My, what a rushed challenge this was. I haven’t been in the right frame of mind in the last few weeks and was contemplating skipping this month’s challenge.
But sometimes when life gets in the way, the best way to deal with it is to grab the bull by its horns and just get on with it I suppose. So at 5pm, 24 hours before the deadline, I thought ‘right, stop moping and bake a cake!’.
For this month’s challenge, 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.
I decided to make a chocolate chiffon cake with a vegatarian pastry cream. The fruit of choice had to be strawberries as I love the contrast of the darkness of chocolate with the tantalising red of a strawberry. I replaced the almond paste with a layer of chocolate ganache and decorated the fraisier with chocolate coated strawberries and a Daring Baker’s emblem to pay homage to our beloved community.
The fraisier is delicious, moist and light – the perfect cake for stuffy July. Possibly even more delicious than one would find in a patisserie (if I dare say so lol)!
Assembling the cake was easier than I thought it would be. The chiffon cake was baked in a 22’ cm pan however I used a cookie cutter to cut out miniature individual cakes. The remainder of the cake is frozen to be used at a later date!
Vegan Pastry Cream