Start by melting the butter over low heat. Make sure not to let it brown; you just want it to melt completely. Once melted, remove it from heat and set it aside to cool while you prepare the rest of your ingredients.
In a mixing bowl, combine the eggs and sugar. Using a mixer, beat them together for about five to ten minutes until the mixture has tripled in volume and become light and fluffy. This step is crucial for achieving a light cake.
Gently fold the melted butter into the egg and sugar mixture. Be careful not to deflate the air you've just incorporated. Lightly mix until everything is just combined.
In a separate bowl, mix together the wheat flour and almond flour. Gradually add the dry mixture to the wet ingredients, using a spatula to fold it in. Use upward movements to maintain the lightness of the batter.
Prepare a 20 cm (8 inches) round baking tray by lining it with parchment paper. Pour the batter into the tray, ensuring it is evenly spread. Level the surface with a spatula and then bake in a preheated oven for about fifteen to eighteen minutes, or until it's nicely golden brown on top.
Once baked, remove the cake from the oven and let it cool in the tray for a few minutes. After cooling slightly, transfer it to a wire rack to cool completely before assembling your Fraisier Cake.
While the cake is cooling, prepare the custard. In a saucepan, warm the milk over low heat, adding 50 g sugar to sweeten it. In a separate bowl, whisk the egg yolks with a pinch of salt and the starch.
Once the milk is hot (but not boiling), take a few tablespoons of it and gradually mix it into the egg yolk mixture to temper it. Then pour the egg mixture back into the saucepan with the hot milk.
Continue cooking over medium heat, stirring continuously until the custard begins to boil and thickens. Once it has thickened, turn off the heat and stir in the orange zest and orange juice.
Hydrate the gelatin sheets in cold water for about five minutes. Afterward, drain and add them to the warm custard mixture, stirring until fully dissolved. Allow the custard to cool before refrigerating it until set.
In a separate bowl, whip the whipping cream with vanilla sugar until frothy. Once the custard is cool, fold the whipped cream into it gently using upward strokes, creating a light and airy mixture.
Now, it’s time to assemble your cake! Place the cooled almond cake back in the baking tray, adding a pastry ring around it. Arrange halved strawberries around the edges of the cake, cut side facing out. Pour the prepared custard over the cake, ensuring it fills the gaps between the strawberries.
For the jelly layer, heat the strawberry juice in a saucepan until hot. Hydrate another set of gelatin sheets in cold water, and once the strawberry juice is hot, remove from heat and mix in the drained gelatin until dissolved.
Pour the strawberry jelly over the custard layer and refrigerate for at least four hours, allowing it to set properly.
When ready to serve, carefully remove the pastry ring and decorate your Fraisier Cake with additional strawberries, white chocolate shavings, or a drizzle of orange jelly if desired. Slice into generous portions and enjoy every delicious bite!
