Fraisier

Once again, I am horribly late writing this post. Most of the details from the practical are pretty much gone, but this was probably the most enjoyable and successful cake I've made thus far. Chef H gave me a 4 - 4.5 out of 5 for it. I was so excited! I definitely need more practice on my chocolate piping.

Two thin layers of genoise cake are imbibed with syrup and covered in a thick layer of mousseline cream (a mixture of pastry cream and butter) and sprinkled with strawberry chunks. It is then topped with a thin layer of buttercream to act as a glue for the sheet of marzipan, which gives it that lovely flat and even look. Strawberry halves are lined along the outer side of the mold to give it a beautiful, bright look.