Fraisier (Strawberry cake)

A- Genoise Ingredients 150 g eggs (3 eggs) 110 g sugar 30 g ground almond 115 g flour 20 g unsalted butter Method 1. Whisk the eggs and sugar together. 2. Place the bowl over a double boiler and whisk until the mixture becomes pale, thick, and hot to the touch. 3. Remove from the heat and continue whisking until completely cool. 4. Add the melted butter, almond flour, and flour. 5. Fold gently with a silicone spatula until smooth. 6. Pour the batter into a 21 cm springform pan. 7. Bake at 170°C for 30–35 minutes. 8. Let the cake cool completely. B- Strawberry Syrup Ingredients 400 g strawberries 3 spoonfuls of sugar Method 1. Cut strawberries into cubes. 2. Add 3 tablespoons of sugar and mix to coat. 3. Set aside to allow the strawberries to release their juice. C- Diplomat Cream It is a blend of pastry cream and Chantilly cream Ingredients 50 g egg yolks 55 g sugar 10 g flour 10 g cornstarch 250 g whole milk Vanilla bean 20 g butter 4 g gelatin powder 230 g heavy cream Method 1. Split the vanilla bean lengthwise and scrape out the seeds. 2. Add the seeds and pod to the milk with half the sugar; bring to a boil. 3. In a separate bowl, whisk the egg yolks with the remaining sugar until pale. 4. Add the cornstarch and mix. 5. Pour half of the hot milk over the yolks through a strainer and whisk. 6. Add the remaining milk and whisk again. 7. Return the mixture to the heat and cook while whisking until thickened. 8. Add the butter and hydrated gelatin; whisk until smooth. 9. Cover with plastic wrap touching the surface and chill for 20 minutes. 10. Whip cold heavy cream until stiff peaks form. 11. Smooth the cooled pastry cream with an immersion blender. 12. Fold the whipped cream into the pastry cream in two batches. D- Mascarpone cream Oops, I forgot to record this part :p Ingredients 100 g mascarpone 150 g heavy cream 30 g powdered sugar Method 1. In a mixing bowl, whisk the cold heavy cream and sugar until it begins to thicken. 2. Add the mascarpone. 3. Continue whisking until smooth and fluffy, being careful not to overmix. E- Assembly 9 strawberries, halved 2 strawberries sliced longwise 1. Trim the Genoise using an 18 cm ring, then slice it horizontally into two even discs. 2. Line the inside of the ring with a strip of cake collar. 3. Arrange halved strawberries along the inside edge, cut side facing outward. 4. Place the first Genoise disc inside the ring and brush generously with strawberry syrup. 5. Pipe diplomat cream over the strawberries and cake, filling all gaps. 6. Smooth the surface and add diced strawberries. 7. Place the second Genoise disc on top and brush with syrup. 8. Pipe another layer of cream and smooth with a palette knife. 9. Refrigerate for at least 4 hours. F- Finishing 1. Carefully remove the cake collar. 2. Decorate the top with mascarpone cream. 3. Add fresh strawberry slices. 4. Refrigerate for 1 hour before serving. #homemadedesserts #yummyfood #frenchpastry #frenchdesserts #strawberrydesserts #strawberrycake