Saint Mary, September 8th. Quick cakes for the celebrants

Illustration / Photo source: Pexels (Jb Jorge Barreto)

On Saint Mary’s Day, the best surprise for loved ones celebrating is a delicious and quick cake. Here’s the recipe I prepared for you…


– smaller ripe bananas (or 2 large ones)

– 300 gr wheat flour

– 150 – 200 gr sugar

– 2 eggs,

– 50 grams of butter

– 100 ml milk

– 1 pack of baking powder

– 1/2 teaspoon salt

– 1 pack of vanilla sugar

– rum essence

– Orange peel

– 2 spoonfuls of cocoa (or more if you like it darker)

– approx 500g pitted cherries (or from compote/sweet)

How was the preparation?

Heat milk and butter until melted. Meanwhile, mix the bananas with the egg yolks, sugar and vanilla sugar until you get a creamy consistency. Then add the milk with melted butter, grated orange zest and rum. Next is cocoa powder, mix well until combined and then add the flour previously mixed with baking powder, write

Separately, beat the egg whites with salt and add to the composition, gently stirring from bottom to top with a spoon so as not to burst bubbles. We pour the composition obtained in this way into a greased/oiled and floured tray. We add the pitted cherries one at a time, so that they are evenly distributed over the entire surface of the cake.

Place in a preheated oven over low heat (150 °) for 40-50 minutes. We did a toothpick test and, if that’s OK, the cake is ready. Allow to cool completely in the pan before cutting.

BONUS: Tort Frasier, the absolute strawberry treat. French network


For the mousseline cream:

250 ml milk
vanilla pod or 1 teaspoon vanilla extract
Egg size 2 L
65 gr sugar
20 grams of starch
130 g soft butter
1 tablespoon Cointreau or Kirsch

For the top:

3 eggs size M
85 gr white sugar
25 gr warm melted butter
85 gr flour
quarter teaspoon salt

For syrup:

25 gr sugar
25 ml water
10 ml Cointreau or Kirsch

For marzipan:

75 grams of powdered sugar
75 gr almond flour
15 gr egg white
10 grams glucose (optional)
red food coloring

For stuffing:

250 g strawberries of almost the same size

How to make a Frasier cake

The mousseline cream was made first, then the Genoese sponge cake, syrup and finally the red marzipan.

mousseline cream

In a saucepan, heat the milk along with the vanilla pod cut into two halves. If vanilla extract is used, add it after the milk boils. Bring to a boil and set aside. In a bowl, add the eggs and sugar. Stir until the eggs are lighter in color (3-5 minutes). Gradually add the sifted starch and mix carefully to form lumps, according to

Add half of the milk prepared above to the egg mixture. Keep stirring. Add the egg mixture to the saucepan with the remaining milk and place over medium heat. Stir continuously for 3 minutes, until thickened. Remove the pan from the heat, add half the amount of butter (65 g of butter) and stir until a homogeneous cream is obtained.

Transfer to a bowl, cover well with cling film so that the cream touches everything. This will avoid crust formation. Let it cool. It will be removed from the refrigerator 1 hour or 1 hour and a half before assembling the Fraiser cake. When we are ready to assemble the cake, the mousseline cream will be mixed with the remaining 65 g of butter and Cointreau liqueur.

How to prepare Genoese sponge cake

Preheat the oven to 180 degrees Celsius. Prepare a ring mold with a diameter of 15 cm. Grease with a little butter. Beat eggs and sugar in a bowl for 6-8 minutes. Add the warm melted butter and mix well with a spatula so that the air in the egg mixture doesn’t disappear. Add sifted flour and salt in several rounds. Mix in a sweeping motion with a spatula after each round.

The Genoa sponge cake mixture is poured into a greased form and cooked for 30-35 minutes on the middle rack of the oven. Toothpicks will be tested to be sure. Let cool for at least 10 minutes before slicing.

How to make marzipan

Mix almond flour and powdered sugar in a bowl. Add egg whites and glucose. Mix until a homogeneous paste is obtained. It will be sticky at first, but we will keep mixing. Add the dye gradually, until you get the color you want. nervous. Form marzipan balls, cover with cling film and refrigerate until the Frasier cake is assembled.

How to make syrup

Put water and sugar in a saucepan. Turn on medium heat, without stirring. The most you can do is move the pan to help the sugar dissolve. Once the sugar has dissolved, let it sit for 2-3 minutes. Remove from heat and add Cointreau or Kirsch. Let it cool.

How to assemble a Frasier cake

The Genoese sponge cake is cut crosswise into two equal-sized slabs (about 2 cm thick). Place the food foil in the same shape as the cooked sponge cake. The first top is placed at the base of the form. Top syrup with half the amount of syrup, making sure the syrup is evenly distributed. Place a thin layer of mousseline cream on top.

Cut the strawberries in half lengthwise and place them on the edge of the pan, all around. With the help of a piping bag, fill the space between the strawberries with mouseline cream. Add the remaining strawberries (also cut in half). With the help of the bag we fill the space between the strawberries with mousseline cream. We saved a little for the top layer.

Add the remaining top and press gently so that no air remains in the custard layer. Add the syrup to the pool with the remaining syrup. Cover the form with cling film and refrigerate for at least 2 hours. Cover the top layer of the Frasier cake with the remaining mousseline cream. Roll the marzipan into a 2 mm thick sheet. Cut a round shape with a diameter of 15 cm. Carefully place the marzipan on top of the Frasier cake.

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