19 February 2008

the devil and the shakers

I made a Shaker lemon pie using Meyer lemons last week -- it came out quite well. I might have used a bit more sugar -- or let the lemons macerate longer than over overnight -- but I was mostly satisfied. That -- as well as my next adventure -- came from Tartine. Just lemons, sugar and eggs in a flaky crust -- I was very careful to have a low-moisture crust and almost mangled it, but the extra work paid off as the crust was wonderful.

Next, for J.'s birthday, I made a devil's food cake with ganache and caramel filling and a ganache and crumb coat. The cake was a straightforward devil's food cake, rich with butter, cocoa and buttermilk.

It's four layers, with a layer of caramel and ganache in-between, then coated in two layers (a crumb coat and a smooth coat) of ganache. Then, before it cools, it gets coated in toasted cake crumbs (from the domes of the cakes) that have been pulverized in the food processor. I wish I had taken a photo of it sliced.

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