Fraisier Cake🍓

With the Wimbledon season in full swing, it’s the perfect season for our strawberries from Hugh Lowe. To celebrate, our Fine Foods Product Development Manager, David Duverger has created this stunning dish using the Malling Centenary variety.

‍Check out the Fraisier cake recipe below 👇🏽😍

Ingredients

• Strawberry jam

  300g strawberry

  200g sugar

• Crème Pâtissière

  300ml Milk

  2 Vanilla stick

  3 Egg yolks

  80g Sugar

  20g Corn flour

  20g flour

• Creme mousseline

  Soft Butter 80g / 220g  

• Strawberry insert

  400g strawberry

  150ml water

  80g sugar

  1 lemon juice

  8g gelatine leaves

• Swiss roll

  6 Egg white

  6 Egg yolk

  150g Sugar

  75g Flour

• Genoise

  4 Eggs

  140g sugar

  140g Flour

  40g Butter

  To finish

  500g Strawberry

Method

1️⃣Jam:
Cut the strawberry in a pan.
Add the sugar and lemon juice.
Cook the strawberry jam at 105 degrees and cool.

2️⃣Crème pâtissière:
Boil the milk with vanilla.
Mix the egg yolk and sugar together, add the cornflour, pour the milk over the egg mixture, pour it back in and whisk until it’s boiling.
Decant over 80g butter in a mixer bowl. Cover with cling film and leave aside.

3️⃣Insert:
Soften the gelatine in ice water.
Cut the strawberry in a pan, add the sugar and lemon juice, and bring to a boil until the strawberry is soft. Add the gelatine and mix
Pour in 2 rings of 20 cm with cling film

4️⃣Swiss roll:
Preheat the oven at 170 degrees
Whip the egg whites
Mix the egg yolk and sugar add the cornflour

Pour the milk over the egg and back into he saucepan and whisk until back to boil
Spread over parchment paper and cook for 12 minutes
Cut the Swiss roll into 4 long strips, spread the jam over the layers and top them on each other, reserved

5️⃣Genoise:
Melt the butter
Mix the eggs with sugar to sabayon texture
Fold in the flour and butter alternately
Line a 20 cm cook dish with butter and flour
Cook in the oven for 30 min and cool on a rack

Crème mousseline:
Mix the cold crème pâtissière and add in the other part of butter until light and creamy

6️⃣Assembly:

Cut the genoise into 3 discs
Line the 24cm / 8cm ring with cut Swiss roll
Genoise disk / Mousseline cream / insert / cream / genoise disc / cream / insert / cream / genoise disk / cream

Finish with strawberry on the top