{"id":1021,"date":"2013-03-17T16:01:17","date_gmt":"2013-03-17T15:01:17","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=1021"},"modified":"2013-03-17T16:21:25","modified_gmt":"2013-03-17T15:21:25","slug":"fraisier-creamy-strawberry-cake","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/fraisier-creamy-strawberry-cake","title":{"rendered":"Fraisier – Creamy strawberry cake"},"content":{"rendered":"

It’s spring time! Well, almost, since it is snowing in many parts of France, but anyway strawberries are here<\/strong>!<\/p>\n

One of the most famous French cakes<\/strong> is the Fraisier<\/strong>: two layers of genoise<\/strong> with a vanilla mousseline<\/strong> cream and fresh strawberries<\/strong>.<\/p>\n

\"Fraisier<\/a><\/p>\n

It is also required for my C.A.P. pastry exam<\/strong> next June, so I was eagerly waiting for March to finally be able to buy strawberries.<\/p>\n

I tried decorating the cake some way, but I failed pathetically… and that’s why I don’t have pictures taken from the top! \ud83d\ude1b<\/p>\n

But anyway, here is the step-by-step recipe of the Fraisier<\/strong>. It might seem long and complicated but it’s not. Let’s start with the two layers of genoise<\/strong>:<\/p>\n

\n \n

Basic genoise<\/h2>\n
\n \n \"\"Print recipe<\/a>\n