31 Replies to “Fraisier”

  1. Yeah, I made this recipe and it sucks. This is not a typical Fraisier I've ever had and the cake has way too much flavor of eggs. I huge disappointment. It may look delicious but its the opposite. The shortcuts taken with this recipe really show up on the final product.

  2. ๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜Œ๐Ÿ˜Œ๐Ÿ˜Œ๐Ÿ˜Œ

  3. I made this today and it turned out beautiful. I think it's my new favourite cake all the flavours compliment each other so well. I'll definitely be making this is the future many many times.

  4. Can we use 8 inch cake pan instead of cake spring? And also can we use water instead of kirsch syrup because I cannot find it here in my country. Please reply

  5. It's incredible!!! I love your recipes and the way how you're doing them! It's just amazing! I never cooked before and now I'm making desserts every two days for all my family and friends and they love them.
    Thank you very much for sharing your big talent!

  6. Okay, I made this Frasier yesterday and served today at my broโ€™s bday. I didnโ€™t add jelly like I was planning. It turned out amazing!! Guests were impressed by tasting and seeing the cake ๐Ÿ˜‚๐Ÿ˜‚ I am so proud of me ๐Ÿ˜Š But I must admit that my hands were shaking while cuting the portions in front of the guests because I was afraid whether It will taste good enough

  7. Hello! I tried your fraisier recipe yesterday. The result was good but I had to do some adjustments.
    1. La mousseline: I used 60 to 70% the amount of the butter. The cream was light and held the cake well.
    2. La gรฉnoise: I didnโ€™t have almond flour. I think I was too scared to mix my batter too much after all the air I got in. My gรฉnoise was okay, not great and not bad.

    Finally, I didnโ€™t make la pรขte dโ€™amande.
    All in all, I was happy with your recipe.
    Iโ€™m looking forward to trying more and losing my beach body.

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