oli

Thanks for the tip.

Thanks

Thanks, might just try the copycat

Years ago I tried to get a recipe for this cake with no luck and just gave up, but just recently on another website there was talk of this very cake called Burnt almond cake where they say the recipe is a secret! And they have had over the years numerous requests for recipes from local bakeries. "Readers want the recipes but the bakeries won't talk -- for obvious reasons. FYI, the Burnt Almond Cake is their main selling cake (they told me the sell about 300 a day - and this is a tiny hole in the wall place if you've never been there.) So I don't see them giving out the recipe anytime soon." Just wondering if anyone had experience with this cake? The cake or torte sounds easy enough but not sure if the yellow batter is a genois or not. Well anyway this is a copy from the bakery it self (Prantls in Pittsburgh):'One item you must try is the burnt-almond torte. The bakery's signature item, it is an extremely delicate yellow batter with a center pudding filling. This is covered in whipped cream and sliced toasted almonds. It is light, rich, and delicious. It comes as a square that easily serves nine, and larger cakes can be made to order. Although it is also available in chocolate, I suggest you opt for the original'. http://www.huffingtonpost.com/2014/04/14/prantls-torte-cake-almond_n_5133580.html

For the cake. I thought, since your cutting, you must partake. To be so talented, you practice quite a bit and have to do tasting of everything you do.

You must have a high metabolism.

Used to have it at the end of our property, at the base of hedges in Burnaby. It would grow like a weed and it was almost hard to get rid of. We didn't do anything with them, they were there almost like dandelions.

Looking for personal recommendations for our 23rd anniversary. Thanks

I don't remember Bird's when I was a kid living in Burnaby, but then again I wasn't the one doing the cooking/baking. Looking at Walmart, it appears easily obtainable. When I am in Walmart I will check the shelves.

What's the difference in taste/flavour between vanilla pudding and Bird's custard?

You've got my interest on trying your recipe, even though mine did work out just fine. Would you be willing to share? Thanks

I made the recommended Saveur version and it came out great. They set up as I expected, very similar to a previous chocolate mousse I have made.

It's been some years now, perhaps 2002, but I vaguely remember this test being done, with I think, was about 6 different carrot recipes. It might have been on the FC forum. The member doing the eval. was or is a scientist in Europe. Also here:

I am going to try and make a lemon mousse for a dinner party for four. These two recipes look good, but I am not sure which is the better of the two. http://www.saveur.com/article/Recipes/Corsican-Lemon-Mousse http://www.foodnetwork.com/recipes/ina-garten/fresh-lemon-mousse-recipe Thanks