I tend to bake a torte for my dads birthdays. This year I asked him if he like to have a torte with vanilla and strawberries, he liked the idea and so I decided to bake Fraisier. The Fraisier looks pretty cool because the strawberries at the rim are split, so that you can the them nicely.
Sadly I can not tell you how the cake tasted because I am allergic against strawberries. But nearly the whole cake vanished, so I think the guests liked it :-).
We spent a great day in my parents garden. It was niece weather and niece people, so we could just relax.
- 6 eggs size L
- 160g sugar
- 160g flour Type 405
- 40g starch
- 1 pinch Salt
- 30g Butter (melted)
- 400g strawberry jam
- ca. 750g strawberries at the same size
- 200g cream
- 300g Milk
- 1 vanilla bean
- 1 Tsp. Agar-Agar (3g)
- 90g sugar
- 100g egg yolk (= 5 egg yolks size L)
- 300g cream
- 1 Prise Salt
For the Génoise preheat the oven to 180°C. Cream Eggs with sugar and salt for 10 min until frothy and light and all sugar dissolves. Fold in the sifted starch and flour and then the melted butter.
Fill in the not greased springform and bake for 30 min at 180°C. Let cool down completely.
Split the Génoise lengthwise and place in a cake ring (Diameter 26 cm) and spread with half of the strawberry jam. Cut about 15 strawberries lenghtwise and place them around the perimeter of the cake ring, so that the cut facing out. Cover the entire surface of the cake with whole strawberries.
For the vanilla filling: Open the vanilla bean and scrap out the pulp and ad both the pulp and the pod to 200g cream, milk and the Agar, boil the mixture for 5 min. Allow the mixture infuse with the vanilla pod for another 10 min, then remove the pod. Heat the mixture to 80°C. Mix the egg yolks with sugar and stir it the hot Milk-Cream-Mixture and keep stirring for another 2 min, then remove the pot from the heat.
Let cool down to 35°C then fold the whipped cream into the cream. Fill into the prepare cake ring on top of strawberries, cover with second cake base and cool in the fridge .