I joined The Daring Bakers way back in January 2008 because I was keen to attempt some of the gorgeous desserts and cakes that they were making. Regular readers of my blog know that I am a sucker for a pretty yet tasty cake, so it will be of no surprise to you that I adored this month's Daring Bakers challenge - the Fraisier.
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.
Prior to this challenge, the only "Frasier" I had heard of was the wise-cracking psychiatrist of the same name played by Kelsey Grammer in the long-running US TV series of the same name. However, this Fraisier is a far tastier dish, comprised as it is of two layers of chiffon cake, filled with a custard cream and strawberries ("les fraises" in French, and I imagine the origin of the name of the cake).
I made my Fraisier straight down the line - a vanilla chiffon cake, with vanilla custard cream and strawberries. The recipe for the challenge had almond paste on top, but I am not a fan, and instead dusted the top of my cake with icing sugar.
Without further ado, here are some photos of my cake. This is the chiffon cake, which rises very high in an 8 inch cake tin:
Here is a peek inside the cut cake:
And finally, here is a slice of this irresistable, light as a feather cake:
I didn't have an 8" springform pan, so I lined the sides of an ordinary cake tin with a false bottom with acetate. This meant that it was difficult for me to get my cake out as cleanly as I would have liked, but I think it still looks pretty good - I would buy it if I saw it in a shop.
This cake got a pretty good rap at work too, so I was overall happy with the result.
Thanks to our host Jana for choosing a challenge that is just my kind of dessert - she will have the recipe. To check out the infinite variety of Fraisiers put forward by the Daring Bakers, check out the slide show at The Daring Kitchen on 27 July (US time).