TWD #56: Freedom Yogurt Cake
(Is it still Tuesday? Let’s pretend it’s still Tuesday and I didn’t fall asleep before my pictures were done uploading last night and that’s why I didn’t post, k? Would you do that for me? Thanks.)
Remember when we tried to rename our french fries to freedom fries?
I tried to remember to call my french fries –> freedom fries to be a good little patriot but I am such a creature of habit that I quickly returned to good ol french fries. Don’t get me wrong. I love America. But it’s like calling a muffin a cupcake. It just doesn’t do it for me. It’s not the same.
This week our host, Liliana of My CookBook Addiction chose French Yogurt Cake for all the TWD bakers to whip up. You can find the recipe on her blog.
What I learned this week:
There’s nothing like homemade whipped cream.
French Yogurt [Strawberry Short] Cake
Recipe from Baking: From My Home To Yours, Dorie Greenspan
Mmmm… I love the smell of lemon sugar. *deep breathe* Dorie says you can replace the ground almonds with more flour but I splurged on the almonds.
I used two 4-1/2″ springform pans and 2 mini loaf pans and baked for about 30 minutes.
I used my serrated knife to cut the tops and then slice each cake in half.
I used strawberry preserves, homemade whipped cream and fresh strawberries for each layer. Holy yum!
Then just stack one layer on top of another to create the cake. My french yogurt strawberry short cake was about 6 inches high. I admit it’s a little rustic but so freaking cute (if I do say so myself).
Husband rating: A+
My husband had one slice and said “where’s your mini cake? This one is all mine!”
Wifey rating: A/A+
I loved the almond bits in the cake coupled with the strawberry preserves and whipped cream. Even the mini loaves by themselves were yummy. Definitely will make this again.
Next week: Blueberry Crumb Cake pages 192-193