I have been making this cake in one format or another for years now. I keep several jars raspberry jam in stock at all times! In fact, you can find the recipe for my Raspberry Jam here. The raspberry jam soaks into the air bubbles in my dense vanilla sour cream cake and saturates it with even more flavor. Because of this, I prefer to make my cream cheese frosting a bit under-sweetened, so you are not overloaded with sugar. I am an advocate of thin layers of cake, so I slice my cake layers into 1/2 inch slices, so each round is always a 4 layer cake….it brings me raspberry flavored joy! Each slice is the best slice if you don’t have to look for one with enough filling and frosting! Don’t freak out, remember, I said under-sweetened. Better yet, the longer the cake sits in the fridge, the more time the layers have to meld…and the more delicious it i
Category: London
Beef Wellington
As Gordon says, the star of the dish is a perfectly medium-rare piece of filet mignon, and I wanted to celebrate that! My friend Anwar, who runs International Grocery and Halal Meat, Inc. offered to find me a filet mignon for my dish. What an adventure that was! I came to the shop and he cut open a cow to find the tenderloin for me. I got to watch him butcher the meat and point at the cut I wanted. I ended up with about 3 pounds in two pieces. Thank you Anwar!
Fresh Mozzarella with Blood Orange, Coriander and Mint
The caprese salad is a legend, I can rarely resist one on any menu, especially when it comes with mozzarella di buffalo or a heavenly burrata, but sometimes you want to branch out with your flavors! When I was in London in April, I HAD to go to NOPI, Yotam Ottolenghi’s beautiful restaurant. All of…
Lemon Custard with Lemon Curd Topping
I love lemon curd, but for some reason didn’t think of making it myself until a year ago when I found myself with a dozen egg yolks left over from a big merengue I was making. So many of my recipes are created out of the leftover ingredients of other cooking endeavors, but I am…
Mixed Berry Almond Tarts
These little tarts are lovely! They might look a touch like muffins, but taste so much better! The sweet pastry that forms the base will create a wonderful pairing with either raspberry or mixed berry jam, I think I actually prefer raspberry, but I was serving mixed berry jam for High Tea. These can be thrown…
Victoria Sandwich Cake
This might just be the most British cake that we served at High Tea. The cake became a popular tea-time treat during the reign of Queen Victoria, it is said that it was her favorite cake! Traditionally, this delicious, buttery, sponge cake is served with raspberry jam and whipped cream sandwiched in between two cakes. Whenever I…
Trifecta of Jam – Rhubarb, Mixed Berry, and Strawberry
I recently posted my Mango Jam recipe, but as delicious as it is, one pot of Jam is never enough for a High Tea! For our tea on Saturday, we were expecting a dozen guests, so I figured I needed at least four different jams! To cover the Jam rainbow, I served the Mango Jam…
Clotted Cream and Butter
Clotted cream is not something you come across frequently in America. I have only been served clotted cream once, and it was during a High Tea at an Alice in Wonderland themed tea room in New York. Clotted cream is delicious, but rather pricey! Luckily for us all, it is incredibly easy to make! All…
Chez Nous 