Treat your Mum this Mothers Day with a delicious French fraisier cake. Whats better is that StyleNest show you how to make this cake from the comfort of your own home.

This beautiful cake will make your Mum’s day and show her just how much you love her.

Serves: 8

Preparation time: 10minutes

Cooking time: 10minutes

What you’ll need:

• For the cake:
• 5 eggs
• Demerera sugar: 140 g
• Self-raising flour: 100 g
• Natural Vanilla extract:  5 drops
• For the filling:
• Egg yolk : 4 whole
• Caster sugar : 150 g
• Plain flour : 60 g
• Semi-skimmed milk : 500 cl
• Unsalted butter : 250 g
• Natural Vanilla extract : 3 drop
• For the garnish:
• Strawberries : 300 g
• Marzipan: 200 g

What to do:

1. Preheat oven to 190’C.
2. Line a baking tray with baking parchment.
3. Separate the eggs, putting the yolks into one large bowl and the whites into another.
4. Add the demerara sugar to the yolks and whisk for about 5 minutes or until the mixture is pale and thick enough to leave a trail when the whisk blades are lifted.
5. Sift the flour into the mixture and gently fold it together with a spatula.
6. Beat the egg whites until they are stiff and then fold them into the cake mixture one-third at a time.
7. Pour the mixture into the lined baking tray and carefully spread to the edges using a pallet knife.
8. Bake for 10-12 minutes – the cake should feel firm to the touch.
9. Put a large sheet of baking parchment on the work surface and sprinkle lightly with caster sugar. Turn the cake out onto the parchment and peel off the lining paper. Cover with a clean tea towel and leave to cool completely.

For the filling:

1. Beat together the egg yolks and the sugar until pale and fluffy. Add the vanilla extract Mix well and then sift in the flour, folding it in as you go.
2. Bring the milk to the boil and then add to the mixture, stirring all the time. Return the mixture to the pan and continue stirring over a medium heat until the mixture is thick and coats the back of a spoon.
3. Remove from the heat and whisk in half of the butter. Allow cooling and then whisk in the remaining butter. The mixture should be thick, creamy and smooth. 

To assemble the cake:

1. Hull the strawberries and cut them in half.
2. Line your cake tin with baking parchment. Use the base of the cake tin to cut a circle of sponge cake the same size as the tin. Carefully place the cake into the cake tin.
3. Arrange the strawberries around the edge of the cake tin with the cut size facing outwards.
4. Pour a part of the light pastry cream  into the tin and spread it out evenly from the middle to the edges.  Add few strawberries, already cut in quarter, in the middle of the cake then, add the left over cream and smooth the top with a palette knife.
5. Chill the cake in the fridge for at least 1h00 before proceeding with the decoration.
6. Dust your work surface with icing sugar and then roll the marzipan out to a thickness of 3mm. Carefully lift the marzipan and place it on top of the light pastry cream.
7. Smooth it down and then trim away the edges. Decorate the top of the cake with any remaining strawberries removed from the tin.  Then, put the cake back into the fridge for at least 30 minutes; it will be easy to cut it before eating.

Recipe by Paul Bakery

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