{"id":218371,"date":"2026-06-03T17:29:55","date_gmt":"2026-06-03T15:29:55","guid":{"rendered":"https:\/\/www.cookingmesoftly.it\/?p=218371"},"modified":"2026-06-03T17:29:55","modified_gmt":"2026-06-03T15:29:55","slug":"fraisier","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/fraisier\/","title":{"rendered":"Fraisier"},"content":{"rendered":"

Fraisier\u2026 a timeless classic of French pastry-making that hardly needs an introduction.
\nTraditionally, it\u2019s made with a rich cr\u00e8me mousseline, but I\u2019ve chosen to give it a lighter touch with a delicate vanilla cr\u00e8me diplomate.
\nLayers of fresh strawberries and a soft almond g\u00e9noise sponge \u2014 perfectly moist on its own, with no need for soaking syrup \u2014 come together to create this irresistible dessert.
\nFresh, elegant, and utterly indulgent, it\u2019s the kind of cake that wins everyone over at the first bite. My only question is: what took me so long to make it?<\/p>\n

\"Fraisier\"<\/p>\n

\"Fraisier\"<\/p>\n\t

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Fraisier<\/h2>\n\n
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\n\t\t\t\tYield: <\/em>\n\t\t\t\tserves 8<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t
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No Ratings<\/div><\/div><\/div>\n\t\n\t