A delightful Saffron Fraisier Cake featuring layers of saffron cake and vanilla bean mousseline cream, complemented by fresh strawberries. The cake is topped with a jelly made from strawberry jam and decorated with strawberries and pistachios.
1: Bring milk and vanilla to a simmer, cover, and set aside for an hour.
2: Whisk egg yolks and sugar until pale, mix in corn flour.
3: Gradually add warm milk and heat until thickened, about 10 minutes.
4: Remove from heat and add 60g of room temperature butter, cover, and let cool.
5: For the syrup, simmer water and sugar, add saffron, and let cool.
6: For the sponge, beat eggs and sugar for 5 minutes, sift in flour, then bake at 180C for 20 minutes.
7: Cut the cooled sponge into 2 layers and brush on saffron syrup.
8: Whisk remaining butter into the mousseline until smooth.
9: Assemble cake with acetate in a 9-inch tin, layer with strawberries and mousseline, then refrigerate for 1 hour.
10: Simmer jam, mix in softened gelatine, pour over cake, and refrigerate for 3 hours before decorating.
