FW Tasting Notes

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So Claudine is going to do the cake, which is very easy. It's an almond cake done in to the food processor, with almond, flour, a couple of eggs, a bit of baking powder. And some vanilla. And some vanilla. We are at here done, cooked, we're going to cook this, when you see it at the end of the class, because it takes about 45 minutes to cook. Cooking here at 8,000 feet high, you probably would have to cut down a little bit on the baking powder or half an egg. And then put the [UNKNOWN] cup more of flour. Anything which prevent it from rising too fast. As you know, you know you lose one degree at every 500 feet of elevation. So if you have less air pressure, things grow up Much faster and lighter so you have to cut down on those things when you do something at that altitude. [BLANK_AUDIO] The cake should be in the oven already. I know, I'm trying but I [INAUDIBLE] okay. So we do a wonderful wedding cake with that Oh, graduation cake whatever by putting several of those cake together. This is a 9" I think whatever. We did two here, a bigger one 10" and another one smaller. You can have two or three and build them up. So this cook at Okay. 375 degree about 45 minutes or until [UNKNOWN] the class is over. What you want to do first is to endive it with a serum. That is, you know, moisten it with a syrup. And the syrup usually you put sugar, water in equal quantity about, and rum or Cognac. A little bit of [UNKNOWN] or something like this if you don't wanna put rum. Yeah, yeah, yeah, rum [CROSSTALK] We can use that beautiful [UNKNOWN] 12 year old too, I mean, it's sitting there. That's good too. I thought so. Wow. I think we use that one. Should I taste it [INAUDIBLE] [LAUGH] [SOUND] Do you want me to brush it or no? [INAUDIBLE] yeah [CROSSTALK] Yeah. We have to [INAUDIBLE] So this is a very moist cake like this, you know? For my husband. Okay. Now we put this one on top. So you do it again on top, right? Yeah, you go ahead with the rest of it. I'm sorry, sorry I took a little bite. [LAUGH] Well, yeah, because it didn't have the alcohol in it. See, that's why you don't have to worry too much about that. Now I have apricot Jam beautiful apricot jam. I could die with the apricot jam with a bit more of that stuff. [LAUGH] Do you want me to just go around until it's, until we dissolve. Yes, let me put a little more water maybe in there. So you want to die with your [BLANK_AUDIO] The best apricot jam you can get, or peach, or whatever, that's what you get. If you can do your own, it's better, you don't have to heat it up or anything. So now we arrange this on top of the thing. So any type of berry, fruit in season This way. Okay. Berry you know. So we have blueberry here. We have raspberry. We have, so you can imagine you can even put dry fruit. You know sometime I put little piece of dry peach or even raisins. [BLANK_AUDIO] And you have the. You know he's going to glaze it with the apricot here. Let's put some mint on top of that tatin. Okay. Or edible flowers, like that. You get the idea. And here you don't really have to be very precise in term of decoration or And a little bit of mint leave on top. You have a knife, cut fresh, you get a piece of that. Go around and here it is. Yeah. [APPLAUSE]
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FW Tasting Notes


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