Blog-checking lines: Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenged us to make Fresh Fraisiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
SIDE NOTE: I am trying to be more thoughtful (I don't know if that is really the word I'm going for, but it is the only one that comes to mind right now) about my pictures. Instead of posting them straight off the memory card, I am going to try and edit them a little before I post them... Hopefully this will make a difference and challenge me a little more.
Whew, this was a fun challenge. With delicious results. Since it was the boyfriend's birthday on the 15th, I made this as his birthday cake. Killed 2 birds with one stone, so to speak. I made this on the Saturday (the 16th). I got to sleep in until 8, then started whipping up the Pastry cream, followed shortly by the Chiffon cake (which I love, and will for sure be making again). I followed all the directions closely with the Chiffon cake and didn't change a thing.
With the pastry cream though, I used the recipe over at The Joy of Baking. I didn't really like the idea of the gelatin recipe that came with the challenge, so I wanted something that wouldn't make me cringe with the thought of where gelatin comes from.
Inside, I used strawberries and blueberries... and on the very inside, I just used cut up strawberries and a handful of blueberries. I topped the cake with whipped cream and more strawberries and blueberries, and a few cherries.
I will be making this cake again, although I will probably make it smaller, and use whipped cream in the middle instead of pastry cream. I think the lightness of the whipped cream would suit my taste buds better.
I am really proud of my challenge this month, and can't wait for this post to be posted. Also, make sure you go over to the Daring Kitchen website and check out the other Daring Baker's Creations.
(OH, also, I don't really like Marzipan, so no Almond Paste top for this girl, although the pretty pink top would've been nice)
I would have loved to have used my own strawberries in the cake, But they aren't quite ripe... we do get one or two every few days though, but not enough of a crop at one time for this whole cake.
