Le Fraisier


This is a stunning cake, both in taste and in appearance. Good thing is, it’s not too hard either! But an electric whisk is a MUST!

Genoise sponge cake

  • 4 large eggs
  • 125g caster sugar
  • 50g unsalted butter (very soft and room temperature)
  • 125g plain flour
  1. Pre-heat oven to 180°C (356°F) or 160°C (320°F) in a fan assisted oven
  2. Line a 21cm round cake tin with baking parchment (see video)
  3. Add sugar to the eggs in a large mixing bowl
  4. Whisk with electric whisk at high speed (N.B. be patient, this can take 10-15 minutes even with an electric whisk)
  5. The egg should triple if not quadruple in size, thicken and become much paler in colour, when you lift the whisk out of the egg, it should leave a trail of ribbons behind it
  6. Sift flour and add it to one side of the mixing bowl
  7. Gently fold in the flour into the aerated egg batter (N.B. there can be collection of lour at the bottom, so look out for those)
  8. Once the flour has been incorporated completely, add the butter
  9. Gently fold in the butter
  10. Transfer the cake mix into the cake tin
  11. Bake for 25-30 minutes, the sides of the cake should start to shrink away from the sides of the tin slightly
  12. Test with a clean skewer by piercing the middle of the cake, if cooked, the skewer should come out clean
  13. Take cake out of oven and cool in tin for a couple of minutes then take it out of tin to cool on a wired rack
  14. Peel the parchment papers off, turn the cake on wired rack every 2-3 minutes to prevent it from sticking to the rack


  • 6 large eggs (yolks only)
  • 600ml milk
  • 125g caster sugar
  • 100g corn flour
  • 120g unsalted butter (cut into small cubes)
  • 1 tsp vanilla essence
  • 1 tbsp kirsch (optional)
  1. Mix egg yolks and caster sugar, beat until smooth
  2. Add corn flour to the egg yolks and beat until smooth
  3. Heat milk in saucepan over medium heat until it bubbles
  4. Add milk a little at a time to the egg, whisk the egg continuously while you are adding the hot milk to it (otherwise you will be making scrambled eggs!)
  5. Once all the milk has been added, return the entire mixture to saucepan
  6. Put it over medium heat and whisk continuously until it really thickens
  7. Take it off the heat
  8. Add vanilla essence, butter and kirsch (optional) and fold it all into the mousseline
  9. Transfer the mousseline into a clean bowl and cover with cling film and let it cool to room temperature
  10. Store in the fridge until required

Lemon syrup

  • 1 lemon
  • 35g caster sugar
  1. Heat the lemon and sugar together over medium heat
  2. Reduce the volume by heat until it is a thin syrup consistency
  3. Take it off heat and allow it to cool down


  • 100g marzipan
  • about 500g strawberries
  • dark chocolate for decoration
  1. Wash and cut the 400g strawberries in halves and drain the excess water off it
  2. Slice the cooled genoise sponge horizontally into 2 halves
  3. Spread half of the lemon syrup onto the bottom sponge
  4. Place the strawberries around the outside of the cake, inside of strawberries facing outside
  5. Pipe/spread mousseline onto the bottom sponge, around the strawberries to about half way up the height of the strawberries
  6. Fill the mousseline with strawberries
  7. Cover the strawberries with the rest of the mousseline
  8. Place the other half of the cake on top
  9. Spread rest of the lemon syrup on the top sponge
  10. Roll out marzipan as thinly and evenly as you can
  11. Measure and cut exactly the size of marzipan you need to cover the top of the cake
  12. Place the marzipan on top of the sponge, the lemon syrup should help to stick it down
  13. Press the top sponge down slightly with you hand, this will encourage the mousseline to fill up the spaces between the strawberries to give a perfect finish (careful not to crush or pop out the strawberries on the side)
  14. Decorate the top with washed, but uncut strawberries and chocolate on top

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