Strawberry Cake a-la Fraisier

Sponge cake with strawberries and kiwi inspired by Fraisier cake: Lush hot milk sponge cake, white chocolate cream, and juicy berries make this strawberry cake unique. The cake biscuit is very light and low calorie – only 150 g of sugar. We used no gelatin, sugar-free cream with white chocolate and cream cheese to create a contrast with strawberries and kiwi.Want some simple, fresh strawberry cake? Try No-Bake Strawberry Tiramisu Cake.


STRAWBERRY CAKE A-LA FRAISIER

Ingredients (6-8 servings)

FOR SPONGE CAKE

  • 3 Eggs
  • 150 g of Sugar
  • 60 g of Butter
  • 120 ml of Milk
  • 165 g of plain Flour
  • 1 tsp of Baking Powder
  • 1 pack of Vanilla Sugar
  • a pinch of Salt

CREAM AND FILLING

  • ~ 500 g Strawberries
  • 4-5 Kiwi
  • 200 g of White Chocolate
  • 70 g of Butter
  • 250 ml of Whipping Cream
  • 300 g Cream Cheese (like Philadelphia)
  • 1 tsp of Vanilla Extract

Instructions

The sponge cake

Preheat the oven to 165 C.

Put the eggs (use room temperature eggs) in a bowl, add sugar, a pinch of salt and vanilla sugar. Beat with a mixer for 10 minutes at high speed until the mass turns white and increases in volume.

Heat butter and milk in a small saucepan, bring to a boil.

Sift the flour, then sift it again with baking powder. Add flour into the egg mixture in 2-3 doses, stirring from bottom up. Add hot butter with milk in 3 portions into the dough, stirring from the bottom up with a spatula.

Put a baking form without a bottom (diameter of 20 cm) on a piece of baking paper on a baking pan (if you bake in a detachable form, put peace of baking paper on the bottom). Pour the dough into the form, flatten with a spatula — Bake for 35 minutes at 165C.

Check the readiness with a toothpick. Turn off the oven. Leave the sponge cake in the oven with the door ajar for 10-15 minutes, then remove the form and leave to cool on a wire rack at room temperature. Cover the cake with a towel and leave for 8-10 hours in the room, then it will be less crumbly.

Cut the finished sponge cake in two layers with a pastry knife or thread.
To cut with a thread, make a shallow incision at the desired height around the entire circumference of the sponge cake. Insert a sewing thread into the notch, cross the ends of the thread and pull them together.

Making the cream

Melt the chocolate on a water bath or in microwave (500 W, 200 g of chocolate = 2 minutes).

Grind the room temperature butter with a spatula or mixer. Add the cream cheese to the butter and the warm chocolate, mix.

Beat the cold whipping cream with a mixer until dense foam.
Add whipped cream and vanilla extract, stir until homogeneous.

Keep apart 4-5 tablespoons of the cream for decoration.

Making the syrup and filling

Squeeze the juice from half a lemon.
Put 4 tbsp of sugar and 6 tbsp of water into a small saucepan, bring to boil, leave to cool, and pour in the lemon juice.

Choose strawberries of the same height, cut the strawberries in half. Grease the strawberry cut side with syrup.

Peel the kiwi, cut into slices.

Put a detachable form without a bottom on a serving plate. Put the acetate cake collar into the form. Put a layer of the cake on the bottom. Soak the sponge cake with syrup.

Put a thin layer of cream. Put the strawberries turned with a cut side to the acetate cake collar around the entire circumference of the form.

Add some cream. Put the slices of kiwi and strawberries in random order on the cream. Gently pour the cream.
The cream should completely cover the berries (more berries you use, the less cream you will need).

Put the second layer of sponge cake on the cream. Soak with syrup. Cover the top of cake with a thin layer of cream.

 Put in refrigerator for 6-8 hours.

Remove the form, carefully remove the acetate collar. Sprinkle the top of the cake with grated black chocolate and garnish with fruits.

Sponge cake with strawberries and kiwi inspired by Fraisier cake
    Sponge cake with strawberries and kiwi inspired by Fraisier cake

    Strawberry Cake a-la Fraisier

    Servings: 8

Ingredients

    FOR SPONGE CAKE
  • 3 Eggs
  • 150 g of Sugar
  • 60 g of Butter
  • 120 ml of Milk
  • 165 g of plain Flour
  • 1 tsp of Baking Powder
  • 1 pack of Vanilla Sugar
  • a pinch of Salt
  • CREAM AND FILLING
  • ~ 500 g Strawberries
  • 4-5 Kiwi
  • 200 g of White Chocolate
  • 70 g of Butter
  • 250 ml of Whipping Cream
  • 300 g Cream Cheese (like Philadelphia)
  • 1 tsp of Vanilla Extract

Instructions

  1. COOKING THE SPONGE CAKE Heat the oven to 165 C. Beat the eggs, sugar, a pinch of salt and vanilla sugar with a mixer for 10 minutes at high speed until the mass turns white and increases in volume. Heat butter and milk. Sift the flour twice, add the baking powder. Add flour into the egg mixture in 2-3 portions, stirring from bottom to top. Add hot milk in 3 doses into the dough, stirring. Put a baking form without a bottom (diameter of 20 cm) on top of a baking paper on a baking pan. Pour the dough into the form, flatten with a spatula — Bake for 35 minutes at 165C. Check the readiness with a toothpick. Remove from the form and leave to cool on a wire rack at room temperature. Cover the cake with a towel and leave for 8-10 hours. Cut the finished sponge cake in two layers.
  2. MAKING THE CREAM Melt the chocolate in a water bath or a microwave. Beat the cold whipping cream with a mixer. Grind the butter with a spatula. Add the cream cheese to the butter, add warm chocolate, mix. Add whipped cream and vanilla extract, stir until homogeneous. Keep apart 4-5 tablespoons of cream for decoration.
  3. MAKING SYRUP AND FILLING Squeeze the juice from half a lemon. Put 4 tbsp of sugar and 6 tbsp of water into a saucepan, bring to boil, leave to cool, pour in the lemon juice. Choose strawberries of the same height, cut the strawberries in half. Grease the strawberry cut side with syrup. Peel the kiwi, cut into slices. Put a detachable mold without a bottom on a plate. Put the acetate cake collar into the form. Put a layer of a sponge cake on the bottom , soak the cake with syrup. Put a thin layer of cream. Put the strawberries turned with a cut side to the acetate cake collar around the entire circumference of the form. Add some cream. Put the slices of kiwi and strawberries on the cream. Gently pour the cream. Put the second layer of cake on the cream. Soak with syrup. Cover the top of cake with a thin layer of cream. Put in refrigerator for 6-8 hours. Remove the form and the acetate collar.
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