Fraisia is synonymous with strawberries. This European-style strawberry shortcake combines a filling of freshly whipped cream, white chocolate and juicy, sweet strawberries with a buttery, tender cake. It is topped with the almond-flavored marzipan.
8-inch stiff cardboard round, cake decorating turntable, small paper cone
Prepare Buttermilk Cake as directed. When the layers are cool, freeze one layer for another time.
If desired, prepare the Classic Marzipan as directed, and wrap it tightly in plastic wrap to prevent drying. Refrigerate it if it is made ahead, and bring it to room temperature when you are ready to use it. Then tint with 2 drops of green food coloring as directed, and wrap it in plastic until time to decorate the dessert.
Split the layer in half so each is about
Now you are ready to layer the whipped cream and strawberries on top of the cake. Whip the cream with the sugar and vanilla until soft peaks form. Fold in the white chocolate. Spread about one-third evenly over the top of the cake with a rubber spatula. Arrange some of the strawberries, points up, close together in the cream, stopping
Whip the remaining cream with a whisk until stiffer, firmer peaks form; this consistency is essential to support the marzipan covering. Spread a few more tablespoons of whipped cream over the fruit, holding them in place as though they were bricks with mortar. Continue arranging more strawberries, stacking another layer on the first. Spread another couple of tablespoons of whipped cream onto this layer; then arrange the remaining strawberries on top. After three layers of fruit, the center will be higher than the edges, forming a dome.
Place the cream around and on top of the strawberries. With the metal icing spatula, push the cream into the crevices and along the cake sides, at the same time smoothing the edges and top and shaping the dessert into a perfectly formed dome. The cake edges require only a thin film of cream to allow the marzipan to adhere, if you are using it.
The method for rolling marzipan is similar to rolling short dough for a pie crust. Shape the marzipan into a flat disk
To achieve a smooth finish without a crease, place the dome-shaped dessert with its cardboard bottom on a stand that is smaller in diameter than the cake itself (you may use a smaller cake pan or a large can).
Wind the marzipan circle loosely onto the rolling pin, lifting it to cover and decorate the dessert. This reduces the risk of tearing the marzipan and at the same time helps maintain its shape. Place the rolling pin across the circle of marzipan, one-third from the top edge. Lift the top section of marzipan over the pin, toward you.
Hold the rolling pin with the marzipan about
To ensure a neat, unwrinkled finish, begin smoothing again at the top with the palm of your hand, following the curvature of the dome. Each time pleats form near the cardboard base, stretch the marzipan gently (with one hand) to elongate it and eliminate the pleats. Press the marzipan against the cardboard to maintain the smooth finish. Continue working down and around the cake until you have a completely smooth surface. With all the folds eliminated, press the marzipan firmly against the cardboard’s edge to release the excess.
Form leftover marzipan scraps into a ball. Divide in two, and roll each half into a thin
This dessert should be served the day it is assembled. Refrigerate it uncovered. Remove it from the refrigerator 2 hours before serving, and allow it to reach room temperature.
© 1984 Flo Braker estate. All rights reserved.