Winter Frasier (Spiced Plum)

This is not just any Frasier, this is a Frasier…

d’hiver (Winter Fasier – or at least that’s what I hope it means)

…for the winter. Or a Frasier d’hiver, if you will. The créme mousseline is spiced cinnamon and nutmeg, and the traditional strawberries are replaced with port-roasted plums.

A while ago I attended a masterclass with Eric Lanlard, courtesy of Nielsen-Massey. He showed us how to make a Frasier and challenged us to make our own take on it.  I had intended to make this sooner but as I have all-too-frequently complained, our kitchen has been out of action. On Tuesday night the tools were taken away, the dust sheets removed and our kitchen with was (mostly) revealed (cue excited squeal at Rangemaster oven and belfast sink).

Within 8 hours I was happily up to my arms in flour and sugar and baking this.

My take on Eric Lanlard’s Frasier recipe

It just so happens that the Great British Bake Off  (UK TV programme) used the Frasier cake as their “technical challenge” the night before – total coincidence . This recipe differs  from GBBO’s, but since I was taught it by a french baking legend I’m going to bank on it being authentic. Well, it was until I got my hands on it and tweaked it for more autumnal consumption.

Frasier d’hiver

I kept the vanilla sponge exactly the same -you can find the original recipe here

For the créme mousseline follow the recipe here but put a cinnamon stick into the milk as you heat it the and grate in a little nutmeg. Remove the cinnamon stick just before making the créme. Instead of Kirsch, I used cherry brandy.

For the fruit filling  stone and thinly slice enough plums to around the edge, lay them into a baking dish, pour over a good glug of port and sprinkle with a little cinnamon.  Cover the dish in foil and put in the oven to steam until tender. In another dish to the same with enough whole plums to fill the cake when stoned and chopped. One the fruits are just tender remove from the oven and leave until completely cool. Use the slices to arrange around the edge and then chop the whole ones to go in the centre.

I wussed out of toasting the marzipan.

Port-roasted plums and a cinnamon, nutmeg & vanilla creme mousseline

So, what do you think? Has a french classic been transformed into a lovely, British, autumnal delight?

I’m entering this into the October edition of Alphabakes , hosted by The more than occcasional baker as it has Nielsen-Massey vanilla in it. Tenuous – moi?

Also submitting to Simple and in season hosted by Franglais Kitchen