Serious Eats: Recipes
Cook the Book: Whipped Cream Layer Cake
In the 1970s, the author of this week's Cook the Book Nick Malgieri visited with James Beard, who told him about a cake that was "little more than some sweetened whipped cream, a couple of eggs, and some flour." The recipe had been submitted to a contest he was judging, and while it was supremely delicious, Beard felt it just wasn't complex enough to win.
Malgieri disagrees. He thinks this simple Whipped Cream Layer Cake, excerpted from this week's Cook the Book selection, The Modern Baker, "is a winner, hands down." Finish it with plain sweetened whipped cream if you like, but Malgieri's caramel whipped cream is a bit more sophisticated, adding another dimension of flavor. Garnish the sides with toasted, slivered almonds for extra-special presentation.