Fresh Fraiser-Daring Bakers Challenge July 2011

July 2011 Daring Bakers Challenge was hosted by Jana of Cherry Tea Cakes. Jana challenge everyone to make Fresh Fraisers inspired by recipues written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tatine.

I thought this would be just another fruit cake, but boy was I wrong. Fraiser turned out to be absolutely delicous and I will deffinitivelly make it again. Her s the recipie.

Fresh Fraiser Recipe;

Basic Chiffon Cake

155 g flour

1 teaspoon  baking powder

170 g sugar

1/2 teaspoon salt

60 ml vegetable oil

3  egg yolks

95 ml water

1 teaspoon pure vanilla extract

3/4 teaspoon lemon zest greted

5  egg whites

¼ teaspoon cream of tartar

Directions:

 Preheat the oven to moderate 160°C. Line the bottom of an 20 cm spring form pan with parchment paper. Do not grease the sides of the pan. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons  of sugar, and all of the salt. Stir to combine. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly.  Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment on a medium speed, until frothy. Add cream of tartar and beat on a medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean. Removed the cake from the oven and allow to cool in the pan on a wire rack. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. 

Pastry Cream Filling

Ingredients:

250 ml) whole milk

1/2 teaspoon pure vanilla extract

1/8 teaspoon  salt

2 tablespoons cornstarch

55 g sugar

1 egg

30 g butter

4 g gelatin

1/2 tablespoon water

250 ml heavy cream

Directions:

Pour the milk, vanilla, and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boiling point. Stir occasionally. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine.Add the eggs to the sugar and cornstarch and whisk until smooth. When the milk is ready, gently and slowly while the stand mixer is whisking, pour the heated milk down the side of the bowl into the egg mixture. Pour the mixture back into the warm pot and continue to cook over a medium heat until the custard is thick, just about to boil and coats the back of a spoon. Remove from heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cool for ten minutes stirring occasionally.

Cut the butter into four pieces and whisk into the pastry cream a piece at a time until smooth. Cover the cream with plastic wrap, pressing the plastic wrap onto the top of the cream to prevent a skin from forming. Chill in the refrigerator. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. Put 55 mm of water into a small sauce pan and bring to a simmer over a medium heat.  Measure 60 ml of the chilled pastry cream into a small stainless steel bowl that will sit across the sauce pan with the simmering water, without touching the water. Heat the cream until it is 48.8 . Add the gelatin and whisk until smooth. Remove from the water bath, and whisk the remaining cold pastry cream in to incorporate in two batches. In a stand mixer, fitted with the whisk attachment, whip the cream until it holds medium-stiff peaks. Immediately fold the whipped cream into the pastry cream with a rubber spatula.

Simple Syrup

Ingredients:

75 g of sugar

80 ml of water

Directions:

 Combine the water and sugar in a medium saucepan.  Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary, but will not harm the syrup. Remove the syrup from the heat and cool slightly.

Fraisier Assembly

Components:

1 baked 20 cm chiffon cake

1 recipe pastry cream filling

80 ml simple syrup

900 g mixed fruit (I used peaches and raspberries

confectioners’ sugar for dusting

Directions:

Line the sides of a 25 cm spring form pan with plastic wrap.Cut the cake in half horizontally to form two layers. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to resemble a squishy sponge, you have enough. Hull and slice in half enough fruits to arrange around the sides of the cake pan.Pipe cream in-between strawberries and a thin layer across the top of the cake. Hull and quarter your remaining fruit and place them in the middle of the cake. Cover the fruit and entirely with the all of the pastry cream. Place the second cake layer on top and moisten with the simple syrup. Cover with plastic wrap and refrigerate for at least 4 hours. To serve release the sides of the spring form pan and peel away the plastic wrap. Serve immediately sprinkled with confectionars sugar.

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