Fraisier is a classic French cake found in most pâtisserie shops. Follow the steps carefully to produce a delicious strawberry, summery tasting dessert that is sure to impress your guests.
Fraisier, strawberry and pistachio gâteau
For the Genoese sponge
• 3 eggs at room temperature
• 100g caster sugar
• 100g plain flour
• 30g butter
For the syrup
• 50ml cane syrup
• 50ml kirsch
For the pistachio mousseline cream
• 500ml whole milk
• 3 eggs
• 2 egg yolks
• 200g butter
• 100g plain flour
• 200g caster sugar
• 4 gelatine leaves
• 375ml double cream
• 100g pistachio paste
200g marzipan (colour of your choice)
Round cutter 8cm
Prepare the Genoese
Add the eggs and caster sugar in a bowl and mix together with an electric mixer on full speed for 10 minutes. Add the plain flour and gently stir. Melt the butter before adding it to the mixture.
Spread the sponge mixture evenly on a greased rectangle baking tray, 45x30cm and bake in the oven for 12 minutes at 180°C. Once baked, remove the sponge from the tray and let it cool.
Prepare the mousseline cream
Add the milk and the pistachio paste to a large saucepan and leave to heat gently. In a bowl, mix the three eggs, two egg yolks and caster sugar. Add the flour and mix again. Add the mixture to the saucepan with the milk, mix well and cook over a low heat. Bring it to the boil for a few minutes whilst whisking. Put the cream to one side and cool until lukewarm.
Put the gelatine leaves in cold water to soften them.
Whip the cream.
Cut the butter into small pieces and gradually mix it into the cream. Drain the gelatine leaves and put them in a saucepan with 5cl of water to melt them. Add the gelatine to the cream and mix. Incorporate the whipped cream and mix well again. Leave to one side.
Use the cutter to slice your Genoese sponge into two round shapes. Leave one round Genoese at the bottom of the cutter. Mix the kirsch and syrup and soak the sponge. Cut the strawberries in half and arrange them along the inside of the cutter before filling the inside with the rest of the strawberries.
Pour the mousseline cream on top of the strawberries and smooth with a spatula. Lay the second round Genoese on top. Cover with 2mm of thick marzipan. Refrigerate for 24 hours and remove the cutter to serve.