Fraisier French Strawberry Cake with Vanilla, Dark Chocolate & Almond

For a long time, I’ve wanted to try making the famous French strawberry cake, Fraisier. Traditionally, this classic French dessert is made with plenty of fresh strawberries, vanilla cream, and almond sponge cake.

For my version, I’ve given the traditional Fraisier a Danish twist by replacing the almond sponge with a soft mazarin cake and adding a rich dark chocolate ganache. The result is a delicious combination that tastes just like a Danish strawberry tart, and it turned out even better than I imagined!

Happy baking <3

Day 1

Vanilla Mousse & Vanilla Mousse Quenelles:

• 5.5 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
• 800 ml heavy cream (min. 35%) (400 ml heated, 400 ml cold)
• 6 tsp vanilla bean paste (or 6 vanilla bean pods)
• 220 g white chocolate (28%)

1. Soak the gelatin in cold water for 5–10 minutes.
2. Carefully melt the white chocolate, preferably in a bowl over a pan of simmering water (bain-marie), then set it aside.