Frisier cake: get a real strawberry delight

While the strawberry season is in full swing, you should take advantage of the opportunity to enjoy this berry to the fullest. There are many interesting recipes with strawberries, but cakes will always remain a classic.

Food blogger Lisa Glinska knows exactly how to create a real strawberry masterpiece. On Instagram, she offered a recipe for a Frisee cake that will decorate any table.

Ingredients for a butter sponge cake for a d16cm mold:

• Eggs - 100 gr
• Yolk - 20 gr
• Flour - 90 gr
• Sugar - 80 gr
• Baking powder - 3 g
• Butter 82% - 20 g

Ingredients for pistachio custard:

• Milk - 300 ml
• Egg yolk - 60 g
• Sugar - 60 g
• Pistachio paste - 40 g
• Flour - 15 g
• Corn starch - 15 g
• Butter 82% - 20 g
• Gelatin - 6 g + 30 ml of water
• Cream 30-33% - 150 g
• Mascarpone - 100 g

Ingredients for vanilla custard:

• Milk - 300 ml
• Yolk - 60 g
• Sugar - 80 g
• Vanilla or vanilla sugar
• Flour - 15 g

• Corn starch - 15 g
• Butter 82% - 40 g
• Gelatin 6 g + 30 ml of water
• Cream 30-33% - 150 g
• Mascarpone - 100 g

Ingredients for the syrup:

• Sugar - 150 g
• Water - 150 g

Ingredients for Swiss meringue:

• Protein - 60 g
• Sugar - 120 gr
• Citric acid - a pinch

Additional ingredients:

• Strawberries - 500 g

Ingredients for the decor:

• Strawberries
• Chopped pistachios

How to cook:

1. Prepare the sponge cake. Preheat the oven to 165 degrees.

2. Beat eggs and yolk with sugar.

3. Melt the butter and add to the eggs, stirring.

4. Mix the flour with the baking powder and gently stir into the mixture.

5. Tighten the bottom of the metal ring with foil and pour the dough into the mold. Put it in the oven for 30-35 minutes.

6. Let the sponge cake cool completely and remove the mold.

7. Cut off the top and cut the sponge cake lengthwise into two equal parts.

8. Prepare the cream. Pour water over the gelatin and leave for 10-15 minutes.

9. Mix the egg yolks with the sugar. Add flour and starch. Mix well.

10.Heat the milk to a boil and add half of it to the yolks, stirring until smooth.

11. Return the milk with the yolks to the saucepan and cook, stirring constantly, for 30-40 seconds after boiling.

12. Add the pistachio paste, gelatin and butter. Mix well.

13. Cover with plastic wrap and refrigerate for 2-3 hours.

14. Whip the cream with the mascarpone until soft peaks form.

15. Whip the cream base and add the whipped cream. Mix well.

16. Put the cream into a pastry bag with a round nozzle of 10-12 mm.

17. Prepare the syrup. Mix sugar with water and bring to a boil. Let it cool completely.

18. Assemble the cake. Cut the strawberries in half.

19. Lay out the d18 cm rings and attach the border tape.

20. Spread the cream along the diameter of the side. Put in the sponge cake and soak it in the syrup.

21. Spread the strawberries along the diameter of the mold with the cut side out.

22. Cover the space between the berries with the cream and smooth with a shatel.

23. Put the second sponge cake and soak it in syrup.

24. Fill the space between the mold and the sponge cake with cream.

25. Spread the cream on the sponge cake.

26. Put it in the fridge for 2-3 hours.

27. Prepare the Swiss meringue. Mix the protein, sugar and citric acid.

28. Put the mixture in a steam bath and heat until the sugar dissolves.

29. Beat until stiff peaks form.

30. Transfer to a pastry bag fitted with a piping nozzle.

31. Decorate the cake. Remove the ring and put the meringue on top.

32. Decorate with strawberry halves and chopped pistachios.

33. Remove the border tape and serve.