I was quick off the mark this month. I had made and we had devoured the Fraisier within the first week of the challenge coming out. We loved it. I dream about it. It was wonderful. I love Fraisiers but would never have thought to make one as it seemed rather intimidating. In fact, it wasn’t. I’m already planning to make smaller individual cakes.
Jana of Cherry Tea Cakes (which is now one of my favourite food blogs) 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.
Here are the photo steps to making the cake.
This was a great pick. I macerated the strawberries in raspberry coulis and Chambord and they were lovely and soft. The sponge was also spoon-fed the same mixture. Next time I am going to drench the sponge more!
I saw your picture on the “Share your . . .” page of the DB site. But it’s so great to finally get to see all your pics and read about your results. This was a really lovely cake and, in spite of all the parts, not toooooo difficult. How funny that you dream about this cake! I hope you post your smaller versions!
Yum! Nice choice for your syrup.
Thanks Kelly! I’m still dreaming of this cake – it could well be because of a good quantity of alcohol in it! Pru
Hi Tara, If evihtyreng else worked out perfectly then do everything else the same as last time but beat the egg whites for a little less time. Try 4-5 minutes, depends on you mixer power.
I am so impressed, it’s a beautiful dessert! Yes, nice choice of alcohol,…errr…syrup. 😀
This almost gets put together like a trifle! It looks delicious. I wouldn’t mind having a slice right now.