How to make it

  • Cake:
  • Preheat oven to 350F/180C.
  • Butter and line a 8 inch/ 20cm round cake tin (use one with tall sides and a removable bottom or a springform tin).
  • Cream butter and sugar until light and fluffy.
  • Gradually add eggs, beating well.
  • Fold in flour and baking powder, along with vanilla and milk.
  • Pour into tin and bake for 75-90 minutes, until golden brown and springy to the touch.
  • Let cool 5 to 10 minutes, then turn onto wire rack to finish cooling.
  • Wash cake tin to use for decorating.
  • ***************************************************************************
  • Creme Mousseline::
  • Put eggs, sugar, flour and milk in a pan and heat gently.Stir with a whisk while heating.
  • When it has thickened add half of the soft butter and mix well.
  • Allow to cool.
  • When mixture has cooled, mix in the rest of the butter and whisk until smooth and creamy.
  • Pour mixture into bowl, add kirsch or strawberry flavoring and vanilla.
  • Beat with electric mixer until stiff and fluffy.
  • ***************************************************************************
  • To decorate:
  • When cake is cool, split in half horizontally and place one layer in the bottom of the cake tin without the baking tin bottom. Set your foil cake board underneath.
  • With a spatula, spread a thin layer of creme mousseline over the layer in the bottom of the tin.
  • Cut strawberries in half , vertically, one at a time, and place the cut half facing around the ring, small tip pointing upright.
  • Fill the center with whole strawberries, standing them on the stem-end.
  • Spread creme mousseline over the strawberries, filling any gaps.
  • Place the other cake layer on top and gently press down.
  • Color the marzipan, using a drop at a time and working it in gradually.
  • On a dusted surface, roll out marzipan into a thin circle (3 mm).
  • Lay it on top of the cake and smooth it out.
  • Trim the edges with a knife.
  • Decorate the top with strawberries.
  • Put melted chocolate into a decorating /icing cone and write "Fraisier" (or whatever you wish) on top.
  • Add small flourishes around the edge of the cake.
  • Remove the springform ring, or gently push cake up from botttom of the tin.

Reviews & Comments 7

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  • coyspurs 5 years ago
    Having read the instructions I cannot see how the cake can turn out as the photo, any clues on how the cream gets down the sides and the halved strawberries are placed in? Why are the strawberries in the photo at the bottom of the cake when the instructions clearly say place them on top of the cream which you have put on top of the sponge? How is the whole cake covered with cream?
    Nice ingredients and method but not clear instructions
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  • jo_jo_ba 9 years ago
    Is this the cake you were telling me about??? My gosh it looks absolutely divine!
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    " It was excellent "
    flirty_go1 ate it and said...
    Thank you sounds wonderful cant wait to try it
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    " It was excellent "
    jett2whit ate it and said...
    beautiful presentation!! Thanks for posting such a great recipe.
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    " It was excellent "
    jenniferbyrdez ate it and said...
    I don't bake, but this sure deserves a five.
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    " It was excellent "
    momo_55grandma ate it and said...
    wow delicous{Almost to pretty to eat} Thanks great recipe
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  • trigger 9 years ago
    I love cakes that have a layering of mousse. You have my 5 fork rating fort his marvelous recipe.
    Was this review helpful? Yes Flag

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