thehappyfoodie.co.uk

Mary’s Fraisier

Name: Mary’s Fraisier
Ingredients: 14 medium free-range eggs, at room temperature; 1125 g caster sugar; 1 Finely grated zest of 2 unwaxed medium lemons; 1125 g self-raising flour; 150 g unsalted butter, melted and cooled; 1 For the crème mousseline:; 1600 ml milk; 11 vanilla pod, split open; 14 large free-range eggs, plus:; 12 egg yolks, at room temperature; 1180 g caster sugar; 11 tbsp kirsch; 1100 g cornflour; 1150 g unsalted butter, at room temperature, diced; 1 For the syrup:; 175 g caster sugar; 1 Juice of 2 medium lemons, strained; 1 To assemble:; 1 About 600g medium strawberries; 1200 g marzipan; 1200 g dark chocolate, melted; 11 x 23cm springclip cake tin or loosebased, deep round cake tin, greased, floured and the base lined with baking paper; a strip of acetate to fit inside the tin; a large piping bag fitted with a 2cm tube

Vurder denne opskrift!
Din vurdering

Samlet vurdering 0 0 vurderinger

For the sponge
14 medium free-range eggs, at room temperature
1125 g caster sugar
1 Finely grated zest of 2 unwaxed medium lemons
1125 g self-raising flour
150 g unsalted butter, melted and cooled
1 For the crème mousseline:
1600 ml milk
11 vanilla pod, split open
14 large free-range eggs, plus:
12 egg yolks, at room temperature
1180 g caster sugar
11 tbsp kirsch
1100 g cornflour
1150 g unsalted butter, at room temperature, diced
1 For the syrup:
175 g caster sugar
1 Juice of 2 medium lemons, strained
1 To assemble:
1 About 600g medium strawberries
1200 g marzipan
1200 g dark chocolate, melted
11 x 23cm springclip cake tin or loosebased, deep round cake tin, greased, floured and the base lined with baking paper; a strip of acetate to fit inside the tin; a large piping bag fitted with a 2cm tube