Head Chef Jenny Flynn at Faithlegg, joined Maria McCann on The Saturday Café for the June episode of Food at Faithlegg. Jenny had a recipe for a yummy Strawberry & Elderflower Frasier Cake

Strawberry & Elderflower Frasier Cake

You will need:

For the Genoise Sponge

  • 4 large eggs
  • 120g caster sugar
  • 120g plain flour, sifted
  • 30g melted unsalted butter

Method:

  1. Heat oven to 160°C
  2. Grease and line a 20cm round cake tin.
  3. Whisk eggs and sugar over a bowl of barely simmering water until warm.
  4. Remove from heat and whisk until thick, pale and tripled in volume.
  5. Fold in flour carefully, then fold in melted butter.
  6. Bake for 20–25 minutes until springy.
  7. Cool completely.

Elderflower Syrup

  • 100ml water
  • 75g caster sugar
  • Lemon ½
  • 12 Elderflower heads (Shaked to remove any crawling friends )

Bring water lemon and sugar to a simmer until dissolved. Add in the elderflower heads and cool. Leave the heads in for a day and strain for a intense homemade cordial

Diplomat Cream

  • 500ml whole milk
  • 1 tsp vanilla extract
  • 5 egg yolks
  • 100g caster sugar
  • 40g cornflour
  • 250ml whipping cream
  • 2 leaves gelatin

Method:

  1. Bloom the gelatin in cold water
  2. Heat milk and vanilla until just below boiling.
  3. Whisk yolks, sugar and cornflour together.
  4. Gradually pour in hot milk while whisking.
  5. Return to the saucepan and cook until thick.
  6. Whisk in the gelatin until dissolved
  7. Cover the surface with cling film and cool completely.
  8. Whip cream to soft peaks and fold into the cooled custard.

Fruit:

  • 600–700g Irish strawberries
  • A few extra small berries for decoration

To Assemble:

  1. Slice the sponge horizontally into two layers.
  2. Place one layer inside a 20cm cake ring or springform tin.
  3. Brush generously with elderflower syrup.
  4. Halve large strawberries and arrange them cut-side out around the edge of the tin.
  5. Pipe or spread a layer of diplomat cream between and behind the strawberries.
  6. Add more sliced strawberries over the sponge.
  7. Cover with additional cream, reserving a little for finishing.
  8. Place the second sponge layer on top and brush with syrup.
  9. Chill for at least 4 hours or overnight in the fridge preferable

Decoration

  • Remaining cream
  • Fresh strawberries
  • A few elderflower blossoms
  • Icing sugar for dusting

Pipe cream on top and decorate with strawberries. Chill until serving.

Enjoy!

Jenny Flynn