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.
Daring Baker time! This month's creation was chiffon cake filled with fresh fruit and pastry cream, a Fresh Frasier. I chose to use fresh raspberries, made the gluten-free chiffon cake from Penny's birthday, used coconut milk for the pastry cream (alas no stabilized whipped cream for us) and sweetened it all with maple sugar. I overcooked the pastry cream a bit and I think I'm getting to a point where even maple sugar is too much for me. I'd rather just have the berries plain or the berries with a splash of coconut milk and skip the cake. But the cake was put to use and served some kind friends that put up with my experimental desserts. Penny loved hers but Alex balked at the coconut milk cream. He's my picky one. Thanks for the challenge Jana!
-For the full original recipe visit our host Jana at Cherry Tea Cakes or see the pdf recipe.
-I made this gluten-free chiffon cake but this time used maple sugar. I made the pastry cream from Jana's recipe but replaced the whole milk with full fat coconut milk and left out the whipped cream.
-Her recipes are based on those of Elisabeth M. Prueitt and Chad Robertson from the cookbook Tartine.
-Other participants for this challenge are listed in the Daring Baker Blogroll.
Penny had no patience for my picture taking.
Her new hobby is flower picking. This week Queen Anne's Lace is the favorite.