Le Fraisier - Bake from Scratch

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The identify Le Fraisier comes from fraise (French for “strawberry”), and celebrates the sweetness of contemporary, French strawberries. Our simplified tackle the basic begins with a sponge cake (or génoise). Then it’s break up in half, doused with citrus-kissed easy syrup, and stuffed and frosted with an almond-scented Whipped Cream Cheese. Gorgeous but easy, this cake is the final word showstopper.

Le Fraisier

5 massive eggs (250 grams)
⅔ cup (133 grams) granulated sugar
1 teaspoon (4 grams) vanilla extract
½ teaspoon (2 grams) almond extract
¾ cup (94 grams) cake flour
6 tablespoons (48 grams) cornstarch
½ teaspoon (1.5 grams) kosher salt
¼ cup (57 grams) unsalted butter, melted
Orange Easy Syrup (recipe follows)
16 ounces (454 grams) small to medium contemporary strawberries
Whipped Cream Cheese (recipe follows)
Garnish: contemporary strawberries

Preheat oven to 350°F (180°C). Line backside of a 9-inch springform pan with parchment paper. (Don't spray or butter pan.) (See PRO TIP.)
Within the heatproof bowl of a stand mixer, whisk collectively eggs, sugar, and extracts. Place bowl over a saucepan of simmering water. Prepare dinner, whisking sometimes, till an instant-read thermometer registers 110°F (43°F).
Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive pace till thick, tripled in quantity, and ribbon consistency, about 3 minutes.
In a small bowl, sift collectively flour, cornstarch, and salt. Utilizing a big balloon whisk, gently fold flour combination into egg combination in two additions simply till mixed. Take away 1 cup (75 grams) batter; whisk in melted butter till mixed. Fold butter combination into remaining batter in two additions simply till mixed. Pour into ready pan, and gently faucet sides of pan 1 to 2 instances to take away floor bubbles.
Bake till golden and cake springs again when evenly pressed, 20 to 25 minutes. Let cool utterly in pan.
Take away stems from half of strawberries; lower in half lengthwise. Place strawberries, lower facet down, on paper towels to dry utterly. Pat remaining strawberries dry with paper towels.
Utilizing a skinny knife or offset spatula, loosen cooled cake from sides of pan. Take away from pan, and wash and dry sides of springform pan. Reassemble cake pan, and line sides with parchment paper to kind a collar, trimming to top of pan. (You should use multiple strip of parchment, if needed.)
Reduce cake in half horizontally. Place backside half of cake in ready pan lower facet up. Brush with ¼ cup (65 grams) Orange Easy Syrup. Prepare halved strawberries, lower facet out, round sides of pan, leaving gaps between strawberries. Evenly stand remaining strawberries, lower facet down, on high of cake, trimming bottoms as needed so all strawberries are the identical top.
Reserve 2 cups (370 grams) Whipped Cream Cheese. Place remaining Whipped Cream Cheese in a big pastry bag; lower a ¼-inch opening in tip. Pipe between strawberries; utilizing a small offset spatula, easy flat. Brush remaining cake layer with remaining ¼ cup (65 grams) Orange Easy Syrup. Place, lower facet down, on high of Whipped Cream Cheese. Evenly press to ensure cake and filling are degree.
Unfold ¼ cup (46 grams) reserved Whipped Cream Cheese in middle of cake, leaving a 1½-inch border round edges. Place remaining Whipped Cream Cheese in a pastry bag fitted with a 9⁄16-inch open star piping tip (Ateco #827). Pipe a border round exterior fringe of cake. Refrigerate for at the least 4 hours or as much as in a single day.
Fastidiously take away sides of pan and parchment. Run a sizzling dry spatula round exterior edge to easy Whipped Cream Cheese, and garnish with strawberries, if desired. Serve instantly.

PRO TIP: When lining the underside of the springform pan with parchment paper, it may be useful to let the parchment lengthen previous the perimeters of the underside of the pan in order that if you place the edges on high, the parchment can assist fill any gaps you'll have in your springform pan. It additionally makes it simpler to take away from the underside of the completed cake.

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Orange Easy Syrup

¼ cup (50 grams) granulated sugar
¼ cup (60 grams) water
2 tablespoons (30 grams) orange liqueur*

In a small saucepan over medium warmth, stir sugar and ¼ cup (60 grams) water till sugar dissolves. Take away from warmth, and stir in liqueur. Let cool to room temperature.

*We used Grand Marnier. Contemporary orange juice will be substituted.

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Whipped Cream Cheese

2 (8-ounces) packages (454 grams) cream cheese, softened
1 cup (200 grams) granulated sugar
2 cups (480 grams) chilly heavy whipping cream
½ teaspoon (2 grams) vanilla extract
¼ teaspoon (1 gram) almond extract

Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium pace till easy, about 1 minute. Add sugar, and beat at medium-low pace till easy and effectively mixed, stopping to scrape sides of bowl. Add cream, 2 tablespoons (30 grams) at a time, beating till mixed after every addition. Add extracts, beating till mixed. Totally scrape down sides of the bowl. Slowly improve mixer pace to excessive, beating till stiff peaks kind, 1 to 2 minutes. Use instantly.

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