Strawberry Tree Fraisier Cake
Strawberry Tree Fraisier Cake
Strawberry Tree Cake: Making a Classic Fraisier Cake ♥
A stunning strawberry cake showcasing beautiful cross-sections of fresh strawberries! Enhanced with a refreshing strawberry yogurt cream, this cake offers an amplified burst of fruity freshness. A recipe from ‘All Recipes World’ by ‘10000 Recipe’.
Essential Ingredients- 3 layers of Genoise sponge cake
- 10 fresh strawberries
Yogurt Cream- 300g heavy cream
- 20g sweetened condensed milk
- 10g sugar
- 40g strawberry yogurt
Syrup- 50g water
- 25g sugar
- 300g heavy cream
- 20g sweetened condensed milk
- 10g sugar
- 40g strawberry yogurt
Syrup- 50g water
- 25g sugar
Cooking Instructions
Step 1
Prepare the strawberries for decoration by washing them, removing the stems, and slicing them in half vertically. This will create beautiful cross-sections visible on the sides of the cake.
Step 2
Cut one layer of the Genoise sponge cake into a circle with a diameter of 10cm. This will serve as the base layer of your cake.
Step 3
In a chilled bowl set over an ice bath, whip the 300g of heavy cream. Gradually add the 20g of sweetened condensed milk and 10g of sugar, whipping until soft peaks form (about 80% whipped). Gently fold in the 40g of strawberry yogurt until just combined. Be careful not to overmix. Whip briefly until the cream is slightly thickened and holds its shape when piped. Transfer the cream into a piping bag fitted with a round tip.
Step 4
Line a 15cm diameter mousse ring with acetate or plastic wrap. Place one of the 15cm Genoise sponge cake layers at the bottom of the lined ring. Brush this layer generously with the prepared syrup (made by dissolving 50g water and 25g sugar).
Step 5
Pipe a ring of the strawberry yogurt cream around the outer edge of the sponge cake layer, just inside the mousse ring. Arrange the vertically halved strawberries, cut-side facing outwards, snugly against this cream ring.
Step 6
Pipe cream into the gaps between the strawberries along the edge, ensuring there are no voids. Then, fill the center of the ring generously with the remaining cream. The goal is to create a beautiful layered effect with the strawberries and cream.
Step 7
Place more strawberries (whole or sliced) on top of the cream layer. Lightly spread a thin layer of cream over these strawberries. Position another 10cm diameter Genoise sponge cake layer on top and brush it with syrup.
Step 8
Fill the top with more strawberry yogurt cream, smoothing it out. Finally, place the largest Genoise sponge cake layer (15cm diameter) on top and brush it generously with syrup.
Step 9
Spread the remaining cream over the top layer of the cake. Use a spatula to smooth the top surface neatly. Decorate the top as desired with fresh strawberries or mint leaves. Chill the cake in the refrigerator for at least 1 hour to allow the flavors to meld and the cake to set before serving.
