Strawberry & Mint Fraisier Cake

It’s Patisserie Week and for this week’s #Heartseasebakes we’ve used our Strawberry & Mint Heartsease Farm Pressé to make this delicious Strawberry and Mint Fraisier cake! 

This one takes some preparation but is so worth the work it.

Tag us in your #Heartseasebakes to show us what you’ve been using our drinks in 


For the Genoise sponge

50g unsalted butter

4 large eggs

125g caster sugar

125g self-rising flour

For the crème pâtissière

2 vanilla pods

2 pints whole milk

2 gelatine leaves

12 large eggs, separated

175g caster sugar

60g plain flour

60g cornflour

For the Strawberry & Mint Jelly

300mls Heartsease Farm Strawberry & Mint Pressé

40g caster sugar

4 gelatine leaves

275g of strawberries

Berries to decorate

Grease and line the base and sides of a 23cm springform cake tin with greaseproof paper. Preheat the oven to 180°C/160°C fan/gas mark 4. Bring a large pan of water to the boil. Melt the butter and leave to cool.

Place the eggs and sugar in a large heatproof bowl that will fit snugly on top of a pan of water. Remove the pan of water from the hob once it has come to a rolling boil and place the pan of water on top making sure the bottom of the bowl doesn’t touch the water, and whisk using a handheld electric whisk on a low speed for 4 minutes, until pale and tripled in volume. Increase the speed to medium and whisk for another 5 minutes, until the mixture forms a stable ribbon when the whisk is lifted out.

Remove the bowl from the heat and sift in the flour. Very carefully fold in using a metal spoon, making sure not to beat out too much air. Gently fold through the melted butter, pour this mixture into a cake tin and bake for 25 minutes, until pale golden, the sides begin to come away from the edge and a skewer inserted in the middle comes out clean. Leave to cool.

Meanwhile, cut the vanilla pods lengthways and scrape out the seeds. Place the milk, vanilla seeds and the halved pods in a large saucepan and heat until it begins to steam. Place the gelatin leaves in a bowl of cold water to soften. Mix together the egg yolks, sugar and flours until well mixed. Gradually pour the warmed milk over, then return the mixture to the pan.

Place over a medium heat and stir constantly for 4-5 minutes. When the mixture becomes very thick and lumpy, beat with a whisk until the lumps are gone and transfer the mixture to a heatproof bowl. Squeeze out the gelatin to get rid of excess moisture and stir it through the still-hot crème pâtissière to make sure it melts. Refrigerate.

Meanwhile, Heat the Heartsease farm and sugar In a pan until steaming. Soak gelatin in cool water unto soft and add to pan and stir until dissolved.

Using a sharp knife, trim around the edge of the cake so that the sides are completely even. Using a long serrated knife, slice the cake in half horizontally to make two separate layers, then gently trim down the tops so the layers are even.

Place one half of the cake on a cake stand. Place an acetate sheet that is at least 10cm wide around the base of the cake and fasten the edge with tape to ensure that it is completely secure. There should be no gaps around the edge of the cake so the other layers don't leak.

Choose strawberries that are all about 3½ cm in height so the overall result is neat. Cut the stalk of the strawberries off so they have a flat base, then halve them lengthways. Place the strawberry halves on top of the layer of cake, all around the acetate, with the cut half facing the outside, making sure they are all touching so there is a ring of strawberries facing the outside.

Remove the crème pâtissière from the fridge and half fill a piping bag with it. Cut the base of the piping bag so that the hole is roughly ½ cm. Pipe the crème pâtissière between each of the strawberries so that it fills the gaps between them, then continue to fill and pipe the crème pâtissière so that it fills the space in the middle and just covers the tops of the strawberries. Reserve one sixth of the crème pâtissière mixture for later. Carefully smooth the top of the crème pâtissière, making sure it goes right to the edge of the acetate.

Carefully place the second layer of cake on top, then spread over the remaining crème pâtissière so there is a thin layer covering the cake, again making sure that this reaches the very edge of the acetate tape so that the layer of jelly cannot leak out. Pour the jelly over this layer of crème pâtissière in one even layer. Very carefully transfer the cake to the fridge for at least 4 hours, or until the jelly on top has set. Carefully remove the acetate from the outside before serving. Decorate with fresh berries




Published: 24th October 2018

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