Fraisier

Method

1. 1 Bake two thin 1 cm layers of génoise bread at 190 degrees for 10 minutes, then let cool.
2. 2 Cook the pâtissière cream and then beat in the softened unsalted butter once the cream has cooled to room temperature — the two things will separate immediately if they are at the wrong temperature.
3. 3 Arrange the halved strawberries, cut side out, in a circle around the mold, then pipe cream to fill the gaps.
4. 4 Place the second layer of cake, brush with syrup, then pipe cream onto the surface and smooth it out.
5. 5 Refrigerate for 6 hours, then roll out the almond dough into a 2 mm thick marzipan layer to cover the top of the cake before slicing.

With an appliance

• Air fryer 2 hr 10 min

  Instead of step 1: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 6 minutes, rotating the tray at minute 3. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.