Hi everyone, Ludo here! Welcome to my channel, Pastry Freak! Today, we’re making the perfect cake for spring and early summer, since the strawberry season is in full bloom. We’re making a fraisier cake! Super tasty and super hearty. I do love it and I’ll give you all the keys to make yours. Ready? Let’s move onto the recipe! Let’s start with the genoise. To do so, we need 4 eggs, 110g sugar, 55g flour and 55g potato starch. In a jar, start with beating the eggs and the sugar. Place the jar in a bain-marie and beat until it reaches 55°C. Pour the mixture into the stand mixer recipient. Whisk at high speed until the mixture has doubled in volume and creates a ribbon-like trail on the surface. Sift the flour and starch mix above the beaten eggs and fold in the dry ingredients very delicately with a rubber spatula. Pour into an expandable frame on silicon molds and bake at 190°C for about 15 minutes. Once baked, let the genoises cool at room temperature before removing from the pan and cut two genoise circles of 18cm diameter and 20cm diameter respectively with the baking circles as cookie cutters. Set aside until assembling. Now, let’s move on to the syrup. To do so, we need 85g water, 110g sugar and 20g Kirsch. In a pan, bring the water and sugar to a boil and let cool at room temperature before adding the Kirsch. Set aside until assembling. For the crème mousseline, we need 480g whole milk, 100g sugar, 4 egg yolks, 20g flour, 20g cornstarch, 1 vanilla pod and twice 160g butter. We’ll make a crème pâtissière. Let the scraped vanilla and the seeds infuse for 30min in the warm milk. In the meantime, beat the egg yolks with the sugar and then add the flour and the cornstarch. Beat well. Pour the warm milk and the vanilla in three times into the mixture. Then pour back in the pan and cook on low heat, whip continuously until the cream thickens. Remove the crème pâtissière from the heat and add 160g cold and cut butter with a hand blender. In the stand mixer recipient, 160g butter at room temperature until smooth. Add the crème pâtissière in 3 times without stopping beating. The crème mousseline will emulsify and increase in volume and become creamy. Spoon the crème mousseline into a pipping bag and set aside at room temperature. Let’s assemble our fraisier cake now. Rinse the strawberries and cult them vertically in half. Line the 22cm diameter tin with a strip of acetate to facilitate unmolding. Place the 18cm genoise inside the tin and brush liberally with the syrup. Place the cut strawberries around the genoise, pushed against the side of the tin. Pipe the crème mousseline in the interstices between the strawberries. It will help filling the holes and keep them against the tin. Pipe a generous layer of crème mousseline on the genoise, add strawberries and gently press them on. In my fraisier, I use whole strawberries for the sake of eating. But you can use strawberries cut in half. Pipe a second layer of crème mousseline to cover the berries and add the second 20cm genoise. Brush it liberally with the syrup. Pipe the rest of the crème mousseline on the brushed genoise and even with an angled spatula. Chill in the fridge for at least 2 hours. Let’s move on to the decoration. We need 150g red marzipan, some fresh strawberries and some marzipan flowers. Spread the red marzipan between two sheets of baking paper into 1 to 2mm thin. Remove the first baking paper, lay the marzipan on top of the fraisier and remove the second sheet. Trim the excess of marzipan with the rolling pin. You can now remove the tin. To decorate my fraisier, I harmoniously lay some strawberries on the cake as well as marzipan flowers. Voilà, our fraisier is ready to be eaten! I hope you enjoyed this recipe. If you did, think about liking the video and don’t forget to subscribe to my YouTube channel to get the next recipes. Let’s meet very soon for new tasty recipes. In the meantime, enjoy! Come on, it keeps falling. I’ve got too much pecs! Hi everyone, Ludo here! Welcome to my channel Pastry Freasss… So, fraisier introduction, conclusion 2 since we messed up the first one. If people could only see what happens backstage, it’s not nice. It’s a rather good one! I did it in one shot! I didn’t stammer, how cool! So, fraisier conclusion, here we go, it’s the good one. I… I don’t know how to end, great, we’ll do it again. I don’t know how… Well, goodbye! Ciao then! Ciao, bye! Let’s have a beer now, we’ve had it up to here.