Matcha Fraisier

Matcha Fraisier – English

Fraisier is a cake that needs no introduction! It’s delicate look, its amazing and fresh taste, it’s gorgeous colors – everything recommends it for a summer dessert! Especially since in the summer we find all these gorgeous berries easier than any other season!

I’ve avoided this cake for far too long and when I finally made it, I realized how easy and how versatile it can be. Add vanilla, add kirsch, add rhum or matcha, add citrus zest or star anise and end up with a whole different dessert. You can even play around with the fruits, using raspberries instead. Or even better, add chocolate to the sponge cake and cream and transform its final taste completely!

But I just had some matcha powder and wanted to use it in a cake where it won’t lose itself. After giving it a thought, I ended up choosing Fraisier just because its flavors are so delicate that they allow the addition of another one. This matcha Fraisier has an intense matcha sponge cake, a refreshing lime and mandarin mousseline cream and a vanilla flavored toasted meringue on top.

It really is a simple, yet delicious dessert, one that screams summer with all its elements, one that tastes divine and it is inspiring! It is one simple recipe with great results!

This matcha Fraisier may steer away from the classic a little bit, but it's delicious and beautiful, so definitely worth a try!

Servings :1 cake

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Ingredients

Matcha sponge cake

4 eggs (medium size)
40 g vegetable oil
5 g vanilla extract
100 g white granulated sugar
80 g all-purpose white flour (sifted)
20 g cornstarch
5 g matcha powder
1 g salt
1 drop green food coloring (optional)

Citrus Diplomat cream

300 g whole milk
2 lime rinds
2 mandarin rinds
3 egg yolks
100 g white sugar
30 g cornstarch
1 g salt
20 g butter
4 g gelatin + 24g cold water
200 g heavy cream (whipped to hard peaks)
5 g vanilla extract

Citrus syrup

80 g white sugar
120 g water
1 lime rind
1 mandarin rind

Swiss meringue

2 egg whites
100 g white sugar
1 g salt
5 g vanilla extract
You will also need about 1½ pounds fresh strawberries

Instructions

Matcha sponge cake

Sift the flour with salt and matcha powder, as well as cornstarch.
Separate de eggs.
Mix the egg yolks with the oil in a small bowl. Ad the vanilla and mix well.
In a different bowl, whip the whites until fluffy. Add the sugar, gradually, and mix until the meringue is stiff and glossy.
Stir in the egg yolk mixture and mix with a spatula. If you’re using food coloring, add it now.
Fold in the sifted flour, in three or four addition, mixing gently with a spatula until incorporated.
Spoon the batter in a 8-inch round cake pan and bake in the preheated oven at 350F for about 25 minutes or until golden brown and it passes the toothpick test.
Allow the cake to cool down in the pan then cut in half to obtain two discs of sponge cake.

Cistrus Diplomat Cream

Bring the milk to a boil in a saucepan and add the lime and mandarin rind. Remove off heat and infuse for 10 minutes then remove and discard the citrus rinds.
Place the milk back on heat.
Bloom the gelatin in cold water.
Mix the egg yolks with sugar until creamy then add the cornstarch and salt and mix well.
Pour the hot milk slowly over this mixture then place back on heat and cook for a few minutes until thickened.
Remove from heat and stir in the butter, then add the gelatin.
Cover with plastic wrap and refrigerate a few hours.
When completely chilled and set, mix the cream to soften it then stir in the whipped cream and vanilla.

Citrus syrup

Combine all the ingredients in a saucepan and cook for 2-3 minutes.
Strain and cool before use.

To assemble the cake

Place a disc of sponge cake in a cake ring lined with acetate sheet.
Brush it with citrus syrup then cover with a layer of freshly halved strawberries – on the outter rim of the ring.
Spoon a few tablespoons of diplomat cream in the center to hold the strawberries in place.
Continue adding strawberries until the center is packed as well.
Top with cream.
Cover with the remaining disc of sponge cake and brush with syrup again.
Place in the fridge for a few hours.

Swiss meringue

Combine the whites with sugar in a bowl and place over a hot water bath.
Cook, stirring all the time, until the mixture reaches 65C.
Remove from heat and whip for 7-10 minutes until glossy and stiff.
Add the vanilla then pipe the meringue over the cake.
Toast with blowtorch and decorate with strawberries and mint leaves.
Serve the cake chilled!

Keyword Green tea powder, Matcha, Strawberry

Matcha Fraisier

Matcha Fraisier – English