We suggest you to cook an incredibly airy and insanely tasty Frezier cake according to this recipe. Everyone should learn to cook this beauty!
- Preheat the oven to 180C (356F).
- Combine the eggs and sugar in a heatproof bowl or a mixer bowl. Place the bowl in a water bath, and bring the temperature of the mixture to 50-55C (122 to 131F), stirring constantly with a whisk. Place the bowl in a mixer or use a hand mixer, and whip the mass on high speed until it cools down to 25-30C (77 to 86F). Add the sifted flour, mixed with the starch, to the egg mass in 2 to 3 passes. Use a spatula to stir the mixture gently from the bottom to the top each time so as not to disturb the airy texture of the dough.
- Line the baking sheet with parchment / silicone or teflon mat, and spread the dough over it in an even layer about 2 cm (0.8 inch) thick. The biscuit doesn’t grow much, so you may set the thickness you want to get as a result.
- Bake the sponge biscuit in the oven preheated to 180C (356F) for 13 to 15 minutes until cooked. The biscuit should bounce under the fingers and have a golden color. No wet marks should be left on a toothpick.
- Transfer the sponge biscuit layer to a wire rack for cooling. Cut out two circles with a diameter of 18cm (7 inch) and 16cm (6.3 inch) from the cooled biscuit.
Combine all the ingredients in a saucepan, and bring it to a boil until the sugar dissolves completely. Let the syrup cool down before soaking the biscuit.
- Prepare a mold with a diameter of 16cm (6.3 inch) for the filling. You may use a ring covered with foil or a special silicone mold.
- Place the strawberry puree, the lemon juice and diced strawberries in a saucepan. If the puree is frozen, then melt it over a low heat, without heating the mixture above 30C (86F).
- Combine the sugar and the NH pectin in a separate bowl. With the heat off, pour the mixture of sugar and pectin into the puree, constantly stirring the puree with a whisk. Turn on a medium heat, and bring the strawberry mix to a boil, stirring occasionally; simmer the compote for 15 seconds, and remove it from the heat.
- Pour the strawberry compote into a mold, and send it to the freezer or shocker until completely frozen.
- Soak the sheet gelatin in any amount of cold water. If you use the powdered gelatin, then take 30 g (1.05 oz) of cold water for 6 g (0.20 oz) of gelatin.
- Heat the milk with the vanilla pod (don’t forget to remove the seeds) to a boil in a saucepan. Let it brew for 20 minutes.
- Use a whisk to combine the egg yolks, sugar and cornstarch in a bowl.
- Bring the milk to a boil once again, and pour the hot milk into the yolks with sugar in a thin stream in three passes, stirring constantly with a whisk. Return the mixture to the saucepan, and place it over a medium heat. Stir vigorously with a whisk, and bring the mixture to a boil (thickening the cream); stir it well to break all the lumps, and boil for another 30 to 40 seconds. Remove the custard from the heat, and transfer it immediately to another container. Add the squeezed sheet gelatin or the swollen powdered gelatin and cold butter pieces, and combine them completely. Cover the custard with foil in contact, and refrigerate for at least 2 hours, until it cools completely (up to 4C | 39F).
When the custard has cooled and stabilized completely, remove the vanilla pod from the custard, and whisk the custard to a homogeneous texture using a mixer with a whisk attachment. Add the very cold cream to the custard in three passes, and keep whisking on a medium speed; add the mascarpone, and whisk until the crème gets firm and keeps the shape. It should be smooth! Place the crème in a pastry bag.
To assemble the cake, use a short ring with a diameter of 20 cm (7.9 inch). Be sure to cover its sides with acetate film. A biscuit with a diameter of 16 cm (6.3 inch) goes to the bottom, and the 18 cm (7 inch) to the top. Be sure to soak both sponge biscuits with the lemon syrup. Put the finished cake in the fridge for 2 hours to stabilize.