Jacques Pépin: Almond Cake with Fresh Berries

Jacques Pépin makes Almond Cake with Fresh Berries at the 2006 Classic in Aspen

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[MUSIC] So [UNKNOWN] is going to do the cake which is very easy. It's an almond cake done into food processor with almond, flour, a couple of eggs, a bit of baking powder. And some vanilla. And some vanilla. We are right here done cooked. We're going to cook this one you see 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 or then put a third of a cup more of flour. Anything which prevent it to rising to fast. How do you know? You know you lose one degree for every 500 feet of elevation. 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, you know? The cake should be in the oven already. I know, I'm trying, but I need to [LAUGH] Okay. So we do wonderful wedding cake with that or graduation cake, whatever, by putting several of those cake together. This is a nine inch, I think, whatever. We did two here, a big old one ten inch, and another one smaller. You can have two or three and build them up. So this cooks at 375 degree, about 45 minutes. [UNKNOWN] the glasses over. What you wanna do first is to imbibe it with a syrup, that is moisten it with a serum. And the syrup, usually you put sugar, water in equal quantity about, and A round of cognac. A little bit of vanilla or something like this. There is some rum here if you want [UNKNOWN] If you don't want to put rum. Yeah, yeah, yeah, rum. We can use that beautiful McAllen 12 year old too. I mean it's sitting there. That's good too. I thought so. [LAUGH] Wow. I think we use that one. Should I taste it first? No. [LAUGH] [BLANK_AUDIO] Do you want me to brush it, or no? Oh, yeah, it go faster this way. It will absorb all of it. So this is a very moist cake like this, you know. And this is for my husband. Okay, now we put this one on top. So you do it again, on top right? Yeah, you go ahead. Put the rest of it. I'm sorry, cherie took a little bit. Well yeah, because you have the alcohol in it. That's why you don't have to worry too much about that. Now I have apricot jam. Beautiful apricot jam. I could dilute the apricot jam with a bit more of that stuff. [LAUGH] [BLANK_AUDIO] Do you want me to just go around until we use it all? Yes. Let me put a little more water, maybe, in there. So you want to dilute your, [BLANK_AUDIO] The best apricot jam you can get, or peach or whatever, that's what you get. If you do your own, it's better. You don't have to heat it up or anything. So now we arrange this on top the thing. So any type of berry, fruit, you know, in season. Okay. Berries, you know? So we have blueberry here. We have raspberry. We have So you can even put dry fruit. You know sometime I put little bit of dry fig or even raisins. [BLANK_AUDIO] And you're gonna glaze it with the apricot here. [BLANK_AUDIO] Let's put some mint on top of that, Titin, or edible [INAUDIBLE]. You get the idea. And here, you don't really have to be very precise in terms of decoration or -. You know, a little bit of mint leaf on top. You have a nice [INAUDIBLE]. You cut a piece of that. Go around and here it is. Yep. [APPLAUSE] [MUSIC]
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Jacques Pépin: Almond Cake with Fresh Berries