Fraisier Cake Recipe

This Fraisier Cake is a stunning pastry featuring almond biscuit layers strawberryraspberry compote and a luscious white chocolate crème. Heres a stepbystep guide to help you make this delightful treat.
Prep Time 120 minutes
Cook Time 120 minutes
Total Time 4 hours including cooling time
Servings 8
Ingredients
Almond Biscuit
75 grams 2 65 ounces almond flour
75 grams 2 65 ounces powdered sugar
1 egg
40 grams 1 40 ounces egg yolks
60 grams 2 10 ounces flour
140 grams 4 95 ounces egg whites
50 grams 1 75 ounces sugar
Strawberry Layer
25 grams 0 90 ounces strawberry puree
50 grams 1 75 ounces sugar
50 grams 1 75 ounces water
StrawberryRaspberry Layer
200 grams 7 05 ounces raspberry puree
100 grams 3 55 ounces strawberry puree
40 grams 1 40 ounces sugar
8 grams 0 30 ounces pectin
Chocolate Crème
120 grams 4 25 ounces milk
6 grams 0 20 ounces agar
200 grams 7 05 ounces white chocolate
240 grams 8 45 ounces cold fresh cream
Equipment
30x40 cm 12x16 inch mold prefreeze
Baking sheet
Parchment paper
Hand mixer or stand mixer
Small saucepan
Spatula
Blender
Instructions
1. Prepare the Freezer and Mold
Place the 30x40 cm 12x16 inch mold in the freezer to chill. A cold mold helps the layers set evenly.
2. Make the Almond Biscuit
Preheat your oven to 190C 374F.
Whip the egg yolks and egg with powdered sugar until thick and pale. Gently fold in almond flour and regular flour.
In a separate bowl whip the egg whites with sugar until stiff peaks form. Gently fold this into the yolk mixture.
Spread the batter evenly on a baking sheet lined with parchment paper about 0 5 mm 0 2 inches thick.
Bake until golden brown.