There’s a marvelous story about how Tarte Tropezienne came about as told by Dorie Greenspan. It’s worth the read and I encourage you to take a look. However, I don’t use her recipe. I use my Sixty Second Brioche which goes together so much faster without burning out the motor of your mixer. Continue reading
This Raspberries and Cream Cake comes from the bakery’s wedding cake file. It was a favorite spring and summer cake.
The white chiffon cake is very tender. We made it the day ahead, cooled it in their pans and covered them with foil or froze the covered layers if using later. I use gloves when releasing the cakes as the will be a bit sticky on top. The cake is filled with whipped cream and fresh raspberries with a whipped chocolate ganache in the middle layer. Continue reading
This Chocolate Raspberry Gateau is one of the most flavor packed, moist cakes to be found. Please don’t be put off because this looks so intimidating. While it looks intimidating, it really is not hard to make. I have provided a schedule starting a month out and it has to be competed a day or two before serving. The Chocolate Raspberry Gateau is ideal for entertaining, and is one of the great celebration cakes. This is an updated version of the one originally written in my first book, The New Pastry Cook.
Gateau is the French word for cake. It generally denotes items made with delicate ingredients which are best consumed soon after the confection is made. Cakes can last much longer, some even improving with age (fruit cake). Torte is the German word for cake, with similar properties. Continue reading
Lemon Raspberry Pudding Cake is a relatively low fat dessert but you can’t tell it from the taste. Some recipes for the Lemon Pudding Cake use butter but this recipe from my mother never did. I added the raspberries but blueberries would be great also. It can be made as a whole or individual dessert as you choose.
When you mix it, it looks like a very light cake batter. But as it bakes, it separates into two layers. The top is the lightest cake ever and the bottom is an intense lemon pudding with fresh raspberries.
You can see from the photo that this Lemon Raspberry Pudding “Cake” does not cut well. In fact you don’t cut it, you scoop it out of the pan with a big spoon. It’s definitely a “homey” looking dessert – but those are often the best.
This Lemon Raspberry Pudding Cake is an easy recipe to put together but I have to tell you, my husband and I ate the whole 10″ cake one night – it is that good – or we are that bad! Continue reading
I can scarcely believe we are at the beginning of a New Year! I still remember all the hubbub of turning over a new century in 2000. Fortunately, the pessimists and negative predictions all got lost as we turned from the year 1999 to 2000.
For me the end of one year and the beginning of another is a time of reflections. In the first place I always think I am going to slow down. Then as I think more about it, I realize the years are speeding by more quickly as I get older – or so it seems. I have been blessed with good health or at least the ability to overcome whatever has come up and for that I am most grateful.
In a time when technology has given us access to the world, I am happy for my family whose support has meant everything to me. As my grandsons continue to grow much taller than me (and take great pride in doing do) I cherish the memories of playing hide and seek, baking with them, being with them. I am curious to see where their lives take them.
I am grateful for the continued support so many of you have given me and thank each of you for reading the blogs and for all your comments which mean so much to me.
My wish is that each of us has the best of New Years filled with all that contributes to our happiness and well being. I offer this recipe for a Peach Melba Royale to start it off! Watch for the raspberries turn round and round as they rise to the top of the glass.
Peach Melba Royal
Place 3 or 4 fresh raspberries in the bottom of each champagne flute. Add about 1 tablespoon of Peach Schnapps or more if you like. Top off with cold champagne. Enjoy!!