"Frezier" Cake on Tasty Blog

      Preparation recipe:

      Source: https://www.vkusnyblog.com/recipe/tort-freze/

      Ingredient notes:

      Strawberries. As mentioned in the recipe annotation, fresh berries are required for this cake. Frozen strawberries are not suitable, except perhaps for the jelly layer on top.

      Pistachio paste. There are two main variations of "Frézée" — with vanilla cream and with pistachio. I chose the second option as more expressive.

      If you do not have ready-made confectionery pistachio paste (ideally containing only pistachios, sugar syrup, and vegetable oil), you can prepare it yourself by blending lightly toasted pistachios with sugar syrup.

      Proportions for 250 g of paste (with some extra): 150 g shelled pistachios, 30 ml refined vegetable oil, 60 g sugar, and 20 g water.

      Gelatin. I use leaf gelatin here. For soaking, no need to measure water— it absorbs as much as needed, and excess is simply drained. When using powdered or granular gelatin, the ratio to water is 1:6 — 10 g gelatin requires 60 g cold water.

      Flour. Ordinary cake flour — highest grade with about 10 g protein per 100 g.

      Starch. Cornstarch is used for the cream. It softens the thickening and does not impart any foreign flavor.

      If you plan to replace cornstarch with potato starch, remember that you need half as much.

      Eggs. Size S-1 or M, approximately 50-55 g without shells. Warm eggs beat better and produce more volume than cold.

      Sugar. Regular white sugar, preferably fine.

      Cream. Fat content of the cream should be at least 30%. Before whipping, ensure they are well cooled.

      Milk. Preferably with 3% fat. For a richer, more velvety flavor and texture, you can replace milk with 9-11% cream, or substitute part of the milk with rich cream in the custard.

      Let's proceed with the preparation.

      Make the strawberry layer.

      Soak gelatin in cold water.

      Combine one-third of strawberries with sugar.

      Blend into puree.

      Transfer to a saucepan and bring to a boil. Remove from heat and add soaked gelatin.

      Stir until dissolved.

      Cut the remaining strawberries into slices, not too small or too large.

      Add to the puree.

      Transfer to a small round mold (15-16 cm diameter ideal), lined with plastic wrap.

      Freeze until fully frozen.

      Prepare the custard.

      Pour milk into a saucepan and heat on the stove.

      While the milk boils, beat egg yolks, sugar, and cornstarch in a bowl until white.

      Reduce mixer speed to minimum and slowly pour the hot milk mixture in a thin stream.

      Pour back into the saucepan and stir constantly with a whisk over medium heat until thickened. Remove from heat.

      Add pistachio paste.

      Mix until uniform.

      Transfer to a bowl and cover with plastic wrap in contact. Fully cool.

      Make the biscuit.

      Melt the butter, transfer to a bowl, and set aside to cool to room temperature.

      Combine eggs and sugar, then beat on high speed until the volume triples.

      Gradually add sifted flour and gently fold with a spatula from bottom to top.

      Add 3-4 tbsp of batter to the butter, mix until smooth.

      Gently pour the butter mixture into the main batter and fold carefully to combine.

      Pour the batter into a prepared form. Preheat oven to 170°C and bake until done, about 40 minutes. Cool the baked sponge for 20 minutes in the mold, then remove and cool completely on a wire rack.

      Cut into two layers.

      Prepare the syrup.

      Mix sugar with water and heat on medium until dissolved.

      Allow to cool.

      Finish the cream.

      Soak gelatin in cold water.

      Whip the custard with a mixer until smooth. Set aside 3 tablespoons and transfer to a saucepan. Warm over medium heat, stirring constantly, until hot. Add gelatin and stir until dissolved.

      Add 3 more spoons of cream to the gelatin mixture, quickly whisk, then combine with the main cream and whip until blended.

      Whip the heavy cream.

      Add to the cream.

      Gently fold with a spatula from bottom to top until smooth.

      Assemble the cake.

      Cut strawberries for the border in half, removing stems and trimming the bases.

      Line a removable mold with acetate film. Place the first cake layer at the bottom and brush with syrup.

      Spread about a quarter of the cream evenly. Place strawberry halves along the sides, pressing their cut sides against the mold wall.

      Transfer remaining cream to a pastry bag. Fill the gaps between the berries.

      Place the frozen strawberry layer in the center.

      Pour cream over, leaving some for the top.

      Add the second layer of sponge cake and soak with syrup.

      Pour the remaining cream and smooth the surface.

      Wrap the mold with film and refrigerate for a couple of hours.

      Make the strawberry jelly.

      Soak gelatin in cold water.

      Mix strawberries with sugar and blend into puree. Transfer to a saucepan, bring to a boil, remove from heat, and add soaked gelatin. Stir.

      Allow to cool to room temperature, then pour over the cake.

      Return to the refrigerator and leave overnight.

      Final touches.

      Take the cake out of the fridge. Remove the ring and carefully peel off the acetate film.

      Whip the cream for decoration, adding powdered sugar at the end.

      Pipe onto the cake in rosettes, and garnish with halves or quarters of strawberries.

      Slice into portions and enjoy.

      Enjoy your tea time!

      This recipe has been tested and prepared by Chef Tatyana Nazaruk — author of Vkusny Blog.

      Would you like to thank? It’s simple!

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