Rose Levy Beranbaum's new book, "Rose's Heavenly Cakes," provides plenty of spring dessert options
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Rose Levy Beranbaum's new book, "Rose's Heavenly Cakes," provides plenty of spring dessert options. It was awfully hard to pick just one to make, but the simplicity of Lemon Poppy Seed-Sour Cream Cake appealed, along with the puckery promise of a lemon syrup, which keeps this cake lusciously moist. The book has exacting directions, gorgeous photos and it's simply fun to pick up and read.
It was named Cookbook of the Year last month at the International Association of Culinary Professionals (IACP) annual conference.
Travel with Ms. Beranbaum to Sicily, where she tastes a pistachio-studded cake, recreated in this book. Read her bit on walnuts, as she recounts a stormy day in the Perigord region of France, shelling walnuts and removing their skins, which removes any bitterness. Follow her tips for making a perfect lemony cheesecake with a ladyfinger crust and tart cranberry topping.
In the mood for something smaller or less complex? Check out the Baby Cakes section for divine cupcakes, Mini Vanilla Bean Pound Cakes, saucy Caramelized Pineapple Pudding Cakes and The Bostini, an amazing-looking dessert arranged in a glass cup with a floating lava of chocolate syrup inspired by Boston cream pie.
Nuts and bolts of baking are explained: Ms. Beranbaum tells you exactly what percentage of cacao is best for which chocolate cake, why gourmet cream cheese won't work, what type of flour to use, how to measure ingredients (she provides cup measurements along with metric measurements and weights, which are what professionals use), what type of butter she prefers and how to make whipped cream hold up for a long time.
This is Ms. Beranbaum's first cake book in years, a follow-up to her classic "The Cake Bible," but she hasn't been idle. She's produced "The Bread Bible" and "Rose's Christmas Cookies," to name a couple. If you are a novice baker, choose one of the less complex recipes. For aspiring pastry chefs, this book will keep you busy and inspired.
Lemon Poppy Seed-Sour Cream Cake
PG tested
Make this cake a day ahead for the best flavor. It would be lovely with fresh strawberries, sliced or quartered and lightly sugared. Rose Beranbaum's mixing method produces a feather-light cake. The butter should be at cool room temperature, not too soft or runny.
First Published May 6, 2010 12:00 am
