{"id":9823,"date":"2014-12-18T14:19:46","date_gmt":"2014-12-18T14:19:46","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=9823"},"modified":"2024-11-14T22:18:54","modified_gmt":"2024-11-14T22:18:54","slug":"fraisier","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/fraisier\/","title":{"rendered":"Fraisier"},"content":{"rendered":"

Fraisier<\/h1>\n

A classic elegant French cake that is made of two layers of sponge cake sandwiched together with a mousseline cream. Mousseline cream is very much like a custard cream but still silkier and a way more creamy because of the extra butter. It can be used as a frosting for cakes or even a filling for choux pastry, Paris brest and \u00a0mille feuille.<\/p>\n

Traditionally Fraisier cake is covered with a sheet of almond paste (marzipan). But since I am not a huge fan of marzipan, I topped the cake with a glaze of strawberry jello and apricot jam.<\/p>\n

Fraisier is not difficult to make, yet there are a number of steps involved.\u00a0\u00a0but it is so well worth the time and effort! Our recipe is large enough to feed a big crowd, but you can reduce it by half if you want to serve a smaller cake. For a better looking cake, use a spring form pan instead of an oven dish. I didn\u2019t have a large spring form pan so I just used an oven glass baking dish.<\/p>\n

Even if the amount of butter looks enormous to you, don\u2019t reduce the dose.<\/p>\n

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Fraisier<\/h2>\n\n