It may not fit the traditional definition of 'cake', but a tower of gingerbread and mascarpone cream might just be even better. This recipe from Vintage Cakes takes you through the assembly of what promises to be a stunning, and delicious holiday centerpiece. The snap of spiced gingerbread and the milky richness of mascarpone go together beautifully.
'Vintage Cakes' on Serious Eats
The term "cake" is used loosely here, but we doubt you'll mind. Part elegant holiday centerpiece, part little-kid fantasy, this towering cake of cream and cookies is as delicious as it is stunning.
If you like your dessert more custard than cake, try this Lemon and Almond Streamliner cake from Vintage Cakes. Named for the pan it was originally baked in, it's velvety soft and lemony-rich.
If you like your dessert more custard than cake, look no further than this Lemon and Almond Streamliner cake. Named for the pan it was originally baked in, it's velvety soft and lemony-rich.
A simple, rustic pear cake prepared in a cast-iron skillet from the "hasty cakes" chapter of "Vintage Cakes" takes very little time to assemble, but be sure to take your time enjoying it. With a buttery-crisp sticky bottom and soft center, it's a little hard to stop at one slice.
If you have a cast-iron skillet and a couple of pears, you're quite close to cake. WIth a crisp bottom and sides and soft center, it's the perfect breakfast or dessert.
In Vintage Cakes, Julie Richardson has compiled classic recipes for roll cakes, icebox cakes, layer cakes, and more, into one lovely little volume. And don't let the curly script of the title fool you—this is a serious tour through cake history.