Fraisier is a cake that needs no introduction! It’s delicate look, its amazing and fresh taste, it’s gorgeous colors – everything recommends it for a summer dessert! Especially since in the summer we find all these gorgeous berries easier than any other season!

I’ve avoided this cake for far too long and when I finally made it, I realized how easy and how versatile it can be. Add vanilla, add kirsch, add rhum or matcha, add citrus zest or star anise and end up with a whole different dessert. You can even play around with the fruits, using raspberries instead. Or even better, add chocolate to the sponge cake and cream and transform its final taste completely!

But I just had some matcha powder and wanted to use it in a cake where it won’t lose itself. After giving it a thought, I ended up choosing Fraisier just because its flavors are so delicate that they allow the addition of another one. This matcha Fraisier has an intense matcha sponge cake, a refreshing lime and mandarin mousseline cream and a vanilla flavored toasted meringue on top.

It really is a simple, yet delicious dessert, one that screams summer with all its elements, one that tastes divine and it is inspiring!

Matcha Fraisier Print Author: Olguta - Pastry Workshop Ingredients: Matcha sponge cake: 4 eggs

40ml vegetable oil

1 teaspoon vanilla extract

100g white sugar

80g all-purpose flour, sifted

20g cornstarch

1 tablespoon matcha powder

1 pinch salt

1 drop green food coloring (optional) Citrus Mousseline cream: 300ml whole milk

2 lime rinds

2 mandarin rinds

3 egg yolks

100g white sugar

30g cornstarch

1 pinch salt

20g butter

4g gelatin + 20ml cold water

200ml heavy cream, whipped

1 teaspoon vanilla extract Citrus syrup: 80g white sugar

120ml water

1 lime rind

1 mandarin rind Swiss meringue: 2 egg whites

100g white sugar

1 pinch salt

1 teaspoon vanilla extract You will also need about 1½ pounds fresh strawberries Directions: Matcha sponge cake: Sift the flour with salt and matcha powder, as well as cornstarch. Separate de eggs. Mix the egg yolks with the oil in a small bowl. Ad the vanilla and mix well. In a different bowl, whip the whites until fluffy. Add the sugar, gradually, and mix until the meringue is stiff and glossy. Stir in the egg yolk mixture and mix with a spatula. If you're using food coloring, add it now. Fold in the sifted flour, in three or four addition, mixing gently with a spatula until incorporated. Spoon the batter in a 8-inch round cake pan and bake in the preheated oven at 350F for about 25 minutes or until golden brown and it passes the toothpick test. Allow the cake to cool down in the pan then cut in half to obtain two discs of sponge cake. Cistrus Mousseline cream: Bring the milk to a boil in a saucepan and add the lime and mandarin rind. Remove off heat and infuse for 10 minutes then remove and discard the citrus rinds. Place the milk back on heat. Bloom the gelatin in cold water. Mix the egg yolks with sugar until creamy then add the cornstarch and salt and mix well. Pour the hot milk slowly over this mixture then place back on heat and cook for a few minutes until thickened. Remove from heat and stir in the butter, then add the gelatin. Cover with plastic wrap and refrigerate a few hours. When completely chilled and set, mix the cream to soften it then stir in the whipped cream and vanilla. Citrus syrup: Combine all the ingredients in a saucepan and cook for 2-3 minutes. Strain and cool before use. To assemble the cake: Place a disc of sponge cake in a cake ring lined with acetate sheet. Brush it with citrus syrup then cover with a layer of freshly halved strawberries - on the outter rim of the ring. Spoon a few tablespoons of mousseline cream in the center to hold the strawberries in place. Continue adding strawberries until the center is packed as well. Top with mousseline cream. Cover with the remaining disc of sponge cake and brush with syrup again. Place in the fridge for a few hours. Swiss meringue: Combine the whites with sugar in a bowl and place over a hot water bath. Cook, stirring all the time, until the mixture reaches 65C. Remove from heat and whip for 7-10 minutes until glossy and stiff. Add the vanilla then pipe the meringue over the cake. Toast with blowtorch and decorate with strawberries and mint leaves. Serve the cake chilled! Wordpress Recipe Plugin by EasyRecipe 3.5.3208

Fraisier, desi e un tort cu traditie si foarte cunoscut in randurile cofetarilor francezi, la noi a devenit cunoscut abia dupa renumitul episod Bake Off. Ceea ce nu e un lucru rau, ba dimpotriva! Era cazul ca si cofetaria sa primeasca un suflu nou si sa devina trend si alte prajituri in afara de pandispan cu fructe si savarine. Nu ca ar fi ceva rau in asta, dar exista un moment in care parca ajungi la o saturatie de care vrei sa scapi cat mai repede. Mai ales prin prisma faptului ca in cofetarie posibilitatile sunt nenumarate pornind chiar de la aceleasi ingrediente. Exista o varietate atat de mare incat rutina nu isi are rostul!

Retea de astazi are la baza celebrul Fraisier, insa nu m-am putut abtine sa nu-l modific putin. Asa ca am adaugat pudra de ceai verde – matcha – in blat si coaja de citrice in crema, decorandu-l cu un nor pufos, usor vanilat, de bezea elvetiana. E un tort de sezon, racoros si racoritor in acelasi timp, asa ca profitati acum de capsunele ori chiar zmeura pe care o mai gasiti prin piete 😉

