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Side shot of cake with strawberries on side on a white stand

Frasier Torte

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Servings: 8


For the sponge:

  • eggs-3 large at room temperature
  • sugar-1/2 cup
  • lemon juice-1/2 lemon
  • finely grated lemon zest- from 1/2 lemon
  • flour-1/2 cup
  • salt-1/4 teaspoon
  • unsalted butter melted-1 tablespoon
  • vanilla extract-1/2 teaspoon

For Strawberry Mousse:

  • Eggs separated- 2
  • Superfine sugar-4 tbsp.
  • Strawberries processed in a food processor to a pulp- 3/4 cup
  • Gelatine-4 tsp.
  • Water-3 tbsp.
  • Whipping Cream- 1 1/2 cup
  • Strawberries cut in half (to line the sides of the cake) -2 cups plus extra for decorating the top of the cake


For the sponge:

  • Preheat the oven to 325F/ 160C. Line your 9-inch springform cake pan with parchment, don't grease the sides and set aside.
  • Whip the eggs and sugar on high speed until they are white and more than triple in volume, then add the zest and juice of 1/2 lemon.
  • Sift the flour and salt together, add both to the egg mixture. In a small bowl melt a tablespoon of butter in the microwave and stir vanilla into it.
  • Spoon a cup of the batter into that bowl and stir everything together, then add this all back to the full batter and stir gently until blended, don't over mix as it will result in a cake that won't rise very much. Pour the batter into the prepared pan and bake for 25-30 minutes or until the centre of the cake springs back when gently pressed.
  • Cool the cake completely in the pan.
  • While the cake is cooling prepare the mousse.

For the mousse:

  • Beat the egg yolk and sugar until light, then whisk in the processed strawberries.
  • Sprinkle the gelatine over the water in a small bowl and allow to go spongy, then put in the microwave for 30-40 seconds until the gelatine has dissolved.
  • Stir in the mousse.
  • Whip the cream until holding its shape and fold into the mousse.
  • Whisk the egg whites until standing in soft peaks, then fold in.
  • Let stand in a cool place until starting to set for about 30 minutes.

Assemble the cake:

  • Run a knife along the side of the pan to loosen the cake and take it out, peel the parchment off. Wash the pan and dry well and put the cake back in the pan.
  • Cut the strawberries in half and arrange closely together alongside the walls of the pan with a cut side touching the pan.
  • Pour the mousse in the pan and smooth the top. Cover with cling wrap and put in the fridge to set for at least 4 hours.
  • Before serving un-mold the cake and decorate with remaining strawberries.