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Le Fraisier Style White Chocolate Cake Recipe

Le Fraisier Style White Chocolate Cake Recipe
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Serving : 1
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Prepare the ingredients before making Le Fraisier Style White Chocolate Cake in your home. Then, follow these steps below to serve Le Fraisier Style White Chocolate Cake for your family or friends.

Ingredients: Le Fraisier Style White Chocolate Cake

  • Sponge cake sheet (Two 20 cm squares)
  • 3 Eggs
  • 90 grams Sugar
  • 75 grams Cake flour
  • 20 grams Unsalted butter
  • Syrup
  • 2 tbsp Water
  • 10 grams each Sugar and Kirsch
  • Mousse - 18 cm (15 cm)
  • 60 grams White chocolate
  • 60 grams Milk
  • 4 grams Gelatin leaves
  • 30 grams Egg white
  • 15 grams Sugar (for the egg whites)
  • 120 grams Heavy cream
  • 12 grams Sugar (for the cream)
  • 1 heaping package Strawberries
  • Toppings
  • 50 grams of each Raspberry jam and nappage

How to Make Le Fraisier Style White Chocolate Cake

If you have prepared the ingredients needed, now time to start cooking. There are 23 steps you must follow to make Le Fraisier Style White Chocolate Cake in your home by yourself.

    Step 1
  • Prepare two 18 cm, 1.5 cm thick sponge cakes. Use your desired cake mold, but if you don't have one, see the next step.
  • Step 2
  • Fold up the corners of a sheet of kitchen parchment paper to make a square sheet a little larger than an 18 cm circlular mold (about 20 cm square). Make 2.
  • Step 3
  • Combine the eggs and sugar in a bowl and beat while heating over a double boiler. When the egg mixture becomes warm to the touch, remove from the double boiler and beat until thick.
  • Step 4
  • Add the sifted dry ingredients and mix until no longer powdery. Drizzle in the melted butter and stir until just combined.
  • Step 5
  • Pour half of the batter into each of the two pans, spreading to an even thickness. Bake in an oven preheated at 190°C for about 12 minutes.
  • Step 6
  • Remove the cooled sponge cakes from the kitchen parchment paper and cut to the same size as the circular mold.
  • Step 7
  • Make the syrup. Dissolve the sugar into the water, then add the Kirsch once cooled.
  • Step 8
  • Make the mousse. Chop up the chocolate and melt in a double boiler. Soak the gelatin in cold water.
  • Step 9
  • Bring the milk to a boil and add the chocolate a little at a time while stirring carefully with a rubber spatula. Stir in the gelatin while warm to dissolve.
  • Step 10
  • Combine the egg white and sugar in a separate bowl and beat until stiff peaks form to make the meringue.
  • Step 11
  • Add the heavy cream and sugar in a separate bowl and beat until thickened. Mix 1/3 of it into the cooled Step 9, then mix in the remaining 2/3.
  • Step 12
  • Add Step 11's meringue and mix until evenly combined to complete the mousse. Put into a pastry bag with a 1~1.2 cm round tip.
  • Step 13
  • Place one layer of the sponge cake into the cake mold or circle and use a brush to coat with half of the syrup. Lightly squeeze a thin layer of the mouse on top of the syrup.
  • Step 14
  • Line the edge of the cake mold with strawberries cut in half, cut side facing out. Arrange whole strawberries in the center of the cake. This time, I used 29 strawberries for an 18 cm cake.
  • Step 15
  • Note: I filled the inside of the cake with strawberries, but you can also leave the very center open if you like, to make cutting easier.
  • Step 16
  • This time, I used a package of strawberries that had 27 small strawberries per pack. I removed the hulls and cut them all to be 3 cm high.
  • Step 17
  • Fill in all the gaps between the strawberries with the mousse.
  • Step 18
  • Add enough mousse to cover the strawberries, but leave a little bit in the bag for covering the top of the cake. Top with the other sponge cake layer, crust-side down, and brush with the remaining syrup.
  • Step 19
  • Spread the remaining mousse on top of the sponge cake in a thin layer and smooth the surface with a palette knife. Chill in the refrigerator for a few hours.
  • Step 20
  • Mix together the nappage (the type that doesn't require adding hot water) and raspberry jam (strained) and spread on the cake's surface to finish.
  • Step 21
  • If making a 15 cm cake, the strawberries will look like this. I used about 21~22 small strawberries.
  • Step 22
  • No matter how you cut it, it will be full of strawberries. The white chocolate and tart strawberries work so well together. The mousse is light, so you can gobble it all up.
  • Step 23
  • If using a 5 cm high circular mold, cut the sponge cake to 1 cm thick.
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