Rose Fraisier

“Fraise means strawberry and Le Fraisier is the French cake that celebrates the fruit”. I ended up making a strawberry cake as I did not have the rose syrup and rose extract needed for this recipe.

This was a show stopping cake and my guests were impressed. I am glad that I was able to review the comments concerning this cake as it made my job that much easier. I spread this recipe out over two days. I baked the cake and made the filling the day before serving. I also heeded advice from fellow bakers and let the filling set with the gelatin for a while in the refrigerator before assembling the cake. I also tried to use parchment paper around the cake to keep the filling set. I refrigerated the cake a few hours and then glazed the cake with the jelly right before service. The only issue I had was cutting this cake. I was only able to get one piece that actually stayed as a cake slice. All the others fell apart as soon as I tried to serve it but my guests did not care as it tasted great.

Update: We only ate half the cake and I refrigerated the other half. The next day when I sliced the cake the pieces came out perfect. I think this needs a long refrigeration time after it is assembled. And it still tasted good and was not soggy.

This recipe is available from Dorie’s website and Baking Chez Moi by Dorie Greenspan. Tuesdays With Dorie is an international baking group working our way through Dorie’s cookbooks. We do not publish the recipes instead we encourage you to buy the book. To see what others made this week head on over to Tuesdays with Dorie.

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7 Comments Add yours

  1. Zosia says:

    Your fraisier is really beautiful. It's good to know it holds up well…I made a half size cake because I thought the leftovers would suffer.

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  2. Nicole says:

    Yours looks great! I also second the comment about needing set up time before serving. I chilled mine for 24 hours after having a problem with filling it.

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  3. Nicole says:

    Yours looks great! I also second the comment about needing set up time before serving. I chilled mine for 24 hours after having a problem with filling it.

    Like

  4. flour.ish.en says:

    So chilling is the solution and recommendation for this cake. Just so much against the grain for impatient bakers. You have made a show-stopping cake for sure.

    Like

  5. Cakelaw says:

    Your cake is absolutely gorgeous. I wish I still had some of mine in the fridge.

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  6. Gorgeous! I wish I had seen the tip about letting the filling set before assembling the cake. Either way, the cake was delicious!

    Like

  7. Anonymous says:

    It looks beautiful! I'm really going to benefit from everyone's experience with the cream when I finally get around to making this.

    Like

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