{"id":26206,"date":"2024-06-13T21:04:10","date_gmt":"2024-06-13T19:04:10","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26206"},"modified":"2025-07-12T13:15:50","modified_gmt":"2025-07-12T11:15:50","slug":"easy-fraisier-cake-french-strawberry-cake","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/easy-fraisier-cake-french-strawberry-cake\/","title":{"rendered":"Easy fraisier cake (french strawberry cake )"},"content":{"rendered":"
\"easy

easy french fraisier cake<\/p><\/div>\n

Easy fraisier cake recipe<\/strong><\/span><\/div>\n

The strawberry season is here, and I want to share with you this delicious recipe of the timeless classic of French pastry that everyone likes, the fraisier cake with mousseline cream. <\/strong><\/p>\n

On the day you go shopping, don’t forget to pick up some nice strawberries to make it. It’s a very good dessert, always appreciated. <\/p>\n

The fraisier<\/strong> is the star cake of spring when strawberries appear on the stalls. It consists of 2 layers of g\u00e9noise, a delicious mousseline cream which distinguishes it from the fraisier cake with diplomat cream, fresh strawberries, and a thin layer of almond paste covering the top. <\/p>\n

\"mousseline<\/p>\n

The mousseline cream is delicious and light even though it contains butter added to a pastry cream. It’s the most commonly used cream for fraisier cakes, along with <\/span>diplomat cream.<\/span> This one consists of pastry cream lightened with whipped cream and gelatin for better texture and perfect unmolding.<\/p>\n

I really like the almond paste on top, I think it goes really well with the strawberries and cream, and it’s not for nothing that it was chosen by the chefs.<\/p>\n

It can, of course, be replaced by a red fruit mirror (like the one on the cheesecake) to suit individual tastes and desires.<\/p>\n

Delicious fraisier cake recipe<\/span> <\/strong><\/div>\n
\"Foolproof,<\/span><\/div>\n

Tips to make a perfect french fraisier cake<\/strong><\/h2>\n

The fraisier cake recipe<\/strong> is not at all difficult, just follow the steps and everything will turn out superbly. Mousseline cream is made from cooled pastry cream, to which butter is added and whipped to lighten and aerate it. You can prepare it the day before, and the next day, you simply need to whisk it to smooth it out, then incorporate the softened butter and continue whisking until you achieve a light cream.<\/p>\n

To ensure a successful mousseline cream and prevent it from becoming grainy, it is important to use the pastry cream and butter at room temperature. The pastry cream and butter must be at the same temperature. In this way, you can be sure of perfect incorporation. For those who have a thermometer, I’ll explain how to proceed in the mousseline cream recipe<\/a>.<\/p>\n

I use a sponge cake baked on a baking tray to achieve a relatively thin biscuit layer. You can also opt for a sponge cake baked in a mold, which you will then slice into discs. You can use this sponge cake by adapting the quantities.<\/p>\n

Don’t hesitate to watch the recipe video to visualize all the steps clearly, even though I’ve detailed everything in the article for you.<\/p>\n