What a lovely live it was! Making this fraisier and bringing it all together was so much fun, and you were the best company. Thank you @driscollsmiddleeast for the sweetest, most delicious berries. Recipe below:
Fraisier
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
What a lovely live it was! Making this fraisier and bringing it all together was so much fun, and you were the best company. Thank you @driscollsmiddleeast for the sweetest, most delicious berries. Recipe below:
INGREDIENTS
- 6 large eggs, room temperature
- 1 cup white sugar (210 grams)
- 1 cup plain flour (130 grams)
- ½ tsp baking powder
Whipped mascarpone Cream@passionforbaking
- 500ml whipping cream, cold
- 250grs mascarpone, cold
- 50grs icing sugar, sifted
- 1 tsp Vanilla extract, Whip all together until smooth, starting with the mascarpone, then sugar then cream and vanilla.
Berries coulis@pateachoux_
- 1 cup fresh berries (use @driscollsmiddleeast
- 1/4 cup sugar
- 1tbsp lemon juice, Boil then simmer until thick. It thickens further after cooling. You can also use for any frozen fruit.
METHOD
- 1)
Preheat the oven to 180C
- 2)
Line the bottom only of 2 x 8” pans (do not grease the sides)
- 3)
In the bowl of a stand alone mixer fitted with the whisk attachment, beat the eggs at medium for 1 min, starting on slow then increasing the speed.
- 4)
Gradually add the sugar while continuing to beat at medium then high speed, for about 8min or until the eggs and sugar have tripled in volume and are light, pale and fluffy.
- 5)
In a separate bowl, whisk the baking powder with the flour, then sift over the egg mixture in 3 times.
- 6)
Carefully fold it in, using a rubber spatula or a large metallic spoon, making sure not to deflate the eggs and that there are no pockets of flour at the bottom of the bowl.
- 7)
Pour batter into the 2 tins and bake for 25-28mim until golden and springy to touch.
- 8)
Loosen the edges with a palette knife or a straight spatula and invert into a cooling rack.
Notes
When completely cool, slice each cake in half and fill with mascarpone cream and fruits.