Strawberry Fraiser Cake
|2 hours + freezing
For the mousseline cream:
- In a large bowl, add the egg yolks, sugar, salt, cornstarch & vanilla. Whisk together for 1 minute until the mixture is thick, then set the bowl to one side.
- In a medium saucepan, add the milk and place it over a medium heat until it is hot, but not at a rolling boil. You should see some steam coming from the pan and small bubbles appearing at the side.
- Remove the pan from the heat and pour about ⅓ of the milk over the egg mixture. Quickly whisk it together until combined (this step is important as we are tempering the eggs here to stop them from turning into scrambled eggs!) Slowly pour the rest of the milk in, continuing to whisk until combined,
- Pour the entire mixture back into the saucepan and place it over a medium-low heat. Whisk continuously until the mixture is thick and begins to bubble. Once it reaches this stage, continue to whisk for a further 10s, then remove it from the heat, and pour it through a fine mesh sieve that is placed over the top of a clean bowl. Scrape the mixture through the sieve, and into the bowl.
- Remove the sieve and add in the cold butter. Whisk the mixture together until the butter has incorporated in and melted, then take a piece of cling film and press this against the surface of the creme patissiere. Allow to cool to room temperature.
- Once at room temperature, place the mixture into the bowl of a stand mixer and whisk for 30 seconds to smooth the pastry cream. Then with the mixer on a medium speed, slowly add the room temperature butter (it is key the butter is soft and not cold. The pastry cream and the butter need to be a similar temperature for them to incorporate easily). Keep whisking for 3-4 minutes until the mixture is smooth – don’t panic if it curdles just keep whisking!
- Tightly wrap the bottom of a 3” ring mold with cling film and lift it onto a tray. Pipe a small amount of mousseline cream on the bottom.
- Slice the Mrs Crimble’s Jammy lunchbox loaf cakes into this strips (like mini slices of bread!) and place just enough in the ring mold to cover the mousse.
- Next layer some fresh sliced strawberries on top, and then again, add another layer of jammy lunchbox loaf slices.
- Fill the ring with more mousseline cream and then take a palette knife and smooth the top. Place the ring molds into the freezer and freeze for 8 hours or overnight.
- Once frozen, carefully warm the side of the ring molds with your hands or a blow torch and lift it off to reveal the mousse. Place them back in the freezer until you are ready to spray.
To spray your cake you will need a paint sprayer – they are readily available on the internet and from DIY stores. As an alternative, velvet spray can also be purchased in a ready-made form in a can!
- Add the cocoa butter and white chocolate to a bowl (make sure they are chopped to similar size pieces) and place it over a pan of gently simmering water.
- Stir the mixture together until it is completely melted then remove it from the heat. At this point, if you have a stick blender, add the mixture to a jug and blend it along with a drop of pink gel food colour. If not, add the gel food colour to the bowl and whisk it through.
- The mixture is best sprayed when it has cooled to 45C.
- Remove your mousse from the freezer and lift it onto a large tray.
- Spray the mousse with an even layer of the red velvet, spinning the cake half way so that you get an even coating. Once you’ve finished, carefully lift the mousse onto your serving place.
- To finish the mousse, slice some fresh strawberries and place them in a circle around the top of the mousse.
- Add the double cream, vanilla and sugar to a bowl and whisk it until you have soft peaks (be careful not to over whip it!) and then add this to a piping bag.
Use a star tip nozzle for a decorative effect and add a swirl of cream into the centre.
- Finish with an edible flower to garnish.
- Allow the mousse to sit at room temperature for an hour before serving.