A true royal dessert, a masterpiece of French cuisine that has earned fame and love all over the world - all this is a Frezier cake. It is difficult to find the words to describe it: it is solemn, spectacular and vibrant, and yet divinely delicious - with fragrant strawberries that are advantageously framing the “у аз аз» »кор” and “muslin” cream. Actually, strawberries (fraisier literally translated from the original language "strawberry bush") and gave the cake such an unusual name.

Classic french recipe

The classic recipe involves the use of the following ingredients.

For biscuit cakes:

  • 3 eggs;
  • 100 g of sugar;
  • 50 g of flour;
  • 25 g of starch;
  • 1 tsp baking powder;
  • a pinch of salt.

For Mousseline Cream:

  • 500 ml of milk;
  • 4 eggs;
  • 250 g butter;
  • 250 g of granulated sugar;
  • 2 vanilla pods;
  • 70 g of flour.

For impregnation:

  • 100 g of water;
  • 75 g of sugar;
  • 60 ml kirschwasser.

In addition to all of the above, you will need:

  • 1 kg of strawberries;
  • marzipan sheet for coating.

Step by step preparation of a French cake:

  1. Cooking cakes. Beat the whites in a thick foam with a pinch of salt, add sugar and continue the process until shiny, steady peaks appear. Mix the yolks with all remaining dry ingredients. Carefully combine the two masses obtained, knead clockwise, then gently from top to bottom. Bake a biscuit in a square demountable form ∼10 minutes at 180 degrees. Cool, cut lengthwise into two parts.
  2. We cook a two-component cream. We clear the vanilla pods from the seeds, throw them into cold milk, pour out 125 g of sugar there, put on a fire for boiling. Grate the eggs thoroughly with the second half of sugar, mix with flour. Pour the resulting mass with boiling liquid, mix thoroughly, breaking the lumps. Cook the resulting semi-finished product to a thick state. Cool, whisk, add softened butter and beat thoroughly again.
  3. Pour cakes with syrup for impregnation. To prepare it, heat the water, dissolve the sugar in it, boil for 5 minutes. Cool and mix with kirsch.
  4. We collect strawberry cake. On the sides of the detachable shape we tightly spread the halves of the berries, they will become a kind of edging of our dessert. On the first cake, apply a third of the cream, smooth, spread a whole strawberry on it. We cover the berries with a third cream, cover with a second cake and apply the remaining “muslin” with an even layer.
  5. We tighten the form with dessert with cling film and put in the cold for several hours to completely harden the cream.
  6. We take out the chilled French “Frezier” cake from the mold and cover it with pre-rolled marzipan sheet. We decorate at our discretion, before serving, leave the baking for another 45-60 minutes in the refrigerator.

Gentle Strawberry Dessert

A modern modification of the classic recipe has been the use of a sophisticated bisque pastry test "Genoise".

To prepare it, take:

  • 3 eggs + 2 yolks;
  • 120 g of sugar;
  • 120 g of flour;
  • 1 tbsp. l ghee.

Cooking in stages:

  1. Beat eggs with yolks, send to a water bath.
  2. Pour sugar into the egg mass, whisk with a whisk for about 5 minutes, until the mixture becomes light.
  3. Remove the workpiece from the fire, whisk for another 5 minutes, but with a mixer.
  4. When the mass has increased 3-4 times, add oil and sifted flour, mix thoroughly.
  5. Bake at 170 ° C ~ 20 minutes.

An equally delicate and fragrant dessert will turn out if you bake almond biscuit as a base.

Ingredients:

  • 1 whole egg;
  • 3 squirrels;
  • 2 yolks;
  • 30 g of sugar;
  • 65 g of powdered sugar;
  • 65 g of almond + 25 g of wheat flour.

Cooking in stages:

  1. Beat whites with sugar until thick and stable peaks, put in the refrigerator.
  2. Grind the yolks, egg and icing sugar, mix with flour, beat until a dark, thick mass brightens, becomes airy and even slightly liquid.
  3. We introduce whipped proteins, carefully interfering them in the resulting mass with a spatula.
  4. Bake the cake for about 15 minutes at 180 degrees. Readiness indicator - rosy sides and a springy middle.

A strawberry cake based on any of these biscuits is complemented by a traditional muslin cream and is collected by analogy with the classic recipe.

Cooking with Kiwi

In winter, when fresh strawberries are not cheap, you can bake a variation of the classic Frezier cake using ripe, yet resilient, well-shaped kiwi fruits.

To prepare a French cake, we need:

  • 2 biscuit cakes;
  • cream;
  • 600-700 g of kiwi;
  • 50 g of chocolate;
  • split form d = 26.

Cooking Technology:

  1. We bake biscuit cakes, using one of the 3 recipes suggested above, soak them with syrup.
  2. We prepare a cream of the following ingredients: 5 eggs; 600 ml of milk; 300 g of soft butter; 300 g of sugar; 90 g of starch; 70 g of water + 20 g of instant gelatin. Important! Cream for "Frezier" with kiwi is prepared by analogy with custard, with the only difference being that gelatin diluted in water is added to the whipped mixture.
  3. In a detachable form, we collect the cake, cover it with cling film and leave it in the refrigerator overnight.
  4. Decorate the finished dessert with chocolate chips.

Mousse cake "Frezier"

Another modern variation of the popular French cake is an exquisite combination of fresh strawberries, strawberry compote and delicate pistachio mousse. The gastronomic pleasure of such a dessert is guaranteed, and even in the context of baking, it delights - a real work of culinary art.

Mousse needs the following ingredients:

  • 650 ml of milk;
  • 140 g of granulated sugar;
  • 4 eggs;
  • 60 g pistachio paste;
  • 50 g of corn starch;
  • 300 g cream 33%;
  • 12 g of gelatin + water to swell.

Ingredients for Compote:

  • 500 g of strawberries;
  • 60 g of sugar;
  • 6 g of agar-agar.

Step-by-step preparation of Frezier mousse dessert:

  1. We bake a biscuit, cut it into two cakes, saturate it with syrup, optionally supplemented with your favorite alcoholic drink (liquor is ideal).
  2. Cooking compote. 400 g of berries are mashed with a blender, put on fire, boil. Next, sugar mixed with agar-agar is poured into a boiling fruit puree in a thin stream. Cook for up to 5 minutes. For juiciness, add diced strawberries to the marmalade. Pour the resulting mass into a silicone mold, leave it in the refrigerator until completely solidified. Tip: the diameter of the mold for the compote should be slightly smaller than the cakes - so the cake will look especially impressive in the context.
  3. Cook the pistachio mousse. To do this, prepare a custard base from eggs, starch flour and sugar. We boil milk and fill it with the resulting mixture. Cook until thickened, cool to room temperature, mix with pistachio paste and pre-dissolved gelatin. At the end, add cream to our mousse, whipped to medium peaks, and mix everything thoroughly until smooth.
  4. We assemble the "Frezier" in a detachable form pre-lined with cake film (it will help to subsequently gently extract the delicate dessert without damaging it). On the lower cake along the perimeter of the form we spread the halves of strawberries with a slice to the film, generously spread mousse, filling them with all the voids. The sequence of layers is as follows: frozen marmalade (compote) - again mousse - second cake - mousse - second layer of strawberry compote - the last part of pistachio mousse.
  5. We send the cake to the refrigerator for solidification. After a few hours, when the dessert is balanced, it can be covered with bright berry glaze. To make it, we mashed 100-200 g of strawberries, grind the resulting mass through a sieve to remove the remaining seeds (you can take any ready-made fruit juice, for example, from cherries, currants), add sugar to taste, slightly warm over low heat until the sugar crystals dissolve, mix with pre-dissolved gelatin. The icing is ready - put it on the cake, put it in the refrigerator again for solidification.
  6. Decorate with strawberries, sprigs of mint or in any other way.

Recipe from Irina Khlebnikova

A popular video blogger offers to bake the famous cake, based on a sponge cake made with hot milk. It turns out to be unusually gentle, and more importantly, moist, without requiring additional impregnation. The cream in the dessert from Irina Khlebnikova uses the classic - Mousseline, but with the addition of gelatin.

Ingredients for the base:

  • 120 g of milk;
  • 60 g butter;
  • 3 eggs;
  • 165 g flour;
  • 165 g of granulated sugar;
  • 6 g of baking powder;
  • a teaspoon of vanilla extract;
  • a pinch of salt.

We will also need:

  • ready-made muslin cream from 500 g of milk;
  • from 0.5 kg of strawberries;
  • bag of jelly for the cake.

Step by step cooking:

  1. Cooking a biscuit. We combine milk with butter, warm it well - the butter should melt, and the milk should become very hot. Beat warm eggs with sugar until light white foam. All dry ingredients are mixed and sieved. Gently intervene them in the egg mass with a whisk. Put the milk and butter on the stove again, bring to a boil, then put it into the dough 3-4 times. Pour in the vanilla extract. Bake for 30-40 minutes until cooked in a preheated to 170-180 ° C oven. The diameter of the form in the recipe for Irina is 24 cm.
  2. Cooking cream according to the classic recipe.
  3. We collect dessert. Pour it with jelly for the cake and leave it for several hours in the refrigerator.

How to do with peaches

By analogy with the classic or any other proposed recipe.

With two small refinements:

  1. Peaches are better to take canned: they have a good density, balanced taste and there is no longer a hard peel.
  2. Sugar in the cream should be used half as much as indicated, otherwise the filling will turn out sugaryly sweet.

Frezier cake from Emma's grandmother

For the delicious Strawberry Frezier cake, the famous grandmother Emma proposes to bake a Genoese biscuit, add it with Mousseline cream, decorating with a green marzipan layer painted on top.

Ingredients for Biscuit:

  • 4 eggs;
  • 120 g of flour and sugar;
  • 30 g of butter.

For cream:

  • 900 ml of milk;
  • 400 g regular + 20 g vanilla sugar;
  • 5 eggs;
  • 80 g of starch;
  • 550 g of butter;
  • 0.5 tsp salt.

For impregnation:

  • 50 g of water and sugar.

Plus to everything:

  • 800 g of strawberries;
  • 350 g of marzipan.

Step by step cooking:

  1. We will prepare the biscuit as follows: we mix the eggs with sugar, put in a water bath, warm up to 40 degrees, then beat with a mixer at high speed to a very thick and dense foam. In two doses, we sift the flour into the resulting mixture, manually intervene, moving from top to bottom in one direction. Mix a little dough with melted butter, introduce the mass into the main part. Bake a biscuit for about 45-50 minutes at 180 degrees. If you initially divide the dough into two cakes, the cooking time will be reduced by half.
  2. We cook the syrup by mixing the two components and bringing the liquid to a boil. Soak them in a cooled biscuit.
  3. Muslin cream is prepared according to the classic recipe.
  4. We assemble "Frezier" using the technology described in detail above. After the cake hardens in the refrigerator, cover it with a pre-rolled marzipan layer. We decorate with the rest of the cream, applied in a circle in the form of 8 "rosettes" using a pastry syringe with a 1 cm serrated nozzle, and strawberries.

Over the three centuries of its existence, the recipe for this famous French pastry has undergone dozens of changes, additions and variations. Be inspired by any of the many ideas, Frezier will turn out to be gorgeous anyway, and cooking will take a minimum of effort and time.

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