It was only when I looked over the recipe for this Cradle Cake from Rose's Heavenly Cakes by Rose Levy Beranbaum that I realized that this cake may not look impressive, but possessed more of an inner beauty. The name comes from the layer of crisp nutty dacquoise, a mixture of ground pecans, chocolate and whipped egg whites, that encases or cradles the moist inner white cake.
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Once I put the batter for this Gâteau Breton into the pan and in the oven it was only a matter of minutes before an intoxicating began to fill my kitchen. It was a sweet mix of sugar, eggs, and almonds that brought to mind freshly baked almond croissants.
Rose Levy Beranbaum created this cake for Campbell's soup and explains in the recipe's introduction that the tomato soup adds both color and a zing to the cake. She also claims that no one can ever guess what the mystery ingredient is when she brings it to a party. So is it fantastic or kind of foul? I had to try it out for myself.
The first bite of tres leches cake that Rose Levy Beranbaum tasted stopped her in her tracks—it was one of the best things she had ever tasted. Coming from a woman who has written volumes on the subject of cake, this proclamation is not to be taken lightly. And if you've ever experienced the sweet joy that is tres leches cake, I'm sure you know exactly what she's talking about.
Thumbing through Rose's Heavenly Cakes by Rose Levy Beranbaum, the celebrated author of The Cake Bible back in 1988, is like walking into the bakery of your dreams—every page reveals a cake more delicious than the last. For the next month, we will be featuring a cake a week from Rose's Heavenly Cakes to help sweeten up your Mondays. Enter to win a copy here.
Noted baking author Rose Levy Beranbaum was recently charged a $25 "forkage" fee for couple slices of cake she brought into a New York City restaurant. While it was "outside food," Beranbaum had brought the cake from a cake-related video shoot she had just done and wanted to share it with her pastry chef friends. (Heck, she even offered the pastry chef and the server a piece.) While it's common for restaurants to charge a "cake fee" to customers bringing their own dessert, here it seems a little steep. We want to know what you would do.