Fraisier cake Grand Marnier
One of the most popular cakes from France is Fraisier cake Grand Marnier. The original recipe is with Kirch (Cherry liquor). I like more citrus flavor, so my recipe is with Grand Marnier. The most common Grand Marnier is their red label. This liquor type is with Cognac and orange. I work with their yellow label. This is with Tripple sec and orange. This brand has more flavors and colorful labels, only that is my new challenge to try them out for recipes.
For my recipe blog, I am going to take you into the history of this cake and I show you step by step how to prepare this cake. I have made this cake before for other people, and the most common problem is when the cake colapse! With some acetate foil, and good crème de mousseline texture, this won’t happen! For this recipe, you need good quality of strawberries. Some will say, a strawberry is a strawberry, well what you need to know is they need to be big, dark color and tasteful. During my traveling, I have seen and taste plenty of strawberries with no flavor, being too hard or to soft!
Moscovian biscuit cake
To start with Fraisier cake Grand Marnier, I need to bake 7 inch/17,5cm round cake. This cake is not a regular cake. This is a round shaped Moscovian cake and at the end I will cut the cake in half. This cake has a different structure inside than you might use to. That’s because this is a Moscovian cake. First I am preheating whisked eggs au bain marie with sugar. Then I am using my Kitchenaid standmixer and mix eggs/sugar with vanilla extract on highspeed. This takes about 4 to 5 minutes until it is light and foamy! In the meantime I am preheating my oven on 180C/350F.
The last part is to sift flour with cornstarch. I am using a flour sifter for this. Not a regular strainer or sifter. Flour sifter is extra fine. This is to avoid lumbs in the sponge cake. For this I am keeping my cake sifter above my bowl with foamy eggs batter and fold with a spatula. The fold process needs to be slow and I fold the bottom of the bowl until I see no more flour. When you make this recipe, please check the bottom of the bowl, because flour goes always to the bottom. When you don’t fold well, you will see this back after baking. Your sponge cake will show white big spots. When my cake batter is ready, then I will bake this in my adjustable cake ring for 15 minutes!
Grand Marnier cake syrup
When my Moscovian sponge cake cooled off, I will cut my sponge cake in half (horizontal). I am still checking if there are no white spots on my sponge cake. If so, that means I didn’t fold my cake batter well. For the next step, I am still using my adjustable cake ring. Only I am going to make it wider to 8 inch/20cm. First I am using a baking tray and laying down my silicone baking mat. Right in the middle of the tray goes my cake ring and place one part of the cake in the middle! There is still space left near and around the cake ring. This is the space for my strawberries! Before I start with this, I am sponging Grand Marnier cake syrup with my brush. (Click on Grand Marnier image for recipe).
The original cake syrup for this recipe is Kirch syrup. This is cherry liquor. I prefer more citrus flavor, so I am using Grand Marnier tripple sec orange. The most common Grand Marnier is Cognac orange. This is the brand’s red label bottle! When I have filled my cake with strawberries and cream, I am sponging the other part of cake with syrup. Then I will push this cake part with sponge side down into the cream. When I push, I see more cream coming up near the empty space around the cake ring.
Crème de mousseline with Grand Marnier flavor
In my Fraisier cake Grand Marnier recipe, I am using crème de mousseline! Now you might be thinking, what is that? French Pastry have a couple of creams and crème de mousseline is one of them. This cream contains light beaten butter with crème de pâtissière! In this case, I have flavored this cream with Grand Marnier liquor. Fraisier cake is a typical French cake and in Paris you can find this cake with several creams. There are so many pastry shops in town. One is making this cake with crème de mousseline and another shop uses crème de anglaise. Crème de anglaise contains crème de pâtissière with whipped cream and gelatine. Gelatine avoids cream from colapsing. Crème de mousseline has the same effect without whipped cream and gelatine.
I am using crème de mousseline when the bottom of the cake and strawberries are in position in the cake ring. Another important tip is to use acetate foil. This is cake foil to prevent your cake from colapsing and leak around the cake ring. Also when your cake is ready for use, you can remove your cake ring easy and without damaging your cake. Place this foil before you start filling your cake with strawberries and one part of the sponge cake!
Finally almost done!
When I am finished with the acetate foil, cake, strawberries, there is one thing left. The top of the sponge cake needs cream too! For this I am using a spatula and as you can see in the picture, you don’t see sponge cake anymore! I am covering the top of the cake ring with plastic film and leave this cake in the refrigerator for 3 to 4 hours! When this cakes comes out of the refrigerator, the only thing what I have to do is cake decorating! For this cake I am using pink rolled fondant. For this I am using a rolling pin and cut this our with my adjustable cake ring (8 inch/20cm). This part comes on top of the Fraisier cake.
Decorating Fraisier cake
The last and final part is to decorate Fraisier cake Grand Marnier. There is already a round layer of rolled fondant on top. This can be pink or green color of choice. Decorate this on top with a few strawberries. You can also choose for a mixed combination of strawberries and raspberries as well. Chocolate is optional! For this you can use white or milk chocolate. When you google on Fraisier cake only, you see plenty of decorated Fraisier cakes. Sometimes it has marzipan flowers as well. Well you can find my full Fraisier cake Grand marnier recipe below. If you have a comment or want to ask something about my recipe blog, please use my comment box below.
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