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 initially going to skip this challenge because life got in the way, but then I was visiting a friend who encouraged me to pick some fresh raspberries and strawberries from her yard. The fresh fruit made me think of this challenge. I decided that the combination of both of these fruits would go great with the chocolate chiffon cake. The making of all of the components was easy. I learned that I am not a huge fan of pastry cream. I can take it or leave it. The challenging part was the assembly of the cake. As you can see in the picture, the berries can be seen around the sides, but not as pretty and nice as I was hoping.
The taste of the cake was very nice; the pastry cream and cake still let the taste of the berries shine through. The two other people that were lucky to have a piece, said it was very tasty. I can see making this again, definitely for more practice on the assembly part.
I was initially going to skip this challenge because life got in the way, but then I was visiting a friend who encouraged me to pick some fresh raspberries and strawberries from her yard. The fresh fruit made me think of this challenge. I decided that the combination of both of these fruits would go great with the chocolate chiffon cake. The making of all of the components was easy. I learned that I am not a huge fan of pastry cream. I can take it or leave it. The challenging part was the assembly of the cake. As you can see in the picture, the berries can be seen around the sides, but not as pretty and nice as I was hoping.
The taste of the cake was very nice; the pastry cream and cake still let the taste of the berries shine through. The two other people that were lucky to have a piece, said it was very tasty. I can see making this again, definitely for more practice on the assembly part.
