One of this month’s Tuesdays With Dorie assignments is the Tarte Tropézienne from Baking Chez Moi by Dorie Greenspan. It’s like a brioche cake with a delicious cream filling, and topped with pearl sugar. It sounds odd, but it’s really nom-worthy. This is supposed to be a beautiful cake, but mine turned out looking very “rustic.”
I’m not the most creative person in the world, but I wanted to make something with my sphere molds aside from more mizu shingen mochi (water cakes). I ended up getting inspired by Pokemon; one of the most famous icons of Pokemon is the Pokeball. In the world of Pokemon, trainers will capture Pokemon with Pokeballs. It also just so happens that the Pokemon franchise celebrated its […]
Mizu Shingen Mochi, or water cake, is like nothing I’ve eaten before. It’s like eating a gelatinous blob of water that changes from solid to liquid the moment it goes in your mouth. It’s definitely a fun dessert to make and eat. My water cake didn’t look like the works of art I’ve seen on Japanese websites, but I imagine the experience of eating it is pretty similar. […]
I can describe the Jammer Galette as a gigantic shortbread cookie with jam on top of it, covered with a layer of buttery streusel. This is another Tuesdays with Dorie assignment and the recipe for this is not very different from the cookie-sized Jammers (by Dorie) found on bon apetit.
The Victoria Sponge is a classic British tea-time cake that is said to have been a favorite of Queen Victoria. I have seen a version of the Victoria Sponge Cake that has two layers of sponge cake that sandwich fresh whipped cream and jam, and another that uses fresh fruits instead of jam. Some recipes use raspberries and others use strawberries. Any way you make this cake, it […]
Matcha Financiers from Baking Chez Moi was the second assignment for March (the first was Odile’s Fresh Orange Cake) for the Tuesdays with Dorie group. Dorie Greenspan’s recipe resulted in light, fluffy mini-muffins with a subtle matcha taste. I will make these again, but I’ll make a note to myself now to use 2 tsp of matcha for a stronger flavor.
One of the recipes for the Tuesdays with Dorie group assigned for March is Odile’s Fresh Orange Cake. I decided to make that cake and also go one step further and try Dorie’s Bonne Idée and make a Poached Orange-Topped Cake. Odile’s Fresh Orange Cake tastes very un-American to me, because it’s not a very sweet and fluffy cake; it tastes natural and has a nice […]