Couldn’t resist sharing these, too. I was inspired by Hector’s birthday cake to put whipped cream on the Chocolate Valentine cake, which set off the raspberries beautifully! This was my first attempt at the Chocolate Raspberry Genoise…it tasted good, but next time I will fold in the chocolate with a bit more care since it lost quite a bit of volume, and take it out of the oven a couple of minutes sooner. I was sooo afraid of the cake falling that I left it a little longer than necessary. Thank goodness for the cocoa syrup! Finally, although the Swedish Pear Almond cake looks plain, I HIGHLY recommend it…you can see from this picture how fine and tender the crumb is. I absolutely loved it!
OMG! That looks so delicious. Is it lunchtime yet??
Matthew, it looks lovely, especially in that Kaiser pan. I was struck too by how light it was! Agree the almond flavor is subtler than I expected, but that did nothing to dissuade me from polishing it off…
Thanks everyone. Had another slice yesterday, and I thought it was even better the next day. I picked up on more of the almond flavor. Nothing fancy on the oven, just a basic Frigidaire.
Every cake I have made has tasted better each subsequent day—evey up to 5 days—stored in the fridge. I always make cakes 3 days in advance now and keep them in the fridge so they can “root”. I think of my cakes as meatballs or soup….
Thanks—just a basic Frigidaire, nothing fancy. Someday I would like something with convection. The cake reminded me of the apple streusel cake—of course without the streusel—but the cake itself has a similar texture and flavor with the pears.