{Matcha Fraisier} – Fraisier cu ceai verde

matcha fraisier

Fraisier is a cake that needs no introduction! It’s delicate look, its amazing and fresh taste, it’s gorgeous colors – everything recommends it for a summer dessert! Especially since in the summer we find all these gorgeous berries easier than any other season!

I’ve avoided this cake for far too long and when I finally made it, I realized how easy and how versatile it can be. Add vanilla, add kirsch, add rhum or matcha, add citrus zest or star anise and end up with a whole different dessert. You can even play around with the fruits, using raspberries instead. Or even better, add chocolate to the sponge cake and cream and transform its final taste completely!

But I just had some matcha powder and wanted to use it in a cake where it won’t lose itself. After giving it a thought, I ended up choosing Fraisier just because its flavors are so delicate that they allow the addition of another one. This matcha Fraisier has an intense matcha sponge cake, a refreshing lime and mandarin mousseline cream and a vanilla flavored toasted meringue on top.

It really is a simple, yet delicious dessert, one that screams summer with all its elements, one that tastes divine and it is inspiring!

matcha fraisier

5.0 from 1 reviews
Matcha Fraisier
 
Author:
Ingredients:
Matcha sponge cake:
  • 4 eggs
  • 40ml vegetable oil
  • 1 teaspoon vanilla extract
  • 100g white sugar
  • 80g all-purpose flour, sifted
  • 20g cornstarch
  • 1 tablespoon matcha powder
  • 1 pinch salt
  • 1 drop green food coloring (optional)
Citrus Mousseline cream:
  • 300ml whole milk
  • 2 lime rinds
  • 2 mandarin rinds
  • 3 egg yolks
  • 100g white sugar
  • 30g cornstarch
  • 1 pinch salt
  • 20g butter
  • 4g gelatin + 20ml cold water
  • 200ml heavy cream, whipped
  • 1 teaspoon vanilla extract
Citrus syrup:
  • 80g white sugar
  • 120ml water
  • 1 lime rind
  • 1 mandarin rind
Swiss meringue:
  • 2 egg whites
  • 100g white sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
You will also need about 1½ pounds fresh strawberries
Directions:
Matcha sponge cake:
  1. Sift the flour with salt and matcha powder, as well as cornstarch.
  2. Separate de eggs.
  3. Mix the egg yolks with the oil in a small bowl. Ad the vanilla and mix well.
  4. In a different bowl, whip the whites until fluffy. Add the sugar, gradually, and mix until the meringue is stiff and glossy.
  5. Stir in the egg yolk mixture and mix with a spatula. If you're using food coloring, add it now.
  6. Fold in the sifted flour, in three or four addition, mixing gently with a spatula until incorporated.
  7. Spoon the batter in a 8-inch round cake pan and bake in the preheated oven at 350F for about 25 minutes or until golden brown and it passes the toothpick test.
  8. Allow the cake to cool down in the pan then cut in half to obtain two discs of sponge cake.
Cistrus Mousseline cream:
  1. Bring the milk to a boil in a saucepan and add the lime and mandarin rind. Remove off heat and infuse for 10 minutes then remove and discard the citrus rinds.
  2. Place the milk back on heat.
  3. Bloom the gelatin in cold water.
  4. Mix the egg yolks with sugar until creamy then add the cornstarch and salt and mix well.
  5. Pour the hot milk slowly over this mixture then place back on heat and cook for a few minutes until thickened.
  6. Remove from heat and stir in the butter, then add the gelatin.
  7. Cover with plastic wrap and refrigerate a few hours.
  8. When completely chilled and set, mix the cream to soften it then stir in the whipped cream and vanilla.
Citrus syrup:
  1. Combine all the ingredients in a saucepan and cook for 2-3 minutes.
  2. Strain and cool before use.
To assemble the cake:
  1. Place a disc of sponge cake in a cake ring lined with acetate sheet.
  2. Brush it with citrus syrup then cover with a layer of freshly halved strawberries - on the outter rim of the ring.
  3. Spoon a few tablespoons of mousseline cream in the center to hold the strawberries in place.
  4. Continue adding strawberries until the center is packed as well.
  5. Top with mousseline cream.
  6. Cover with the remaining disc of sponge cake and brush with syrup again.
  7. Place in the fridge for a few hours.
Swiss meringue:
  1. Combine the whites with sugar in a bowl and place over a hot water bath.
  2. Cook, stirring all the time, until the mixture reaches 65C.
  3. Remove from heat and whip for 7-10 minutes until glossy and stiff.
  4. Add the vanilla then pipe the meringue over the cake.
  5. Toast with blowtorch and decorate with strawberries and mint leaves.
  6. Serve the cake chilled!

matcha fraisierROMANIAN

Fraisier, desi e un tort cu traditie si foarte cunoscut in randurile cofetarilor francezi, la noi a devenit cunoscut abia dupa renumitul episod Bake Off. Ceea ce nu e un lucru rau, ba dimpotriva! Era cazul ca si cofetaria sa primeasca un suflu nou si sa devina trend si alte prajituri in afara de pandispan cu fructe si savarine. Nu ca ar fi ceva rau in asta, dar exista un moment in care parca ajungi la o saturatie de care vrei sa scapi cat mai repede. Mai ales prin prisma faptului ca in cofetarie posibilitatile sunt nenumarate pornind chiar de la aceleasi ingrediente. Exista o varietate atat de mare incat rutina nu isi are rostul!

Retea de astazi are la baza celebrul Fraisier, insa nu m-am putut abtine sa nu-l modific putin. Asa ca am adaugat pudra de ceai verde – matcha – in blat si coaja de citrice in crema, decorandu-l cu un nor pufos, usor vanilat, de bezea elvetiana. E un tort de sezon, racoros si racoritor in acelasi timp, asa ca profitati acum de capsunele ori chiar zmeura pe care o mai gasiti prin piete 😉

5.0 from 1 reviews
Fraisier cu ceai verde
 
Author:
Ingredients:
Blat cu pudra de ceai verde:
  • 4 oua
  • 40ml ulei vegetal
  • 1 lingurita extract de vanilie
  • 100g zahar alb
  • 80g faina alba
  • 20g amidon
  • 1 lingura pudra de ceai verde – matcha
  • 1 praf de sare
  • 1 picatura colorant verde (optional)
Crema Mousseline cu citrice:
  • 300ml lapte
  • 2 bucati coaja de lime
  • 2 bucati coaja de mandarina
  • 3 galbenusuri
  • 100g zahar alb
  • 1 praf de sare
  • 30g amidon
  • 20g unt
  • 4g gelatina + 20ml apa rece
  • 1 lingurita extract de vanilie
  • 200ml smantana pentru frisca, bine batuta
Sirop de citrice:
  • 80g zahar alb
  • 120m apa
  • 1 bucata coaja de lime
  • 1 bucata coaja de mandarina
Bezea elvetiana:
  • 2 albusuri
  • 100g zahar alb
  • 1 praf de sare
  • 1 lingurita extract de vanilie
Veti mai avea nevoie de aproximativ ½kg capsune proaspete, curatate si taiate pe jumatate
Directions:
Blat cu pudra de ceai verde:
  1. Cerneti faina cu sarea, pudra de ceai si amidonul.
  2. Separati ouale. Amestecati galbenusurile cu uleiul si vanilia.
  3. Mixati albusurile pana devin spumoase. Adaugati zaharul, treptat si mixati pana obtineti o bezea ferma si lucioasa. Daca folositi colorant, acum e momentul sa il adaugati.
  4. Incorporati galbenusurile apoi adaugati treptat faina si amestecati usor cu o spatula.
  5. Turnati aluatul intr-o tava de 18-20cm diametru si coaceti I cuptorul preincalzit la 180C pentru aproximativ 25 minute sau pana trece testul scobitorii.
  6. Lasati sa se raceasca in tava apoi taiati blatul in jumatate, obtinand doua discuri egale.
Crema Mousseline cu citrice:
  1. Incalziti laptele intr-un vas. Adaugati coaja de citrice si luati de pe foc. Lasati sa infuzeze 10 minute apoi scoateti coaja si puneti din nou pe foc.
  2. Hidratati gelatina in apa rece.
  3. Intr-un bol, mixati galbenusurile cu zaharul si sareaapoi adaugati amidonul si amestecati bine.
  4. Turnati in fir subtire laptele peste galbenusuri apoi puneti iar pe foc.
  5. Gatiti pana se ingroase bine.
  6. Luati de pe foc si adaugati untul, apoi gelatina.
  7. Acoperiti cu folie si lasati sa se raceasca complet.
  8. Mixati crema cu vanilia pana redevine cremoasa.
  9. Incorporati smantana batuta.
Sirop de citrice:
  1. Combinati ingredientele intr-un bol si gatiti 2-3 minute pe foc mic/mediu.
  2. Scoateti coaja de citrice si lasati sa se raceasca complet.
Pentru a asambla tortul:
  1. Montati un disc de blat intr-un inel de tort tapetat cu folie de acetat.
  2. Insiropati usor blatul cu o pensula inmuiata in sirop.
  3. Asezati jumatati de capsune pe margine blatului astfel incat taietura sa fie expusa spre marginea tortului.
  4. Puneti cateva linguri de crema in centru pentru a fixa capsunele la locul lor, apoi continuati sa puneti capsune pana umpleti inclusive centrul.
  5. Acoperiti cu restul de crema apoi asezati deasupra al doilea disc de blat.
  6. Insiropati usor si dati la rece cateva ore.
Bezea elvetiana:
  1. Combinati ingredientele intr-un bol si puneti pe baie de aburi.
  2. Gatiti pana atinge 65C apoi luati de pe foc si mixati cateva minute pana obtineti o bezea ferma si lucioasa.
  3. Acoperiti tortul cu bezea si caramelizati usor cu o torta.
  4. Decorati cu fructe si frunzulite de menta.

 

matcha fraisier

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  1. Doamne, esti foarte talentata, si in bucatarie dar si in fotografie, , faci niste opere de arta!
    Am facut si eu ceva asemanator ca aspect (desi nu este Fraisier) colorand blatul cu ajutorul busuiocului. Parca verdele obtinut de tine este mai viu, mai crud.
    Dar oricum, ideea de a colora cu frunze verzi (fie busuioc, fie menta) este una valabila si ceva mai ieftina decat cea cu matcha.
    Imi place tare mult ce ti-a iesit. Felicitari!

    • Multumesc, Anki 🙂
      Combinatia de capsune cu busuioc este destul de la moda sa zic asa, am vazut-o foarte des in deserturile marilor cofetari – suna interesant. Ti-am vazut si tortul, arata foarte bine! Sa-l incerci si cu crema asta de vanilie, are putin mai multa robustete sa zic asa 😀

      • Mersi frumos, chiar aveam in gand sa incerc si o reteta de fraisier cu crema. Cred ca voi merge pe mana ta, ca am mai incercat retete de-ale tale si au fost cu succes. Daca o fi sa fie, iti dau de veste 🙂

  2. buna,

    as vrea sa incerc aceasta reteta. Dar fiindca nu am mai facut blaturi cu pudra de matcha as vrea sa stiu daca aceasta da culoarea verde sau colorantul mentionat. Multumesc anticipat.