Do you know fraisier? It is a traditional French layer cake that looks like a Victoria sponge cake. Mine is very light but absolutely satisfying and easy to make. Perfect for summer days!Jump to Recipe
It is a traditional French layer cake that looks like a Victoria sponge cake. Mine is very light but absolutely satisfying and easy to make. Perfect for summer days!
I have been making this cake for my brother’s birthday for years now. He was born in July and love this dessert so, it has become a tradition in the family. I sometimes wanted to change a little (like a Peach cake that he really likes too) but I think everyone in the family would have been disappointed.
That’s why, now that I know and manage perfectly my recipe, I only change the shape and style every year. It’s also a way to show my family the progress I make. It feels great to have this kind of reward once in a while.
If you know layer cake like Victoria sponge cake or any layer cake, you will easily manage that.
This cake is made with a Genoese or ‘Biscuit’ (not the kind that is a crunchy cookie).
Genoese is made by whisking egg yolks with sugar until doubled, and then the beaten whites are incorporated, and finally you *very gently* fold in the flour.
Biscuit cake (Savoy Biscuit is famous for example) is made by whisking whole eggs and sugar until doubled, you can add melted butter (optional) and finally you fold in the flour like the way you do with Genoese.
You can make your fraisier with one or the other, the two are perfect. Personally, I started with the Genoese several times, but I have a preference for Biscuit now. I find it more flavorful, easier and with a best consistency.
That’s the recipe I am bringing you today 🙂
Over the years, I also managed to make an already light recipe even lighter. Still wonderful, tasty and all. You must not think of it as a light cake as ‘It is not a real cake because a cake has to be worth the calories but that’s still a cake’. No. This, is a REAL cake.
Trust me, my family loves it and I really think this is their favorite. For me, not so much because the ‘strawberry and cream’ (ricotta and/or cream cheese here) kind is not enough spicy or complicated flavors for me. But I like it anyway.
Here is the one I made a few days ago:
Have fun baking this amazing cake! You can be sure you will impress you family/guest or whoever will have the luck to eat your cake.
Fraisier is a traditional French layer cake that looks like a Victoria sponge cake. Mine is very light but absolutely satisfying and easy to make. Perfect for summer days!
For the Biscuit:
You can use two of the following pans: 7"; 7"x 10"; 9" or 10"
- 3 medium eggs
- 100 g granulated sugar 1/2 cup
- 115 g flour (sifted if possible) 1 cup
- 62 g butter -melted-* 1/4 cup
For the ricotta and cream cheese** filling:
- 235 g ricotta 10 ounces
- 115 g cream cheese -light- 4 ounces
- 100 g strawberry jam 3.5 ounces
- 57 g white chocolate -melted and very sligthly cooled 2 ounces
- strawberries -chopped-
Preheat your oven at 350°F (180°C) and line the pans of you choice with baking parchment. Sprinkle confectioner's sugar as the cakes will be easier to remove.
For the Biscuit:
Place the eggs and sugar in a heatproof bowl. Set bowl over a saucepan filled with simmering water. Do not let it touch the water. (Use a double boiler if you have one.) With a hand mixer or by hand, whisk constantly until pale and doubled in size.
Remove from the saucepan. Add the slightly cooled melted butter and whisk very briefly.
In several times and with a rubber spatula fold very gently the flour in the egg mixture.
When fully incorporated (it can take some time as you have to be very gentle for the eggs to keep their volume and airy texture), pour gently the batter in your pans. Do not worry, batter won't be thick, and you have to spread it as gently as you can.
Bake for 15 minutes or until light golden brown. You want your cake to be baked but not too long or the delicious flavor will be a bit lost somehow.
Let cool 2 minutes, and then carefully remove the pans. Let cool for at least 30 minutes.
For the filling:
Melt the white chocolate and let cool a few moments.
Meanwhile, whisk the ricotta and cream cheese until smooth. Add the sugar and strawberry jam. Finally add the strawberry and mix with your rubber spatula.
Carefully place one layer of biscuit on a serving platter or cake stand. Spoon and spread 1/2 cup of filling on top, then repeat with the second cake layer and filling on top. If you have filling leftover, you can cover the sides of the cake.
Decorate with anything you fancy: fresh strawberries, strawberry candies, white chocolate biscuits...it is a festive cake!
Set the fraisier on the fridge for at least 2 hours before slicing and serving. Makes the slicing easier.
*Make sure to measure your butter after melting it.
**You can make your filling with only ricotta or only cream cheese. You can also substitute mascarpone for ricotta. Just make sure you keep the same amount of cheese for the filling.