Fraisier French Strawberry Cake (Print Version)

# Ingredients:

→ Sponge Layers

01 - 75g unsalted butter (82% fat content), room temperature
02 - 75g powdered sugar, sifted
03 - 2 eggs, room temperature
04 - 75g all-purpose flour, sifted
05 - Pinch of salt

→ Strawberry Compote Insert

06 - 200g strawberries, fresh or frozen
07 - 30g granulated sugar
08 - 1 tablespoon lemon juice
09 - 2 gelatin sheets (3.4g total)

→ Mousseline Cream

10 - 500g whole milk
11 - 100g granulated sugar
12 - 80g egg yolks (approximately 5 yolks)
13 - 25g corn starch
14 - 25g all-purpose flour
15 - 2 teaspoons vanilla bean paste
16 - 100g unsalted butter, soft (for mixing into hot pastry cream)
17 - 100g unsalted butter, room temperature (for whipping into cooled pastry cream)

→ Strawberry Jelly

18 - 150g strawberry purée, fresh or frozen
19 - 20g granulated sugar
20 - 2 gelatin sheets (3.4g total)

→ Decoration

21 - 7-8 fresh strawberries, halved (for sides)
22 - 2-3 fresh strawberries (for top)
23 - Edible flowers (for garnish)

# Instructions:

01 - In a large bowl, whisk together sugar and egg yolks until slightly fluffy, about 1-2 minutes. Incorporate corn starch, flour, and vanilla until thoroughly combined into a smooth paste. Heat milk in a saucepan over medium heat until simmering (not boiling). Slowly pour the warm milk over the egg mixture while whisking vigorously. Return the mixture to the saucepan and cook on medium heat until thickened, approximately 1 minute after it begins to boil. If lumps form, continue whisking until the cream becomes smooth and glossy. Strain if necessary for a smoother result.
02 - Add room temperature butter to the hot pastry cream in three stages, mixing well after each addition with a rubber spatula until completely incorporated. Transfer to a shallow bowl and cover the entire surface with plastic wrap to prevent skin formation. Allow to cool to room temperature.
03 - Preheat oven to 180°C (356°F). Using an electric mixer, beat room temperature butter and powdered sugar until pale. Add eggs one at a time, continuing to whip between additions. Sift in flour and salt, then fold gently with a rubber spatula just until combined. Grease two 18cm (7-inch) round cake pans and divide the batter equally between them, using a digital scale for precision. Smooth the tops with an offset spatula. Bake for 10 minutes or until a skewer inserted comes out clean.
04 - Allow sponges to cool completely on a cooling rack. Once cooled, trim one sponge to 16cm (6 inches) in diameter, leaving the other at its original 18cm (7 inches).
05 - Prepare a strawberry purée (with some small pieces remaining for texture). Soak gelatin sheets in cold water. In a saucepan, bring strawberry purée, sugar, and lemon juice to a boil and cook for 1-2 minutes while stirring constantly. Squeeze excess water from gelatin and stir into the hot strawberry mixture. Pour into a 16cm (6-inch) silicone round cake pan and place in the freezer.
06 - Once the strawberry compote is nearly set, place the 16cm (6-inch) sponge on top and freeze them together. This frozen insert will be easier to handle during final assembly.
07 - Ensure both pastry cream and butter are at room temperature. Whip room temperature butter for 1-2 minutes until fluffy. Gradually add the room temperature pastry cream in four stages, mixing until the cream reaches a stable yet fluffy texture. Be careful not to overwhip as this can cause the mixture to become runny.
08 - Set up an adjustable cake ring to 18cm (7 inches) and line with acetate cake collar for smooth sides. Place the larger sponge at the bottom of the ring. Arrange strawberry halves around the perimeter of the sponge, cut sides facing outward against the acetate.
09 - Fill a piping bag with mousseline cream and pipe over the sponge, carefully filling gaps between strawberry halves. Place the frozen strawberry insert on top (strawberry side down, sponge side up). Pipe remaining cream around and on top of the insert. Smooth the top with an offset spatula.
10 - Refrigerate the cake for 2 hours to allow the mousseline cream to set.
11 - Soak gelatin sheets in cold water. In a saucepan, bring strawberry purée and sugar to a boil. Squeeze excess water from gelatin and stir into the hot strawberry mixture. Allow to cool slightly before pouring over the chilled cake.
12 - Return cake to refrigerator for 4 hours to allow the jelly and entire cake to set completely. Once set, carefully remove the cake ring and acetate collar. Decorate the top with fresh strawberries and edible flowers.

# Notes:

01 - This traditional French Fraisier cake showcases fresh strawberries in a visually stunning presentation with layers of light sponge, creamy mousseline, and strawberry compote.
02 - For best results, ensure all dairy ingredients reach room temperature before using in the mousseline cream to prevent curdling.
03 - The cake requires at least 6 hours of total chilling time, making it ideal for preparing a day ahead of serving.

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