This cake has an almond crust on top and bottom and custard in the middle. You make the custard ahead of time and let it set up before assembling the cake. The crust also gets made ahead and chills. I believe there is booze in the crust, Pernod or Pastis? And come to think of it, there is some other type of booze in the custard, maybe Armagnac. The custard and crust fuse together to form the most amazing confection. Alex fiddled with this recipe until it tasted like the cakes he had in Spain. In San Sebastian you get little, individual Basque cakes with cherry preserve of some sort on top—so I hear. All I remember eating in San Sebastian is fried eggs with fried peppers and french fries, all swimming in olive oil. Shameful, but I was only nineteen and didn't know any better . . . and, anyway, those breakfasts were so good.
No comments:
Post a Comment