Late again. Things just seem to escape me and suddenly, I am chasing the bus down the street. My husband was in Germany for a month and when he got back, we spent days trying to get caught up on all the things I could not do myself while he was gone. Then of course, my job; after working a 10 hour shift in a kitchen that is 100+ degrees, baking at home has been the furthest thought from my mind. Somehow, in the last few days, I managed to bake a cake and tarts so that I could get back in step with the Tuesdays with Dorie bakers.
The restaurant I work in was once owned by Marcel Desaulnier and when I saw that the White Chocolate Patty Cake was another of his recipes-he contributed several to Baking with Julia, I decided to give it a whirl. It was easy enough to make but I think I whipped my egg whites a little too much because I ended up with a crust that fell away in shards. Despite the over-whipped whites, the cake still had a nice, dense and creamy texture. Since I was making this for just the two of us, I cut the recipe in half and baked the layers in 6 inch pans. Rather than make the raspberry filling, I used some tart cherries in syrup and rhubarb that I had and made a thick puree. The tart flavors of the cherries, rhubarb and the fresh raspberries worked nicely with the cake. To see the round-up of all the participants, visit the Tuesdays with Dorie website.
It was nice to get back to the old routine of baking, styling and taking photos; if only I had more time…Found that nifty cake plate on one of my trips to the thrift store-I think it is a candle holder but I like it as a cake plate much better. My collection of stuff has gotten a little large and my husband wants me to start selling some of it off or give it away. He isn’t keen on clutter, calls me a hoarder sometimes. Maybe I should open a shop; opinions, anyone???
As much as I like cake, I think I like tart better. What’s not to love about a tart topped with fresh fruit? This is my version of the Apricot-Raspberry Tart from Baking Chez Moi. A week ago, I picked up a box of peaches when I went to Trader Joe’s. Ripe peaches sounded like a nice substitution for the apricots and I added a few dark cherries just for fun. In the recipe, Dorie suggests an almond cream filling as an alternative to the lady fingers or cake crumbs and since I was in an almond mood, I added some almond extract to really give it an extra almond punch. The dough recipe actually made six 4″ tart shells but I froze four of them for another day and just made two tarts and filled them with half of the recipe for the cream filling. Even though the tarts were smaller than the recipe called for, the baking time was almost the same due to the cream filling which took a while to set in the oven. We both enjoyed this one but then, you cannot go wrong with peaches and frangipan which is what this filling made me think of!
To see how the others made out, be sure to visit the Tuesdays with Dorie website!