Archive for the 'Cake' Category

Rhubarb Meringue Bars

Spring is synonym with a lot of great produce like peas, asparagus and morels but let’s not forget the tender stalks of rhubarb that are at their best right now. Here’s a variation on Bouchon bakery rhubarb bars, they are essentially sugar & grenadine-cured rhubarb stalks baked in a brown butter filling on top of [...]

13 Comments

Carrément Chocolat

If you believe the Mayan calendar, the end of the world is near. In about three weeks… err. Okay.. What I’m getting at is that end of the world or not you’ll need all the excuses you can find to make this chocolate cake. Most importantly you need to embrace that “who cares about the [...]

24 Comments

Lemon-Olive Oil Cake with Toasted Meringue

This simple Ligurian lemon cake with a light olive taste and a soft texture is a favorite of mine. I love it even more topped with a toasted Swiss meringue which I changed from the original Pierre Hermé recipe because it’s more stable than a regular meringue (in case you want to leave the cake out [...]

8 Comments

Milk Bar Banana Cake

I’m baaack and let me begin this post by saying that if you want to make this recipe you must be a little mad. This popular cake at Momofuku Milk Bar is so labor intensive that even they stopped selling it by the slice. Yes, the Milk Bar banana cake is delicious and it lives up [...]

19 Comments

Cheesecake Mosaïc

This is an interesting and delicious variation on cheesecake, a recipe by pastry wiz Pierre Hermé in his latest book “Pastries”. The base is made with a sweet pastry dough turned into a powder and used like the Graham crackers crumbs of New York cheesecake, it’s topped with a pistachio cheesecake layer which is baked [...]

36 Comments