What is a Frezier cake? This French cuisine dessert is a sponge cake with a layer of gelatinous custard. Freesier is always prepared with fresh strawberries.
Cooking description:
The Frezier cake can be tasted literally in every pastry shop in France. It is like a visiting card of French cuisine and, of course, during the strawberry season, many pastry shops prepare this dessert and serve it to their guests. You don't have to go to France if you know how to make Frezier at home.
Purpose: For a festive table / Birthday
Main ingredient: Berries / Strawberries / Cereals
Dish: Baking / Cakes / Sponge cake / Sweet
Cuisine geography: European
Ingredients:
- Cow's milk - 400 Milliliters
- Strawberry - 600 Grams
- Butter - 150 Grams
- Potato or corn starch - 2-3 Art. spoons
- Granulated sugar - 400 Grams
- Vanilla Sugar - 2 Teaspoons
- Baking powder - 0.5 teaspoons
- Wheat flour - 5 tbsp. spoons (2.5 -3 tbsp.spoons for dough, 2 tbsp.spoons for cream)
- Dry gelatin in granules - 1.5 Art. spoons
- Strawberry liqueur - 100 Milliliters (Can be replaced with 2 tablespoons of sugar, diluted in 4 tablespoons of water. Boil, brush the cakes with this syrup.)
Servings: 10
How to cook "Cake" Frezier"
Take milk, butter, flour, vanilla sugar, granulated sugar, gelatin, large strawberries, gelatin, eggs, potato or corn starch. Use chocolate chips or chocolate icing, or just cocoa powder to decorate your cake. First, let's prepare the cakes. Separate the whites from the yolks so that the yolk does not get into the separated whites. Otherwise, the protein won't churn. Separate the whites from three eggs. Place the yolks in a bowl. Add 3 tbsp. tablespoons of granulated sugar (no top) and beat. Add vanilla sugar and whisk again. To the resulting mass, add 0.5 teaspoon of baking powder, 1 tablespoon of corn or potato starch (there is no particular difference, which starch to choose), 2.5 tablespoons of wheat flour. Knead the dough. Whisk the whites separately until stiff peaks. If you turn the bowl over, the proteins should not fall out. Shouldn't move at all. This means you beat the whites well. Add proteins to the dough in a tablespoon. Stir without mixer in one direction. If the dough is mixed in different directions, the proteins in the dough will settle. We get such a biscuit dough. This dough differs from the usual biscuit classic dough in that it contains starch and added baking powder.
