le Fraisier: 2 thin layers of genoise, a layer of strawberries,
a layer of pastry cream,
topped with almond paste decorated with circles of strawberry coulis
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenged us to make Fresh Fraisiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
You can download the recipe from here.
I love the cake a lot; the pastry cream is rich but seems so light and everything goes well together with the wonderful fresh strawberries, of course. Thanks Jana for a delectable and extremely gratifying challenge.
The inspiration for the design is as usual from my favorite baking book ADVANCED BREAD AND PASTRY by Michel Suas.