Sunday, July 24, 2011

An Awesome Strawberry Fraisier Cake Recipe

I was surfing the blog for a beautiful cake recipe, I can't believe how many recipes are just hanging around for people like me to grab. I was getting frustrated and overwhelmed, when I found the most beautiful cake.

I couldn't believe my luck, I needed to bake this cake. I read the entire article three times.
Not only had I found a cake like non other, but a beautiful vacation spot to boot: The Grand Cayman Islands!

To be honest the recipe is long and Bobbie's Baking Blog goes into the last detail, so I will give you the cake part and link the rest.

60 large strawberries

220 grams/2  1/8 cake flour

112 grams/ 1/2 -cup milk, whole

10 grams/2 1/8-teaspoon baking powder

60 grams/1/4 cup clarified butter

300 grams/ 6 eggs

112 grams/6 egg yolks

350 grams/1 3/48-cup super fine sugar

Prepare your mise en place. Preheat the oven to 180 degrees C/ 350 degrees F and line two- ½ sheet pan or flexipats.

Sift the flour and baking powder, set aside.

Clarify the butter, bring to room temperature; in a small sauce pan heat the clarified butter and milk for about two minutes.

Prepare a Bain-Marie or double boiler with boiling water, add the eggs, egg yolks, and sugar in the top of Bain-Marie (off the heat) whisk just until combined, and place the boil over the boiling water. Continually whisking till the mixture registers 43 degrees C/ 110 degrees F, about 10 minutes. DO NOT ALLOW THE MIXTURE TO BECOME ANY HOTTER.
Immediately remove the bowl from the heat, pour into the bowl of a standing mixer, with the whisk attachment whisk till triple in volume, pale yellow, and ribbons form when the whisk attachment is lifted.
Remove about a scant 2-cups of the batter and mix it with the milk butter mixture.
Sift ½ of  the flour over the batter  rapidly and gently fold using a balloon whisk or rubber spatula. Fold until the flour has almost disappeared, repeat with the second half. Fold in butter-milk mixture.
Pour into sheet pans or flexipats, place into the oven for 30 minutes, or until golden brown and springs back when gently pressed in the center
Finishing and designing the cake courtesy of:

I love this picture, how she was able to capture the pouring champagne without being blurry!
I hope you enjoy the cake as much as me. I didn't put my cake on the blog, because my flowers were awful looking. I am not sure what kind fondant bobbie's Baking Blog used, but I left a comment asking for help.

**All the pictures and recipe are from file: Bobbie's Baking Blog