Name: Fraisier Cake with Port & Vanilla
Yield: Serves 12–16
Ingredients: 9 egg yolks; 10.5 g leaf gelatine leaves; seeds of 2 vanilla pods or 3 tsp vanilla extract; 750 ml whole milk; 60 g cornflour; 180 g caster sugar; 2 tbsp icing sugar; 115 g butter, melted; 750 g strawberries (about 500g equal-sized ones for outside the cake and 250g for inside the cake); 260 g caster sugar; 2 tbsp ruby red port; 300 ml whipping cream; 6 eggs; 260 g plain flour

Preparation info

Serves
12–16

Difficulty
Medium

Appears in

Bake

By Lorraine Pascale

Published 2017

About

This recipe is stunning, although it does require some time to prepare. I recommend setting aside a rainy summer’s afternoon to really enjoy the process of making something beautiful. The filling is crème diplomat (diplomat cream), which is a crème pâtissière with whipped cream added to lighten it. Some fraisier cakes are made with rich crème mousseline. As my recipe includes the strong flavour of port, diplomat cream is a better choice.