Le Fraisier French Strawberry Cake
Makes 1 (8-inch) cake
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon (12 grams) dried gourmet lavender
  • 4 large eggs, room temperature
  • ½ cup (113 grams) plus 2 tablespoons (28 grams) unsalted butter, melted
  • 1 cup (125 grams) all-purpose flour
  • Sugar Syrup (recipe follows)
  • Crème Diplomat (recipe follows)
  • 3 cups sliced fresh strawberries, divided
  • ⅓ cup almond paste
  • 3 tablespoons red currant jelly
  1. Preheat oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper. Grease bottom and sides of pan with 2 tablespoons (28 grams) melted butter.
  2. In the work bowl of a food processor, process sugar and lavender 8 to 10 times until lavender is finely chopped.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and lavender mixture at medium-high speed until fluffy and tripled in volume, 6 to 8 minutes. (Batter should be pale yellow, thickened, and at a ribbon consistency.) Fold in ½ cup (113 grams) melted butter. Sift flour over batter, and gently fold in. Pour batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, about 28 minutes. Let cool completely in pan. Run a knife around edges of cake to loosen from pan.
  5. Using a serrated knife, cut cake into 2 layers. Brush each layer with Sugar Syrup. Place 1 cake layer on a cake plate, and spread about half of Crème Diplomat over bottom cake layer.(Reserve remaining Crème Diplomat for another use.) Arrange half of strawberries over custard, and top with second cake layer.
  6. Roll out almond paste on parchment paper into an 8-inch circle, about ⅛ inch thick. Place almond paste round on top of cake layer. Top with remaining strawberries, and brush with currant jelly.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/le-fraisier-french-strawberry-cake/