Stone fruit and berry financier cake with toasted meringue from Pastry Love: A Baker's Journal of Favorite Recipes (page 325) by Joanne Chang

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Notes about this recipe

  • anya_sf on April 13, 2020

    I made half the recipe in a 6"x3" high springform pan. A wider pan probably would have worked better. The initial baking time was 18 minutes, but the center ended up a little wet, so perhaps the full 20 minutes were needed. For the fruit, I used sliced strawberries and blackberries. The uncooked meringue filled the cake pan, then rose a lot during baking, so it split in the middle and threatened to fall apart over the sides. Thankfully, it didn't. It shrank upon cooling, but looked a mess. The meringue got quite dark, so I reduced the oven temperature to 325 after 20 minutes; it seemed done after 40 minutes total. Overall, I liked the different flavors and textures in this cake. However, the financier layer was a little heavy, the meringue was ugly and dark (didn't taste burnt, but might have at the higher temperature), and I would have liked more fruit (but that probably would have yielded too much liquid).

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