Léonce's Fraisier (A Light French Strawberry Cake)
A light and refined French-style strawberry cake, built in a springform pan with a generous sponge base, a silky diplomat cream (without gelatin), and a bright whisper of lime.
Equipment
- 1 One 7-inch springform pan (at least 2½ inches high)
- 1 baking sheet, minimum 12 x 16 inches
Ingredients
For the Sponge Cake (sheet pan method)
- 4 large eggs
- ½ cup + 2 tbsp (120 g) granulated sugar
- 1 cup (120 g) all-purpose flour, sifted
- 1 Pinch of fine sea salt
For the Diplomat Cream (no gelatin)
- 1 cup + 1 tbsp (250 ml) whole milk
- 1 vanilla bean (or 1 tsp pure vanilla extract)
- 3 large egg yolks
- ¼ cup + ½ tbsp (60 g) granulated sugar
- 4½ tbsp (35 g) cornstarch
- ⅓ cup + 3 tbsp (200 ml) heavy cream, very cold
For the Strawberries & Soaking
- 1 lb (450–500 g) ripe strawberries
- Juice of 1 lime
Instructions
Sponge Cake (sheet pan method)
- Preheat your oven to 320°F / 160°C (convection) or 350°F / 175°C (conventional).
- Prepare a gentle double boiler. Water should be hot but not boiling (about 140°F / 60°C). This soft heat relaxes the egg proteins and helps the batter whip to volume, ensuring a light, even sponge.
- In the bowl, whisk together the eggs and sugar over the hot water until the mixture is warm to the touch (around 105°F / 40°C).
- Remove from heat and beat with an electric mixer at high speed for 8 to 10 minutes, until it triples in volume and forms a pale ribbon.
- Gently fold in the sifted flour and salt with a spatula.
- Spread the batter evenly on a baking sheet lined with parchment paper. Aim for an even thickness that will bake up to 2 cm (about ¾ inch).
- Bake for 12–15 minutes, until lightly golden and springy. A toothpick inserted should come out clean.
- Let cool completely before cutting two 7-inch rounds using the pan as a guide.
Diplomat Cream (no gelatin)
- Heat the milk and vanilla in a saucepan until just simmering.
- In a bowl, whisk the egg yolks, sugar, and cornstarch until smooth and pale.
- Temper the yolks by adding a little of the hot milk, then whisk the mixture back into the saucepan. Stir constantly over medium heat until the pastry cream thickens and coats the spatula.
- Transfer to a clean bowl, cover with plastic wrap (touching the surface), and let cool.
- Whip the cold heavy cream to soft peaks.
- To combine: whisk the pastry cream to loosen it, then stir in ⅓ of the whipped cream vigorously and fold in the rest gently with a spatula, in two additions. This technique ensures a light, smooth texture that holds without gelatin.
Strawberries & Soaking
- Halve the most beautiful strawberries vertically for the outer edge. Dice the rest.
- Lightly brush both sponge rounds with lime juice using a pastry brush.
Assembly in a 7-inch Springform Pan
- Line the base with parchment paper. For a clean finish, line the inner edge with acetate or a strip of parchment.
- Place the first sponge round at the bottom.
- Arrange the halved strawberries upright around the inside edge, cut side facing out.
- Spoon in half the diplomat cream, pressing gently to fill the gaps between strawberries.
- Add the diced strawberries to the center. Cover with the remaining cream and smooth the surface.
- Top with the second sponge round. Leave plain, or finish with a dusting of powdered sugar or a thin layer of cream.
- Cover and refrigerate for at least 4 hours, ideally overnight.
Finishing Touch
- Just before serving, unmold gently. Garnish with whole strawberries, mint, crushed pistachios, or powdered sugar.