Revisiting the Idea of a Fraisier -- Idée de fraisier revisité
Fraisier: derives from the French word fraise, strawberry.
Le fraisier is a classic French cake made with a basic génoise (sponge cake) sliced in two halves, each of which is brushed with kirsch liqueur. The cake is filled with butter cream and fresh strawberries, and topped with red almond paste or Italian meringue. Although at home we did not eat too many cakes that involved chantilly (whipped cream) or crème au beurre (butter cream) -- my mum made a lot of tartes aux fruits (fruit tarts) instead -- I have a particular attachment to this cake, especially when we would visit one of my grandmother's. At mémé's, every single cake seemed to always taste better. Or was it because everything was allowed?
Although the inspiration for this dessert is somewhat derived from the idea of a fraisier -- with the génoise and strawberries -- it largely differs from it since neither butter cream nor almond paste is used, the two of which I am not particularly fond of. Instead, I prefer to top the génoise and freshly sliced strawberries with a snow-light rhubarb mousse made with mascarpone, rhubarbe purée , egg whites and whipped cream.
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Now, I have to hope that R. liked it as much as I enjoyed licking my fingers when making it. Well, I can never go wrong with the classic strawberries and rhubarb combination.
And guess what! I will be this boring. I just do not get tired of these two spring fruit together!
And this will definitely be my Mousse Entry to the Donna Hay Event hosted by the lovely Helen from tempting-as-ever food blog Tartelette. And I know, I will mention it before you say anything.
No recipe?
Outrage ! Horrible me! Mille excuses !
But it will come. I promise. Hopefully under a form that you will like even more.
82 Comments
Y YOYO's food ·
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G gilly ·
B Béa ·
Leonine, merci.
Eliflo, encore un peu de patience ;-)
Yoyo, thank you!
Claude, eh oui tu le vois bien, moi et les fraises, ou les tartes aux fruits, c'est une vraie histoire d'amour!
Liputu, merci.
yaiAnn, thanks.
Coincoin, merci.
Helen, ah oui, je suis comme toi, je craque pour cette association aussi.
Chantal, merci.
Sophie, ahah, tu me fais sourire ;-) Patience.
Patty, thank you very much for your kind note. My camera is a Canon 30D. This post idea is a great idea. I will have to do this, thanks for the suggestion.
Carol, oh thanks so much.
Tanna, coming coming....
Astrid, I will make it even more special, I hope.
Mimine, merci beaucoup de ton message.
Mercotte, ah oui, c'est vrai. Je suis impatiente de le voir chez toi alors.
Elodie, merci.
Camille, oh dis-moi, tu es bien trop gentille. Je suis sûre que ton fraisier doit être superbe aussi, car je suis bien persuadée que tu en as déjà fait, pas vrai ?
Tiuscha, merci.
Beah, ah les fraises, que ferait-on sans elles ?
Jennie, ahahh, you are funny!
Ellie, thank you! Yes it will come! Promise.
Anh, thanks.
Bron, com'on, you surely can do very well too. I know that part! AH yes isn't rhubarb the best fruit/vegetable, whatever it is!
Kat, thanks.
Eva, if you want individual cakes, which I think is cute, I would recommend the size I use, that is 2 3/4"diameter. They are good size. Check on jbprince.com, they have a real large selection.
R., oh I am the lucky one to have you as my friend! And, I am so happy you liked them!
Mary, merci.
Chris, thanks so much.
Ivonne, ah yes, I am like you. I so much want Spring to come and settle now. Enough of this winter. Wet here today.
Rasa Malaysia, thank you!
Snow, ah yes, and I am a charlotte amateur too. Gives me ideas to make some soon again!
Sha, thank you!
Sylvie, merci.
Peabody, yes you can see that my love affair with these cakes is large, isn't it? Perhaps because I was born in May!
Oh yes Sally, I loved Keiko's post!
Patricia, thank you! It is not difficult and I am sure you could easily make them too!
Carol, ahah, well let me think about this ;-)
Gilly, thank you! It is "cooking"....
J., très contente que tu aies aimé. Mais dis-moi, tu parles français alors???
Ingrid, merci beaucoup.
Veronica, ravie de te voir de retour, et que cela te plaise!
Veron, thank you!
Jeff, oh she cannot? Why??
Eva, merci.
Catalyst, thanks a lot.
Christine, oh yes you could, I am convinced ;-) Thanks everyone again for your generous comments!
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