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1
Position rack in center of oven and preheat to 350F.
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2
Butter 9-inch square pan with 2-inch-high sides.
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3
Line bottom with parchment paper.
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4
Butter and flour parchment.
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5
Using electric mixer, beat eggs and 1/3 cup sugar on high speed in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes.
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6
Mix nuts, flour and baking powder in medium bowl.
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7
Fold nut mixture into egg mixture.
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8
Using clean beaters, beat egg whites in medium bowl until soft peaks form.
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9
Gradually add remaining 2 tablespoons sugar and beat until stiff peaks form.
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10
Fold whites into batter in 2 additions.
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11
Transfer batter to prepared pan.
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12
Bake until tester inserted in center comes out clean, about 18 minutes.
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13
Cool cake in pan on rack 5 minutes.
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14
Cut around cake in pan.
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15
Turn cake out onto rack.
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16
Peel off parchment; cool cake completely.
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17
Whisk yolks, sugar and flour in medium bowl until well blended.
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18
Bring half and half to simmer in heavy medium saucepan.
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19
Slowly pour hot half and half into egg mixture, whisking constantly.
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20
Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly.
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21
Transfer mixture to medium bowl.
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22
Add 8 ounces white chocolate and vanilla extract and stir until chocolate melts and mixture is smooth.
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23
Press plastic wrap on surface of pastry cream to prevent skin from forming; cool.
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24
(Can be prepared 1 day ahead.
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25
Refrigerate.
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26
Bring to room temperature before continuing.)
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27
Using electric mixer, beat 1 cup unsalted butter and 1 tablespoon brandy in large bowl until fluffy.
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28
Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
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29
Melt jam in heavy small saucepan over medium heat.
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30
Stir remaining 4 tablespoons brandy into jam.
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31
Cut cake horizontally, into 2 even layers.
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32
Place 1 layer on 8-inch cardboard square.
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33
Brush half of jam over.
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34
Spread 1 cup buttercream over jam.
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35
Cover buttercream layer completely with whole strawberries, stem end down.
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36
Set aside 1/2 cup buttercream; spoon remaining buttercream over berries, spreading buttercream between and around berries.
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37
Spread remaining jam over second cake layer.
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38
Place cake, jam side down, atop buttercream.
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39
Press cake gently to adhere.
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40
Refrigerate cake until buttercream is firm.
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41
(Can be prepared 1 day ahead.
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42
Cover cake and remaining buttercream separately and chill.
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43
Bring buttercream to room temperature before continuing.)
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44
Knead marzipan and 2 drops green coloring in large bowl until color is evenly distributed.
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45
Dust work surface with powdered sugar.
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46
Roll out marzipan on sugar to 12-inch-diameter circle, sprinkling with powdered sugar as needed to prevent sticking.
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47
Spread reserved 1/2 cup buttercream over top of cake.
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48
Using rolling pin as aid, drape marzipan over top of cake.
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49
Press gently to adhere.
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50
Trim marzipan flush with top of cake; reserve trimmings.
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51
Brush excess powdered sugar off marzipan.
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52
Using long sharp knife, cut 1/3 inch off each side of dessert to expose strawberries.
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53
Cut marzipan trimmings into leaf shapes using small cutter.
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54
Melt 2 ounces white chocolate in heavy small saucepan over low heat.
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55
Transfer chocolate to small parchment cone.
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56
Cut off tip to form small opening.
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57
Pipe the word Fraisier atop marzipan layer.
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58
Garnish with strawberry halves and marzipan leaves.
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59
Refrigerate.
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60
(Can be prepared 4 hours ahead.)
