French Gin Fraisier Cake with Strawberry and Botanicals
This Gin Fraisier puts a sophisticated botanical spin on the traditional French strawberry cake. Layers of light genoise sponge are soaked in a juniper-infused gin syrup and filled with silky crème mousseline and fresh, vibrant strawberries.
- Prep
- 60 min
- Bake
- 25 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 480 kcal
Method
Prepare the genoise sponge by whisking eggs and 125g sugar over a bain-marie until warm, then whip until tripled in volume. Fold in flour and 30g melted butter. Bake at 180°C (350°F) for 25 minutes.
Make the pastry cream by boiling milk with vanilla. Whisk egg yolks with 100g sugar and cornstarch, then temper with hot milk. Cook until thick, cover with plastic wrap, and cool completely.
Create the gin syrup by simmering equal parts water and sugar with a splash of gin until dissolved. Set aside to cool.
Transform pastry cream into mousseline by whisking the cooled cream while gradually adding 225g softened butter until light and airy. Fold in 2 tablespoons of gin.
Assemble the cake: Place a cake ring on a serving plate. Line the sides with halved strawberries (cut side facing out). Place a layer of gin-soaked sponge at the bottom.
Pipe mousseline cream over the sponge and between the strawberries. Fill the center with chopped strawberries and more cream. Top with the second sponge layer, soak with gin syrup, and cover with a thin layer of cream or marzipan. Chill for at least 4 hours before removing the ring.
Notes from the kitchen
Ensure all ingredients for the mousseline cream are at the same room temperature to prevent curdling.
Use a high-quality botanical-forward gin like Hendrick's or The Botanist to enhance the floral notes of the strawberries.
Select strawberries of uniform height to create a neat, professional look around the edge of the cake.
Soak the sponge generously; the gin syrup provides the essential moisture and flavor profile.
