Frasier Cake Recipe
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| Frasier Cake Recipe |
Frasier Cake is one of the French cakes which is delicious and people enjoying when they eat.
Ingredients:
- 125 grams caster sugar
- Four free-range eggs
- Two lemons, zest only, finely grated
- 125 grams self-rising flour, plus extra for flouring
- 50 grams unsalted butter, melted and cooled slightly, plus extra for greasing
- 600 milli liter milk
- Vanilla pod
- Four free-range eggs, plus Two free-range egg yolks
- 180 grams caster sugar
- One tablespoon kirsch
- 100 grams corn flour
- 150 grams butter, cut into cubes and kept at room temperature
- 75 grams caster sugar
- Two lemons, juice only
- 200 grams marzipan
- 200 grams dark chocolate, for decoration
- 600 grams medium sized strawberries
Preparation Procedure:
Step No: - 01
Pre-heat the oven to 182C.
Step No: - 02
Grease, flour and line the base of a 23cm/9in spring-form or
smoothed loose bottom cake tin.
Step No: - 03
Place the sugar, eggs and lemon zest in a big bowl set over
a pan of simmering water.
Step No: - 04
Using an electronic hand whisk, whisk the mixture over a
medium heat until doubled in volume and pale in color. The mixture is at the
right stage when it forms a ribbon trail when the whisk is raised out of the
mixture. Remove from the heat.
Step No: - 05
Go through in two-thirds of the flour and gently fold into
the whisked mixture with a metal spoon or spatula. Add the remaining flour and
fold another time. Try to keep in as much of the air as possible. Make sure all
the flour is combined into the mixture.
Step No: - 06
Softly fold in the melted butter.
Step No: - 07
Pour the mixture into the cake tin and bake for 25-31
minutes or till the sides of the cake begin to come away from the tin and it is
pale golden-brown.
Step No: - 08
When cooked, allow the sponge to cool a tiny bit in the tin,
then turn out onto a cooling rack. Be careful as this sponge is quite delicate.
It should be just below 5cm/2in in height.
Step No: - 09
To make the crème pâtissier, pour the milk into a wide built
pan, split the vanilla pod along its length using a sharp knife, and add it to
the milk sideways with the vanilla seeds. Take the milk up to the boil, then
take it off the heat.
Step No: - 10
Whisk together the eggs, sugar, kirsch and corn flour in a
medium sized bowl until blended.
Step No: - 11
Remove the vanilla pod from the milk and pour the hot milk
through a mesh into the egg mixture. Whisk to combine.
Step No: - 12
Pour the custard back into a clean saucepan and set over an average
heat.
Step No: - 13
Stir the custard continually until the mixture thickens. The
mixture will take about four minutes to solidify, but when it does it happens
very rapidly, so you need to really keep stirring to avoid lumps. Whisk till
smooth.
Step No: - 14
Cook the mixture till the crème is very thick, so that it
can be piped and it will hold its shape. Stir in the butter till thoroughly
melted and combined.
Step No: - 15
Let to cool slightly, pour into a shallow dish and chill in
the fridge for about an hour till really cold and set firm. This chills it quicker
as it cools over a larger surface area – on the other hand you could fill the
piping bags with it at this stage and leave overnight to chill.
Step No: - 16
Place the components for the lemon syrup in a small saucepan
with 70ml/4½ tablespoon water. Heat slightly till the sugar dissolves, then
boil quickly for two minutes. Remove from the heat and set sideways to cool.
Step No: - 17
In the meantime, roll out a thin disc of marzipan to fit a
23cm/9in fringe circle. It is best if you draw around the 23cm/9in base of
another loose bottomed tin for the flawless circle. For best results and a
perfectly flat surface, chill it in the fridge till it is needed.
Step No: - 18
Slice the sponge in half flat, creating two slim discs of
cake. The cut must be as level as possible as it will be visible in the ended
cake.
Step No: - 19
Place a band of acetate plastic around the inside of the
spring form tin. Or line the base and sides with stick film or parchment lined
foil.
Step No: - 20
Place one layer of sponge cake in the bottom of the cake
tin. Then liberally brush the sponge with half the sauce. With the back of a
spoon, softly squash the edges of the cake down so that they are pushed directly
in contradiction of the sides of the tin, creating the defined edges necessary
for the Frasier cake.
Step No: - 21
Rinse, hull and halve about 12-13 strawberries, try and make
sure they are all the same height.
Step No: - 22
Place the cut sides of the strawberries against the adaptable
on the inside of the tin. The strawberry halves should be sitting snugly beside
each other, so it looks like a little crown inside the tin.
Step No: - 23
Take the chilled crème patisserie out of the fridge and
spoon two thirds of the crème into a piercing bag, fitted with a 1cm/½in
nozzle.
Step No: - 24
Pipe a swirl cover the exposed sponge completely in the
bottom of the tin.
Step No: - 25
Then pipe between each of the strawberries so the gaps are
filled right to the top with the crème patisserie.
Step No: - 26
Set about 3-6 strawberries to one side for decoration, then
hull and quarter the rest of them and place on top of the crème, so it rises
the inside of the cake by about an inch.
Step No: - 27
Pipe another swirl of crème patisserie on top of the cut
strawberries to cover the whole surface. Then flat with a palette knife.
Step No: - 28
Place the other disc of sponge on top of this, with the cut
side topmost, so it has a totally flat top. Brush with the residual syrup.
Step No: - 29
Mildly press the top down quite firmly, so that the cake and
filling push against the acetate to create the typical smooth and defined sides
of the Frasier cake.
Step No: - 30
Lay the cool marzipan circle on top of the cake and put the
whole thing back in the fridge to set.
Step No: - 31
Make some beautiful decorations of your choice with melted
dark chocolate.
Step No: - 32
When prepared to serve, remove the cake from fridge.
Step No: - 33
Very cautiously release the spring tin/loose bottom and
remove the cake from the tin and from the acetate or cling film.
Step No: - 34
Place onto a serving plate and decorate with used
strawberries, chocolate decoration and a dusting of icing sugar. Serve relaxed.