Notes about Recipes in this book

• Opera cake

  • bwhip on February 17, 2019

    Exceptional cake, just heavenly. Light as a feather - both the cake and the whipped coffee cream. Definitely brings tiramisu to mind. My ganache didn’t quite drip down the sides like the one in the cookbook, I’ll have to work on that technique. Still, it wound up looking beautiful and tasting even better. One of my favorite cakes I’ve ever made.

• Dacquoise fraisier

  • bwhip on August 22, 2020

    Wonderful summer cake. The cake layers are wonderful, soft and light with crispy edges, and the ratio of cake to cream to berries is quite perfect. For such a dramatic and beautiful presentation, it’s actually pretty simple to make and put together.

• Mozart torte

  • Jenny on May 06, 2018

    I'm in the mountains so I'm not sure if this made a difference in cooking time - but my cake was done in 20 minutes. So be aware that 30/35 minutes may be too much. I made an almond cream instead of pistachio - and it was really delicious - everyone including our guests loved it - and asked to take a slice or two home - a sure sign of a winner.

• Blueberry lemon ricotta tea cake

  • bwhip on April 26, 2019

    Very good cake, both warm out of the oven and the next day. I wasn't quite sure what to expect with the somewhat unconventional recipe, which included a 335 degree baking temperature, 3 tablespoons of cornstarch, and four teaspoons of baking powder, but it turned out really great. Tall, flavorful, with a firm yet moist crumb structure, with a nice crispy edge around the perimeter. I think next time I'd add a bit more lemon zest to give it just a little more lemon flavor.

• Eat Your Books by Jenny Hartin

  A stunning book filled with show-stopping cakes with European touches.

  Full review