Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
I was actually really excited to make this recipe because 1) it is pretty and 2) I have the Tartine Cookbook and have been wanting to make something out of it for awhile 🙂 I decided to make this recipe over a two day period. I was going to space everything out, but once I got started making the base components (which was easy) it didn’t take me long to complete it.
All of the base components are pretty straight forward to make: Sugar Syrup, Pastry Cream, and Chiffon Cake. The only thing that would seem different is that you make the pastry cream in advance, but you wait to finish it (add the gelatin and the whipped cream) until you are ready to assemble your fraisier. I say this because you want the pastry cream filling to firm up after you put the fraiser together and not before because the consistency of the filling would not be the same.
I also don’t advise using all of the cake. The cake for the recipe baked up so high that I knew it wouldn’t fit in my mold and the proportions of cake to filling would be completely off. To fix this I sliced the cake into thirds and only used the bottom and middle slices. I saved the top for a snack 🙂
On day two, I assembled the fraisier.
While assembling the fraisier, I had some concerns about using almond paste for the topping because of the high content of almonds, the oils in the paste would break down when being handled. Which is what ended up happening while I was mixing red coloring into the paste. I would recommend using marzipan for this, the only difference between the two products is that the marzipan has more sugar which makes it easier to form and roll out 🙂 I used the almond paste and it just didn’t look right on top of the cake. I ended up pulling off the almond paste and rolling out white – vanilla fondant for the top, which made it look much more elegant. You actually don’t have to do either, the cake looks just as pretty dusted with powdered sugar and topped with a strawberry.
As of typing this I have yet to unmold the Fraisier because we are taking it to my in-laws for dessert. I plan on unmolding it there and taking pictures, which I will post tonight. Hopefully nothing goes wrong and it turns out pretty :crosses fingers:
UPDATE: The Fraisier turned out great and everyone loved it 🙂