Comments on: Cream cake and biscuit tortoni

By: Jewel

Jewel — Sun, 08 Apr 2012 07:56:18 +0000

Oh, and a belated Passover Blessings to you, Neo…I work in a Mennonite bakery. We do sell Challah bread. Some one forgot to tell the bakers that Challah bread isn’t eaten on Passover, because we made several loaves.

By: Jewel

Jewel — Sun, 08 Apr 2012 07:53:21 +0000

Those were some lovely recipes, Neo. I have a good one for Tres Leches cake, which I made after my husband berated me all day, believing it wouldn’t be as good as his favorite yellow cake with chocolate frosting. He tried it and said only one word. “Oh!” Revenge really is a dish best served cold!

By: neo-neocon

neo-neocon — Sat, 07 Apr 2012 20:40:46 +0000

Jewel: There's no accounting for taste. I love coconut; how could anyone not like it? And yet there are many who don't (including, apparently, your family). And just now I happened to see a recipe for coconut cake for an Easter brunch, here. The photo was mouth-watering.

By: Jewel

Jewel — Sat, 07 Apr 2012 09:54:36 +0000

Seeing Vanderleun lose his mind on this post was delightful…not as delightful as a piece of creme cake might be…but still.
I walked into Lancaster’s version of Whole Foods. It’s a locally owned palace of expensive yum…Stauffer’s of Kissel Hill and my eyes and nose were assaulted by the most beautiful coconut cream cakes I’ve ever seen. I guess it’s an Easter tradition in PA Dutch country to eat coconut cream pie or coconut cream cake. I won’t be having either. Sigh. Nobody in my family likes coconut but me.

By: chuck

chuck — Fri, 06 Apr 2012 00:34:27 +0000

Now I have to go down there.

I see suspenders in your future.

By: I R A Darth Aggie

I R A Darth Aggie — Thu, 05 Apr 2012 20:54:28 +0000

Now I have to go down there. If only to test my resistance.

Discipline, vanderleun, discipline.

By: neo-neocon

neo-neocon — Thu, 05 Apr 2012 20:18:03 +0000

Nolanimrod: I didn’t study the recipe but the ones of my youth (and the cake) have toasted almonds that are ground or crumbled very fine. A sprinkling of intensely almond-flavored dust, a bit marzipan-ish. Not slivered!

By: Nolanimrod

Nolanimrod — Thu, 05 Apr 2012 20:05:15 +0000

From the recipe it doesn't seem all that devastating from either the girth angle (using the word angle right next to a euphemism for fat - see what I did there?) or the preparation but I'm going to give it a shot. The hardest part may be getting those paper cups but, hey - a cook's gotta do ... One thing I never got was the thing about slivered almonds. Maybe it's a genetic thing like that paper only some people can taste but they do absolutely nada por mi. Oh - when I'm not trying to break it your previwer works great! Greatly?

By: vanderleun

vanderleun — Thu, 05 Apr 2012 19:22:34 +0000

P.S. I’ll get back to yé¸u on the calorie count.

By: vanderleun

vanderleun — Thu, 05 Apr 2012 19:22:13 +0000

No, no, NO, NO!

How can you do this to me, neo? Have you no decency? Have you at long last no sense of decency? Did you not read on my page how I am just up the hill from a Whole Foods?

Now I have to go down there. If only to test my resistance.

You are evil, neo. Pure evil.