Fraisier cake
This is a French classic. When strawberries are in season, fraisiers start to pop up in every pastry shop. They're really not that difficult to make though, so why not try your hands at it? Here's the recipe I used. FOR THE CAKE 4 large eggs 1/2 cup white sugar 3/4 cup all-purpose flour 1 teaspoon almond extract FOR THE CREME MOUSSELINE 1 cup whole milk 1/2 cup white sugar 2 large eggs 1/4 cup cornflour 1 stick + 1 tablespoon butter (125 grams), softened 1 vanilla pod 1 pound fresh strawberries Preheat the oven to 180C/350F. Start with the cake. Place sugar and egg yolks in a large bowl. Using electric beaters, whisk until sugar has dissolved and mixture is pale in colour. Add in almond extract and set aside. In another bowl, whisk egg whites with electric beaters on high speed until firm peaks form . Fold egg whites into the egg-sugar mixture in 3 times, just enough to keep batter light and airy. Divide batter in halves and spread each