Fraiser Cake — Foster's Supermarket
Fraiser Cake

by Chef Paula Stonoga

Welcome to the world of delightful pastries with our Frasier Cake! This elegant French dessert features layers of light Genoise sponge, creamy Diplomat cream, and fresh strawberries, all drizzled with strawberry syrup. Topped with icing sugar, fresh berries, and mint leaves, it’s the perfect showstopper for any occasion. Let’s create this stunning treat that’s sure to impress!

INGREDIENTS

  • For the Genoise Sponge:
  • 4 Eggs
  • 60g (¼ cup) Caster Sugar
  • 100g (? cup) Plain Flour
  • 20g (2 ½ tbsp) Cornstarch
  • For the Strawberry Syrup:
  • 60g Strawberries (fresh or frozen)
  • 90ml (? cup) Water
  • 45g (3 tbsp) Caster Sugar
  • For the Diplomat Cream:
  • 500ml (2 cups) Full Cream Milk
  • 1 tsp Vanilla Paste or 1 Fresh Vanilla Bean
  • 1 tsp Orange Blossom Water (optional)
  • 4 Egg Yolks
  • 30g (2 tbsp) Caster Sugar
  • 35g (¼ cup) Cornstarch
  • 1 ½ tsp Gelatine Powder + a little water
  • 250ml (1 cup) Whipping Cream (Thickened or Heavy Cream)
  • For the Cake Filling:
  • 500g (about 1 pound) Fresh Strawberries (or more to taste)
  • 20g (¼ cup) Flaked Almonds (optional)

    For the Cake Toppings:
  • Icing Sugar (to taste)
  • Fresh Strawberries (to taste)
  • Flaked Almonds (to taste)
  • Mint Leaves (to taste)

1. Prepare the Genoise Sponge:

  1. Preheat your oven to 160°C (325°F). Line a flat baking tray with baking paper.
  2. In a stand mixer bowl, whisk the eggs and caster sugar on medium-high speed for 5-8 minutes, or until the mixture is very pale, frothy, and has doubled in size.
  3. Sift the flour and cornstarch over the egg and sugar mixture, and gently fold them in with a spatula until fully incorporated.
  4. Pour the batter onto the lined baking tray, using an offset spatula to spread it evenly.
  5. Bake for 10-12 minutes, or until puffed and golden. Cool completely on a wire rack, then cut two circles of sponge using a pastry ring.

2. Prepare the Strawberry Syrup:

  1. Blend the strawberries (thawed if using frozen) until smooth. Strain through a fine mesh sieve to remove any pulp.
  2. In a small pot, combine the strawberry juice, water, and sugar. Cook over low-medium heat for about 5 minutes, stirring occasionally, until the sugar dissolves and the syrup thickens slightly. Set aside to cool.

3. Prepare the Diplomat Cream:

  1. In a small pot, heat the milk, vanilla paste or vanilla bean, and orange blossom water (optional) over low heat.
  2. In a separate bowl, whisk the egg yolks and sugar until pale. Add the cornstarch and whisk until smooth.
  3. Once the milk starts to simmer, pour half of it over the egg yolk mixture, whisking constantly to temper the eggs. Pour the tempered mixture back into the pot with the remaining milk.
  4. Whisk constantly over medium heat until the mixture thickens to a custard consistency (about 5 minutes). When it reaches a boil, whisk for an additional 30 seconds, then remove from heat.
  5. In a small bowl, dissolve the gelatine powder in a little cold water, then stir it into the custard until fully combined.
  6. Transfer the custard to a clean bowl, cover with plastic wrap (touching the surface), and cool in the fridge.
  7. Once the custard has reached room temperature, whip the cold cream to stiff peaks. Whisk the custard to loosen it, then fold in the whipped cream in 3-4 additions. Transfer the diplomat cream to a piping bag fitted with a large round tip.

4. Assemble the Cake:

  1. Slice the strawberries in half for the edges of the cake and cut the remaining strawberries into small cubes.
  2. Place a 20×5 cm (8×2 inch) pastry ring on a flat surface and line the inside with an acetate strip.
  3. Place the first layer of genoise at the bottom of the ring and brush it generously with the strawberry syrup.
  4. Arrange the halved strawberries around the edge of the cake, sliced side facing out, ensuring they are tightly packed.
  5. Pipe the diplomat cream between the strawberries, filling the gaps and covering the bottom layer of sponge. Spread the cream evenly if needed.
  6. Add the cubed strawberries and optional almond flakes on top of the cream, gently pressing to avoid air pockets.
  7. Pipe the remaining diplomat cream over the strawberries, spreading it to the edges of the pastry ring.
  8. Brush the second layer of genoise with strawberry syrup on one side, then place it syrup-side down on top of the cream. Press gently to level.

5. Chill and Serve:

  1. Place the assembled cake in the fridge to set for 2-3 hours, or overnight.
  2. Once set, carefully remove the pastry ring and acetate strip.
  3. Sprinkle the top of the cake with icing sugar, garnish with fresh strawberries, mint leaves, and flaked almonds as desired