hector’s take on ROSE’S heavenly CAKES: Almond Shamah Chiffon (page 199) is:
1- oval.
2- filled with dark chocolate ganache.
3- frosted with mousseline buttercream flavored with the best raspberry jam on the
world: American Spoon Foods seedless raspberry butter
i absolutely adore the color, texture, and flavor of this almond chiffon:
till the day almonds grow in Hawaii, hector’s take on ROSE’S heavenly CAKES: Almond Shamah Chiffon (page 199) is done with mac nuts instead of almonds!
the 1/2 tsp of almond extract used on the recipe tasted well on mac nuts. in addition, i added 7 drops of www.lacuisineus.com almond french arome.
my favorite mac nuts come from Lions Gate Kona Coffee Farm.
i baked the cake on a pair of Wilton oval pans.
on a recent media interview, one said that baking isn’t a necessity: baking is a luxury. in my opinion, this means if you bake at home, you should only use the very best ingredients and the very best slow methods, otherwise just buy the cake.
i make my own Cordon Rose Raspberry Conserve, it is insuperable by any store bought product. but now, i can eat my words with my own raspberries: American Spoon Foods makes the best product. when making the raspberry jam whipped cream for ROSE’S heavenly CAKES: Almond Shamah Chiffon (page 169), think on ordering American Spoon Foods Raspberry Butter, at ANY COST!
music soundtrack: apple iphoto ‘09 sample music, buddy
