Strawberry in French is "Fraise", so Fraisier is all about strawberry right?
Its the perfect season in the UK to make this, there are plenty of different kinds of berry around. Strawberry from Scotland is deliciously sweet. The long summer sunlight and the "not too warm" weather in the north allows the strawberry to mature slowly, giving its intense fragrant and juiciness. The jubilee strawberries I got from M&S were full of flavour, beautifully petit and juicily sweet. Perfect for the Fraisier.
I adapted the recipe from Ladurée: Sucré: The Recipes. The recipes are really good, most importantly, very accurate! I could "always" produce something very nice from the book if I follow the recipe closely, mostly about the "temperature" and "time". If it says beat the egg and sugar mixture for 10 minutes and over a bowl of hot water, it really produced the fluffiest and silky pale base for the génoise. I halfed the recipe to make a smaller génoise base for my 6" Fraisier. The mixture was so fluffy that my normal mixing bowl was too small for it.
If making a 6 to 7" cake, half the Génoise recipe OR double the Crème mousseline recipe to make a large cake.Use a cake ring for assembling, that makes a huge difference to its look. Cake rings are inexpensive and I own difference sizes in the kitchen although they were difficult to get hold of in the UK.
for the recipe:
