Saturday, March 03, 2007
Let her eat cake
This cake, whose name is Dotted Swiss Dream and upon which you must imagine some lit candles fetchingly deployed among the marzipan roses, is for ThirdCat -- who has given me an excuse to write about the book from which it's taken, which is one of my all-time favourite books on the entire planet.
The recipe for Dotted Swiss Dream takes up three pages and involves some really majer esoterica, like wooden supports, framboise, non-bendable plastic drinking straws and something called Lemon Curd Mousseline, which is, says Ms Beranbaum, 'a thrilling buttercream to prepare because it starts off looking thin and lumpy and, about three-quarters of the way through, starts to emulsify into a luxurious cream.'
You can tell this woman is a professional cook from the way she is able to use the words 'thrilling' and 'emulsify' in the same sentence.
Copyright laws forbid me to give the recipe here for her Gingerbread cake, but let me just say that it contains golden syrup, dark brown sugar, cinnamon, ginger and marmalade, and that the method by which it is rendered sticky, moist and immortal is that you bake it first and then brush or baste it while it's still hot with a syrup made out of sugar, unsalted butter and lemon juice and then wrap it in Glad-Wrap till it's cool.
My personal variation, ginger and lime being so elegant a couple, is to use lime juice in the syrup instead of lemon. It tastes even better if you grew the limes yourself.