• About

Good Cooks

~ recipes & tries from simple to sensational !

Good Cooks

Tag Archives: blueberry

The Daring Bakers July 2011 Challenge: FRESH FRAISIERS!

27 Wednesday Jul 2011

Posted by Good Cooks in Cake, Cupcake, & Muffins, Chocolate, Daring Kitchen, Dessert, Recipes

≈ 19 Comments

Tags

blueberry, Cake, Cupcake, & Muffins, chocolate cake, daring baker, fruit cake, le fraisier, pastry cream, strawberry

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.

Chocolate Frasier

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.

Simple Syrup:

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.

Fraisier Assembly:

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.

Advertisement

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)

Like this:

Like Loading...

Fruits and Cream Layer Cake

18 Wednesday May 2011

Posted by Good Cooks in Cake, Cupcake, & Muffins, Dessert

≈ 4 Comments

Tags

Berry, blueberry, Cake, Cupcake, & Muffins, cream cheese, Dessert, jello, raspberry, strawberry

 Who don’t like Berry fruits?

                                                                     jello ? 

                                                                                                 or cake?

                                                                                                                                                                                                                                                                                                                                         

Can you resist feeling starving for something sweet?

How about something cool like a jello or creamy like a cream cheese frosting or delicious like strawberries?

 

 I always make sure my freezer stocked with frozen berries even if we are in the season of fresh ones. Do you?

You know, Sometimes you feel lazy to go  get some from the store or even you don’t have the time to go if you want something quick and easy.

 They are very handy, I like to put some purée of these berries with the homemade lemonade it makes a very delicious combination. 

In this recipe I used a frozen berry mix with the jello to top the layers of cake and cream cheese frosting, its cool dessert, refreshing, sweet and delicious.

Fruits and Cream Layer Cake

for the cake layer :

1 3\4 cups cake flour

1 1\2 teaspoon baking powder

1\4  teaspoon salt

1\2 teaspoon baking soda

1 stick of butter (1\2 cup) softened

2 eggs at room temperature

3\4 cups sugar

1 teaspoon vanilla

1\4 cup yogurt

1\4 cup milk

apricot jam (to brush the finished cake)

for the cream cheese frosting:

4 oz cream cheese at room temperature

1 bag dream whip (the powder)

1\2 can nestle table cream

2 tablespoon milk

2 tablespoon powdered suger

for the top layer:

jello berry flavor

frozen berry fruits

Heat the oven 350° f. Beat the butter and sugar on medium speed with stand mixer until light and fluffy, add the eggs one at a time and the vanilla,  beating just until blended after each addition.

Sift together the flour salt baking powder baking soda, add to the egg batter alternately with the milk and yogurt, fold it gently after each addition, beat at low-speed for seconds.

Line  13 x 9 pan with parchment paper,brush with oil and dust with flour, You need two thin layers of cake so pour half the batter into the pan, bake it until a tooth pick comes clean (around 15 minutes), continue the same with second half.

Let the cake cool down while you prepare the cream filling, beat the dream whip and table cream with the milk and powdered sugar, add the cream cheese beat until fluffy and smooth.

Prepare the jello as directed, since I used a frozen fruits so let it thaw at room temperature.

Spread 1 tablespoon of the jam on each layer of cake, set the first layer in the pan spread the filling of cream over it then the second layer of cake, then the fruits and pour the jello over the top.

Let the cake cool in the fridge for a couple of hours untill the jello set and harden.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to print (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Tumblr (Opens in new window)

Like this:

Like Loading...

Search My Recipes….

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 2,429 other subscribers
Good Cooks

Promote Your Page Too
Follow Me on Pinterest

Popular Posts

Raspberry Madeleine: The Classic French Cake
A Short Trip of My Little Garden
Ghraybey_Middle Eastern Butter Cookies
Rich & Milky Breakfast Bread
The Daring Bakers July 2011 Challenge: FRESH FRAISIERS!
Candylicious! The August 2011 Daring Bakers' Challenge.
Minted Cheese Stuffed Rolls
Sweet Cherry Jam
February 2023
M T W T F S S
 12345
6789101112
13141516171819
20212223242526
2728  
« Jan    

Categories

  • Appetizer & Sides (29)
    • Salad (9)
    • Soup (4)
  • Beans & Legumes (4)
  • Bread and Pastries (9)
  • Breakfast & Brunch (23)
  • Daring Kitchen (15)
  • Dessert (32)
    • Cake, Cupcake, & Muffins (6)
    • Candy (1)
    • Chocolate (4)
    • Cookies (10)
    • Creamy Dessert (6)
  • Drinks (1)
  • Fruits (12)
  • Home projects (2)
  • Main dish (22)
    • Meat dishes (8)
    • Pasta (1)
    • Poultry (8)
    • Rice dishes (6)
    • seafood and fish (5)
    • Vegetables & Stews (6)
  • Middle Eastern (35)
    • Pantry Food (4)
  • Recipes (60)
  • Sandwiches & Pizza (6)
  • Seafood (2)
  • Snacks (6)
  • Vegetable (12)
    • Eggplant (4)

Flickr Photos

zatar spice mix 3zatar spice mix 4zatar spice mix 1zatar spice mix 2P1011243 strawberry rhubarb compotestrawberry rhubarb compote 2
More Photos

Featured on:

Certified Yummly Recipes on Yummly.com

Blog Submission Blog Sites
Promote Blog
Blog Community & Blog Directory
Blogs Blog Gadgets Alessandra

Featured Chef
Featured Chef
Featured Chef
Top Food Blogs

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Archives

Tags

almond Appetizer & Sides apricot avocado Baking Banana Berry blueberry Bread and Pastries breakfast breakfast recipes brunch butter cookies Cake, Cupcake, & Muffins caramel Chicken chicken breast chocolate chocolate chip cinnamon coconut Cookie cookies cream cheese daring baker daring bakers daring cooks daring kitchen challenge Dessert desserts easy recipes eggplant fruit reserve Fruits ground beef homemade How to jam kids friendly legumes lentil light lunch main dish mango Meringue Middle East middle eastern middle eastern food middle eastern recipes Mint mushroom oatmeal pecan pomegranate molasses pudding Raisin raspberry Rhubarb rice dish rice pudding roasted chicken Salad sandwiches shrimp side dish Soup step by step strawberry sweets tea time tomato vegetarian Yogurt yogurt recipes بسكويت الزبده
Top Food Blogs<!-- var hr_currentTime = new Date();var hr_timestamp = Date.parse(hr_currentTime.getMonth() + 1 + "/" + hr_currentTime.getDate() + "/" + hr_currentTime.getFullYear()) / 1000;document.write(''); // -->

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Good Cooks
    • Join 340 other followers
    • Already have a WordPress.com account? Log in now.
    • Good Cooks
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: