Things that are making you happy*******food and drink edition****** - Page 167

Must kop NAOOOOO!

Been eating a great pummelo and star fruit.

Which one does she prefer?

You are so immature Matthew, you know that, right?

+1

For the record: kumquats.

Inspired by ed's apple sharlotka and Marcella Hazan's pear tart recipe, I used a combination of the two.

also--recipe?

I used three medium eggs. I wanted to whisk the yolks and sugar until ribbons show and then slowly incorporate the egg whites, but the 200g sugar was a bit much for the three yolks so I just added the whites too. After two to three minutes of whisking (by hand), ribbons showed. Not sure whether they were big, and they disappeared rather quickly, but I guess it was sufficient since after further five minutes of whisking, the texture didn't noticeably change. Then I added about 100-120ml milk and some vanilla. Plus the 125g flour. Peeled, cored, and thinly sliced (about 2-3mm, or so) on a mandoline six medium apples (I used braeburn, granny smith and boskop (Belle de Boskoop? -- great apple for baking, btw)), 2 pounds in total. Dump the apple slices in the dough, so you don't have to worry about oxidization. Yes, it will be apples lightly covered with dough. That's what you're looking for, the cake is mostly apples (as you probably know).
Grease a springform with butter, then add breadcrumbs and coat the whole thing, shaking off any excesses (this gives a great texture on the outside, and a nice dark golden brown colour). Fill the apple/dough mixture it. Bump the springform to remove any airbubbles. I also added a layer of crushed walnuts halfway through, maybe I'll also add some raisins next time. Flatten the surface (make sure that there are no hollow spots near the rim -- which can happen easily if you use slices --, so you might have to help out by pushing some slices downside the rim) and add some flakes of butter on top.
350°F, about 50 minutes.

Let the cake stand for at least half an hour. While it's good warm, it's even better lukewarm or at room temperature. Delicious, thanks again. I'll also have to bake Marcella Hazan's pear tart soon (which is very similar, just replace the apples with pears, some more flour and one less egg; she also makes 2.5cm thick slices), while pears are still somewhat in season. She adds a dozen cloves... I'm not too fond of cloves, so I guess I'll skip this step.

Also, instead of just slicing them, you can also cut them in smaller pieces, which makes cutting the cake easier in the end. I like the look of the whole slices on top though.

I'm really enjoying Juliet apples.

I used the dozen cloves; the flavour works well and isn't overly dominant. Fantastic, simple cake -- highly recommended.

Looks about spot on. How is the stink?

extra aged asiago
Bouchard pere et fils pinot noir
dark milk chocolate with caramel and fleur de sel

very satisfying afternoon snack

Try Original Bean's Esmeralda. Cluizel's is excellent too. Both with fleur de sel, without caramel, but taste is obviously very caramel-y.