Real Baking with Rose Levy Beranbaum by Rose Levy Beranbaum

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  • Beans and barley soup

    • annieski on December 27, 2015

      Filtered as vegan, vegetarian. It isn't. It's made with veal stock.

  • Whipped cream cake

    • chawkins on October 27, 2020

      Great cake, very easy to pull together. It did take the the upper limit of the baking time to get it done and as noted previously, it did shrink quite a bit in the 10 minutes that it was cooling in the pan.

    • retrocook on November 03, 2015

      Excellent cake, lovely texture. Very easy and quick to make.

    • Zosia on June 10, 2018

      A moist, delicious vanilla cake with a tender crumb that’s made without butter. The batter also comes together quickly and for a bundt cake, has a relatively short baking time. Delicious as is but can easily be dressed up with berries and cream or lemon curd. One of my family's favourites that has been made countless times.

    • bching on August 26, 2020

      Delicious! It's worth noting that the cake shrinks quite a bit as it cools.

  • Snow pudding with golden Grand Marnier sauce

    • hillsboroks on December 26, 2014

      This is the perfect light yet flavorful dessert after a holiday meal. The Snow Pudding is lemony and has a delicate foamy texture while the silky custard adds a note of richness without being heavy. I substituted Tuaca for the Grand Marnier and it was lovely. Since it can be made a day or so ahead of time it is perfect for the holidays.

  • Seville orange curd

    • ashallen on September 18, 2019

      This is an excellent orange curd recipe - thick, spreadable texture and tart, aromatic flavor. I used a mixture of juices from some unusually sour clementines, an unusually sour navel orange, and a small lemon - great way to use citrus I had planned to eat raw (except the lemon!) but found to be too tart. Followed the microwave method specified for "juice oranges" at the bottom of the seville orange curd recipe. The curd was excellent with or without the additional orange zest - the zest did add more flavor complexity (and a few bitter notes to balance the sweetness). Leftovers froze well.

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