When I knew that I finished the recipe It's when I ate half of a pan in one Night this cake is sort of my attempt at Replicating the sily pound cake loe's That you find in the freezer out I found That the way to replicate it is to just Really make sure you're whipping air Into the butter and you're really Creaming the butter with the sugar well I like having that simple cream to Offset the sweetness of the cake and to Kind of really complement the flavor of That jam and the fruit freeze-dried Raspberri always get showered on top Just absolutely shower over it I call The raspberry topping like a Barbie Dreamhouse Finish M oh that's good yep
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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