Fresh Fraisiers - Daring Baker's Challenge

Blog-checking Lines: Jana ofCherry 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.


This was a really fun challenge! We had to create a delicious cake where the middle layer had exposed fruits around the outside.  We also had to make each component of the dessert by hand: the chiffon cake, pastry cream mousse, and the simple syrup!

This was my first time making a chiffon cake, and I am hooked! I loved how light this cake was, it was the perfect complement to the pastry cream and fresh fruit. I chose to make a citrus chiffon cake because I love desserts with a twist of citrus to them.

I filled my middle layer with strawberries and blackberries, they were so good in this dessert!  I can't wait to make the pastry cream again, I think it would be amazing with a strawberry shortcake dessert, or as a topping on a bowl of fresh fruit. 

I decided to keep the top of my cake clean and simple so that the amazing centre could shine through.

The recipes for the chiffon cake and the pastry cream mousse were provided by Jana, and they are amazing!


Citrus Chiffon Cake

• 1 cup and 2 tbsp flour
• 1 tsp baking powder
• 3/4 cups sugar (remove 3 tbsp and set aside)
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 3 egg yolks
• 1/3 cup and 1 tbsp orange juice
• zest of one lemon
• 5 large egg whites
• 1/4 tsp cream of tartar

1. Preheat the oven to 325 F and line the bottom of an 8" springform pan with parchment paper
2. In a large bowl, whisk together the flour, baking powder, all but the removed 3 tbsp sugar, and the salt
3. In a second bowl, whisk together the egg yolks, vegetable oil, orange juice, and orange zest
4. Mix together the wet and dry ingredients and mix until smooth
5. In a third bowl, beat the egg whites until frothy
6. Add the cream of tartar to the egg whites, and beat them until they hold soft peaks
7. Slowly add the 3 tbsp of sugar to the egg whites and beat until they hold firm and shiny peaks
8. Fold the egg whites into the batter until just combined
9. Fill the springform pan, and smooth the batter
10. Bake for 45 - 55 minutes, or until a toothpick comes out clean when inserted into the middle
11. Allow the cake to cool completely in the springform pan
12. When cool, run a knife along the edges and remove the cake

Pastry Cream Filling

• 1 cup milk
• 1/2 tsp vanilla
• 1/8 tsp salt
• 2 tbsp cornstarch
• 1/4 cup sugar
• 1 egg
• 2 tbsp butter
• 3/4 tsp gelatin
• 1/2 tbsp water
• 1 cup heavy cream

1. Pour the milk, vanilla, and salt into a saucepan over medium-high heat
2. Scald the mixture (bring it near boiling) while stirring occasionally
3. While the mixture is heating, in a bowl whisk together the cornstarch and sugar
4. Add the egg to sugar/cornstarch and whisk until smooth
5. When the milk mixture is scalded, slowly add it to the egg mixture while whisking
6. Add the whole mixture back into the pot, and continue to cook it over medium-high until it is thick enough to coat the back of a spoon
7. Remove the pot from the heat and pour it into a fine-mesh sieve
8. Press the custard through to remove any remaining bits
9. After the custard has cooled for about 10 minutes, add the butter and whisk until smooth
10. Cover the pastry cream with plastic wrap and place in the refrigerator to cool for about an hour
11. After the custard/cream has cooled, sprinkle the gelatin over the water and let it sit for a couple minutes
12. Set up a double boiler and add 1/4 cup of the pastry cream 
13. Heat the cream while stirring until it is 120 F
14. Add the gelatin to the warmed cream and whisk until completely smooth
15. Whisk the warmed cream into the remaining cream
16. Whip the heavy cream until you have medium-stiff peaks, and then fold it into the pastry cream

Simple Syrup

• 1/3 cup sugar
• 1/3 cup water

1. Add the water and the sugar to a small saucepan
2. Heat it until it boils and all of the sugar dissolves
3. Remove from heat and set aside until ready to use

To assemble the Fraisier:

1. Line the inside of your 8" springform with plastic wrap
2. Cut the cake in half to create two cake rounds
3. Place one half of the cake in the springform pan and moisten it with the simple syrup
4. Place the fruit of your choice (I used strawberries cut in half, and blackberries) along the outside of the pan
5. Pipe the pastry cream around the fruit on the sides of the pan to keep it in place
6. Fill the middle of the cake with your remaining berries, and then add all of the remaining pastry cream
7. Smooth the top of the pastry cream, and then place the remaining layer of cake on top
8. Moisten the top layer with the simple syrup
9. Decorate the top of the cake as desired
10. Enjoy!