Ok, Ok, so this Caramelized Peach Tart isn’t the best cutting tart I’ve ever made. But it sure is one of the best tasting. How can you miss with pastry cream, caramelized peaches and a brown sugar make ahead crumble with almond paste. Continue reading
Tag Archives: almond paste
A Quick and Easy Summer Teacake
This Quick and Easy Teacake could easily be offered at a high tea service. An easily made cake topped with a smattering of jam, whipped cream and fresh fruit. Any flavor jam and any fruit can be used.
Teacakes are usually simple, single layered affairs so named because they are served with afternoon tea. Continue reading
Danish Butter Cake
As promised, here is the Danish Butter Cake. This is good any time of the day from breakfast as a coffeecake, to evening as a dessert or, if you’re like us, any time of the day. How can you possibly go wrong with almond filling, pastry cream, remonce, and chocolate? If you are not fond of almond paste, omit it from the remonce.
Last week I posted the Quick Danish Pastry and suggested you make the pastry cream. If you did and thawed it Tuesday or, at the latest, Wednesday, you’re all set to make this extraordinary Danish Butter Cake. Continue reading
Chocolate Spiced Coffee Cake
The dough for this Chocolate Spiced Coffee Cake is based on a recipe from one of my favorite bakers, Beatrice Ojakangas. Her book, “The Great Scandinavian Baking Book” is a classic that is in the James Beard Foundation Hall of Fame. She has given us so many wonderful Scandinavian baking recipes. I would happily make anything she wrote about because her recipes work.
The recipe for the dough is interesting in that it has no egg and receives its initial rise in the refrigerator straight out of the processor. Continue reading
Chocolate Raspberry Marzipan Gateau
This Chocolate Raspberry Marzipan Gateau is a prime example of French baking. I can’t remember where this comes from, certainly I did not come up with it. The three hole paper is turning yellow with age so it has to be when I was learning and becoming interested in pastry as a profession.
A note on the bottom says, “This is a wonderfully moist and flavorful combination.” I love finding little notes on old recipes. Continue reading
