Fraisier

Preparation time: 45 minutes

Baking time: 10 to 12 minutes
Makes 6 to 8 servings

Ingredients for the biscuit joconde

165g icing sugar
165g almond meal/flour
220g eggs, at room temperature
40g all-purpose flour
105g egg withes, at room temperature
30g caster sugar
50g unsalted butter, melted at room temperature

Ingredients for the mousseline cream

225g whole milk (3,5% fat)
66g granulated sugar, divided in 2 portions of 33g
1 vanilla bean
12g cornstarch
6g all-purpose flour
3 large egg yolks
73g butter, softened

Ingredients for the syrup

1 cup water
1/2 cup granulated sugar
2 tablespoons raspberry liqueur

Ingredients for the chantilly cream

200ml heavy cream
3 tablespoons granulated sugar
1/2 vanilla bean

To assembly the cake

Fresh strawberries, cut in half lengthwise
Whole fresh strawberries

1. Biscuit Joconde: Preheat the oven to 190°C (375°F). Line a sheet pan (30cm x 40cm) with a Silpat or spray the pan lightly with nonstick spray, line with parchment paper, and spray the parchment. Sift the flour in a bowl and set aside.
2. Place the eggs, almond flour, and icing sugar in the bowl of a stand mixer fitted with the whisk attachment and mix on medium-speed until light and fluffy. Transfer the mixture to a large bowl and set aside.
3. Whip the egg whites in a clean bowl with the clean whisk attachment on medium speed for about 45 seconds, until foamy. Add slowly the sugar then increase to medium-high speed and whip until the whites are glossy with soft peaks. Do not over beat!
4. Fold the flour and egg whites gently into the egg mixture in 3 additions, starting with the egg whites and finishing with them. Whisk about one cup of the batter into the melted butter and then fold gently with the remaining batter. Pour the mixture into the prepared pan and, using an offset spatula, spread it in an even layer, making sure that it reaches into the corners. Bake for about 10 to 12 minutes, until a skewer inserted in the center comes out clean. Do not over bake. Set on a cooling rack and cool completely.
5. Making the mousseline: Line a small sheet pan with plastic wrap. In a medium stainless steel saucepan, combine all but 1/4 cup of the milk, 33g of the sugar, and the vanilla bean seeds and pod. Stir with a whisk and place over medium heat.
6. In a medium bowl, whisk the cornstarch and the flour together with the remaining 33g of sugar. Add the 1/4 of milk you set aside and whisk in the egg yolks.
7. When the milk comes to a boil, turn off the heat and remove the vanilla bean. Whisk half of the hot milk mixture into the yolk mixture. Strain the egg yolk mixture into the saucepan with the remaining milk. Turn the heat back onto medium and whisk the mixture, making surto to whisk everywhere. As soon as you feel that the mixture is becoming slightly think on the bottom, remove it from the heat and whisk for about 30 seconds. Return to medium heat and bring back to a boil, whisking constantly. Cook, whisking or 1 minute to cook out the starch flavour.
8. Immediately remove it from the heat and transfer to the prepared pan. Spread in an even layer and place another sheet of plastic directly on topo. Place the sheet pan in the refrigerator and chill for at 1 hour.
9. To finish the mousseline, remove the pastry cream from the refrigerator and bring it to room temperature. Make sure that your butter is nice and soft. Both components should be around 60ºF/16ºC. Place the cream in the mixer fitted with the whisk attachement and whisk on high speed for 1 minute. Scrape down the sides of the bowl and whip for another minute on high. Ad the soft butter and ship until de butter is homogenized and the mixture is glossy.
10. Syrup:Bring to a boil the sugar and water. Remove from the heat and cool. Add the raspberry liqueur and refrigerate until you are ready to use it.
11. To assemble the cake: Cut two disks of the biscuit joconde. Place one disk of the biscuit joconde into the bottom of a 7-inch/17cm spring form pan. Using a pastry brush, brush about half of the syrup onto the top of the cake. (You know you have enough syrup in the cake if you press down on the cake and hear a “squish,” like that of a full sponge.). Slice 12-15 of the strawberries in half. They should be the same height. Place the strawberries on top of the cake in a ring with the sliced half of the strawberries against the side of the spring form pan.
12. Spread a thin layer of  mousseline cream onto the top of the cake. Pipe more mousseline in a line upwards between each strawberry. Using a flat metal spatula, spread the crème out so that any air pockets are filled. Stand up the remaining strawberries (you may trim them at the base so that they're all the same height). Be generous with the strawberries. Pipe a generous layer of cream on top of the strawberries. Smooth out with a flat metal spatula.
13. Settle the other disk of the cake and brush the syrup onto the cake, rocking it gently from side to side so that the filling "glues" it into place.
14. Refrigerate the fraisier for at least 30 minutes (up to 6 hours).
15. Chantilly cream: Whip the cream in a small bowl with sugar and the vanilla bean seeds.
16. Unmold the cake and decorate it with the chantilly cream and fresh strawberries and chill it again for 20 minutes before serving.