The simplest cake topper. jamie oliver recipe

Illustration / Photo source: Pexels (Los Muertos Crew)

Are you planning to bake a delicious cake, but haven’t decided what kind of topping to make yet? Here’s a super simple recipe from Jamie Oliver…


– 250 gr butter
– 250 gr sugar
– 250 g self-rising flour
– 4 eggs
– peel of 1/2 orange

How was the preparation?

Mix softened butter with sugar, then add eggs, followed by flour. Puree the dough in a food processor or mixer. Line a cake pan with removable walls with parchment paper (Jamie recommends the amount for a 23 cm diameter pan). Place the top of the cake in the oven for 20 minutes at 170 degrees. Let the top cool, then cut it in half and fill with your favorite cream and ingredients, according to

Useful advice:

Jamie Oliver recommends serving the cake with lemon cream, vanilla cream with mascarpone, and raspberries.

If you can’t find flour that rises on its own, use the same amount of regular flour, but add 1 sachet of baking powder and 1/2 teaspoon of baking soda.

BONUS: Cake Fraiser


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. Mix continuously. 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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