Fraisier cake from Fantastical Cakes: Incredible Cakes for the Baker in Anyone (page 280) by Gesine Bullock-Prado

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

  • hibeez on July 06, 2025

    This was delicious! The cake was light, the mousse was light and creamy (did not notice that it had gelatin in it); the glaze was a bit thick but that's on me. My challenges were a few. I did not strain the puree but did end up forcing the mousse through a sieve to get rid of cream cheese bits; might have had a bit less than required. Taking her advice, I made the cake 2 days beforehand. It's probably best to make the mousse close to the time you are assembling the cake. There is a lot going on in this cake; the recipe references 4 or 5 other recipes in the book. (I had them all tagged so I could find them) While complicated, it was not difficult - and very much worth the effort. Four people ate half one night; four people ate the second half the next night. It was nearly the same on the second night, after a night in the fridge. Everyone loved the assembled cake but also raved about the individual cake elements. An impressive cake!

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