Confession time: I am extremely type A and tend to be a perfectionist, especially when it comes to my baking. My family has stood wide-eyed, mouths gaping in horror as they watch me toss out a perfectly good bake with the slightest of imperfections that others would probably not have noticed. So for me to share a picture of a test recipe is huge! BUT I’m so excited about this one that I had to get it to you immediately.
This is such a perfect cream cheese recipe anytime, but especially in the fall. The hint of maple will pair perfectly with a special dessert, as in this Pumpkin Chinese Five Spice Layer Cake.
A Fraisier cake, is derived from the French word “fraise,” meaning strawberry. It is a classic French cake that is traditionally comprised of a sponge cake, Génoise, cut in half, imbibed liberally with a simple syrup flavored with alcohol, filled with a crème patisserie and topped with almond paste. My own special version was created in conjunction with my appearance on the American Baking Competition for my sweet mom, who instilled in me this passion for baking, veers off a bit from the traditional Fraisier by using vanilla bean for flavoring and whipped cream rather than almond paste.
In 1892 Grover Cleveland is elected President of United States, Sir Arthur Conan Doyle publishes The Adventures of Sherlock Holmes, Thomas Edison receives a patent for a two-way telegraph and most pertinent to this particular post, it is also when the genoise cake was reportedly born. That is over a hundred years of bakers throwing their hands up in surrender and waving their white kitchen towel in a show of defeat and utter frustration. That, my friends, ends today. You will learn how to make the perfect genoise which will then be used in a stunning Fraiser cake.