Tasty Cake "Frezier"

Frezier cake is a crown dessert of French cuisine, which can be easily and simply prepared at home. This strawberry cake is the perfect summertime treat.

Ingredients

• For the biscuit:
• Eggs - 4 pcs.
• Sugar - 100 g
• Flour - 60 g
• Baking powder - 1 tsp
• Vanilla sugar - 1 tsp
• For syrup:
• Wine red semi-sweet - 50 ml
• Water - 100 ml
• Raspberry syrup - 2 tbsp. l.
• For custard:
• Milk - 900 ml
• Sugar - 300 g
• Chicken eggs - 5 pcs.
• Semolina - 60 g
• Flour - 35 g
• Butter (room temperature) - 200 g
• Gelatin - 2 tbsp. l.
• Water (warm) - 50 ml
• Vanilla sugar - 1 sachet
• Strawberries - 1 kg

Directions

1. Separate whites from yolks. Whisk the whites into a stable foam (use 2 whites from 4 eggs in a biscuit, and pour two whites into a separate container for cream). Add sugar, vanilla sugar and beat further. Gradually add flour.
2. In a separate bowl, beat the yolks with sugar. Gently fold the yolks into the whites, beat with a blender. Add baking powder, mix.
3. Line a baking sheet with parchment paper or foil. Pour out the dough. Send to the oven preheated to 180 degrees for 15 minutes.
4. After baking, cut the biscuit to the size of the mold. there should be enough biscuit for two levels of Frezier cake.
5. Soak 2 tsp. gelatin in 4 tbsp. l. hot water. Give time to swell and cool.
6. Cooking cream. Pour the milk into a saucepan, add half the sugar. Boil
7. In a separate bowl, combine semolina with flour and the remaining sugar, add beaten eggs and mix until smooth.
8. Pour the hot milk into the egg mixture in batches, whisking the mixture quickly to prevent the eggs from curdling. Pour the mixture back into the saucepan and place back on the stove over low heat. Continue to cook the cream until it thickens, stirring constantly with a whisk so that no lumps form.
9. Add 50 g of butter at room temperature to the finished cream, mix. Cover with foil and leave to cool for half an hour. After it cools down and you start assembling the cake, add the remaining butter and swollen gelatin, beat everything with a whisk into a homogeneous mass.
10. Combine all syrup ingredients.
11. Soak the biscuit well in the syrup, place in a mold prepared in advance for the cake. To do this, cover the form with cling film so that the film is slightly larger than the form itself, so it will be easier to remove the cake after.
12. Wash strawberries, dry. Cut half of the strawberries in half, half can be cut smaller.
13. Lay the strawberries on the sides.
14. Fill in the middle and spaces between the strawberries with cream.
15. Add chopped strawberries in the middle. Fill with cream. Cover with the other half of the biscuit. Lubricate with cream. Place in refrigerator for at least 1.5 hours.
16. Meanwhile, beat egg whites with sugar until stiff.
17. After refrigeration, brush the top of the cake with whipped egg white. Decorate the Frezier cake with strawberries.
18. Enjoy your meal!