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Assembling a Square Cake with Marzipan Topping
Classic Strawberry-Marzipan Cake/Fraisier
Appears in
Published 2009
- Cut out a cardboard square just large enough to fit in the cake square.
- Cut out two square layers of sheet cake.
- Put the cardboard in the cake square and gently place a cake layer on the cardboard. Brush the cake with simple syrup.
- Place the halved strawberries around the sides of the mold, with the flat side facing out.
- Spread the filling almost to the height of the strawberries. Push it firmly against the strawberries so there are no gaps when you unmold the cake.
- Spread chopped strawberries over the filling.
- Cover the chopped strawberries with more filling.
- Place the second cake layer on top and brush with simple syrup.
- Spread the top of the cake with a thin layer of filling to hold the marzipan in place. Run the spatula along the sides of the mold so the filling comes evenly to the edge.
- Roll out the marzipan on a work surface dusted with confectioners’ sugar.
- Roll the marzipan up onto a rolling pin. Brush off any sugar clinging to the marzipan.
- Unroll the marzipan over the cake.
- Cut around the cake mold, detaching extra marzipan.
- Refrigerate the cake for at least 4 hours. To unmold, warm the outside of the ring and push the cake, with its cardboard base, up through the ring.
- Decorate with royal icing using a paper cone and the 2 reserved strawberries.
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