Cake "Freses": recipe for cooking

The French cake "frazier" (fraisier), whose recipes have now undergone various modifications, first appeared in the time of King Louis XIV. Prone to excesses, the monarch already by the fiftieth year of life earned serious problems with the stomach. Therefore, his personal nutrition consultant (and at the same time a spy) advised him, as a dessert, a miracle-berries-strawberries. This was the name of the doctor, Antoine de Freses. In 1714, in the garden in Versailles, the first crop of strawberries was harvested, which local "Michurinians" raised from wild strawberries. And they named this berry in honor of a nutritionist - fraise. Naturally, the chef did not dare to give the gourmet king simply "bare" strawberries. But he used it as the main component of the cake. This was the birth of another masterpiece of French cuisine - Freses. And the recipe for its preparation we will tell the hostesses in this article.

We bake a biscuit

In three chicken eggs we separate the proteins from the yolks. Then we proceed as if kneading a biscuit test. Whisk together the whites with a pinch of salt. Gradually add a hundred grams of sugar. Set the mixer to the maximum rotation speed of the whiskers and whisk the proteins to form shiny and stable peaks. Yolks are mixed with flour (50 g), starch (twenty-five grams) and a teaspoon of baking powder. It is permissible to add a bag of vanilla sugar. Carefully connect the protein and yolk masses. We knead the spoon in a circle always in one direction and from the top down. Two trays are covered with baking paper. We equally distribute biscuit dough in them . Cake "Freses", the recipe of which we cite, involves the use of square cakes. They need to be baked for seven to ten minutes at a temperature of 180 degrees. Completely cool the cakes. In principle, you can use a round and split form for cakes. In this case, the bottom is covered with paper, and the edges are lubricated with oil and sprinkled with flour. When baking a biscuit dough, you can not open the oven door, otherwise the cakes will fall off. But when they are ready, open the stove. Let the pieces stay there for ten minutes.

We make the cream "Muslin"

Cake "Freses" recipe prescribes to use a special cream called "Muslin". It looks like a custard.

We boil two hundred milliliters of milk. Cool it to room temperature. Whisk three chicken eggs with a glass of sugar. Carefully dissolve in this mass of sixty grams of starch and chilled milk. Another two hundred milliliters of milk is brought to a boil. We pour hot into the mass. Then we put the saucepan on a slow fire and hold it, all the while stirring with a spoon until the liquid thickens. We remove the plate and let it cool down a little. After that, add half a pack (one hundred grams) of butter and we'll break it. We'll wait until the cream is completely cool. Add the remaining half of the pack of oil. We'll take another blow.

Cooking syrup

To biscuits were not dry, we will permeate the cakes. Put a pan on the fire with a hundred grams of water. As we warm up, we will pour sugar. In general, we must dissolve seventy-five grams of sweet sand. Well boil the water - a total of about five minutes. Completely cool the syrup. Add to it a glass of strawberry liqueur. To add the cake "Freses", the recipe recommends using a round shape 20-25 centimeters in diameter. Cut out the cakes so that they fit in this connector. We impregnate them with syrup. Seven hundred grams of strawberries washing, we remove stems. Part of the berries are cut in half and densely laid out on the sides of the form. The rest of the strawberries are laid out on the lower cake. We spread the cream well (a large half or even two thirds). Cover with a second crust. Lubricated and his remaining cream. And we remove our masterpiece in the refrigerator for three hours.

Cake Decoration

In this regard, the opinions of the culinary specialists differ. What was the first cake "Freses" decorated with? The recipe for this is silent. But many gourmets do not recommend overloading the tender taste of the cake with sugar mastic. They say that the taste of strawberries is in harmony with grated chocolate. In many French confectioneries "Freses" is prepared with yoghurt glaze. It's very simple to do. Let's leave in the process of assembling the cake a little syrup and a few strawberries. We rub berries, add syrup and a few drops of lemon juice. All this is mixed with two spoons of thick and fat natural yogurt without filler. We dissolve five grams of food gelatin in a small amount of water. Add to the mixture and let's "grab". Jelly mass water the top of the cake.

Modifications: sponge cake

Many confectioners were racking their brains how to prepare a French cake "Freses" more subtly. Therefore, along with the classical recipe, there are also modifications. One of them is the biscuit dough of the wife. His formula was developed in Genoa, which is why this name. We break into a bowl three eggs, we add two more yolks. The remaining proteins should be stored in the refrigerator - from them you can bake the tenderest meringues for decorating the cake. We beat eggs and put them on a water bath. We fall asleep 120 grams of sugar. Whisk with whisk for five minutes. The mass should brighten. Remove from heat, replace the whisk with a mixer and whip for another five minutes at high speed. When the mass is increased three times, pour in a spoonful of melted butter and sift 120 grams of flour. Stir the dough. Sponge cake baked in a preheated oven at 170 ° C for about twenty minutes.

Italian Meringue

Culinary recipes "Freses" abound with various creams, which can decorate the cake. But under the biscuit cakes of the wife is best suited merengue. It is also sometimes called a protein cream. To make it, you need to pour a hundred and twenty milliliters of sugar into forty milliliters of water and put a saucepan on medium heat. Next, prepare meringues in four hands. One person stirs the syrup so that the sugar does not settle down and does not caramelize, and the other churns up two egg whites to brilliant and steady peaks. The syrup is ready, when its drop in a glass of cold water does not dissolve, but turns into a plastic soft ball, which can be rolled with fingers. Continue to mix the whiskers. Gradually pour in boiling syrup. Shake two more minutes. Such merengi with a dense, smooth consistency well hold shape and do not exfoliate.

Modification: almond biscuit

There will be a delicious French cake with strawberries "Freses", if we bake cakes a little bit differently. Three whites are beaten with 30 grams of sugar to hard peaks, cleaned in the refrigerator. One egg and two yolks are ground with 65 g of powdered sugar. Add 65 g of almond and 25 grams of plain flour. Shake for about ten minutes. The mass of dark and thick should turn into a liquid, airy and light. Gently, with a shovel, working from the bottom up and from the walls to the center, mix the whipped whites added. Bake in a hot oven for about a quarter of an hour at a temperature of 180 ° C. The crusts should be palpably browned, and the middle - stop springing. Biscuits must be completely cooled.

Strawberry cake with pistachio cream "Freses"

We prepare two cakes. For them, you can knead a delicate almond biscuit dough. If there is no opportunity to buy a ready-made pistachio paste, you need to buy one hundred grams of purified unsalted nuts. We will fill them with boiling water. After three minutes, you can drain the water. Pistachios are then easily peeled off. Then we dry them in the oven for about ten minutes at 180 degrees. After this, we will move the nuts into a flour with a spoonful of sugar powder. Mix with 25 grams of almond powder. Fifty grams of sugar are dissolved in two tablespoons of boiling water. This syrup is poured into the nut mixture. We knead it. For the smell, add a drop of almond essence. We beat this pistachio paste with the prepared custard and add butter. Next - a matter of technology. The hostess has only to collect and decorate a delicious dessert. Bon Appetit!