Freizer Cake is a stunning dessert that combines the refreshing taste of strawberries with the rich flavor of pistachio. Its elegant layers and vibrant colors make it not only delicious but also a feast for the eyes. This cake is perfect for special occasions or simply to indulge in a delightful treat. Follow this recipe to create your very own Frezier Cake that will impress your family and friends!
Ingredients
- 3 eggs
- 150 grams sugar (3/4 cup sugar)
- 150 grams wheat flour (1 1/4 cups wheat flour)
- 60 grams butter (1/4 cup butter)
- 10 grams gelatin (1 tablespoon gelatin)
- 5 yolks (5 egg yolks)
- 90 grams sugar (1/2 cup sugar)
- 40 grams cornstarch (1/3 cup cornstarch)
- 400 ml milk (1 2/3 cups milk)
- 50 grams pistachio paste (1/4 cup pistachio paste)
- 125 ml cream (33%) (1/2 cup cream)
- 200 grams strawberries (about 1 1/2 cups strawberries)
- 30 grams sugar (2 tablespoons sugar)
- 5 grams gelatin (1 1/2 teaspoons gelatin)
- 80 grams strawberries (about 1/2 cup strawberries)
- 20 grams sugar (1 1/2 tablespoons sugar)
- 3 grams gelatin (3/4 teaspoon gelatin)
- 70 grams sugar (1/3 cup sugar)
- 120 ml water (1/2 cup water)
- 8 large strawberries (for the side) (8 large strawberries)
- 70 ml cream (33%) (1/4 cup cream)
- 20 grams powdered sugar (2 tablespoons powdered sugar)
- 4 strawberries (for the top) (4 strawberries)
- 15 grams chopped pistachios (2 tablespoons chopped pistachios)
Directions
Prepare the strawberry layer: Soak 10 grams of gelatin in cold water. Combine a third of the strawberries with 30 grams of sugar, blend into a puree, and heat with the soaked gelatin until dissolved. Add the remaining strawberry slices and freeze the mixture in a lined pan.
For the custard: Boil 400 ml of milk, then whisk together 5 yolks, 90 grams of sugar, and 40 grams of cornstarch until pale. Mix this with the boiling milk, thicken over heat, then stir in 50 grams of pistachio paste. Let it cool.
Prepare the biscuit: Melt 60 grams of butter and let it cool. Beat 3 eggs with 150 grams of sugar until the mixture has tripled in volume. Gently fold in 150 grams of flour, then combine this with the melted butter mixture. Bake in a preheated oven at 170°C (340°F) for about 40 minutes.
Make the syrup: Dissolve 70 grams of sugar in 120 ml of water over heat and then cool.
Finish the cream: Soak 5 grams of gelatin in water, beat the cooled custard until smooth, and fold in 125 ml of whipped cream.
Assemble the cake: In a springform pan, layer the soaked biscuit, then place strawberry halves around the edge. Alternate layers of custard cream and the prepared strawberry layer. Refrigerate until set.
Prepare strawberry jelly: Blend 80 grams of strawberries with 20 grams of sugar and boil. Add 3 grams of gelatin, mix until dissolved, then cool. Pour the jelly over the refrigerated cake.
Decorate: Before serving, whip 70 ml of cream and add 20 grams of powdered sugar. Top the cake with whipped cream, the remaining 4 strawberries, and sprinkle with 15 grams of chopped pistachios.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 3 hours (including chilling time)
Servings: 10
Nutrition info (per serving): Approximately 290 calories, 14g fat, 35g carbs, 5g protein.
How to serve
Serve Frezier Cake chilled after fully assembling and setting in the refrigerator. Slice into wedges to reveal its beautiful layers, and consider serving each piece with a dollop of whipped cream or a side of fresh strawberries for added flair. This cake is perfect for celebrations, potlucks, or as an elegant dessert for dinner parties.
FAQs
1. Can I make Frezier Cake ahead of time?
Yes, you can make Frezier Cake a day in advance. Just ensure that it is properly refrigerated to maintain its freshness.
2. Is it possible to substitute ingredients?
You can use other fruits like raspberries or blueberries instead of strawberries, but note that the flavor will change. Be cautious when substituting the gelatin, as it is crucial for the cake’s structure.
3. How should I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.