Come to the tall layered-cakes and cupcakes, I really think that those I had in America have the most variety and the best texture. They are spongy, and light in taste (but it would be a different story after a heap of buttercream slapping on the top..). Not saying that the barkeries in Barcelona don’t [...]
Genoise is a lovely cake that doesn’t use chemical leavening. Its texture can be somewhat slightly drier that other sponge cakes that beat egg whites and yolks separately (genoise requires beating the whole eggs at the same time). But it can be improvised by, like this one, incorporated with butter and nuts. This genoise is [...]
Is chestnut a part of your childhood memory?
For me, definitely. When I was a kid, there was no chocolate or cookies at home, we mostly snacked on nuts, bananas or sweet potatoes. In the late summer or fall when chestnuts were readily available, my mom would cooked them in simmering water.
Roasted chestnuts were for those [...]
For the title, please do help me to fill in the blank.
The custard is made from soy milk, but I really dislike its called “milk” since it isn’t a dairy product, and it doesn’t taste like one either. I don’t see people call banana smoothie banana milk, or yogurt drink yogurt milk. Soy milk is [...]
Once in a while, we do feel worn out with struggling with different cultures, customs and languages for too long. Take ordering a sandwich as an example. My husband wanted to order a “special” sandwich - bacon and egg. Tortilla de patatas (think of scrambled egg with sliced potatos) sandwich is on the menu, so [...]
