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Publicado em 6 de set de 2017 438.294 visualizações

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Fraisier - a decadent French dessert consisting of two layers of almond genoise cake soaked in kirsch liqueur syrup, filled with mousseline cream and fresh strawberries and topped with a flavorful homemade marzipan.

To print the recipe check the full recipe on my blog:

Makes about 8-10 servings

Almond Genoise Cake
4 eggs
1/2 cup (100g) sugar
3/4 cup (100g) all-purpose flour
2 tbsp (30g) butter, melted
1/4 cup (25g) almond flour (ground almonds)
Kirsch Syrup
3.5 fl oz 100ml) water
1/2 cup (100g) sugar
2 1/2 tbsp (40ml) kirsch
Mousseline Cream
2 cups (480 ml) milk
4 egg yolks
1/2 cup (100g) sugar
3 tbsp (30g) flour
1/4 cup (30g) cornstarch
2 tsp (10g) vanilla extract
1 cup + 2tbsp (250g) butter, room temperature
Almond Paste
1 cup (100g) almond flour (ground almonds)
1/2 cup (60g) powdered sugar
2 tbsp (30g) kirsch syrup
Green food coloring
Strawberries border, Filling and Garnish
25 oz (700g) fresh strawberries

1. Prepare the almond genoise cake. Preheat oven to 350F (180C). Grease a 8 ½ inch (21cm) pan and line with parchment paper.
2. In a heatproof bowl add eggs and sugar. Mix to combine. Place over a pan with simmering water and continue mixing for about 10 minutes until thick and tripled in volume. Be careful not to cook the eggs, the mixture temperature should not get higher than 122F (50C).
3. Remove from heat and continue mixing until it cools down.
4. Gradually fold in sifted flour, then the almond flour and melted butter.
5. Pour the batter into the prepared pan and bake for about 18-20 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
6. Remove from oven, let it cool in the pan for 5 minutes and transfer to a cooling rack to cool completely.
7. Meanwhile prepare the kirsch syrup.
8. In a small saucepan bring water and sugar to a boil. Remove from heat, transfer to a clean bowl and cool completely. Pour te kirsch liqueur into the cooled sugar syrup and set aside until ready to use.
9. Prepare the Mousseline Cream. First prepare the pastry cream. Whisk the egg yolks with sugar until slightly pale.
10. Incorporate the cornstarch and flour. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Remove from heat, add vanilla and incorporate 2 tablespoons of butter.
11. Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface and let it cool.
12. When completely chilled mix until smooth. Gradually mix in 1 cup (220g) of butter and continue mixing until creamy and smooth.
13. Assembly. Prepare the strawberries. Hull the strawberries and cut some in half for the edge border.
14. Cut the top of genoise cake and then cut into 2 layers ½ inch (1cm) thick. Use a 8 inch (20cm) cake ring to cut the edges of the cake layers.
15. Line the cake ring with parchment paper and place the ring on the serving platter. Add the first layer of genoise cake. Brush with kirsch syrup.
16. Transfer the mousseline cream into a piping bag fitted with a plain tip. Pipe a thin layer of mousseline cream on top of the cake. Arrange the halved strawberries around the inside of the mould,cut side out. Fill the center with whole strawberries.
17. Pipe the mousseline cream over the strawberries reserving some for topping. Place the second layer of genoise cake and soak with kirsch syrup. Top with the remaining mousseline cream and flatten the surface using a spatula or an offset spatula.
18.Refrigerate for about 2 hours.
19. Prepare the almond paste. Place the almond flour (ground almonds) and powdered sugar into the bowl of a food processor. Grind to combine. Add kirsch syrup that remained from soaking the cake layers and continue grinding until it comes together.
20. Add food coloring of your choice (I’ve used green), grind to combine and then knead a bit into your hands to come together.
21. Use a rolling pin to roll the almond paste between two sheets of parchment paper, into a thin layer.
22. Remove the cake ring around the cake and the parchment paper and use the cake ring to cut the almond paste into a 8 inch (20cm) circle.
23. Top the cake with the almond paste and refrigerate until ready to serve.
24. Before serving decorate the cake with fresh strawberries.

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  • butters stoch
    butters stoch 1 taon ang nakalipas Your channel and recipes have a class that no other channel holds...I really enjoy watching your videos and of course trying them too
  • Tanya Variava
    Tanya Variava 1 taon ang nakalipas (na-edit) Your videos are so well made! It's an absolute pleasure to watch them!
  • Home Cooking Adventure
    Home Cooking Adventure 1 taon ang nakalipas thank you Tanya.. happy that you feel this way
  • Lorina Dervis
    Lorina Dervis 2 (na) buwan ang nakalipas I already baked it twice! Today Im gonna bake it again! Absolutely delicious :)
  • Samuel Melendez
    Samuel Melendez 1 taon ang nakalipas Who here watches these cooking videos bit never plans on making them
  • Susan Vijay
    Susan Vijay 1 taon ang nakalipas Me too
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    Marilyn bouziane 1 taon ang nakalipas Samuel Melendez I plan to, but never did😕😕
  • The Cooking Foodie
    The Cooking Foodie 1 taon ang nakalipas Wow! Amazing as always ❤
  • How Tasty
    How Tasty 1 taon ang nakalipas (na-edit) I love the classic matches, you never disappoint me Ella...such a beautiful cake!! <3
  • Secrets In The Oven - Food Channel
    Secrets In The Oven - Food Channel 1 taon ang nakalipas This is perfection!! So perfect and delicious! Great job, Ella! :)
  • Lamyaa Azemmat
    Lamyaa Azemmat 1 taon ang nakalipas Home Cooking Adventure your the best
  • Home Cooking Adventure
    Home Cooking Adventure 1 taon ang nakalipas Thank you.. it is really delicious
  • Technicien Polinisateur 9 Gubre
    Technicien Polinisateur 9 Gubre 1 taon ang nakalipas OMGGGG le fraisier is my favourite cake I'm sooo in love for this recipie 😭😭😭😭😭😭😭😭
  • Home Cooking Adventure
    Home Cooking Adventure 1 taon ang nakalipas it is definitely a delicious cake
  • Shang Jamil
    Shang Jamil 1 taon ang nakalipas Wow 🔥keep up the great work 😘
  • pasha forever
    pasha forever 1 taon ang nakalipas Delicious video and delicious recipe as usual.. Hats off to you Ella.. Your videos are sooo relaxing,the food is looks soo calm,watching and enjoying every bit of it.. ❤😘
  • miraclesongs
    miraclesongs 1 taon ang nakalipas Great instructional video on making french dessert...
  • Home Cooking Adventure
    Home Cooking Adventure 1 taon ang nakalipas thank you
  • otaku chicken
    otaku chicken 1 taon ang nakalipas Beautiful Ella! Keep up the great videos. Will definitely give this one a try.
  • علي عباس قاسم
    علي عباس قاسم 1 taon ang nakalipas واو بين طيب بس ممكن تكتب المقادير بلعربي الي معي لايك
  • Anaelle  Malka
    Anaelle Malka 1 taon ang nakalipas It's looks amazing !! Going to make it for sure 😍
  • putty banana
    putty banana 1 taon ang nakalipas 😍😍😍😍.. perfect.. i wanna try it.. thanks u very much..
  • Maria Asimina Kontitsi
    Maria Asimina Kontitsi 1 taon ang nakalipas I can't wait to try this. But this season here it's difficult to find fresh strawberries... :(
  • Maria Asimina Kontitsi
    Maria Asimina Kontitsi 1 taon ang nakalipas With what i can replace kirsch??
  • So '
    So ' 3 (na) linggo ang nakalipas Sugar vanilla
  • Jayarie
    Jayarie 1 taon ang nakalipas I definitely can't make this due to the ingredients and techniques available but i just love watching this channel
  • KJ2018 WH
    KJ2018 WH 1 taon ang nakalipas Making this cake for my Birthday! :) thanks for sharing!
    B.J. JAYAKAR. 1 taon ang nakalipas Wow ! It's delicious mam, your talent amazing, thanks for the video.