Summer Fruit Bavarian
Is like a soft, mouselike filling that goes though a summer fruits garden. That contain a lemon zest Chiffon Cake spilt into two and in the middle whipped cream folded in rich pastry cream which has delicous Strawberrys, Peaches, Rasberry, and Cherrys laying on the mouselike filling and berry puree drizzled on the to sides of the Chiffon cake and over the soft mouselike filling. AKA a Dream.
Recipe (5parts)
Ingredeints
10 inch Chiffon cake
- All purpose flour 2 1/4
- Baking powder 2 tsp
- Salt 3/4 tsp
- Vegetable oil 1/2 cup
- Large egg yolks 6
- Water 3/4 cup
- Vanilla extract 2 tsp
- Lemon zest grated 1 1/2 tsp
- Large egg whites 10
- cream of tartar or lemon juice 1/4 tsp
peaches apricotsor nectarnes about 1 1/2 pounds
Fruit Puree
- Berries 6 oz
- Sugar 1/4 cup
- Salt pinch
- Gelatin 1 1/2 tsp
- Water 1 tbsp
- Heavy cream cold 2 cups
- Pastry Cream cold
- Whole milk 2 cups
- Vanilla bean 1/2 bean
- Salt 1/4 tsp
- Cornstarch 3 to 4 tbsp
- Sugar 1/2 cups + 1 Tbsp
- Large eggs 2
- Unsalted butter 4 Tbsp
- Heavy cream cold 1 1/4 cups
- Sugar 4 tsp
Chiffon Cake
Preheat the oven to 325 Fahrenheit on the bottom of a 10 inch spring form pan with a 3 inch side with parchment paper cut to fit . Do not grease the sides of the pan!!!!
Sift Together the flour baking powder into a large mixing bowl add 1 1/4 cup of sugar and salt and whisk to combine. In a small bowl whisk together the oil egg yolks water let lemon zest and vanilla. Make a well In the flour, add the egg yolk mixture and then whisk throughly and quickly for about one minute until very smooth.
Place the egg whites in a large mixing bowl using a mixer fitted with the whisk attachment not the paddle beat on medium speed until frothy. Add the cream of tartar or lemon juice lemon juice is preferred and beat on medium high speed until the whites hold soft peaks. Slowly add the remainder of 1/4 cup sugar and beat on medium high speed until light hold firm Shiny peaks use a rubber spatula , scoop about one 3rd , Of the whites onto the yolk mixture and folding gently to lighten the batter gently fold into the remainder just until combined.
Pour the batter into the prepared pan smooth the top with an offset spatula is necessary. Bake until the cake tester inserted into the center comes out clean 45 to 55 minutes then let it cool in the pan the sides of pan will help hold the structure of the cake as it cools on a wire rack to unmold run a small thin knife around the sides of the pan to loosen the cake then released and lift off and sides.
Pastry Cream
Have a bowl ready for coolingthe pastry cream with a fine mesh siese resting in the rim.
Pour the milk into heacy sauce. Spilt the vanilla bean half length wise and use the tip of a sharp knife to scrape the seeds from the pod halves into the milk. Add the salt, place over medium hight heat and bring to a boil, stirring occasionally making sure that the milk solids are not sticking to the bottom of the pan. The larger the batch, the more careful you need to be. Meanwhile in a mixing bowl, whisk together the cornstarch and sugar. Then add the eggs and whisk until smooth.
when the milk is ready, slowly ladle about one third of the hot milk into the egg mixture, whisking constantly. Pour the egg-milk miture back into the hot milk and continue whisking over medium heat until the custard is as thick as lightly whipped cream .abot 2 mintues .Remove from heat and immediately por through the sieve into the bowl. Let cool for 10 minutes strring occasionlly to release the heat. Cut the butter into 1 tablespoon pieces. When the Pastry cream is ready whisk in the butter one table spoon at a time until smooth do not over mix. Keep it covered in the refrigerator.
Fruit Puree
To make the fruit puree combine the berried sugar and salt in a blender and process on high speed until smooth.
Summer Fruit Barvarian
To make the summer for barbarian come cut the cake in half . With the springform pan from before Cover it with plastic wrap and put in The one half of the cake on the bottom and then put strawberries On the side , put in the Pastry whipping cream filling and take turns with fruits or just put all the fruit in or however you want to do it also don't forget the fruit purée Just drizzled and then put some on the cake top of the cake But on the side that you will press against the cream. Finally Cover with plastic wrap and put in refrigerator for at least four hours. After the 4 hour remove the springform pan and then decorate with whipping cream and strawberries on top. Do not Make whipping cream until the four hours are done .
Whipping cream
To make the toppig using the mixer or a whisk whip the cream until thickened. Add the sugar and whip until the cream holds soft peaks. Using the offset spatula frost the top of the cake. The cake can be serverd immediately or kept cold in the refrigerator until readu to server. It will keep for up to 3 days.
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