with the cut side uppermost, so it has a completely flat top. Brush with the remaining syrup.
- Gently press the top down quite firmly, so that the cake and filling push against the acetate to create the distinctive smooth and defined sides of the Fraisier cake.
- Lay the chilled marzipan circle on top of the cake and put the whole thing back in the fridge to set.
- Make some pretty decorations of your choice with melted dark chocolate.
- When ready to serve, remove the cake from fridge.
- Very carefully release the spring tin/loose bottom and remove the cake from the tin and from the acetate or cling film.
- Place onto a serving plate and decorate with reserved strawberries, chocolate decoration and a dusting of icing sugar. Serve chilled.
Provided by: Mary Berry
Yield: Serves 6-8
Preheat the oven to 180°C/350°F/gas 4. To make the sponge, put the eggs, sugar and lemon zest into a large heatproof bowl set over a pan of simmering water. Whisk using a hand-held electric mixer until the mixture has more than doubled in volume and become very thick, pale and mousselike. To check that the mixture is at the right stage, lift the beaters from the bowl – the mixture that falls off should leave a distinct ribbon-like trail on the surface.
Sift two-thirds of the flour onto the mixture, then gently fold in with a metal spoon. Add the remaining flour and fold in gently to retain as much air as possible, but make sure all the flour is incorporated.
Gently fold in the melted butter.
Pour into the tin and bake for 25–30 minutes until pale golden brown and the sides of the cake shrink away from the tin.
Cool the sponge in the tin for 5 minutes, to allow it to firm up a bit, then carefully turn out onto a wire rack (the sponge is delicate).
Leave to cool while you wash the tin.
To make the crème mousseline, bring the milk and vanilla pod just to the boil in a wide saucepan. Remove from the heat and leave to infuse for 10 minutes. Meanwhile, whisk together the eggs, egg yolks, sugar, kirsch and cornflour in a bowl just until smooth and creamy. Remove the vanilla pod from the milk, then pour through a sieve onto the egg mixture, whisking well. Pour the mixture into the washed saucepan, set over medium heat and stir constantly until the mixture boils and thickens; this will take about 4 minutes. It’s important to keep stirring to avoid the custard going lumpy.
Keep stirring for a minute over the heat to make sure the mixture will be thick enough to pipe, but take care that it doesn’t catch on the bottom of the pan. Stir in the butter.
Allow to cool slightly, then pour into a shallow dish. Press a disc of dampened greaseproof paper onto the surface, to prevent a skin from forming, then chill for at least 1 hour until cold and set firm.
To make the syrup, put the sugar, lemon juice and 70ml water into a small pan and heat gently until the sugar has completely dissolved, then boil for 2 minutes. Remove from the heat and cool.
Roll out the marzipan on a worktop lightly dusted with icing sugar to make a thin disc 23cm across. Keep chilled until needed.
When ready to assemble the cake, slice the cold sponge in half horizontally to make 2 thin, even discs. Place the strip of acetate around the inside of the tin so it will fit snugly between the side of the tin and the sponge (or line the tin with clingfilm or parchment-lined foil). Set one sponge disc, cut side up, in the tin and brush liberally with the syrup. With the back of a spoon, gently squash the edges of the cake down so that they are pushed directly against the sides of the tin.
Choose 12 strawberries of the same height and cut them vertically in half. Arrange pointed end up on top of the sponge layer, cut side against the acetate, making sure the berries are fitting snugly next to each other.
Spoon about two-thirds of the crème mousseline into the piping bag to start off with. Pipe a spiral over the sponge base in the tin to cover completely; pipe between the strawberries to fill all the gaps. (Add the remaining crème mousseline to the piping bag when there is space.) Set 3–5 strawberries aside for the decoration, then quarter the rest. Spread these over the crème so it makes the filling about 2.5cm higher.
Pipe another spiral of crème on top of the berries and smooth level with a palette knife.
Set the other disc of sponge on top, cut side up, and brush with the rest of the syrup.
Gently press the top sponge layer down onto the crème so the assembled cake is firmly pressed against the acetate all round. Lay the marzipan disc on top, then chill well.
Make some decorations from the melted chocolate. To serve, remove the acetate-wrapped cake from the tin, then gently remove the acetate. Set the cake on a plate and finish with the reserved strawberries and chocolate decorations.