I'm so excited to finally have Michigan-grown strawberries available! I'm not sure that this is an entirely traditional frasier, but I really enjoyed it. Unfortunately, however, it has been some time since I made it so I am not entirely sure that the amount of cream made will be appropriate for the amount of cake. You might end up with to much.
Angel Food Cake
You will use five yolks for the filling, but be sure to save the extras for another use (like ice cream)!
1 c (155 g) confectioner's sugar
2/3 c + 1 Tbls (105 g) flour
1 tsp cream of tartar
10 egg whites, room temp
1/4 tsp salt
2/3 c and 2 Tbls (155 g) sugar
1 tsp vanilla
1/2 tsp almond extract
Preheat the oven to 350F (175C).
Sift confectioner's sugar and flour together into a small bowl and set aside.
In a mixing bowl, combine cream of tartar, egg whites and salt and whip on medium speed until foamy. Begin adding sugar in a slow stream and beat on high speed until stiff peaks form, or the egg whites no longer slide in the bowl when tipped. Gently fold in flour mixture in two additions, then spoon into a lined but ungreased 9" spring form pan. Gently spoon in batter and bake 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan and cool completely before removing from pan.
1 vanilla bean
1 1/4 c (295 ml) heavy cream (substitute with whipping cream, if needed. I can't find heavy cream in Michigan)
1 1/4 c (295 ml) heavy whipping cream
1 Tbls powdered gelatin
3 Tbls milk
1/4 c (50g) sugar
5 egg yolks
Fill a bowl large enough to fit the pan you plan to cook the cream in with ice and set aside.
Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
In another bowl, whip the heavy whipping cream to soft peaks and set aside.
In a medium sized bowl, whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
Place pan in ice bath and stir until at room temperature, then fold in the whipped cream.
Angel food cake, 9", baked and cooled
Raspberry curd, if desired
Halved and hulled strawberries
Bavarian cream, room temp
Whipped cream and berries, to serve
Split the cooled cake into two layers and lay one into the bottom of an oiled 9" springform pan. Spread with raspberry curd, if using, then line the edge with halved strawberries. Fill the rest of the cake with a layer of diced berries then pour in Bavarian cream just to the top of the halved strawberries. Spread the remaining cake layer with raspberry curd then place on top of Bavarian cream, curd side down. Cover with plastic wrap and chill until set, about 6 hours.
Carefully remove from pan and sprinkle with powdered sugar. Slice and serve with whipped cream and fresh berries.