Traditional Strawberry Mousseline Cake
Ingredients
- 5.3 pcEgg (whole)
- 166.7 gWhite sugar (divided)
- 83.3 gWheat flour (sifted)
- 333.3 mlWhole milk
- 33.3 gCorn starch
- 133.3 gUnsalted butter (room temperature)
- 0.7 pcVanilla bean (scraped)
- 333.3 gStrawberry (hulled)
- 66.7 mlMineral water
- 1.3 tbspRum
- 100 gMarzipan (thinly rolled out)
Method
Light soaked sponge, smooth mousseline cream with visible vanilla specks, and perfectly lined fresh strawberries. A balance between rich cream and bright fruit acidity.
- 1
Whisk eggs and sugar over a bain-marie until the mixture triples in volume and forms a thick ribbon. Gently fold in the sifted flour using a spatula.
- 2
Spread the batter on a baking sheet. Bake at 180°C. The biscuit should be light golden, soft to the touch, and not sticky.
- 3
Whisk eggs with sugar until pale, then add cornstarch. Pour the boiling vanilla milk over it, then return to the heat. Whisk until the cream thickens and heavily coats the spoon.
- 4
Once the cream has cooled but not set, incorporate the softened butter by whisking vigorously. The cream should become light, airy, and glossy.
- 5
Soak the biscuit with rum syrup. Line a ring with halved strawberries, cut side facing out. Fill with mousseline cream and strawberry pieces, then smooth the top.
- 6
Roll out the almond paste thinly. Cut a disk to the size of the cake and place it gently on top to traditionally cover the fraisier. Refrigerate.
Frequently asked questions
How do you get this dish right?
- The butter and the pastry cream must be at the same temperature to successfully emulsify the mousseline.
- Do not overwork the batter after adding the flour to keep the air in the eggs.
How long does this dish keep?
Store in the refrigerator and consume within 24 hours. Strawberries release juice after being cut.
