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.
So technically, this was supposed to be a sponge cake with fresh berries in the pastry cream center (frasier is French for strawberries). But honestly, we all know I'm a citrus girl. And for some reason, I wasn't feeling the strawberries this challenge. So Aunt Betty and I, after visiting the City Market for the first time, made a lemon sponge cake in my new apartment's oven. Luckily, it worked perfectly, which I wasn't expecting, because the other cake we made that day failed miserably.
The pastry cream we flavored with lemon as well, and then on top is almond paste and more lemon-flavored pastry cream. Some lemon zest on top, and we had one tasty cake. The almond and lemon together was different, but super tasty. My biggest problem with cake challenges is no one to feed them to. They're hard to transport, and I have a harder time making them pretty than I do with cupcakes. So I'm hoping next month's challenge is something totally different than something I've made before. Like doughnuts. I really liked the doughnut challenge.