This week, I made a golden brioche topped with a crème fraiche custard and served with a chilled sabayon and caramel-poached fruit! Decadent? (Yes.) Labor-intensive? (Yes.) Worth it? (YES!)
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.
This was a day of firsts for me. Between making meringue, caramelizing sugar, and whipping cream, I can say I’ve added a lot of new techniques to my repertoire. Cardinal Slices are a popular Viennese dessert. Three layers of alternating stripes of meringue and a ladyfinger batter are piped on to parchment paper and baked. The layers are cooled and are sandwiched together with whipped cream flavored with espresso couleur, a syrup made with extremely caramelized sugar and espresso.
I have a calendar hanging on my refrigerator featuring this cake and its recipe for the month of April. I only lasted about a week before caving in and deciding to make one for myself. I’m so glad I did! I had never tried a cake with a savory ingredient like olive oil before and was worried about it overwhelming the cake. I was pleasantly surprised to find that the olive oil offers just enough flavor and is perfectly balanced by the sweetness and tanginess of the lemon.