Flamusse aux Pommes (Burgundian Apple Flan)

For the Burgundian evening there also had to be a traditional dessert from Burgundy. I decided to prepare flamusse, an apple flan that is similar to clafoutis (made with cherries). This is a very an quick simple cake/dessert to make, but really tasty. The important thing is to use only a bit of batter and not to beat too much air into it, otherwise the flan will rise too much and although it will still taste good, it will look quite messy. Continue reading “Flamusse aux Pommes (Burgundian Apple Flan)”

Black Forest Cake

I’ve always liked Schwarzwälder Kirschtorte, but this is the first time I’ve made a Black Forest Cake from scratch. It turned out great, although my cake-decorating skills are not outstanding. Ingredients For the cake (24 cm/9″ springform pan) 75 grams butter 140 grams dark chocolate 100 grams flour 15 grams baking powder 50 grams corn starch 6 eggs 180 grams sugar (preferably vanilla-scented by keeping used vanilla beans in the sugar jar) For the filling 500 grams (net weight) pitted sour cherries with syrup from a can or jar, preferably Italian amarene 70 ml kirsch (cherry brandy) 750 ml whipping cream … Continue reading Black Forest Cake