French Strawberry Cake (Fraisier)

Preparation

• Genoise

  • With the rack in the middle position, preheat the oven to 375°F (190°C). Butter an 18 x 13-inch (46 x 33 cm) baking sheet and line with a strip of parchment paper, letting it hang over two sides.
  • In a bowl, combine the flour, baking powder and salt. Set aside.
  • In another bowl, whisk the eggs, sugar and vanilla with an electric mixer until the mixture is pale, tripled in volume and falls from the beaters in a ribbon, about 10 minutes. Drizzle in the oil.
  • Sift the dry ingredients over the egg mixture and gently fold in using a spatula or whisk. Spread the mixture out evenly on the baking sheet.
  • Bake for 12 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely, about 1 hour.

• Buttercream

  • Meanwhile, in a bowl set over a pot of simmering water, heat the sugar and egg whites, whisking constantly until the sugar has dissolved. Remove the bowl from the pot. Beat the egg white mixture with an electric mixer until stiff peaks form (using a stand mixer is preferable). Add the vanilla to the lukewarm mixture.
  • Add the butter to the bowl, one or two cubes at a time, beating constantly at high speed. If the mixture separates once you have added about half of the butter, everything should come back together as you add the remaining butter. This step will take time, so do not add the butter too quickly. Continue beating for 5 to 10 minutes until the mixture is pale, smooth and very creamy. Using a spatula, scrape down the sides and bottom of the bowl as needed.

• Assembly

  • Cut the cake widthwise to create two 11 x 8 ¼-inch (28 x 21 cm) rectangles.
  • On a large dish or board, gently place 1 cake rectangle. Spread ¾ cup (180 ml) of the buttercream on each rectangle. Transfer the remaining buttercream into a pastry bag fitted with a plain tip.
  • Cover the cake that is on the dish with strawberries, hulled-sides down, starting along the edges of the cake.
  • Using the pastry bag, generously fill the empty spaces between the strawberries with buttercream. Add the remaining strawberries, hulled-sides up, between the strawberries in the buttercream (in the middle of the cake), cutting the strawberries as needed. Cover with the remaining buttercream. Gently top with the second cake, frosted-side up. Set aside.
  • In a bowl, mix the almond paste with the food colouring, if desired.
  • Between two sheets of parchment paper, roll out the almond paste to form an 11 x 8 ¼-inch (28 x 21 cm) rectangle, the same dimensions as the cake. Remove the first piece of parchment. Place the sheet of almond paste on the cake, with the parchment paper facing up, and lightly press down. Peel away the second piece of parchment. Refrigerate the cake for 1 hour.
  • Using a sharp knife, cut the sides of the cake slightly to straighten them out, passing through the middle of the first row of strawberries. Garnish with halved strawberries and mint leaves. The strawberry cake will keep for 3 days in the refrigerator. Let sit out at room temperature for 30 minutes before serving.