We had an early Christmas dinner in our family this year, as some of us are not going to be around on Christmas day.
I was responsible for starters and desserts, and I came across this blackberry fraisier recipe in a Christmas pull-out in Good Housekeeping recipe, which can be found here.
I’ve wanted to make a fraisier since I saw it in bake-off one year.
There are a lot of different steps and layers to get ready so you can layer it all together at once – it needs to chill for at least 4 hours, and preferably overnight, so make sure you plan ahead.
The cake is a genoise sponge where you whisk the eggs and sugar to within an inch of their lives, and then fold the rest of the ingredients in. You do lose a little volume when you do this, as it takes a while to get them properly combined, but it still makes a lovely airy cake.
The next step as creme patisserie (ore creme pat as you always hear it referred to on bake off). I’ve never made it before, and it wasn’t overly difficult, though quite hard work on the arm with all the beating!
I did find that when I left it to cool it became overly heavy and solid, so I emptied out of the piping bag, added some milk – gave it a good beating, sieved it, and it turned out perfect! So I would say that you could reduce the amount of corn flour that the recipe recommends, and it would be just fine.
You have to make a liquid to soak the cake – the recipe has lemon juice, sugar and cassis in it, I skipped the lemon juice, added a bit of water, and used creme de mures (blackberry liqueur) instead – it worked fine!
The second to last layer is marzipan – I used bought, and I recommend using more than the recipe suggests. I found it quite hard to roll the amount recommended out to the right size – so use more, and then trim it off!
The glaze is the final thing – it was a bit lumpy when it cooled (I think it was the cocoa that hadn’t dissolved properly), so I sieved it. I probably use my sieve just as much for smoothing our lumpy mixtures as I do for sifting flour! It ran a little over the edges, so if you want a super professional finish, maybe add an extra sheet of gelatine, which will help it be more set.
It’s fun to stack it all together. You do it in the tin (without the bottom), and then remove it after chilling. I forgot to take a photo of each layer, so here is the beginning and end!
I love how it looks, and it tastes absolutely delicious!
I would definitely recommend it as a Christmas Day or dinner party centrepiece, and you could use a different fruit if you can’t get hold of blackberries (which are not in season in December, so harder to get hold of).