Rose fraisier from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 103) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on June 22, 2015

    Very pretty cake with lovely flavour. I had the rose syrup but not the rose extract so substituted with raspberry flavouring which seemed to work very well. The cake was moist and had a floral flavour that didn't scream rose - though my daughter who's very sensitive to that flavour would disagree - and the cream filling was light and airy. The recipe doesn't indicate that the cake must be refrigerated to allow the filling to set but I recommend it; 2 hours wasn't long enough and the filling started to bulge after removing the wax paper strip. It sliced cleanly after 6 hours.

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