I have made hardtack before (shoutout to my 8th grade Civil War project) but never like this. Whereas traditional hardtack is a last-forever cracker made up of flour and water and meant to sustain people through battles and month long voyages, this Swedish Oatmeal Hardtack combines shortening, butter, and sugar along with the addition of oatmeal, buttermilk, and salt. The result is a slightly sweet, slightly salty, crisp cracker with a crumbly texture.
This week I made a delectable cake full of luscious white chocolate and raspberry flavor. Contributing baker, Marcel Desaulniers, attributes the whimsical name of this cake to the action of patting down the edges of the cake to level it in preparation for the raspberry purée that is spread atop each layer. To make this cake, white chocolate is melted in a double boiler with butter before being mixed into a batter of whipped egg yolks and sugar. Sifted cake flour is folded in followed by a mountain of whipped egg whites. Raspberries are puréed with lemon juice and sugar and pressed through a sieve to remove the seeds. The purée is spread, and the top is garnished with tons of fresh raspberries.