Fraisier Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 55mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    1147
based on 8 ratings

A fresh take on a classic recipe, this stunning strawberry gateau made from layers of light genoise sponge, fresh strawberries, light custard filling and finished with a glistening raspberry jelly glaze is sure to impress. For this recipe you will need a 9-inch square ring mould

recipe updated Feb 27, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    250 g
  • Egg icon
    Egg
    9
  • Strawberries icon
    Strawberries
    280 g
  • Lemon icon
    Lemon
    2
  • Vanilla bean pod icon
    Vanilla bean pod
    ½
  • Gelatine icon
    Gelatine
    16 g
  • Water icon
    Water
    as needed
  • Strawberries icon
    Strawberries
    10
  • Strawberries icon
    Strawberries
    10
  • Golden caster sugar icon
    Golden caster sugar
    580 g
  • All purpose flour icon
    All purpose flour
    450 g
  • Golden caster sugar icon
    Golden caster sugar
    7 ½ teaspoons
  • Pectin icon
    Pectin
    10 g
  • Water icon
    Water
    3 teaspoons
  • Lemon juice icon
    Lemon juice
    1 ½ teaspoons
  • Water icon
    Water
    480 g
  • Caster sugar icon
    Caster sugar
    315 g
  • Grand marnier icon
    Grand marnier
    300 ml
  • Egg yolk icon
    Egg yolk
    60 g
  • Cornstarch icon
    Cornstarch
    20 g
  • Milk icon
    Milk
    250 ml
  • Whipping cream icon
    Whipping cream
    510 ml
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Strawberries icon
    Strawberries
    1
  • Raspberries icon
    Raspberries
    220 g
  • Water icon
    Water
    as needed
  • Vanilla bean pod icon
    Vanilla bean pod
    1
  • Strawberries icon
    Strawberries
    as needed
  • Raspberries icon
    Raspberries
    as needed
  • Mint leaves icon
    Mint leaves
    as needed

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Cooling rack
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Acetate strip
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl
  • kCook icon Food processor attachment
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Bowl - large
  • kCook icon Baking tray - large
  • kCook icon Ring mold
  • kCook icon Jug
  • kCook icon Cooking chef xl bowl
  • kCook icon Piping bag
  • kCook icon Small bowl
  • kCook icon Airtight container
  • kCook icon Serving plate

Step preview

  1. To make the Genoise sponge
  2. Pre-heat oven - 180°C
  3. Line a clean baking tray with parchment paper
  4. Prepare two square templates out of baking paper – one measuring 22cm (9”) and one 20cm (8”)
  5. Attach the Stir Tool
  6. Add unsalted butter to the Cooking Chef XL Bowl
  7. Lift the Cooking Chef head and fit the heat shield
  8. Cook with splashguard fitted until melted - 2 min, 80°C, Stir 1
  9. Transfer content of Cooking Chef XL Bowl to small bowl then set aside
  10. Clean Cooking Chef bowl
  11. Attach the Whisk
  12. Add egg and golden caster sugar to the Cooking Chef XL Bowl
  13. Mix with splashguard fitted until light and fluffy - 4 min, Speed 4
  14. Remove the Cooking Chef XL Bowl from the machine
  15. Transfer content of small bowl to Cooking Chef XL Bowl
  16. Add all purpose flour to the Cooking Chef XL Bowl
  17. Fold gently until smooth
  18. Transfer mixture to baking tray gently
  19. Spread evenly until 1 cm thick
  20. Bake until golden brown - 15 min, 180°C
  21. Remove from oven and let cool
  22. Turn out onto cooling rack until completely cool
  23. Assemble the Food Processor attachment to the machine
  24. To make the compote
  25. Fit the knife blade to the machine
  26. Add strawberries to the Food processor attachment
  27. Attach the lid and ensure it is locked into place
  28. Blend until smooth
  29. Place a sieve over a small bowl
  30. Strain purée into small bowl through a sieve then set aside
  31. Add golden caster sugar and pectin to a clean small bowl
  32. Mix until combined then set aside
  33. Clean Cooking Chef bowl
  34. Attach the Stir Tool
  35. Add water, lemon juice and strawberries to the Cooking Chef XL Bowl
  36. Transfer purée to Cooking Chef XL Bowl
  37. Transfer sugar mixture to Cooking Chef XL Bowl
  38. Cook with splashguard fitted and let cool - 12 min, 104°C, Stir 3
  39. Transfer content of Cooking Chef XL Bowl to jug then set aside
  40. To make the syrup
  41. Clean Cooking Chef bowl
  42. Attach the Stir Tool
  43. Add water, caster sugar, lemon and vanilla bean pod to the Cooking Chef XL Bowl
  44. Cook with splashguard fitted until dissolved - 6 min, 120°C, Stir 1
  45. Transfer content of Cooking Chef XL Bowl to medium bowl and let cool
  46. Add grand marnier to the medium bowl
  47. Stir until combined then set aside
  48. To make the Crème Diplomat
  49. Add gelatine and water to a clean small bowl
  50. Soak until soft - 5 min
  51. Once soaked, squeeze the softened gelatine sheet to remove the excess water
  52. Clean Cooking Chef bowl
  53. Attach the Creaming Beater
  54. Add egg yolk, caster sugar and cornstarch to the Cooking Chef XL Bowl
  55. Mix with splashguard fitted until combined - 30 sec, Speed 1
  56. Add milk, whipping cream and vanilla extract to the Cooking Chef XL Bowl gradually while machine is running
  57. Mix with splashguard fitted until combined - 30 sec, Stir 1
  58. Cook with splashguard fitted until thickened - 7 min, 85°C, Speed Min
  59. Transfer gelatin to Cooking Chef XL Bowl
  60. Mix with splashguard fitted until dissolved - 30 sec, Speed Min
  61. Strain mixture into bowl through a sieve
  62. Cover with plastic wrap
  63. Chill in fridge until completely cool
  64. Clean Cooking Chef bowl
  65. Attach the Whisk
  66. Add whipping cream to the Cooking Chef XL Bowl
  67. Mix with splashguard fitted until soft peaks form - 1 min 20 sec, Speed 5
  68. Remove the cooled custard from the fridge
  69. Fold cream into custard
  70. Refrigerate until needed
  71. Use the prepared templates to cut out two squares out of the cooled sponge
  72. To assemble the cake
  73. Line a clean baking tray
  74. Line a clean ring mold with acetate strip
  75. Place the 22cm (9”) sponge on top of the silicone mat
  76. Place the lined ring mould on top
  77. Retrieve the Grand Marnier syrup
  78. Using a pastry brush, soak the sponge layer with the Grand Marnier syrup, approx. 3-4 Tbsp per sponge layer
  79. Add 2 Tbsp of the strawberry compote on top of the sponge and spread out evenly
  80. Add strawberries to the ring mold
  81. Add strawberries to the ring mold
  82. Add strawberries to the jug
  83. Stir until combined then set aside
  84. Remove the cooled crème diplomat from the fridge
  85. Transfer two thirds of cream to piping bag
  86. Transfer content of piping bag to ring mold
  87. Add half of the compote and strawberry mixture into the mould
  88. Add the smaller 20cm (8") sponge square on top and press lightly
  89. Brush some more of the Grand Marnier syrup onto the sponge
  90. Spoon the remaining strawberry compote and cut strawberry mixture on top
  91. Top up with the remaining crème diplomat
  92. Use an angled spatula or palette knife to smooth the top
  93. Chill in fridge until set - 2 hr
  94. Assemble the Food Processor attachment to the machine
  95. To make the glaze topping
  96. Fit the Knife blade to the machine
  97. Add raspberries to the Food processor attachment
  98. Attach the lid and ensure it is locked into place
  99. Blend until smooth
  100. Strain through a sieve then set aside
  101. Add gelatine and water to a clean small bowl
  102. Soak until soft - 5 min
  103. Once soaked, squeeze the softened gelatine sheet to remove the excess water
  104. Clean Cooking Chef bowl
  105. Attach the Stir Tool
  106. Add water, golden caster sugar, vanilla bean pod, lemon juice and lemon to the Cooking Chef XL Bowl
  107. Cook with splashguard fitted until dissolved - 6 min, 105°C, Stir 3
  108. Transfer purée to Cooking Chef XL Bowl
  109. Cook with splashguard fitted until thickened - 5 min, 105°C, Stir 3
  110. Transfer gelatin to Cooking Chef XL Bowl
  111. Stir until combined
  112. Strain content of Cooking Chef XL Bowl into airtight container through a sieve and let cool
  113. Skim the foam from the surface as the glaze cools
  114. Remove the cake from the fridge
  115. Transfer glaze to cake
  116. Refrigerate until set - 30 min
  117. Transfer cake to serving plate
  118. Remove the ring mould - do this by sliding it upwards, leaving the acetate lining in place
  119. Carefully remove the acetate lining from the side of the gateau and discard
  120. Neaten up the edge of your gateau with a right-angled spatula dipped in hot water if necessary
  121. Decorate with strawberries, raspberries and mint leaves
  122. Serve
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