Cake “Frazier”

Cake “Frazier” is the most delicious and most famous dessert in France. The cake is exquisite, one might say very effective, and it will not be difficult to prepare it!

Cook: 3 hours

Ingredients

For a biscuit:

• Eggs – 3 pcs.
• Sugar – 100 g
• Vanilla sugar – 10 g
• Flour – 50 g
• Potato starch – 25 g
• Baking dough – 1 teaspoon

For the cream:

• Milk – 900 ml
• Eggs – 3 pcs.
• Butter – 50 g + 150 g for whipping
• Sugar – 300 g
• Vanilla sugar – 10 g
• Flour – 25 g
• Potato starch – 25 g
• Powdered gelatin – 2 tbsp (full)
• Boiled water (pour gelatin) – 75 ml

For impregnation:

• Water – 75 ml
• Sugar – 50 g

For filling:

• Strawberries – about 600-800 g

For decoration:

• Chocolate – 1 bar

Directions

1. Cooking a biscuit.
   For biscuit dough, carefully separate the egg whites from the yolks. Beat the whites until a fluffy white mass is obtained.
   Gradually add half of the sugar norm to the proteins, continue to beat the proteins with sugar until thickened and persistent peaks. Tilt or turn the bowl to check if the whites are ready. The mass of the correct consistency must remain stationary.
2. In another bowl, add the rest of the sugar and vanilla sugar to the yolks.
   Beat the yolks with sugar with a mixer until the mass lightens significantly and the volume increases (about 4-5 minutes).
3. Gradually, in portions, add the yolks to the proteins and gently mix with light movements from bottom to top.
4. Separately combine flour, starch, and baking powder, sift through a fine sieve.
5. Gradually add the dry mixture to the egg mass, moving from the bottom up.
   Knead the biscuit dough very carefully so that it remains fluffy and does not settle!
6. Cover the baking sheet with baking paper. We place a ring from a split form with a diameter of 22-24 cm on a baking sheet.
7. Pour half of the dough into the mold.
   We bake the biscuit in a well-heated oven at 180 degrees for 10-15 minutes (until “dry match”).
   We do the same with the rest of the biscuit dough.

   

8. Cool the finished biscuit cakes.
9. Preparing the custard. To do this, pour milk into a saucepan, add half a portion of sugar, vanilla sugar. We send it to the stove and bring the milk mixture to a boil.
   In a separate container, we combine eggs, starch, flour, and the rest of the sugar. Rub the mixture vigorously with a whisk.
10. Then gradually pour hot milk into the egg mixture in a thin stream, stirring the mass intensively.
11. Pour the mixture back into the pot.
12. We send to slow fire. Stir the mass all the time (especially at the bottom).
13. As soon as the custard begins to boil (that is, air bubbles will appear on the surface), remove it from the stove.
14. Add 50 g of soft butter to the hot mass, stir until completely dissolved, then completely cool the custard.
15. Prepare sugar syrup for biscuit impregnation: mix water with sugar, bring to a boil, stirring occasionally, until sugar is completely dissolved; then let the syrup cool completely.
16. To prepare the muslin cream, beat 150 g of soft butter until whitening and splendor, then gradually, in portions, add the cooled custard and beat with a mixer until smooth.
17. Pour gelatin with 75 ml of pre-boiled cold water. We leave to swell. (We do it as indicated in the instructions on the package.) Warm the swollen gelatin until dissolved in a water bath or in another convenient way. But in no case do we boil gelatin !!!
18. Pour the still warm gelatinous mass in a thin stream into the muslin cream and actively beat with a mixer until smooth.
19. Putting the Frazier cake together.
    We lay the walls of a split form (with a diameter of 22-24 cm) with parchment paper. We make paper sides with a margin since the cake will go beyond the boundaries of the form.
20. We put the bottom biscuit cake on the bottom, soak it with sugar syrup.
21. Rinse and dry the strawberries in advance. (Choose berries that are about the same size.) Cut the strawberries in half.
22. We spread the halves of the berries close to the side of the form.

    

23. We spread some cream.
    Put a whole strawberry in the center of the cake, as if pressing the berries into a creamy layer.
24. Put the cream on top and very carefully fill the gaps between the berry halves with cream. We leave a little cream for the top cake.
25. Cover with a second biscuit cake, lightly press down, saturate it with sugar syrup.
26. Apply the remaining cream on top.
    Then remove the sponge cake with butter custard and strawberries overnight or in the refrigerator for 6-8 hours.
27. As soon as the top layer of the cake hardens, remove the split board.
28. Peel off the paper carefully.
29. Sprinkle the strawberry sponge cake with chocolate chips.

    

30. Decorate the cake with fresh strawberries.
31. French cake “Frazier” is ready.
32. O-delicious, airy, it melts in your mouth!

    

Bon Appetit!

Also Like

Carrot Cake, Carrot Cake or Carrot Cake

The perfect carrot cake, carrot cake or carrot cake recipe with a picture and simple step-by-step instructions. More...

Chocolate Cake – Cup Cake

The perfect chocolate cake – cup cake recipe with a picture and simple step-by-step instructions. More...

Currant Cake – Currant Cake

The perfect currant cake – currant cake recipe with a picture and simple step-by-step instructions. More...

Devil Cake (chocolate Cake)

The perfect devil cake (chocolate cake) recipe with a picture and simple step-by-step instructions. More...

Blob Cake – Blob Cake

The perfect blob cake – blob cake recipe with a picture and simple step-by-step instructions. More...

Cake Base for Strawberry Cakes

The perfect cake base for strawberry cakes recipe with a picture and simple step-by-step instructions. More...

Cake “Prague”(Chocolate Cake)

The recipe for the Prague cake. A wonderful chocolate cake that we have loved since the old days. Ingredients For a biscuit: Eggs – 6 pcs. Sugar – 150 g Flour – 115 g Cocoa powder – 25 g Butter – 40 g Vanilla sugar – 10 g Baking powder – 1 teaspoon or sod...

Magic Cake (”Smart” Cake)

When baking, the Magic Cake itself is divided into 3 layers – an airy sponge cake, a liquid custard, and a thicker custard. Anyone who loves custard and soft biscuits will love this dessert. Very tasty, tender, the pie just melts in your mouth! I cooked i...

Marble Cake in Bundt Cake

The perfect marble cake in bundt cake recipe with a picture and simple step-by-step instructions. More...

Russian Cakes (sheet Cake)

The perfect russian cakes (sheet cake) recipe with a picture and simple step-by-step instructions. More...

Oven Cakes, Party Cakes

The perfect oven cakes, party cakes recipe with a picture and simple step-by-step instructions. More...

Wonder Cake for Motif Cakes

The perfect wonder cake for motif cakes recipe with a picture and simple step-by-step instructions. More...

“Smart” Cake (or “Magic” Cake)

“Smart” cake is an unusual and not quite familiar dessert. This is the perfect sweet pastry for busy housewives. With a minimal set of available products, the batter magically transforms into a real cake. Ideally, it consists of three layers: on top is an...

Sponge Cake – Biscuit Cake

The perfect sponge cake – biscuit cake recipe with a picture and simple step-by-step instructions. More...

Sponge Cake – Grain Cake

The perfect sponge cake – grain cake recipe with a picture and simple step-by-step instructions. More...

Chocolate Cake, Mineral Water Cake

The perfect chocolate cake, mineral water cake recipe with a picture and simple step-by-step instructions. More...

Christmas Spice Cake – Sheet Cake

The perfect christmas spice cake – sheet cake recipe with a picture and simple step-by-step instructions. More...

Colorful Lemonade Cake `Witch Cake`

The perfect colorful lemonade cake `witch cake` recipe with a picture and simple step-by-step instructions. More...

Crumb Cake or Fill-up Cake

The perfect crumb cake or fill-up cake recipe with a picture and simple step-by-step instructions. More...

Fanta Cake – Sour Cream Cake

The perfect fanta cake – sour cream cake recipe with a picture and simple step-by-step instructions. More...