This cake for instance is the best in the height of strawberry season. We are so lucky to live in California that I can get strawberries all year round but this time of the year they are not optimum in taste or quality. BUT for teaching purposes we must use what we have so remember to buy in season and buy as local as you can....I am all for stretching those boundaries when needed, after all we should have variety in our diet and not all of us live in the produce wonderland that I do...but I try to avoid buying produce from other countries since we have no idea what chemicals are used in those countries on the food they produce. But that's just me...
Anyway, here I have a couple of examples of the fabulous cake styles that I teach.
Next we have the Diplomat cake from Chef Bo Friberg's book The Professional Pastry Chef.
It is also a chiffon filled with pastry cream (custard), raspberry jam and iced with pastry cream and sliced almonds. Then lines are piped on the top of each marked out slice with an almond macaroon paste that is made of almond paste, sugar, and just enough egg whites to pipe it out in a strand. Then the entire cake is put into the oven and baked until the almond paste is toasted and so are the almonds on the sides.
Then you fill in the sections with sliced fruit and glaze the entire top of the cake...both beautiful and yummy too!!