It was the July 19th, my youngest son’s 4th birthday, and the Le Frasier daring bakers challenge was on time. Started two days before to arrange what I need to do first, he choose the chocolate chiffon, I brought some fresh strawberries and blueberries and started to make the cake.
Skipped the almond paste, added some decorations with the whipping cream, sprinkled with some of chocolate cake crumbs that was remaining from trimming the cake, I used some fresh blueberries and strawberries with a little sugar and corn starch let it cook on medium heat for 15 min then grind it to make fruit jelly (the four dots on the top), each one is bigger than the other to express for his sweet four years.
The cake was perfect, the pastry cream, and every thing went very well, all of us loved it, since I always wanted to try it before but there was no chance until this month’s challenge.
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Fraisier inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
Thank you so much Jana for this wonderful cake, the taste was exquisite. definitely will try it again.
All the recipes you can find it here.
Chocolate Chiffon Cake:
1 cup cake flour
14 cup coco powder
1 teaspoon baking powder
23 cups sugar
1/2 teaspoon salt, preferably kosher
1/4 cup vegetable oil
3 large egg yolks
⅓ cup + 1 tablespoon (3.17 fl oz/95 ml) water
1 teaspoonpure vanilla extract
3/4 teaspoon lemon zest, grated
5 large egg whites
¼ teaspoon cream of tartar
Preheat the oven to moderate 325°F (160°C/gas mark 3).
Line the bottom of an 9 12-inch (24 cm) spring form pan with parchment paper. Do not grease the sides of the pan.
In a large mixing bowl, stir together the flour, baking powder and coco 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. Refrigerate for up to four days.
Pastry Cream Filling:
1 cup whole milk
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt, preferably kosher
2 tablespoons cornstarch
1/4 cup sugar
1 large egg
2 tablespoons unsalted butter
3/4 teaspoon (4 gm) gelatin
1/2 tablespoon (7½ ml) water
1 cup heavy cream
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 for up to five days.
In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften.
Put two inches (55 mm) of water into a small sauce pan and bring to a simmer over a medium heat.
Measure 1/4 cup (2 oz/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 120 F (48.8 C). 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.
You may choose to flavor the syrup. One way is to use flavored sugar (for example: apple cider sugar, orange sugar, or vanilla sugar) or to stir in 1-2 teaspoons of flavored extract. You may also infuse with herbs or spices, if desired or add four tablespoons (60 ml) of fruit juice or liqueur while the syrup is cooling.
1/3 cup of sugar, flavored or white
1/3 cup of water
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.
Transfer syrup to a lidded container or jar that can be stored in the refrigerator. Simple syrup can be stored for up to one month.
1 baked 8 inch (20 cm) chiffon cake
1 recipe pastry cream filling
⅓ cup (80 ml) simple syrup or flavored syrup
2 lbs (900 g) strawberries
1 lbs blueberries
1 cup heavy whipping cream
14 cup confectioner sugar
chocolate cake crumps
Line the sides of a 9-inch (23 cm) spring form pan with plastic wrap. Do not line the bottom of the pan.
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 strawberries to arrange around the sides of the cake pan. Place the cut side of the strawberry against the sides of the pan, point side up forming a ring, arrange the blueberries between each strawberry.
Pipe cream in-between strawberries and a thin layer across the top of the cake.
Hull and quarter your remaining strawberries and place them in the middle of the cake, add some blueberries. Cover the strawberries and blueberries entirely with the all but 1 tbsp. (15 ml) of the pastry cream.
Place the second cake layer on top and moisten with the simple syrup.
Whip the cream with the sugar, add some on the top of the cake, spread it even, arrange some blueberries on the sides, using head number 22, decorate the whipping cream over the blueberries. Sprinkle with chocolate cake crumps.
Refrigerate for at least 4 hours.
Very important note : when you assemble the cake use a spring form pan that is smaller than the you bake the cake with, I used 9 12 -inch (24 cm) pan when baked the cake, and after trimming I used 9 – inch (23 cm) pan to assemble the cake.
To serve release the sides of the spring form pan and peel away the plastic wrap.
Serve immediately or store in the refrigerator for up to 3 days.