Comments on: Sugar High Friday #23

By: Bruno

Bruno — Mon, 02 Oct 2006 01:24:42 +0000

Thanks Barbara! You should try this recipe because it is very simple to prepare and the end results are… well you can see from the photos!

By: barbara

barbara — Sun, 01 Oct 2006 18:17:00 +0000

That looks delicious Bruno. I’ve never made this sort of cake but I’m tempted everytime I see one. It looks so difficult.

By: Bruno

Bruno — Sun, 01 Oct 2006 12:15:31 +0000

Thanks Arfi! FYI – The almond paste is only used in the filling.

By: arfi binsted

arfi binsted — Sun, 01 Oct 2006 01:37:53 +0000

it looks both inspiring and delicious!!! i’ve never tried to use almond paste for making shortcrust pastry. i usually just use hazelnut meal or almond meal. i think it’s a good idea as well as a practical way to use almond paste. i’ll try that next time i make tartlets. thanks for the idea, bruno!!

By: Bruno

Bruno — Wed, 27 Sep 2006 19:32:32 +0000

Thanks jenjen!

By: jenjen

jenjen — Wed, 27 Sep 2006 05:12:53 +0000

This cake is really gorgeous. I love the layers you see when you cut into it. Just perfect!

By: jenjen

jenjen — Wed, 27 Sep 2006 05:12:28 +0000

This cake is really gorgeouse. I love the layers you see when you cut into it. Just perfect!

By: Bruno

Bruno — Tue, 26 Sep 2006 21:00:20 +0000

Josie – Thanks!! It was easy to make and as you noticed, the finished product looks very nice…

By: Josie

Josie — Tue, 26 Sep 2006 15:33:32 +0000

A friend once sent me a King’s Cake from that famous bakery in New Orleans—but yours looks infinitely better—both beautiful and delicious!

By: Bruno

Bruno — Mon, 25 Sep 2006 12:41:17 +0000

Alanna – Thanks! Definitely tastier than a raw bean!

Ivonne – Thanks… coming from an awesome baker that means a lot!! Glad I had time to participate in this SHF… it was fun!

Bea – Merci! Oui, pour moi aussi…