An Easy le Fraisier Style Cake with Lots of Strawberries
- 200 grams Custard cream
- 100 grams Unsalted butter
- 1 dash Vanilla extract
- 60 grams Biscuits (plain cookies)
- 30 grams Unsalted butter
- 1 packet Strawberries
- 1 dash Diced almonds (finely chopped almonds)
- Make the base: Put the biscuits in bowl and crush with a rolling pin or similar.
- When the biscuits are evenly crushed, mix them with melted butter and press evenly in the bottom of the mold.
- If the biscuits won't come together, mix in a little milk.
- Line up the strawberries on top of the biscuit base.
- Cut the strawberries in the corners into 1/4.
- Make the buttercream.
- Put the butter in a bowl and mix well.
- Add the custard cream little by little to the creamed butter, mixing well.
- Add vanilla extract at the end and mix in lightly.
- Put the buttercream on top of the strawberries.
- Spread the buttercream evenly over the strawberries while pressing it down between the crevice.
- Sprinkle the top with the diced almonds, chill the cake in the refrigerator, and it's done.
custard cream, butter, vanilla, butter, packet, almonds
Taken from cookpad.com/us/recipes/169482-an-easy-le-fraisier-style-cake-with-lots-of-strawberries (may not work)