Fresh Strawberry Gâteau or Le Fraisier

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      20 min

Appears in

By Geraldene Holt

Published 2011

  • About

A few years ago this attractive gâteau began to appear in the windows of Parisian pâtisseries. This is my version. Two layers of Genoese sponge cake are sandwiched with a liqueur-laced cream studded with halved strawberries and glazed with a strawberry purée.


Genoese Sponge Cake

  • 4 eggs
  • 120 g / 4 oz caster sugar


Use an electric beater or mixer to whisk the eggs with the caster sugar until light and foamy and the whisk leaves a trail over the surface. Sift together the cornflour and plain flour and replace in a sieve. Dust a thin layer of the flour over the surface of the egg mixture and gently fold in, using a balloon whisk. Repeat until all the flour is incorporated. Slowly dribble the melted butter i