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Ingredients

• 10-inch chiffon cake (recipe below)
• Fresh fruit (one type or a mixture): berries or cherries, 2 pints; stone fruit such as peaches, about 1 1/2 pounds
• Fruit puree:
• Very full 1/2 pint berries
• 1/4 cup sugar
• Pinch of salt
• Filling:
• 1 1/2 teaspoons gelatin (1/2 envelope)
• 1 tablespoon water
• 2 1/2 cups pastry cream (1 batch; recipe below), cold
• 2 cups heavy cream, very cold
• Topping:
• 1 1/4 cups heavy cream, very cold
• 4 teaspoons sugar
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 cups sugar
• 3/4 teaspoon salt
• 1/2 cup vegetable oil
• 6 large egg yolks
• 3/4 cups water
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons grated lemon zest
• 10 large egg whites
• 1/4 teaspoon cream of tartar or lemon juice
• 2 cups whole milk
• 1/2 vanilla bean
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1/2 cup plus 1 tablespoon sugar
• 2 large eggs (or 4 yolks, for a richer cream)
• 4 tablespoons unsalted butter

Description

Serious Eats