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Easy Fraisier

  • Makes: 16 slices  
  • Freezes: not recommended  
  • Prep Time: 2 hours 
  • Baking Time: 23 minutes 

Ingredients

Vanilla Cream:

2 cups 500 mL Carnation® Evaporated Milk, Regular (not 2% or Fat Free)

1/2 cup 125 mL sugar, divided

5 egg yolks

3 tbsp45 mL cornstarch

1/4 cup50 mL butter

1 tsp5 mL vanilla

Simple Syrup:

1/2 cup125 mL water

1/2 cup125 mL sugar, divided

1 tsp5 mL vanilla

Cake:

4 eggs, separated

1/4 cup50 mL water

3/4 cup175 mL sugar

1 tsp5 mL vanilla extract

3/4 cup175 mL Robin Hood® Best for Cake & Pastry Flour

3/4 tsp4 mL baking powder

1/4 tsp1 mL salt

Assembly:

1 1/2 lbs strawberries, hulled and sliced

1 cup250 mL Smucker’s® Pure Strawberry Jam

Directions

  Vanilla Cream:

  1 Heat 2 cups (500 mL) evaporated milk with 6 tbsp (90 mL) sugar in a medium saucepan over medium heat. In a medium bowl, whisk egg yolks, 2 tbsp (30 mL) sugar and cornstarch. Slowly whisk hot milk into bowl. Stir to combine. Return mixture to saucepan. Bring to a boil, over medium heat whisking constantly, until mixture is thickened. Remove from heat and whisk in butter and vanilla until butter is melted. Strain through a fine mesh strainer into a large bowl. Place plastic wrap directly on surface of cream and refrigerate until chilled, about 2 hours.

  Simple Syrup:

  2 Combine water, sugar and vanilla in small saucepan. Bring to a boil, stirring sugar to dissolve. Remove from heat. Cool.

  Cake:

  3 Preheat oven to 375°F (190°C). Grease the bottoms of two 9” cake pans and line bottoms with parchment paper. Grease again. Beat egg yolks, water, sugar and vanilla in a large bowl using an electric mixer until a light and creamy texture, about 5 minutes. Beat in flour, baking powder and salt. Whip egg whites in a medium bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly in prepared pans. Bake in preheated oven for 18-23 minutes, or until cake starts to pull away from pan. Run knife around edges to loosen and invert onto cooling rack. Remove parchment paper. Cool.

  Assembly:

  4 Line the sides of a 9” spring form pan with bakers acetate or cello leaving it about 1” taller than sides of pan to form a collar. Place one cake layer in bottom of prepared pan. Prick with fork and brush with simple syrup. Line sides of pan with sliced strawberries, pointy side up. Fill a piping bag with ¾ of vanilla cream and pipe cream into space between strawberries and on cake layer. If pastry cream is too stiff to pipe, beat with a mixer on medium speed to loosen it. Place remaining strawberries on top of cream, being sure to create an even layer. Prick remaining cake layer with fork and brush with syrup. Place over strawberries. Top with remaining vanilla cream and smooth the top. Refrigerate 4 hours or until firm. Heat jam in microwave safe bowl until hot. Strain and pour over cream filling. Smooth top. Refrigerate until firm. Garnish with additional vanilla cream and strawberries if desired.

Tip(s)

Don’t have bakers acetate? Goody bags from Bulk Stores work just as well, just tape them together and fit into spring form pan


For best results and an even cake, make sure to use strawberries of uniform size


To ensure two cakes of the same size, measure batter and then divide equally between the two pans


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