Cake "Frezier"

Frezier cake is a very tasty and most famous dessert in France. The cake is exquisite, one might say very spectacular, and it will not be difficult to cook it!

Ingredients

• For the biscuit:
• Eggs - 3 pcs.
• Sugar - 100 g
• Vanilla sugar - 10 g
• Flour - 50 g
• Potato starch - 25 g
• Baking powder - 1 teaspoon
• For cream:
• Milk - 900 ml
• Eggs - 3 pcs.
• Butter - 50 g + 150 g for whipping
• Sugar - 300 g
• Vanilla sugar - 10 g
• Flour - 25 g
• Potato starch - 25 g
• Gelatin powder - 2 tbsp. spoons (full)
• Boiled water (pour gelatin) - 75 ml
• For impregnation:
• Water - 75 ml
• Sugar - 50 g
• For filling:
• Strawberries - about 600-800 g
• For registration:
• Chocolate - 1 bar

Directions

1. Cooking biscuit.
2. For biscuit dough, carefully separate the egg whites from the yolks. Beat the whites until a fluffy white mass is obtained.
3. Gradually pour half the sugar norm to the proteins, continue to beat the proteins with sugar until dense and persistent peaks. To check the readiness of whipped proteins, tilt or turn the bowl over. The mass of the correct consistency must remain motionless.
4. In another bowl, add the rest of the sugar and vanilla sugar to the yolks.
5. Beat the yolks with sugar with a mixer until the mass is significantly lightened and the volume increases (about 4-5 minutes).
6. To the proteins gradually, in portions, introduce the yolks and gently mix with light movements from the bottom up.
7. Separately combine flour, starch and baking powder, sift through a fine sieve.
8. Gradually introduce the dry mixture to the egg mass, moving from the bottom up.
9. Knead the biscuit dough very carefully so that it remains fluffy and does not settle!
10. We cover the baking sheet with baking paper. We place a ring from a detachable form with a diameter of 22-24 cm on a baking sheet.
11. Pour half of the dough into the mold.
12. We bake a biscuit in a well-heated oven at a temperature of 180 degrees for 10-15 minutes (until a "dry match").
13. Do the same with the rest of the biscuit dough.
14. We cool the finished biscuit cakes.
15. Cooking custard. To do this, pour milk into a saucepan, add half a serving of sugar, vanilla sugar. We send it to the stove and bring the milk mixture to a boil.
16. In a separate container, combine eggs, starch, flour and the rest of the sugar. Vigorously rub the mixture with a whisk.
17. Then, in a thin stream, gradually pour hot milk into the egg mixture, stirring the mass intensively.
18. Pour the resulting mixture back into the saucepan.
19. We send to a slow fire. We constantly stir the mass all the time (especially at the bottom).
20. As soon as the custard begins to boil (that is, air bubbles appear on the surface), remove from the stove.
21. Add 50 g of soft butter to the hot mass, stir until completely dissolved, then completely cool the custard.
22. We prepare sugar syrup for soaking biscuit: mix water with sugar, bring to a boil, stirring until the sugar is completely dissolved; then let the syrup cool completely.
23. To prepare the muslin cream, beat 150 g of soft butter until white and fluffy, then gradually, in portions, introduce the cooled custard and beat with a mixer until smooth.
24. Gelatin pour 75 ml of pre-boiled cold water. Leave to swell. (We do as indicated in the instructions on the package.) We heat the swollen gelatin until dissolved in a water bath or in another convenient way. But in no case do not boil gelatin !!!
25. Pour the still warm gelatin mass in a thin stream into the muslin cream and whisk vigorously with a mixer until smooth.
26. Assembling the Frezier cake.
27. We lay the walls of a detachable form (diameter 22-24 cm) with parchment paper. We make paper sides with a margin, as the cake will go beyond the boundaries of the form.
28. We lay the bottom biscuit cake on the bottom, soak it with sugar syrup.
29. Strawberries must be washed and dried in advance. (Choose berries that are about the same size.) Cut the strawberries in half.
30. We spread the halves of the berries close to the side of the form.
31. Spread some cream.
32. In the center of the cake, lay out a whole strawberry, as if pressing the berries into the cream layer.
33. Spread the cream on top and very carefully fill the gaps between the berry halves with cream. We leave a little cream for the top cake.
34. We cover with the second biscuit cake, lightly press down, soak it with sugar syrup.
35. Apply the rest of the cream on top.
36. Then we remove the biscuit cake with butter-custard and strawberries for the night or for 6-8 hours in the refrigerator.
37. As soon as the top layer of the cake hardens, remove the detachable board.
38. Carefully peel off the paper.
39. Sprinkle strawberry sponge cake with chocolate chips.
40. Decorate the cake with fresh strawberries.