Further to posting my version of a large Fraisier a few weeks ago, I decided to make another large one for this month’s Clandestine Cake Club – this time going for a gluten-free version. And with left over elements, I also went for mini Fraisiers.
A gluten-free treat!
As I do with several of my bakes I do like to go gluten-free from time to time: as long as the flavour is not compromised. The Fraisier works brilliantly as a gluten-free cake, and as should be the case with gluten-free bakes, you cannot tell it is gluten-free!
Waste not, want not!
I used off-cuts from an earlier GF sponge I had in the freezer (ideal for trifles!) but I cut into them to size for these mini Fraisiers, with a bit of gentle patchwork and squishing into place!
I also had left-over crème mousseline and pistachio marzipan from the large Fraisier cake and from other very recent bakes, as well as plenty of strawberries from the first of this year’s allotment pickings…..
The recipe is almost the same as I gave in my earlier Fraisier post, as well as in terms of the assembling, apart from:
- making a pistachio marzipan* rather than the pistachio ganache
- uising gluten-free flour (Dove’s GF white bread flour) in the sponge and the crème mousseline
- omitting the jelly (I had run out of gelatine!)
- topping each with a strawberry macaron (I had some left over from a batch I had made earlier)
Shaping the mini Fraisiers
I used vertically-sided mini Victoria Sandwich tins and, as with the large Fraisier, I lined each tin hole with a little acetate, layering up the sponge, mousseline, strawberries and marzipan in each mini tin.
*The pistachio marzipan is incredibly simple. It is just equal quantities of ground marzipan and icing sugar, worked to a firm dough with just enough water to bind them. The marzipan is chilled until it firms up further, and can then be rolled out.