Look at this beauty!
I'm still impressed with myself each time I look at the picture of this cake. When my neighbor saw it she said, "You made that? I thought you bought it!"
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Fraisiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
So, this cake was a bit of work but nothing that was too tricky really. Just lots of components. The first part is the sponge cake. My cake rose and dripped in the oven creating a bit of a mess. Then when it was all cooled it fell in the middle. I had to trim it up to make it look nice and polished but then I got to eat the trimmed bits. So yummy.
The pastry cream that went in the middle is a pretty usual pastry cream but it gets an extra bit of support from gelatin so that the cake doesn't take a tumble in the middle of serving it.
Jana, our host, encouraged us to use whatever fresh fruits we liked so I chose peaches, just ripening in our neck of the woods. The fruit and pastry cream in the middle is so pretty and yummy at the same time.
The whole thing gets topped off with a disc of almond paste. I didn't make my own. I just bought a tube at the store but I thought it added a nice flavor with the peaches.
Overall, a wonderful success! To check out the recipes and see a tantalizing slideshow of other great fraisiers follow the link to The Daring Kitchen.