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.
The inspiration photos were beautiful: two fluffy cakes with strawberry-studded cream in between, like a giant sandwich cookie. I think the cake is meant to be strawberry (thus the name, frasiers), but we were given liberty to play with the flavors, and we happened to have mangos and bananas on hand.
|Bananas caramelizing in butter and brown sugar|
We put down the first cake layer, lined fruit around the edge, and began piping in pastry cream, continuing to add fruit throughout. We weren't planning to use the gelatin called for in the pastry cream, since it's not vegetarian, but we ended up going for it for some extra structure since it was go hot: we didn't want the cake to melt!
Then we finished with a second layer of cake and a rolled-out sheet of marzipan.
We brought the cake to a friend's birthday party and it was a hit. Everyone admired it when we pulled off the ring to show the layers...which we must have forgotten to photograph! :(