Fraisier – Strawberry Squares

Light layers of fatless sponge, soaked in a kirsch syrup, sandwiched together with vanilla cream and topped with a fresh strawberry.

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This recipe comes from my Richard Bertinet Patisserie cookbook. Usually fraisier is made in a circular tin,  with creme patisserie and strawberries lining the outside, however this is a much simpler version that is very easy to make.

I really enjoyed making these cakes, because they were so easy to put together, but they taste and look much more sophisticated than a victoria sponge!

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This is the perfect recipe for using some fresh, seasonal strawberries during the summer.

Variations: You could use a different fruit or liquor for these, I think cherries would be really good.

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Ingredients: Makes 12 Cakes

The Sponge:

  • 6 eggs
  • 180g caster sugar
  • 180g plain flour

The Syrup:

  • 100g sugar
  • 100g water
  • 2tbsp kirsch

The Cream:

  • 300ml double cream
  • 1tbsp icing sugar
  • 1tsp vanilla extract

Topping:

  • 6 strawberries

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To Make:

The Sponge:

Preheat the oven to 180C and line a rectangular baking tray with greaseproof paper.

Separate the egg yolks and egg whites. Whisk the egg whites until soft peaks form, then add 90g caster sugar and whisk until stiff peaks form.

Whisk together the egg yolks with the rest of the sugar until pale and fluffy. Pour into the egg whites and fold in. Then fold in the flour.

Spoon into the prepared baking tray and level out.

Bake in the preheated oven for 12-15 minutes, until golden brown and cooked through. Transfer to a wire rack and leave to cool completely before assembling.

The Syrup:

Combine the sugar and water in a small pan and cook over a high heat for about five minutes, until it is slightly reduced.

Remove from the heat and stir in the Kirsch.

The Cream Filling:

Whip the double cream untill it forms stiff peaks, then add the vanilla and icing sugar, and whisk for a further minute until everything is combined.

Assembling:

Cut the sponge into 12 evenly sized squares, then slice each square into two though the middle to make two sponge layers.

Brush the top half of each layer with the kirsch syrup.

Spoon the cream into a piping bag with a circular nozzle, and pipe dots of cream into the bottom half of each cake, filling the entire surface.

Then pipe the same onto the top half of the sponge and smooth out with a knife.

Place the sponges on top of each other, then place half a strawberry ontop of each cake.

Serve and enjoy!

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