1. |
Make the Roulade (Rolled Sponge): Preheat oven to 210°C. |
2. |
Whisk egg whites in mixer till foamy. Add sugar gradually and whisk till stiff peaks form. |
3. |
Meanwhile, combine melted butter, honey and yolks in a bowl. Mix well. |
4. |
Once egg whites are stiffened, add in butter mixture till combined |
5. |
Fold in cake flour. |
6. |
Pour batter into the pan and spread. |
7. |
Bake in preheated oven for estimated 10 – 12 minutes, till golden brown. |
8. |
Make the Crème Pâtissière (Pastry Cream): Mix yolks, corn flour and 50g of sugar in a bowl. Set aside. |
9. |
Boil milk, 50g of sugar and vanilla pod. Pour half of the mixture into the yolk mixture and whisk well. |
10. |
Strain back into the pot. On medium heat, whisk the mixture constantly till thick, taking care not to burn it. |
11. |
Once boiled, continue to whisk for another 1-2 minutes till smooth. |
12. |
Make the Crème Mousseline – Combine crème pâtissière, butter and kirsch in a mixing bowl and cream till light and fluffy |
13. |
Assemble the Frasier Cake: Cut roulade sponge into two rounds. Lay one sponge in a cake ring. Brush simple syrup onto one sponge and arrange cut strawberries along the sides. |
14. |
Spread a layer of crème mousseline and add berries in the centre. Top with the other sponge and moisten it with simple syrup. |
15. |
Cover the top of the cake with more crème mousseline. |
16. |
To finish, cut leftover sponge into cubes and place on top of the cake. |