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.
A fraisier is a French pastry consisting of two layers of cake soaked in simple syrup with strawberries and pastry cream sandwiched between. Essentially, it is a free-standing trifle, but the special thing about a fraisier is the exposed fruit around the sides. To make a true fraisier, you have to use strawberries (fraise = strawberry), so I’m not really sure what to call my strawberry-raspberry-blueberry combination – a baies mélanger-ier doesn’t really have the same ring to it. But whatever you want to call it, it was tasty!
I did this challenge while I was in California visiting my aunt and uncle, and it was extra challenging because I was baking in an unfamiliar kitchen and also contending with a wheat and corn allergy. But it turned out beautifully and just proves that you don’t need fancy equipment or lots of space to make a spectacular dessert. 
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