Making a Fraisier
There’s nothing like a fraisier for drama. It’s got shape, it’s color, it’s got motion…and all that before you even take a bite. A fraisier isn’t a cake, it’s a gâteau, which is not a fancy French term for the same thing. Rather the word denotes a structure made up of various fruit and/or cream layers, all supported by thin layers of sponge. The fraisier gets its name from the French word for strawberry, and you can see why. This thing is packed with fruit, all held in place by an extremely rich crème mousseline filling and topped with cognac-infused sponge cake and marzipan. It ain’t messin’ around.
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