Thursday, May 1, 2008
A Cake for Easter
Smashing Success with Almond Cake!
This is an almond cake from Jacques Pepin's book Fast Food My Way. I've watched Jacques making these dishes on his TV show, and I'll grant you, he's fast. It might actually be faster for him to cook his food than to go to McDonald's at 12:30 in the afternoon (not that I've ever done that--just speculating). It usually takes me about 14 hours to make something, this cake included. It was really tasty. I don't know why it took so long. I think I was working ahead. Come to think, it was the stupid dinner rolls. The cake was easy and fast, and not much trouble at all.
This is a food processor cake with almond paste and flavoring, and a mascarpone/sour cream topping (In the course of researching this recipe, I learned how to pronounce mascarpone, and you don't say MARS in the beginning, hah, who knew?) To me, mascarpone is a disappointing second to cream cheese and creme fraiche. It's rather dull, just like most Italian desserts. The cake gets a rum and sugar sauce on top to enhance the moisture. Were I to do this recipe again, I'd follow Jacques's instructions and serve it with sour cream. It really cuts the sweetness and adds a nice edge. Go Jacques!