Fraisier comes from "Fraise," French for strawberry, so it's no surprise that this gorgeous French dessert has this name. The whole cake showcases fresh strawberries and makes a light, strawberry-flavored summer dessert.
I split each component into its own recipe to make this page shorter and provide thorough instructions. Click on each component for the full recipe and instructions.
2
Pre-make Strawberry Simple Syrup.
Make Genoise Sponge Cake. Let cool, then remove the top and cut in half for two thin cake layers. Make the Creme Mousseline and set aside.
3
Put a genoise cake layer in a pastry ring or loose-bottomed cake pan. Avoid greasing the cake pan. Slice the box's prettiest strawberries in half. You should find ones that are similar in size.
4
Place strawberries in a ring around the cake, with the inside facing the ring/pan Spread strawberry simple syrup on sponge cake.
5
A bag hole lets you pipe cream mousseline without a nozzle. Fill strawberry gaps with mousseline. After filling all gaps, pipe a thin layer of creme mousseline in the middle to hide any remaining cake layers.
6
Add strawberry simple syrup to the top cake layer.
Cover the genoise cake with the remaining creme mousseline and smooth. Refrigerate fraisier cake for 4 hours or overnight, then let it sit for 5 minutes.
7
Take the cake out of the ring/pan gently. To slide the ring, gently heat its outside with a hair dryer or blow torch. If not, repeat. After removing the cake from the pan, refrigerate it while making marzipan.
8
Mixing marzipan with red food colouring requires gloves. To avoid sticking, roll marzipan thinly on powdered sugar. Use a cake ring or pan to mark and cut a marzipan circle the same size as your cake. Move it off the worktop and gently place on your fraisier cake. Display fresh strawberries.