Active Time

　　1 hour and 15 minutes

　　Total Time

　　1 hour and 15 minutes, plus overnight refrigeration

　　The frasier cake brings together tender sponge cake, luscious pastry cream, and ripe, juicy strawberries in a classic French dessert that celebrates berry season. Strawberries are the star of the show, acting as pillars that hold the pastry cream and cake in place. This dessert, which requires an 8" cake ring, is only as good (or as beautiful) as the strawberries you use, so it’s worth a trip to the farmers market or pick-your-own farm. This make-ahead cake is best enjoyed after it has rested in the fridge overnight. 

　　

Ingredients

Serves 6 to 8

　　

For the pastry cream

3 large egg yolks

　　½ cup plus 1 Tbsp. plus ½ tsp. (115 g) granulated sugar

　　¼ cup plus ¾ Tbsp. (45 g) cornstarch

　　1¾ cups plus 2 Tbsp. whole milk

　　1 stick plus 3 Tbsp. (150 g) unsalted butter, room temperature

　　

For the sponge cake

½ cup plus 2 ½ Tbsp. (65 g) all-purpose flour

　　7 large egg yolks

　　¾ cup plus 2 Tbsp. plus 1 ¼ tsp. (180 g) granulated sugar, divided

　　4 large egg whites

　　

For the filling and topping

1⅛ lb (500 g) fresh whole strawberries

　　

To make the pastry cream

Step 1

In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.

　　

To make the cake

Step 2

Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.

　　

Step 3

Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.

　　

Step 4

Carefully peel the parchment paper from the cake.

　　

To assemble the Fraisier

Step 5

Using the cake ring, cut out two circles from the cake.

　　

Step 6

Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.

　　

Step 7

Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.

　　

Step 8

Place the cake ring on a serving plate and place one cake circle on the bottom.

　　

Step 9

If necessary, briefly rinse the strawberries and pat them dry on paper towels.

　　

Step 10

Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.

　　

Step 11

Cover the strawberries with a little of the pastry cream to seal them against the ring.

　　

Step 12

Hull the remaining ones and place in the center of the cake.

　　

Step 13

Cover the layer of strawberries with some of the pastry cream.

　　

Step 14

Place the second cake disk on top.

　　

Step 15

Evenly spread a thin layer of the pastry cream on top.

　　

Step 16

Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.

　　

Step 17

Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.

　　

Step 18

Refrigerate overnight. Just before serving, carefully remove the ring.

　　Reprinted with permission from Maison Kayser’s French Pastry Workshop by Eric Kayser. Photos by Massimo Pessina with Blandine Boyer. Copyright © 2017. Published by Black Dog & Levanthal, an imprint of Hachette Books. Buy the full book from Black Dog & Levanthal or Amazon.