Baking the Books
Many an eyebrow was raised when I presented this stack of medieval manuscripts on my birthday. Lucky for my guests, these books were not made of parchment and leather but cake and marzipan. Here’s a codicological description from the top down:
23 Pointes of Good Cookery. A marzipan-bound codex, two quires of pistachio and orange dacquoise lined with a dark chocolate ganache and dried cherries rehydrated with kirsch.
Skelton Sandwich: Quarto sized pound cake with two columnns of whipped cream, strawberry jam glosses and decorated fresh strawberry initials.
Fitzherbert’s Frutefull Matter: An octavo sized volume consisting of lime cake folios with limoncello watermarks, pages of white chocolate mousse and red fruit illuminations.
Both mise en place and mise en page were highly enjoyable!
Made with vanilla mascarpone, amaretti biscuits and Ramona's leftover chiffon cake, which soaked up the amaretto and espresso liqueur really well.
I made this Tropical Fruit Tart for my mother’s birthday. The recipe comes from Cees Holtkamps’ De Banketbakker and is a classic piece of Dutch bakery. It has a crumbly yet soft crust which is covered with a layer of frangipane. For the fruit topping I chose apricots, strawberries, red berries, pineapple, kiwi fruit, physalis, grapes, mango, and cherries. The tart is finished with a glossy layer of freshly made apricot glaze.
Strawberry and Vanilla Mascarpone Cream Cake
I made this cake for my grandmother’s 89th birthday. The only indication for the cake she gave me was ‘something sweet’ so basically I could bake anything I wanted. The recipe and design of the cake are my own. I coated three layers of vanilla almond sponge with strawberry jam before adding the mascarpone vanilla cream. I finished the cake with white chocolate shavings and whole strawberries, made glossy with jam. I piped the butterflies myself using candy melts, following this tutorial. Needless to say my gran absolutely loved the cake :)
Birthday Cake with Strawberries and Raspberry Crème Pâtissière
For my Grandfather
Pavlova with Vanilla Cream and Fresh Fruit
Recipe: Strawberry Spelt Tartlets
What is better than fresh strawberries? Fresh strawberries and custard in crispy tart shells, made using spelt flour!
Strawberry Spelt Tartlets
Strawberry and Cream Birthday Cake
Don’t let the look of this fool you, it was delicious. Yes, the cups are prefab, and no, it’s not my best effort presentation-wise. (My glaze also set prematurely, hence the white lumps) But… my crème patisserie improved big time, thanks to a little tweaking of the recipe. In the recipe I used last time it said 2 egg yolks and 1 egg. Now I made half the amount compared to last time and just used two egg yolks. Conclusion: Egg yolks all the way, no whole eggs for crème patisserie!
This is a super easy trifle recipe, that Dorien and I just came up with.
You’ll need: strawberries, strawberry cheesecake ice cream, a piece of cake (no pun intended) we used lime halva cake for this, and whipped cream.
As you will see from the last picture, it was quite enjoyable :)
I made these tartlets from yesterday’s leftover puff pastry, crème pâtissière, and strawberries to accompany a lovely sunny afternoon.