Two months ago I joined an online baking community. Each month one of the members challenges the rest of us to bake a new, different item that many of us have likely never made before. No doubt that this month I was just as excited as my first two months of baking challenges, but this month has also been a busy one. I debated for awhile about opting out of this challenge due to lack of time at home in the kitchen. Between a weekend escape, my father’s birthday, hosting a get-together at my house, starting evening classes back up, starting a new job and the general chaos of a busy summer, I didn’t think I was going to have the time to devote to making a Fraisier (July’s baking challenge). Was I in luck when I saw that during my second week of class, we were preparing a fraisier! I cannot claim this as my own creation, because a couple other members in my group assisted in its preparation, but I went out of my way to make as many of the components as I could (I did make both the cake and the mouselline components). I also built the finished product with only minor assistance (and by minor assistance, I mean that one of the ladies in my group held the strawberries around the edges of the cake ring in place as I piped the mouselline around them…everything else I did on my own). So here’s our Fraisier (pronounced like: frez-e-a):
In our daring baker’s challenge, it was suggested that we use a springform pan with plastic wrap covering the sides of the pan. We, however, used a 6″ cake ring and used acetate to line the edges of the pan. Then I built the cake starting at the bottom – one thin layer of yellow genoise cake, then brushed on some cake syrup (since genoise cake is by nature a dry cake, a little bit of sugary syrup goes a long way), piped a thin layer of mouselline on the cake leaving approximately 1″ of the cake uncovered, then placed the strawberry slices around the edges of the ring mold, piped mouselline around the edges of the ring mold around the strawberries being sure to press the strawberries against the cake mold to avoid getting mouselline between them and the ring mold, then filled the inside of the cake with more slices strawberries, covered them with more mouselline, spread it flat, topped with another very thin layer of yellow genoise coated with cake syrup, spread an ultra think layer of mouselline on top and topped with a thin layer of rolled marzipan (we ran out of time and didn’t get the marzipan on top of our Fraisier but it tasted plenty good without it)! From there, decorate as you wish!