Fraisier with Mousseline Cream

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recipe by Aminata Niakate

  • Time icon
    Total Time
    6hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    603
based on 3 ratings

User generated recipes have not been tested by Kenwood.

recipe updated 24 Apr. 2024

Ingredients

  • Vanilla bean icon
    Vanilla bean
    1
  • Plain flour icon
    Plain flour
    125 g
  • Strawberries icon
    Strawberries
    500 g
  • Egg white icon
    Egg white
    4
  • Caster sugar icon
    Caster sugar
    400 g
  • Egg yolk icon
    Egg yolk
    4
  • Egg icon
    Egg
    1
  • Cornflour icon
    Cornflour
    35 g
  • Plain flour icon
    Plain flour
    15 g
  • Milk icon
    Milk
    500 ml
  • Butter icon
    Butter
    250 g
  • Water icon
    Water
    150 ml

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Kenwood Chef
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Medium bowl
  • kCook icon Saucepan
  • kCook icon Serving plate
  • kCook icon Kenwood bowl - kenwood chef
  • kCook icon Springform pan - 9 x 3"
  • kCook icon Ring mold

Step preview

  1. Making the sponge
  2. Preheat the oven to 160°C
  3. Grease a springform pan
  4. Fit the whisk
  5. Add egg whites in the appliance bowl
  6. Whisk  – 1 min, speed Max
  7. Add the sugar
  8. Whisk until stiff – 3 min, speed Max
  9. Remove the bowl from the machine
  10. Add the egg yolks to the bowl
  11. Mix delicately with a spatula until combined
  12. Add the flour to the mixture
  13. Mix with a spatula delicately until combined
  14. Pour the mixture in the round pan
  15. Bake - 20-25 min, 160°c
  16. Remove from the oven and leave to cool down before removing from the pan
  17. Making the mousseline cream
  18. Add the ingredients into a medium bowl
  19. Whisk them until homogenous and the mixture has turned white
  20. Then add the ingredients
  21. Add the ingredients to a saucepan
  22. Bring to the boil – medium-high heat
  23. Remove from the heat and pour it all at once on the egg mixture
  24. Mix together immediately and very quickly
  25. Return the mixture to the pan over medium heat
  26. Stir constantly until it thickens slightly
  27. Once the mixture has thickened, pour it into a medium sized bowl and cover with plastic wrap touching the surface
  28. Leave to cool down to room temperature
  29. Clean the appliance bowl and fit the Whisk Tool
  30. Transfer the cooled cream to the appliance bowl
  31. Whisk to loosen it – Speed 2
  32. Add the butter little by little while the machine is running - Speed 2
  33. Making the syrup
  34. Add the ingredients to a saucepan
  35. Heat until boiling while stirring occasionally - medium-high heat
  36. Remove from the heat when it boils and set aside to cool down
  37. Assembling the cake
  38. Cut the sponge cake in half horizontally
  39. Place a 23.5cm ring mould on a serving plate
  40. Place one layer of the sponge cake in the ring mould
  41. Brush with a little of the cooled syrup from the saucepan
  42. Arrange the halved strawberries all around the sponge cake, cut side against the ring mould
  43. Pour a thick layer of mousseline cream over the sponge
  44. Scatter a few strawberries cut into chunks on the mousseline cream
  45. Add the second half of the sponge cake on top
  46. Pour the rest of the mousseline cream
  47. Smooth the surface with an angled spatula
  48. Chill in the fridge for at least 5 hours
  49. Once the cream has set, remove the ring from the cake and decorate it as needed
  50. Serve
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