Get ready to delight your taste buds with this delicious Fraisier cake! This classic French dessert is a perfect combination of fluffy génoise sponge, creamy vanilla mousseline, and fresh strawberries, all encased in a luscious white chocolate shell. It’s a showstopper that will impress your friends and family, yet it’s surprisingly simple to make. Follow this easy recipe, and you’ll have a beautiful and tasty treat that everyone will love. Let’s dive in and create something special!
Fraisier Cake
![Fraisier Cake](http://www.mariasskitchen.com/wp-content/uploads/2024/05/Fraisier-Cake-735x1307.jpg)
Ingredients
- For the Génoise:
- 4 eggs
- 1/2 cup sugar
- 1/2 cup flour
- For the White Chocolate Shell:
- 9 oz white chocolate
- For the Crème Mousseline:
- 1 vanilla bean
- 1 1/4 cups milk
- 3 egg yolks
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1/2 cup butter, softened (divided)
- For the Syrup:
- 1/4 cup water
- 1/2 cup sugar
- Strawberry stems
- For Assembly:
- Fresh strawberries
Instructions
Génoise:
- Preheat your oven to 350°F.
- In a bowl, whisk the eggs and sugar until the mixture turns pale and triples in volume.
- Gently fold in the sifted flour with a spatula.
- Pour the batter into a greased mold and bake for 20 minutes. Check doneness with a toothpick.
- Let the génoise cool and then remove it from the mold.
White Chocolate Shell:
- Melt the white chocolate and use a brush to coat the inside of your mold.
- Refrigerate for 15-20 minutes until the chocolate hardens.
Crème Mousseline:
- In a bowl, whisk the egg yolks, sugar, and cornstarch.
- Bring the milk and vanilla bean to a boil.
- Gradually add the hot milk to the egg mixture, whisking continuously.
- Return the mixture to the heat and cook until it thickens, stirring constantly.
- Remove from heat, add half of the butter, and mix well.
- Cover with plastic wrap and let it cool to room temperature.
- Beat the cooled mixture with the remaining butter until light and fluffy.
Syrup:
- Boil the water, sugar, and strawberry stems together.
- Strain and let the syrup cool.
Assembly:
- Once the chocolate shell has hardened, cut the génoise in half horizontally.
- Place one half of the génoise into the mold, brush with syrup.
- Spread a layer of crème mousseline over the génoise.
- Add fresh strawberries, then top with the second half of the génoise.
- Refrigerate for at least 4 hours, or overnight, to set.
- Carefully unmold the cake and serve.
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
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