Bake me a cake as fast as you can;
Pat it and shape it and mark it with “B”,
And bake it in the oven for baby and me.”
Am I the only one who remembered this old English nursery rhyme when baking this cake? Also, I don’t have a copy of Baking With Julia (for SHAME! I know — I need to pick up a copy), but was so intrigued by this off-week challenge, that I just had to join in with everyone else, especially after watching the video of Julia “helping” Marcel Desaulniers to make this cake. And I was able to find where someone had posted the recipe on line. For those of you who are participating in BWJ, I see that you have completed a lot of recipes; how many are there left?
Oddly it was a little difficult to find white chocolate with cocoa butter in it. I did go to Gygi, but didn’t have the means to purchase the huge bag of Callebaut with the cocoa butter practically as the first ingredient on such short notice but did settle ultimately on Guittard Choc-Au-Lait chips where the cocoa butter was maybe the third or fourth ingredient in.
I opted to leave off the fresh raspberries as well, partially because it was hard to find good fresh ones, but also because I felt like the raspberry crush and the fresh raspberries might be just a little too much for me. This year it feels like fresh berries are really delayed — last Independence Day I made a flag cake with all fresh berries no problem, but this year it’s hard to find them yet. I’ve been told at the Farmer’s Market that they will be a few weeks yet, so next week when we do the Apricot and Raspberry tart the berries will probably be from Cali unless I am really lucky.
I noticed that the cake was very delicate, and worried about it breaking as I was moving it from the cooling rack to the platter (though thankfully it didn’t – I forgot to put anything down on the cooling rack for transportation purposes — my bad!). I also opted to cut the cake right out of the fridge for that nice clean slice. Both the cake and the crush seemed to set a bit in the fridge, so I didn’t have that pooling of raspberry that would have happened if I cut it at room temperature. In our house we thought the cake was so delicious, and the tartness of the raspberry crush is the perfect counterpoint to the rich, creamy, sweetness of the white chocolate in the cake. I think it would work well with any berries or combination of berries, or even if you wanted to puree some fresh apricots, peaches, or passion fruit… I could really see this cake working well as a base with anything you preferred.