Recipe of Super Quick Homemade Le Fraisier Style White Chocolate Cake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, le fraisier style white chocolate cake. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Le Fraisier Style White Chocolate Cake is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Le Fraisier Style White Chocolate Cake is something which I’ve loved my whole life. They are nice and they look wonderful.

#Recipe in English: Fraisier cake This classic French dessert Fraisier is what patisserie dreams are made of. Impress your guests with this decadent Fraisier recipe. It's incredibly tasty dessert! ↓ Blog post with all the НЕРЕАЛЬНО ВКУСНЫЙ ТОРТ 🍰 «Эскимо» Place one layer of sponge cake in the bottom of the cake tin.

To begin with this recipe, we have to prepare a few components. You can cook le fraisier style white chocolate cake using 19 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Le Fraisier Style White Chocolate Cake:

1. Get Sponge cake sheet (Two 20 cm squares)
2. Prepare Eggs
3. Make ready Sugar
4. Get Cake flour
5. Take Unsalted butter
6. Get Syrup
7. Prepare Water
8. Prepare each Sugar and Kirsch
9. Prepare Mousse - 18 cm (15 cm)
10. Take White chocolate
11. Make ready Milk
12. Prepare Gelatin leaves
13. Make ready Egg white
14. Get Sugar (for the egg whites)
15. Take Heavy cream
16. Take Sugar (for the cream)
17. Take heaping package Strawberries
18. Take Toppings
19. Make ready of each Raspberry jam and nappage

An Easy "le Fraisier" Style Cake with Lots of Strawberries. I tried making an elegant dessert. Please refer to someone else's recipe for the custard cream. Discover the magic of the internet at Imgur, a community powered entertainment destination.

Instructions to make Le Fraisier Style White Chocolate Cake:

1. Prepare two 18 cm, 1.5 cm thick sponge cakes. Use your desired cake mold, but if you don't have one, see the next step.
2. Fold up the corners of a sheet of kitchen parchment paper to make a square sheet a little larger than an 18 cm circlular mold (about 20 cm square). Make 2.
3. Combine the eggs and sugar in a bowl and beat while heating over a double boiler. When the egg mixture becomes warm to the touch, remove from the double boiler and beat until thick.
4. Add the sifted dry ingredients and mix until no longer powdery. Drizzle in the melted butter and stir until just combined.
5. Pour half of the batter into each of the two pans, spreading to an even thickness. Bake in an oven preheated at 190°C for about 12 minutes.
6. Remove the cooled sponge cakes from the kitchen parchment paper and cut to the same size as the circular mold.
7. Make the syrup. Dissolve the sugar into the water, then add the Kirsch once cooled.
8. Make the mousse. Chop up the chocolate and melt in a double boiler. Soak the gelatin in cold water.
9. Bring the milk to a boil and add the chocolate a little at a time while stirring carefully with a rubber spatula. Stir in the gelatin while warm to dissolve.
10. Combine the egg white and sugar in a separate bowl and beat until stiff peaks form to make the meringue.
11. Add the heavy cream and sugar in a separate bowl and beat until thickened. Mix 1/3 of it into the cooled Step 9, then mix in the remaining 2/3.
12. Add Step 11's meringue and mix until evenly combined to complete the mousse. Put into a pastry bag with a 1~1.2 cm round tip.
13. Place one layer of the sponge cake into the cake mold or circle and use a brush to coat with half of the syrup. Lightly squeeze a thin layer of the mouse on top of the syrup.
14. Line the edge of the cake mold with strawberries cut in half, cut side facing out. Arrange whole strawberries in the center of the cake. This time, I used 29 strawberries for an 18 cm cake.
15. Note: I filled the inside of the cake with strawberries, but you can also leave the very center open if you like, to make cutting easier.
16. This time, I used a package of strawberries that had 27 small strawberries per pack. I removed the hulls and cut them all to be 3 cm high.
17. Fill in all the gaps between the strawberries with the mousse.
18. Add enough mousse to cover the strawberries, but leave a little bit in the bag for covering the top of the cake. Top with the other sponge cake layer, crust-side down, and brush with the remaining syrup.
19. Spread the remaining mousse on top of the sponge cake in a thin layer and smooth the surface with a palette knife. Chill in the refrigerator for a few hours.
20. Mix together the nappage (the type that doesn't require adding hot water) and raspberry jam (strained) and spread on the cake's surface to finish.
21. If making a 15 cm cake, the strawberries will look like this. I used about 21~22 small strawberries.
22. No matter how you cut it, it will be full of strawberries. The white chocolate and tart strawberries work so well together. The mousse is light, so you can gobble it all up.
23. If using a 5 cm high circular mold, cut the sponge cake to 1 cm thick.

Please refer to someone else's recipe for the custard cream. Discover the magic of the internet at Imgur, a community powered entertainment destination. Lift your spirits with funny jokes, trending memes, entertaining gifs, inspiring stories, viral videos, and so much more. I couldn't be more excited about this! Fraisier - Le Monde Culinaire De Meriem.

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