"Frezier" is one of the most delicious desserts known all over the world. Today I will tell you how to make this cake. The dessert is quite difficult to prepare: two creams, almond biscuit, almond crumbs, soaking syrup and strawberries. Many processes, but the result is worth it! The cake turns out to be airy, sweet, with the freshness and sourness of fresh strawberries - an excellent combination of flavors!
Purpose: At the festive table
Main Ingredient: Berries / Strawberries / Dough / Sponge Dough
Dish: Baking / Cakes / Sweet
Cuisine geography: French / European
- Eggs - 6 Pieces (3 for dough, 1 whole egg and 2 yolks for custard, 1 for butter)
- Sugar - 370 Grams (90-for dough, 80-for syrup, 25-for sprinkling, 125-for butter cream, 50-for custard)
- Flour - 75 Grams
- Ground almonds - 55 grams (30 in the dough, 25 for almond crumbs)
- Butter - 355 Grams (25-for dough, 330-for butter cream)
- Strawberry - 750 Grams
- Water for syrup - 60 Milliliters
- Milk - 270 Milliliters (200 for custard, 70 for butter cream)
- Cream 30% - 50 Grams
- Vanilla Sugar - 1 Teaspoon
- Cornstarch - 15 Grams
How to cook "Frezier with strawberries"
1 For the biscuit, separate the yolks from the whites. Whisk the yolks with sugar. Whisk the whites separately until firm peaks. 2 Add flour and ground almonds and mix gently. Pour the dough into a mold and place in a preheated oven to 180 degrees for 20-25 minutes. Cut the finished biscuit into 2 cakes. 3 For the crumb, combine butter, flour, sugar and ground almonds. Put the crumbs on a baking sheet and bake in the oven preheated to 180 degrees for 8-9 minutes. 4 For the custard, in a saucepan, combine milk, cream, egg and yolks, sugar and vanilla sugar and place in a water bath. Bringing to a boil, stirring constantly. Add the starch and boil the cream in a water bath until thickened. 5 Strain the cream through a sieve, pour into a deep bowl and cover with cling film so that it fits snugly over the cream. Boil the syrup: put the water and sugar on the fire and bring to a boil. 6 For butter cream: beat the egg with sugar until fluffy and pour in the hot milk. Bring the cream to a boil and cool. Add room temperature butter and use a mixer to beat the cream until fluffy. 7 Wash the strawberries, remove the tails and cut in half. Lay along the side of the split form with a cut outward. Lay the sponge cake and saturate it with syrup. 8 Place the rest of the strawberries with whole berries over the entire surface and cover with the custard. 9 Top with a second sponge cake. Saturate the biscuit with syrup and brush with butter. 10 Place a culinary ring in the center of the cake and decorate the cake with almond crumbs. Leave the center blank. 11 Cut the remaining strawberries into quarters and decorate the center nicely. Add mint leaves for contrast. 12 Let the cake sit in the refrigerator for 1-2 hours. Enjoy your tea!