FRAISIER CAKE

Ingredients

Almond Biscuit

75 grams (2.65 ounces) almond flour
75 grams (2.65 ounces) powdered sugar
1 egg
40 grams (1.40 ounces) egg yolks
60 grams (2.10 ounces) flour
140 grams (4.95 ounces) egg whites
50 grams (1.75 ounces) sugar

Strawberry Layer

25 grams (0.90 ounces) strawberry puree
50 grams (1.75 ounces) sugar
50 grams (1.75 ounces) water

Strawberry-Raspberry Layer

200 grams (7.05 ounces) raspberry puree
100 grams (3.55 ounces) strawberry puree
40 grams (1.40 ounces) sugar
8 grams (0.30 ounces) pectin

Chocolate Crème

120 grams (4.25 ounces) milk
6 grams (0.20 ounces) agar
200 grams (7.05 ounces) white chocolate
240 grams (8.45 ounces) cold fresh cream

Equipment

30x40 cm (12x16 inch) mold
Pre-freeze this mold before starting to facilitate easy assembly of your cake.
Baking sheet
Line it with parchment paper for easy transfer and clean-up.
Hand mixer or stand mixer
Essential for whipping the eggs and cream to the perfect consistency.
Saucepan
Use a small size saucepan for bringing the sugar-water mixture and puree to a boil.
Spatula
Ideal for gently folding ingredients together to maintain a light, airy texture.
Blender
Useful for emulsifying the chocolate crème base without incorporating air.

Instructions

Step 1

1. **Prepare the Freezer and Mold**: Place a 30x40 cm (12x16 inch) mold in the freezer to use later for assembling the cake. A cold mold helps the cake layers set quickly and evenly.

Step 2

2. **Make the Almond Biscuit**: Whip the egg yolks and the egg at room temperature with the powdered sugar until you get a dense mass. Gently fold in both flours using a spatula. Be careful not to overmix to keep the batter light.

Step 3

3. In a separate clean bowl, whip the egg whites gradually adding the sugar until stiff peaks form. Fold this into the flour mixture gently.

Step 4

4. Spread the batter evenly on a 30x40 cm (12x16 inch) rectangular baking sheet lined with parchment paper, ensuring it is about 0.5 mm (0.2 inches) thick.

Step 5

5. Bake the biscuit at 190°C (374°F) until golden brown. Keep an eye on it as baking times may vary.

Step 6

6. Remove from the oven and immediately flip the sponge biscuit onto a sheet of parchment paper placed on a flat surface. Carefully peel off the baking paper. Allow the biscuit to cool, then put it in the freezer in the prepared mold.

Step 7

7. **Prepare the Strawberry Layer**: Bring the water and sugar to a boil in a saucepan, ensuring the sugar is completely dissolved. Remove from heat, add the strawberry puree, stir, and let cool. Soak the frozen biscuit with this syrup, and return it to the freezer.

Step 8

8. **Make the Strawberry-Raspberry Layer**: Combine the raspberry and strawberry purees with the sugar and pectin in a saucepan. Bring to heat and cook for 3-4 minutes, stirring. Allow to cool completely. Spread this mixture evenly over the frozen biscuit and return to the freezer.

Step 9

9. **Prepare the Chocolate Crème**: Soak the agar in cold water. Bring the milk to a boil, then add the chopped white chocolate, stirring until melted. Add the soaked agar and mix well. Emulsify using a blender without incorporating air, then let it cool.

Step 10

10. When the crème base is cool, whip the cold cream halfway to soft peaks and gently fold it into the crème mixture. Pour the crème over the cold biscuit; it will solidify quickly upon contact. Reserve a couple of tablespoons of the crème for later. Freeze the mold for at least 2 hours until set.

Step 11

11. **Assemble the Cake**: Adjust the edge of the biscuit with a ruler, cutting it into 4 cm (1.6 inch) strips. Freeze again if necessary. Pre-cut strips ensure uniform layers.

Step 12

12. Line a baking sheet or cutting board with plastic wrap. Take the first biscuit strip and roll it into a spiral. Wrap the next strip around the first, using the reserved crème to seal the seams. Continue until all strips form a uniform spiral. Press the layers well to ensure they stick together.

Step 13

13. Transfer the finished roll to the freezer until completely solid (preferably overnight).

Step 14

14. **Serving**: Place the frozen cake onto a serving platter. Decorate with fresh strawberries and refrigerate until ready to serve.

Servings

Imagine serving this sumptuous strawberry-raspberry chocolate sponge roll at your next gathering. Cut into neat, elegant slices, this dessert will not just be a treat to eat, but a treat to look at. Place each slice on a dessert plate, and garnish with a drizzle of fresh berry coulis for an added touch of sophistication. Pair this delightful pastry with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy textures complement the layers beautifully, making each bite more indulgent than the last. For a refreshing twist, serve alongside a chilled glass of Rosé wine or a sparkling berry lemonade. The fruity flavors will harmonize, enhancing the overall experience. If you are feeling more traditional, a warm cup of tea or coffee will also do the trick, framing the sweetness of the dessert in comforting warmth.

Variations

To make this recipe gluten-free, swap out the regular flour with a blend of almond flour and gluten-free all-purpose flour in equal parts. This substitution will maintain the texture and taste of the biscuit layer without compromising the structure. For a vegan version, replace the eggs with a mixture of flaxseeds and water (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use a dairy-free cream and chocolate for the crème. Ensure the pectin used is a plant-based, vegan-friendly option. These changes will make the dessert just as delicious and suitable for those with dietary restrictions.

Faq

Why did my almond biscuit turn out too dry?
This might be due to overbaking. Keep an eye on the biscuit and remove it from the oven as soon as it turns golden brown.
How do I know if the dough is mixed properly?
The dough should be smooth and evenly combined, with no visible streaks of flour. Use a spatula to gently fold the ingredients.
Can I substitute agar with gelatin?
Yes, you can substitute agar with gelatin, but you'll need to adjust the quantity since gelatin has different setting properties. Use about twice the amount of gelatin as agar.
What if my chocolate crème is too runny?
Ensure your cream is cold before whipping it, and the crème base need to be cooled adequately before adding whipped cream. Working with chilled equipment can also help.
How do I prevent air bubbles when emulsifying the chocolate crème?
Avoid lifting the blender up and down during the emulsification process; keep it submerged to minimize air incorporation.
Can I prepare elements of the recipe ahead of time?
Yes, you can prepare the biscuit and puree layers ahead and freeze them. Assemble the final cake on the day you plan to serve it for the best texture and freshness.