Classic Strawberry Frasier
Prep time: 3hrs | Serves: 8
Ingredients:
For the Genoise Sponge:
4 medium eggs (approx. 220g without shells)
120g caster sugar
120g plain flour
20g unsalted butter, melted
2g sea salt
For the Crème Mousseline (Vanilla Pastry Cream + Butter):
500g whole milk
1 vanilla pod (or 5g vanilla extract)
4 medium egg yolks (approx. 80g)
120g caster sugar
40g cornflour
250g unsalted butter, softened (125g for pastry cream, 125g for finishing)
For the Syrup:
80g water
40g caster sugar
To Assemble:
500g fresh strawberries
200g strawberry jam (optional, for centre layer)
200g marzipan (for top, optional but traditional)
Method:
Preheat your oven to 180°C (fan 160°C). Line a 20cm round cake tin with baking parchment.
For the genoise, whisk the eggs and caster sugar over a bain-marie (a bowl set over gently simmering water) until the mixture reaches 40°C and feels warm to the touch.
Remove from the heat and whisk for 5–7 minutes until pale, thick and tripled in volume. It should leave a ribbon trail when lifted.
Sift in the flour and sea salt. Fold gently using a spatula to retain as much air as possible.
Stir a spoonful of batter into the melted butter, then fold that back into the mixture.
Pour into the prepared tin and bake for 20–25 minutes until golden and springy. Cool completely.
For the crème mousseline, heat the milk with the vanilla until steaming.
In a bowl, whisk the egg yolks, caster sugar and cornflour until pale.
Gradually pour the warm milk into the egg mixture while whisking. Return to the saucepan.
Cook over medium heat, whisking continuously until thick and bubbling. Cook for 1 minute more.
Remove from heat and stir in 125g butter until smooth. Cover with cling film touching the surface and cool completely.
Once cool, beat in the remaining 125g softened butter until silky and smooth.
For the syrup, heat the water and sugar together until dissolved. Cool.
Slice the cooled sponge horizontally into two layers.
Place one sponge layer into a 20cm cake ring. Brush lightly with syrup.
Halve enough strawberries and arrange them cut-side out around the inside edge of the cake ring.
Pipe or spread a layer of crème mousseline inside, ensuring it fills the gaps between strawberries.
Add a thin layer of strawberry jam in the centre if using, then add more cream.
Place the second sponge layer on top and brush lightly with syrup.
Spread a final thin layer of cream over the top and smooth.
Roll out the marzipan to 3mm thickness and place neatly on top. Trim the edges.
Chill for at least 4 hours to set before removing the cake ring.
Taste and adjust next time if needed — slightly more vanilla or a stronger strawberry centre for extra punch.
Storage:
Store in the refrigerator in an airtight container for up to 3 days. Best served chilled but allow 15 minutes at room temperature before slicing. Not suitable for freezing.
