For an 18 cm cake ring (5 cm high) · 10 pieces · inspired by the "Fraisier" from "La Pâtisserie" by Cyril Lignac
Not available yet – I am still missing a few ingredients here in Baja. As soon as I have everything, you will be able to order it from me!
A heart of strawberry compote wrapped in an airy vanilla ganache on a delicate lemon sponge – and velvety red on the outside. This cake takes three days, but every step is simple. I use frozen strawberries because fresh ones are not always easy to find in Baja.
Ingredients
Strawberry compote (day 1)
- 340 g strawberries (frozen), 140 g of them puréed and 200 g cut into small pieces
- 40 g sugar
- juice of 1 lemon (approx. 20 g)
- 3 g pectin NH
Vanilla ganache (day 1)
- 400 g cream (at least 30 % fat)
- 1 vanilla bean or 2 tsp vanilla extract
- 2 gelatin sheets
- 100 g white couverture chocolate
Lemon sponge (day 2)
- 2 eggs + 2 egg yolks
- 50 g sugar
- zest of 1 organic lemon
- 15 g butter, melted
- 80 g flour
- 20 g white couverture chocolate for brushing
Velvet coating and decoration (day 3)
- 40 g cocoa butter + 40 g white couverture + red fat-soluble food coloring
- a few fondant flowers, edible moss, a few drops of glucose syrup
Method
- Day 1 – compote: Warm the strawberry purée with the lemon juice and a little sugar. Mix the pectin with the remaining sugar, stir it in at about 60 °C and boil everything for 2 minutes. Fold in the strawberry pieces, pour into a silicone mold (Ø 16 cm) and freeze overnight.
- Day 1 – ganache: Soak the gelatin. Bring half of the cream to a boil with the vanilla, let it infuse briefly and dissolve the squeezed-out gelatin in it. Pour it gradually over the chopped couverture and stir until smooth. Add the remaining cold cream, blend briefly with a hand blender and chill overnight, covered.
- Day 2 – sponge: Preheat the oven to 200 °C (390 °F). Whisk the eggs, yolks, sugar and lemon zest over a water bath to about 40 °C, then beat for a few minutes until pale, thick and fluffy. Sift the flour over and fold in gently, finally the butter. Spread about 1.5 cm thick in a pan (Ø 24 cm) and bake for 10–12 minutes. Once cool, cut out a 16 cm circle and brush thinly with melted white couverture.
- Day 2 – assembly: Line the cake ring with acetate. Whip the ganache lightly. Place the sponge in the center, fill the sides and base with ganache, press in the frozen compote and finish smooth with the remaining ganache. Freeze overnight.
- Day 3 – finish: For the velvet, melt the cocoa butter and couverture, color it and bring it to about 35 °C. Release the frozen cake from the ring and spray it evenly – the velvety effect forms on the ice-cold surface. Decorate with fondant flowers, edible moss and drops of glucose and let it thaw in the fridge.
Sabine's Tip
This cake is perfect for making ahead: frozen and well wrapped, it keeps for several days. Let it thaw in the fridge for a few hours before serving – and always keep it refrigerated.
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