A sponge cake layered with custard and fruits topped with
meringue and baked for a couple of minutes. What you get is a marshallow-ish
top. Looked forward to working on this cake as it involved a new technique, a
new learning. I made the oval meringue (called quenelles) for the first time. This
cake has a sweeter crunchy top which complements the less sweet cake and
custard. The flaked almonds on the sides add further crunch in the taste. The
three different varieties of blue flowers are edible made of sugar.
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