The GGBO is a very bad influence. I saw this cake (again) and thought it would be a great summer dessert. (It is.) Once again, Mary Berry does not disappoint. Maybe I should stop re-watching the show…

This is a pretty technical bake with lots of steps requiring careful timing. The genoise needs to be baked and cooled. The strawberry syrup needs to be heated twice. The agar has to be microwaved to boiling, then added to the pastry cream as it begins to boil but not before it thickens too much. The finished pastry cream must be room temperature before the whipped cream is added or it will melt the whipped cream.

Other than that, it’s pretty straightforward.

Fraisier Cake

INGREDIENTS
Genoise Sponge
• 4 Eggs
• 60 g (1/4 c) Caster Sugar
• 100 g (2/3 c) Plain Flour
• 20 g (2 ½ Tbl) Cornstarch
Strawberry Syrup
• 120 g Fresh Strawberries
• 118 g (1/2 c) Water
• 90 g (6 Tbl) Caster Sugar
Crème Diplomat
• 500 ml (2 c) Full Cream Milk
• 1 tsp Vanilla Paste – or 1 fresh Vanilla Bean
• 1 tsp Orange extract – optional
• 4 Egg Yolks
• 30 g (2 Tbl) Caster Sugar
• 35 g (1/4 c) Cornstarch
• 1 tsp Agar-Agar Powder
• 4 Tbl of water
• 250 ml (1 c) Whipping Cream + 1 Tbl cornstarch
Cake Filling
• 500 g (about 1 pound) Fresh Strawberries – or more to taste
• 20 g (1/4 c) Flaked Almonds – optional
Cake Toppings
• Icing Sugar – to taste
• Fresh Strawberries – to taste
• Flaked Almonds – to taste
• Mint Leaves – to taste

METHOD

Genoise Sponge

1. Preheat your oven on 160’C/325’F. Line two 8” round springform pans with parchment paper and set aside.
2. In the bowl of a stand mixer, whisk the eggs and caster sugar on medium/high speed for 5 to 8 minutes, or until very pale, frothy and doubled in size.
3. Sift the flour and cornstarch over the sugar/eggs and gently fold in with a spatula until it’s all incorporated. Pour over the lined springform pans and gently spread with an offset spatula to level the batter. Weigh each pan/batter to assure they are the same weight and therefore size.
4. Bake for 10 to 12 minutes or until puffed and golden. Transfer over a cooling rack and leave to cool down completely before releasing the pan and removing the baking paper.
   
   Strawberry Syrup
5. Blend the strawberries (thawed if using frozen) then place the strawberry puree, water and sugar into a small pot on low to medium heat. Cook for about 5 minutes, occasionally stirring, or until the sugar has dissolved and the liquid has started to slightly thicken.
6. Sieve the mixture through a fine sieve to remove everything except the liquid.
7. Set aside to cool.
8. (NOTE: After coating one side of both genoise sponges return the syrup to the heat and cook until it thickens. Then cool, covered with plastic wrap directly on the syrup.)

Crème Diplomat

1. Mix agar-agar and water in a small bowl. Microwave for 30 seconds and mix until it is a clear gelatinous liquid. Let cool to the touch, but still warm.
2. Whisk eggs and milk together and add to all other ingredients (except extracts and agar-agar gel) to a medium saucepan.
3. Bring to boil whisking constantly
4. Add the still warm agar-agar gel to the pastry cream
5. Cook until thickened (it will look lumpy, its ok)
6. Sieve lumpy mixture into a bowl, add extracts whisk until dissolved and combined. Transfer the pastry cream into a clean bowl or tray, cover with plastic wrap touching the surface and place in the fridge to cool down.
7. Once the pastry cream has reached room temperature, start whipping the cold cream until you reach stiff peaks.
8. Whisk the pastry cream to loosen it then gently fold in the whipped cream in 3 or 4 portions. Transfer into a piping bag with large round piping tip (Wilton #A1.)

Assembling the Cake

1. Pick strawberries that have about the same height to create the edges of the cake. Remove the stems and slice them in half to form a triangle. Cut the rest of the strawberries into small cubes and set aside.
2. Surround the interior of a 8×2 inch springform pan with an Acetate Strip.
3. Put the first layer of genoise at the bottom of the ring and brush it with strawberry syrup.
4. Place the strawberries sliced in half around the edges of the cake, sliced side facing out. Try to place them as tightly against each other as possible.
5. Pipe the crème diplomat between each strawberry, going as high as the pastry ring. Add about half the of the crème over the genoise and spread with an offset spatula if needed.
6. Cover the cream with the cubed strawberries and almond flakes (optional). Gently press on them to avoid any large air pockets.
7. Pipe the rest of the crème diplomat over the cubed strawberries and almonds, going all the way to the edges of the pastry ring (and over the strawberries on the edges).
8. Brush the second layer of genoise with the strawberry syrup (on one side only) and cover the cream with it, brushed side facing in. Gently press on it to even it out.
9. Place in the fridge to set for 2 to 3 hours, or overnight.
   
   Cake Toppings
10. To finish the cake, sprinkle icing sugar over the genoise. Use the thickened and cooled strawberry syrup to drizzle a design on the genoise.
11. Add some slices of fresh strawberries in the centre of the cake with fresh mint leaves and flaked almonds.
12. Carefully remove the pastry ring and acetate strip before serving.
13. Carefully remove the pastry ring and acetate strip before serving.