Recipes · French · Cakes
Fraisier (Strawberry Cake)
One serving has 369 kcal and 7 g protein, and at least a fifth of a woman's daily need of vitamin C (35%), selenium (29%), riboflavin (28%), choline (26%), manganese (22%) and phosphorus (21%). Ready in 55 minutes.
- Preparation: 40 min
- Cooking: 15 min
- Makes: 1 serving (173 g)
- Difficulty: Hard
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, nut
Ingredients
- 15 g Flour, all-purpose
- 26 g Sugar
- 20 g Eggs, whole, raw
- 5 g Water
- 2 g Spirits
- 30 g Milk, whole
- 5 g Egg yolks, raw
- 3 g Cornstarch
- 8 g Butter, unsalted
- 45 g Strawberries, raw
- 12 g Almond paste
- 2 g Sugar, powdered
Method
- Makes 1 slice; multiply by 8 for a whole cake. Whisk the eggs and 15 g of the sugar together over gentle heat until pale, thick and doubled in volume, then fold in the flour gently.
- Spread into a lined tin and bake at 180 °C (350 °F) for 10-12 minutes until springy; cool, then split into two thin layers.
- Warm 3 g of the sugar with the water until dissolved, then stir in the kirsch; brush this syrup over both sponge layers.
- Whisk the egg yolk, remaining sugar and cornstarch, then whisk in the hot milk; cook, stirring, until thickened into a custard, cool slightly, then beat in the soft butter to make a light mousseline cream.
- Halve the strawberries and stand them cut-side out around the inside edge of a cake ring lined with a sponge layer.
- Spread half the cream over the sponge and up between the strawberries, add any remaining diced strawberries, then more cream, and top with the second sponge layer, pressing gently level.
- Chill for at least 2 hours, then top with a thin disc of rolled almond paste and dust lightly with the powdered sugar.
- Run a knife around the ring to release, and slice to serve chilled.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 369 kcal | 17% |
| Carbohydrates | 53.1 g | |
| Water | 96.6 mL | |
| Fiber | 1.9 g | 6% |
| Protein | 7.3 g | 15% |
| Tryptophan | 0.08 g | |
| Threonine | 0.24 g | |
| Isoleucine | 0.29 g | |
| Leucine | 0.51 g | |
| Lysine | 0.37 g | |
| Methionine | 0.15 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.31 g | |
| Tyrosine | 0.24 g | |
| Valine | 0.36 g | |
| Histidine | 0.15 g | |
| Fat | 14.3 g | |
| Monounsaturated | 5.6 g | |
| Polyunsaturated | 1.7 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.4 g | |
| Saturated | 6 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 149 mg | |
| Calcium | 84 mg | 8% |
| Copper | 0.13 mg | 14% |
| Iron | 1.6 mg | 9% |
| Magnesium | 30.7 mg | 10% |
| Manganese | 0.39 mg | 22% |
| Phosphorus | 145 mg | 21% |
| Potassium | 198 mg | 4% |
| Selenium | 16.1 µg | 29% |
| Sodium | 47.2 mg | |
| Zinc | 0.84 mg | 11% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.31 mg | 28% |
| Niacin (vitamin B3) | 1.3 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.71 mg | 14% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 65.5 µg | 16% |
| Cobalamin (vitamin B12) | 0.42 µg | 18% |
| Choline | 112 mg | 26% |
| Vitamin A | 120 µg | 17% |
| Vitamin C | 26.5 mg | 35% |
| Vitamin D (D2 + D3) | 42.6 IU | 7% |
| Vitamin E | 2.3 mg | 16% |
| Vitamin K | 1.8 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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