Ramblings of a retiree in France
Here is my submission to this year’s splendid Baking Contest. As the holder of the crown I did wonder whether I could take part again this year but then I thought, why not? I do hope you’re all joining in as well. It doesn’t matter what it is, if you’ve baked it the fabulous Jeanne from A Jeanne in the Kitchen will judge it!
It’s all good fun and who doesn’t need more of that in these challenging times? So hurry along as there’s not much time left to submit pictures those baked goods!
As many of you know from my recipes, I don’t do fancy cakes. I do cakes that sit in the back pocket of a cycling jersey for mid-ride refuelling. We’re talking dairy-free, gluten-free, refined-sugar free, reduced fat and vegan. This does not however mean reduced or taste-free cakes. But, from time to time, and for special occasions, I’ll make a bit more of an effort and make something truly glorious and artery furring!
I first made this cake about five years ago for “my little cupcake” which rather miffed my beloved as, or so he claims, I’ve never made him a special birthday cake. So, in a massive break with tradition, during lockdown I made him the self same cake, an apple pie layer cake from the pastry genius Christina Tosi of Momofuku Milk Bar fame, which he agreed does indeed taste like apple pie in cake form. What man can resist apple pie? Exactly!
Christina Tosi’s cakes are small but perfectly formed and assembled in a cake ring, wrapped in acetate sheets, and presented with their sides unfrosted. Although I usually like a perfectly frosted cake, I love this presentation because it reminds me of a trifle in which you see each layer of the individual components of the dessert.
The process starts with a soft and velvety brown butter which forms the layers. You then dunk a pastry brush into a cinnamon flavoured apple cider soak and cover each layer of the cake with it. On top of that goes a layer of liquid cheesecake – your stomach is rumbling as you’re reading this and your mouth is starting to water, isn’t it? Then comes a layer of pie-flavoured crumbs and caramelly apple pie filling. The whole process is repeated twice more, then topped with pie crumb frosting and decorated with yet more pie crumbs. (Tip: use a dry, hot knife to cut it to preserve the layers.)
Making the cake is akin to taking part in something like the heptathlon. In addition, you need to be well-organised and make sure you have everything prepared ahead of time. It’s made up of numerous stages which all come together at the end. Note, the finished cake has to freeze for 12 hours before being served, so itβs not a last minute dessert. However, I like that parts of it can be made well in advance. Obviously, it took me a lot longer to make it than my beloved took to eat it!
That looks incredible!
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Thanks Amanda
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Oh my! It looks divine ππ
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Thank you
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Amazing- I’d love to try it! π
VVN
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The competition or the cake?
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Looks fantastic but what a marathon
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Yes, it is!
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That looks amazing! And I am not even hungry!π
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Thank you
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That is amazing!
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Thanks Lydia
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Layer upon delicious layer!
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π
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I love cakes…ππ
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YUM!!
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π
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That is absolutely spectacular
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Thank you!
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Wow, very talented dear Sheree.
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Thank you Laleh
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My pleasure
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My goodness…You really are the queen. Beautiful !
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Thank you
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That looks amazing!
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Thank you
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Amazing!!!!!
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Thank you Luisa
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I am a fan of Tosi’s pastry creations too. They look gorgeous. Somehow I have not hauled myself to the Milk Bar yet, and now I guess I will have to wait. That cake! (I wish I was your neighbour) xx
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Her cookery books are fantastic, so many helpful tips. Her recipes are always crowd pleasers.
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I will look up her book. I have been on a cookbook collection spree of late. xx
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I am so looking forward to getting into a physical bookshop and fingering the contents. On any trip to NY, I spend at least a day in its bookshops.
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I can imagine. There is such quiet joy to be had in loitering inside bookshops. My heart trills every time I lay hands on a book. Yesterday, I found out that the library has finally opened partially. One cannot enter the premises, but they deliver books outside and accept returns deposited outside on a table. I got four books and I think it has made my weekend sparkly. π
Also, I have two new cookbooks. Bitter Honey by Letitia Ann Clark (on Sardinian recipes) and Summer Kitchens by Olia Hercules (Ukrainian recipes). They are both keepers. xx
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I shall have to check out those last two cookery books.
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You might like them. X
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Iβm sure I probably will!
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π
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Oh my goodness, such a fabulous looking & sounding delectable!
I don’t do fancy cakes typically either – but your post makes me feel like doing this one!
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Thank you π
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Glorious and artery furring – what a bewitching description of a cake!
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It does contain lots of butter!
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This is looking so yum and inviting. I love cakes and bakes. π
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So why didnβt you take part?
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Smiles. I love the “eating” of it. π
Happy new week ma’am. π€
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You too!
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This looks scrummy!
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Thank you
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That looks amazing!
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Thank you Margot
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Did you write “refined sugar free”? I am all ears! Looks so delicious πββοΈπ
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I did indeed but I was talking about my usual baking, not this particular cake!
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Do you share recipes of your normal baking too? I’ve gone refined sugar free because of the cancer and always look for new recipes πββοΈπ
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Yes, I generally post a recipe most Saturday’s under The Musette banner.
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πππββοΈπ
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A terrific cake.
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Thank you
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very delicious and a great idea
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Looks amazing!! I’ve had a few cakes from Milk Bar and they are so rich! I had a sugar hangover the next day π
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Unsurprising! I donβt make her recipes very often but everyone loves them.
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Nice job!!!!!!
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Thanks
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