If you don't want the hassle of making crème pâtissière, a mixture of sweetened mascarpone and crème fraîche is delicious, too.
If you re thinking of baking this May Bank holiday weekend, read on to find out three mouth-watering cake recipes.
Novelty is a drug. We love new flavours, new recipes, the unusual, the unfamiliar. But most of us also have a core repertoire of dishes that are as much a part of us as the way we dress. We make them because we love eating them but also because we could turn them out in our sleep.
I do make cakes that require work (layers of genoise, stripes of mousse-like filling, a glossy mirror of glaze on top) but these are project cakes, theyâre not what I slide into the oven on a weekend afternoon. I have what I think of as a âcapsule wardrobeâ of cakes, favourites that can be subtly changed or accessorised.
I’ve only discovered za’atar – a blend of spices and herbs – recently and now there’s no turning back, I sprinkle it on everything;