Posts by Friday Baking Project
Aztec Layer Cake
PRINT Aztec Layer Cake Yield: 1 8” cake Serves: 10 Difficulty: Advanced ⅓ cup (1.33 oz / 38 g) pecan flour1 tsp instant coffee powder, or espresso powder1 tsp all-purpose flour¼ tsp ground cinnamon3 ea (3.25 fl oz) egg whites, room temperature¼ tsp salt⅛ tsp cream of tartar¾ cup (5.25 oz / 149 g) granulated…
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I have a particular fondness for cakes built around nut meringue layers. The interplay of soft, tender cake and crisp, nutty meringue creates a truly memorable taste experience. This Aztec Layer Cake is a perfect example: layers of pecan meringue infused with cinnamon and coffee, paired with Chocolate Chiffon Cake moistened with a Kahlua syrup,…
Read MoreAutumn Nectarine Pie
PRINT Autumn Nectarine Pie Yield: 1 9-inch pie # of Servings: 8 Method: Basic fruit pie Ingredients: 1 recipe Pâte Brisée or Summer Pie Dough Streusel 1 cup (4.65 oz / 132 g) all-purpose flour⅔ cup (4.75 oz / 135 g) sugar ¼ tsp cinnamon1 pinch kosher salt 8 tbl (4 oz / 113 g)…
Read MoreAutumn Nectarine Pie
With fresh nectarines, vanilla, cinnamon, and cardamom, this Autumn Nectarine Pie is both an ode to the fading days of summer and a welcome to the warm spices of fall baking. The interplay of late-summer fruit with autumn flavors makes for an unforgettable taste experience. At first, I was surprised to see nectarines in a…
Read MoreLanciani Lemon Tart
Most pastry chefs, at some point in their careers, find themselves on the lookout for the ultimate French lemon tart — the classic Tarte au Citron. Indeed, a great many baking books include at least one recipe for such a tart. It seemed only fitting, then, to embark on that same quest for The Friday…
Read MoreLemon Cloud Tart
I discovered this delightful, airy, Lemon Cloud Tart in The Art of Fine Baking by Paul Peck when looking for a way to use up leftover lemon curd. I believe this 1961 text is an extremely important one for both home and professional bakers. Its recipes are well-researched, well-written, and encompass the critical skills of…
Read MoreLemon Cloud Tart
PRINT Lemon Cloud Tart Yield: 1 9-inch tart # of Servings: 8 to 10 Difficulty: Moderate Ingredients: 1 recipe Pâte Sucrée ¾ cup (7.8 oz / 221 g) Lemon Curd, or high quality store-bought 4 egg whites (4 fl. oz), room temperature Pinch of sea salt ¼ cup (1.75 oz / 50 g) granulated sugar…
Read MoreFrench Pound Cake
PRINT French Pound Cake Yield: One 7-inch cake # of Servings: 12 Difficulty: Moderate Ingredients: 12 tbl (6 oz / 170 g) unsalted butter, soft Grated orange rind from 1 orange 1 ¼ cup (5.5 oz / 156 g) cake flour, sifted 3 large eggs, room temperature 1 cup less 1 tbl (6 oz /…
Read MoreFrench Pound Cake
This wonderful foundation cake is from Mastering the Art of French Cooking, Volume II, where it is called Le Quatre Quarts. Translated to Four Quarters, as the original recipe called for a quarter pound of each ingredient. The unique method for this cake calls for incorporating very soft butter, the consistency of mayonnaise, into the…
Read MoreLanciani Lemon Tart
PRINT Lanciani Lemon Tart Yield: 1 10-inch tart # of Servings: 10 Ingredients: 1 recipe Pâte Sucrée 5 tbl (2.5 oz / 71 g) butter, melted 5 large eggs (8 fl oz) 1 cup + 3 tbl (8.5 oz / 241 g) sugar ¼ cup + ½ tbl (2.25 oz / 64 g) sour cream…
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