Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, le fraisier style white chocolate cake. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Le Fraisier Style White Chocolate Cake is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Le Fraisier Style White Chocolate Cake is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook le fraisier style white chocolate cake using 19 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Le Fraisier Style White Chocolate Cake:
- Take Sponge cake sheet (Two 20 cm squares)
- Prepare 3 Eggs
- Prepare 90 grams Sugar
- Prepare 75 grams Cake flour
- Make ready 20 grams Unsalted butter
- Take Syrup
- Prepare 2 tbsp Water
- Prepare 10 grams each Sugar and Kirsch
- Get Mousse - 18 cm (15 cm)
- Make ready 60 grams White chocolate
- Make ready 60 grams Milk
- Make ready 4 grams Gelatin leaves
- Make ready 30 grams Egg white
- Prepare 15 grams Sugar (for the egg whites)
- Prepare 120 grams Heavy cream
- Take 12 grams Sugar (for the cream)
- Take 1 heaping package Strawberries
- Take Toppings
- Make ready 50 grams of each Raspberry jam and nappage
Using white chocolate mousse instead was a hit. There is just enough mousse to fill the cake mold, so if you don't have enough strawberries, you may also run out of mousse. I suggest using a large amount of strawberrie. cookpad.japan. The acetate strip helps the strawberries stay in place and make it easier to slide the entremet ring off the finished cake.
Steps to make Le Fraisier Style White Chocolate Cake:
- Prepare two 18 cm, 1.5 cm thick sponge cakes. Use your desired cake mold, but if you don't have one, see the next step.
- Fold up the corners of a sheet of kitchen parchment paper to make a square sheet a little larger than an 18 cm circlular mold (about 20 cm square). Make 2.
- Combine the eggs and sugar in a bowl and beat while heating over a double boiler. When the egg mixture becomes warm to the touch, remove from the double boiler and beat until thick.
- Add the sifted dry ingredients and mix until no longer powdery. Drizzle in the melted butter and stir until just combined.
- Pour half of the batter into each of the two pans, spreading to an even thickness. Bake in an oven preheated at 190°C for about 12 minutes.
- Remove the cooled sponge cakes from the kitchen parchment paper and cut to the same size as the circular mold.
- Make the syrup. Dissolve the sugar into the water, then add the Kirsch once cooled.
- Make the mousse. Chop up the chocolate and melt in a double boiler. Soak the gelatin in cold water.
- Bring the milk to a boil and add the chocolate a little at a time while stirring carefully with a rubber spatula. Stir in the gelatin while warm to dissolve.
- Combine the egg white and sugar in a separate bowl and beat until stiff peaks form to make the meringue.
- Add the heavy cream and sugar in a separate bowl and beat until thickened. Mix 1/3 of it into the cooled Step 9, then mix in the remaining 2/3.
- Add Step 11's meringue and mix until evenly combined to complete the mousse. Put into a pastry bag with a 1~1.2 cm round tip.
- Place one layer of the sponge cake into the cake mold or circle and use a brush to coat with half of the syrup. Lightly squeeze a thin layer of the mouse on top of the syrup.
- Line the edge of the cake mold with strawberries cut in half, cut side facing out. Arrange whole strawberries in the center of the cake. This time, I used 29 strawberries for an 18 cm cake.
- Note: I filled the inside of the cake with strawberries, but you can also leave the very center open if you like, to make cutting easier.
- This time, I used a package of strawberries that had 27 small strawberries per pack. I removed the hulls and cut them all to be 3 cm high.
- Fill in all the gaps between the strawberries with the mousse.
- Add enough mousse to cover the strawberries, but leave a little bit in the bag for covering the top of the cake. Top with the other sponge cake layer, crust-side down, and brush with the remaining syrup.
- Spread the remaining mousse on top of the sponge cake in a thin layer and smooth the surface with a palette knife. Chill in the refrigerator for a few hours.
- Mix together the nappage (the type that doesn't require adding hot water) and raspberry jam (strained) and spread on the cake's surface to finish.
- If making a 15 cm cake, the strawberries will look like this. I used about 21~22 small strawberries.
- No matter how you cut it, it will be full of strawberries. The white chocolate and tart strawberries work so well together. The mousse is light, so you can gobble it all up.
- If using a 5 cm high circular mold, cut the sponge cake to 1 cm thick.
I suggest using a large amount of strawberrie. cookpad.japan. The acetate strip helps the strawberries stay in place and make it easier to slide the entremet ring off the finished cake. The top of the fraisier is decorated with a strawberry glaze, pieces of strawberry glazed in apricot jam, mint leaves, Amedei white chocolate chips and gold leaf. Place the sugar, eggs and lemon zest in a large bowl set over a pan of. Place the bowl over a pan of barely simmering water, ensuring the bowl doesn't touch the water.
So that’s going to wrap this up for this special food le fraisier style white chocolate cake recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
