Classic Frezier Cake with Strawberries: Recipe

Pour flour into the eggs in parts, gently mixing the dough with folding movements. Pour in the oil, mix again.

Pour the dough into the mold. Bake 25-30 minutes until golden brown. Remove the cake from the mold and cool completely on a wire rack.

The readiness of the biscuit can be checked with a toothpick. Stick it in the center of the cake, take it out, there should be no traces of dough on it.

For cream, put the milk on a small fire. Meanwhile, whisk together the eggs, icing sugar, cornstarch and vanilla extract in a bowl.

Bring the milk to a boil and, while constantly stirring the egg mixture, pour half the milk into it. Pour everything back into the saucepan.

Stirring constantly, cook the cream for 2-3 minutes until thickened. Transfer the custard base to a bowl, beat it with a mixer until it cools.

Cut the cold butter into cubes and gradually add to the custard base, beating the cream well with a mixer.

For impregnation, cut the strawberries into thin slices, put in a saucepan, add water and powdered sugar. Bring to a boil and cook for 1-2 minutes.

Leave the strawberries for 5 minutes, then strain the liquid, cool completely. Cut 8-10 strawberries in half lengthwise, cut the rest into small cubes.

Impregnation berries can also be used for filling.

Arrange the strawberry halves along the edge of the cake with the cut outward, press them to the sides of the mold or acetate tape.

Put about half of the remaining cream on the cake, spread the chopped strawberries on top, cover it with the rest of the cream.

Saturate the second cake with syrup from the cut side, cover the cake with it, press lightly. Put the cake in the refrigerator for 2-3 hours.