FRAISIER CAKE🍓🍓 strawberry cake recipe.

375g milk - 120g sugar 4 egg yolks (60g) - 35g corn scratch
For this recipe you will need 20cm & 18cm cake pans, mixer and a thermometer. Ingredients:
For the sponge cake:
(you can use a ready cake mix or any sponge cake of your choice, however, This sponge cake recipe is recommended and thermometer is needed for it.)
4 large cake (200g) - 1 egg yolk (20g) - 120g sugar - 120g flour
15g melted butter.
Syrup for the cake:
- 100g water
- 100g sugar
- 15g strawberry syrup
boil together to get a concentrated syrup. Mosselen creme:
10g vanilla paste
- 80g grams of butter, cut to small pieces - 100g cold butter
For decoration: 400g of strawberry
Steps: Sponge cake:
- Heat the eggs, egg yolk and sugar combined using a double boiler at 50-55 celsius.
- Mix the eggs, egg yolk and sugar mix till it becomes a thicker whiter mixture.
- Add flour in small batches and fold
gently.
- Add the melted butter after checking the temperature, which must be below 45c. - Bake in a 18cm cake pan at 170c for 20mins.
- Cut the cake to 1 inch hight slices.
Mosselen creme:
- mix the egg yolks, sugar and corn scratch till you get a smooth texture. - Heat the milk in a sauce pan and add it to the egg yolk mixture gradually then put the mixture back in the sauce pan and heat it while mixing constantly till it thickens.
- add the 80g of butter and transfer to a flat tray. Cover it and let it cool for 60 mins in the freezer.
- Whisk the 100g of cold butter until it becomes fluffy then add the previous mixture gradually while mixing constantly.