Uploaded by Renshaw Baking
- 125 g caster sugar - for the sponge
- 4 large eggs - for the sponge
- 125 g self-raising flour - for the sponge
- 50 g butter, melted and slightly cooled - for the sponge
- 600 ml milk - for the crème patissiere
- 1 vanilla pod, split and de-seeded - for the crème patissiere
- 2 egg yolks - for the crème patissiere
- 100 g corn flour - for the crème patissiere
- 150 g butter cut into cubes - for the crème patissiere
- 175 g caster sugar - for the crème patissiere
- 4 large eggs - for the crème patissiere
- 500 g Renshaw Original White Marzipan
- 600 g medium sized strawberries
BAKING THE SPONGE:
Preheat the oven to 180°C/350°F/Gas 3
Grease or line a cake tin with baking parchment.
Place 175g of the sugar, 4 of the eggs and lemon zest in a large bowl set over a pan of simmering water.
Whisk over a medium heat until doubled in size and pale in colour. The mixture should form a trail when the whisk is lifted out.
Sift in two-thirds of the flour and gently fold in with a metal spoon. Add the remaining flour and fold again until all the flour is incorporated into the batter.
Gently fold in the melted butter.
Pour the mixture into the cake tin and bake for 25-30 mins or until the centre of the cake springs back to the touch.
Turn out of the tin and cool on a cooling wire, take care, it will be very fragile.
Making the Crème Patissiere:
Pour the milk into a heavy based pan along with the vanilla pod. Bring the milk to the boil then take off the heat.
In a separate bowl, whisk together 4 eggs, 2 egg yolks, 125g of the sugar and corn flour until smooth.
Remove the vanilla pod from the milk and then pour into the egg mixture and stir.
Pour the milk mixture back into the pan and set over a medium heat.
Stir the custard constantly until it thickens.
Continue to cook until the custard becomes very thick so it will hold its shape. Stir in the butter until thoroughly melted and thick.
Allow to cool and then place in a dish and chill for approx. 1 hour.
ASSEMBLING THE CAKE:
Roll out a thin disc of marzipan to fit the 9” sponge. For the best result use the base of the cake tin as a template. Store on a sugar dusted board until required.
Slice the sponge horizontally in two, taking care to achieve even slices.
Place a strip of acetate around the inside of the 9” cake tin or line it with cling film.
Place one of the sponges in the base of the cake tin; ensure that the edges are neat to the base of the tin by pushing them down with the back of a spoon.
Rinse, hull and halve 12 strawberries (use ones that are similar in height and size) and place on the inside of the tin, cut side facing out.
Place the crème patisserie into a piping bag and pipe a thin layer of the crème onto the sponge and between the strawberries.
Leave 2 strawberries for decoration and hull and quarter the remainder and place on top of the crème. Pipe another layer of the crème to cover the whole surface and smooth over with a pallet knife.
Place the other disc of sponge on the top and gently push down to ensure the crème is pushed out to the sides between the strawberries to give the distinctive look of the Frasier cake.
Lay the disc of marzipan on the top of the sponge and place the whole cake in the fridge to set.
When ready to serve, remove from the fridge and very carefully release the cake from the tin and place on a serving plate.
To decorate, dust with icing sugar passed through a sieve and then dress the top with the reserved strawberries.
Tip: Decorate just before serving to prevent condensation and the strawberries making the icing sugar wet on the top.