Tuesday, May 24, 2011


This recipe is in Rose's Heavenly Cakes, so I am including it in the bake-through, although it doesn't count as one of the cakes I have left to bake. This recipe is adjunct to the Caramelized Pineapple Pudding Cakes, as adventurous bakers can make their own brioche to use in the pineapple bread pudding cakes. I made one big cake and used store bought brioche, but vowed I'd come back and bake the brioche one day.

That day is now. (Or, it was that day on May 8th.)


May 8, 2011
Name of bread: Woah seriously?
Occasion: Carb loading
Constituents: one giant loaf of brioche

I have three of Rose's baking books; The Cake Bible, The Pie and Pastry Bible, and Rose's Heavenly Cakes. There's a brioche recipe in every book, in fact in The Pie and Pastry Bible there's a whole chapter on brioche. (The chapter may only contain three or four recipes, but brioche still got its own chapter, people.)

I have five other recipes for brioche in other cookbooks. I couldn't avoid brioche if I tried!

Now that I have a successful brioche under my belt (expanding my belt is more like it), I think it would be fun to have a brioche throwdown and test out all the other recipes I've got lying around. But...I would need a lot of bakers, judgers, and all-around eaters. Anybody up for the challenge?

The brioche is a two-day process, with most of the work being done on the first day.

First, a sponge is made, which is just water, flour, yeast, and sugar mixed up. Technically, this is done in a small bowl and then transferred to the mixer bowl. I don't see why you can't just mix it up in the mixer bowl and leave it there.

Another mix of flour, yeast, salt, and sugar is whisked up and sprinkled over the top of the sponge in the mixer bowl. This gets left alone for an hour or so at room temperature.


Last week when I made the dinner rolls, I read that an electric oven with the oven light on can serve as a warm place to rise bread. Considering my kitchen runs cold, I decided to use this method for all my rising needs, and it worked out great!

After letting the sponge and flour mix hang out for an hour, it gets kneaded in the KitchenAid for about five minutes. Somewhere in there an egg or two is added, and then a whole stick of butter is kneaded in one tablespoon at a time. After that, the dough is really pretty and shiny, but Rose warns it is seriously sticky and she's not kidding.

The dough needs an hour to rise, and the recipe says to scrape it into a 2 quart rising container or bowl, and again I wondered why it couldn't be left in the mixing bowl to rise. I decided to throw caution to the wind and leave it in the bowl.

Once the hour is up, the dough is refrigerated for another hour to keep the butter from falling out.

Once that hour is up, the dough is gently degassed and put back in the refrigerator for another hour to firm up. My dough fizzled down almost immediately, and looked like a very sad sack in the bottom of the bowl.

Once that hour is up (this is the fourth hour, if you're counting), the dough is scraped out onto a floured surface and patted out into a rectangle and folded into thirds like a letter. The dough is patted out one more, folded yet again, and then wrapped loosely in plastic wrap, placed inside a gallon ziploc bag, and put to bed in the refrigerator for at least 6 hours and up to two days.

End of day one. Go have a beer and put your feet up, or in my case as it was midnight: go to bed.

I opted for about ten hours, and I'm glad I looked in on it because the dough was straining against the plastic shackles holding it down. I guess I didn't wrap it loosely enough!

At this point, the dough is released from bondage, patted out into a 7.5x5 inch rectangle, rolled up and placed, seam side down, in a greased loaf pan. One more rise, for about an hour, or until the dough reaches the top of the loaf pan.

I have a pizza stone so I set that on the bottom rack, which was set at the lowest level in the oven and preheated for about 30 minutes. The dough had puffed itself up to the top of the pan, so I sort of slashed the top (more like sawed), and gave the top a nice egg yolk/milk glaze. The loaf pan was set on top of the stone and left to bake for about 35 minutes.

My yeast must have been extra happy to be alive or something because the loaf rose like a monster above the rim of the pan and was finished at 30 minutes. Look that this thing!



Check out the crumb:


This loaf has a thin, crispy crust and a soft, rich interior. It is a good loaf of bread. Good thing I still have lemon curd as I love lemon curd and butter on brioche. Good thing most people like brioche since I now have a monster loaf I need to share!

Has anyone ever tried Rose's Praline Brioche Cake in The Cake Bible? Now that I have gotten over my brioche fear, I wonder how that would be to make as well as eat.

Monday, May 23, 2011

Barcelona Brownies

This week's Heavenly Cakes selection was actually one of the first things the group baked together in October 2009. Marie titled her post "(How Not To Make) Barcelona Brownie Bars" because she forgot to make the ganache ahead of time, but really, it is hard to mess up brownies. Here's Marie's Last Cake, Next Cake summary of the group's brownies. (Marie redeemed herself in February 2011, making the brownies again; this time she made the cherry variation and omitted the ganache.)

I actually sort of made these brownies back then, but I was in SF helping out my sister after the birth of my favorite nephew in the world, and didn't have a camera handy. More importantly, my sister didn't want bittersweet brownies with nuts and cream cheese and ganache plugs, so I didn't bother posting that I sort of baked the recipe, adding more sugar and butter (to make up for the cream cheese) and using chocolate chips. They were still pretty good brownies, but they weren't the real thing.

barcelona brownies

May 23, 2011
Name of cakey things: Dreamy Brownies
Occasion: HCB
Constituents: bittersweet brownies with cream cheese and pecans (ganache omitted)

First off, Rose published this recipe on her blog, so if you don't have the book (WHY DON'T YOU HAVE THE BOOK??) you can still bake these brownies.

barcelona brownies

In the comments of that post, someone asked about making them in a regular 8x8 pan because they didn't want more edges, and if they could decrease the flour to make them more gooey. Rose replied with this:
when the brownies are baked in the financier pan the edges aren't dry but crisp and the insides light yet fudgy. it's a completely different experience. and the little pools of ganache make them a little gooey as well. but if you'd like to turn this into a totally gooey type brownie 1 1/2 times the recipe would work for an 8 inch square pan and 2 times the recipe for a 9 inch square.

my guess is that they would take about 40 min. to bake but it's important to start checking early on so that they don't dry out. when a toothpick comes out clean one inch from the sides of the pan they're done!

i wouldn't decrease the flour as they might not set--these really don't have much flour in them to begin with.

i suspect these could be the brownies of your dreams.

I love that last line.

barcelona brownies

So that is what I did, as you all know how I feel about the financier pan. I did 1.5x the recipe for an 8x8 glass pyrex pan and it was finished baking at about 30 minutes at 325. I also sprinkled the top with fleur de sel, because chocolate salted brownies might just be the brownies of my dreams.

My allergies have kicked into high gear this last week, which is actually two months later than they usually start (hooray for a cold rainy spring...I guess), and they are always worse after I eat sugar. So after a restless, phlegmmy night, I decided I would bake these brownies, have a tiny slice, and them give them all away.

barcelona brownies

As I melted the chocolate and butter over a double boiler, I began to look forward to my one brownie square. As I whisked the sugar, eggs, and vanilla into the melted chocolate and butter and watched the batter turn glossy and thick, I thought maybe I'd save a couple of brownies so I could try one with the strawberry ice cream in the freezer. Once the flour and toasted pecans were folded in and the batter scraped into the pan, I licked the spatula and thought about keeping maybe four brownies. When I pulled the salted brownies from the oven and the chocolaty smell filled my kitchen, I thought about forgetting to drop them off with my friends and keeping them all for myself.

barcelona brownies

These are, in my opinion, the perfect brownie. I like my brownies rich and soft, cakey around the sides and a little more fudgy towards the centers and these brownies are just that. Typically I don't like nuts in my brownies so next time I will fire the nuts and think about the cherry variation. Or, a caramel swirl. Or, maybe meringue bits. Or, leave them plain and simple, soft and salty, slightly cakey and slightly fudgy. Rose was right, these are the brownie of my dreams. Don't tell my friends they're ready.

Wednesday, May 18, 2011

Zach's La Bomba

Late to the party but finally here, Zach's La Bomba: the Portland contigent, is ready for consumption. For Marie and NancyB, this is their last cake of Rose's Heavenly Cakes, and for all of us, the last official cake of the Heavenly Cakes Bake-Through. The straggler's bake-through will continue with Jenn of Knitty Baker fame manning the helm and as I am 26 cakes from the end, the bake-through for ECL continues.

Zach's La Bomba

May 18, 2011
Name of Cake: The Bomb
Occasion: HCB
Constituents; Blackberry chocolate mousse atop a flourless chocolate sponge cake glazed in the ever shiny lacquer glaze

This cake intimidated me possibly more than the Apple Caramel Charlotte.

There is one more cake in the book that intimidates me, and that is the Holiday Pinecone where you make your own freakin chocolate fondant and try not to cut your fingers off when you make the pinecone scales with a razor blade.

The Apple Caramel Charlotte had seven pages of instructions and probably as many steps and dirty dishes as Zach's La Bomba, but I cleared out my weekend and committed to getting that thing done.

Zach's La Bomba

(In retrospect, I am surprised I didn't feel intimidated by the St. Honore Trifle as that is just as complicated and dish-dirtying a recipe...go figure.)

So the bomb is gently thawing out in the refrigerator having been glazed with the lacquer glaze around 4:15 this afternoon. FINALLY.

I started out making the cake layer, which is a flourless souffle type of cake, which requires six or seven separated eggs. The yolks and sugar are beaten until the glorious ribbon stage, which I tried not to photograph since I photograph the ribbon stage every time, in fact I am thinking of making a flickr photoset all about the various shots of the egg yolk ribbon stage I keep taking...But I digress. I had a beer to celebrate the completion of this cake, and I sort of drank it fast. The egg whites are whipped into a lovely meringue, which unfortunately plays second fiddle to the ribbon stage these days (sorry egg whites).

Zach's La Bomba

The beribboned yolks are marred by a mass of melted chocolate, which turns the lovely yellow mixture into a sticky, thick brown blob. It was quite difficult to fold the two together so I wondered if I had done something wrong. The sticky brown stuff is folded into the white meringue and eventually you get a nice foamy batter which is baked in a sheet pan for about 15 minutes.

Zach's La Bomba

Then all those geometry lessons from high school come into play, as you are first to select a six cup bowl to use as the mold for the bombe, and then to cut out a cake circle that is the same diameter as the inside lip of the bowl. I found a perfect six cup glass pyrex bowl, measured the inside of the top, and then wondered how I was going to cut a cake circle that fit that diameter. Where was a compass when I needed it? Eventually I got it all sorted out and cut out the one cake circle I needed, and pooh-pooed the idea of cutting out a second circle. The rest of the cake ended up in a ziploc bag, which was ok with strawberry ice cream, but perfect frosted with nutella and layered like a little cake. Next time, I am cutting the cake recipe in half.

The cut-out cake circle goes into a ziploc bag and into the refrigerator to firm up, so that it later on it can be manhandled without consequence.

Zach's La Bomba

The sabayon freaked me out as I thought it would take all day to put together, require every single bowl, pot, and utensil I had at my disposal, and probably three separate runs to the store for forgotten ingredients so I kept putting it off until I felt like I had the time to tackle the recipe. Part of the problem was that I has no idea what the fudge a sabayon was, so I would have no idea if I made a successful one or not. Luckily, Marie mentioned it was basically a first cousin to zabaglione, which I have made a couple of times, and many HCB said it was a lengthy process and did dirty every bowl in the house, but it wasn't difficult. THEN Zach of La Bomba fame commented on Marie's post that one could use a hand mixer to make the sabayon, and I said OK!

Zach's La Bomba

I am sorry I did not take many photos, but I lost my light and was up to my elbows in egg foam and melted chocolate.

A little ganache is made and set aside in a warm spot while the egg yolks and the blackberry black tea are sabayoned. I went with the Blackberry Sage Black Tea and it wasn't bad, but one teabag was only about half a tablespoon so I used two to steep the tea. The egg yolks are whisked (or beaten with the hand mixer) in a double boiler with the tea and some sugar until doubled in volume. The ganache gets folded into this and the whole thing set aside until needed.

Next up, the blackberries are pureed and strained--I used the immersion blender and it took less than a minute to puree. I used frozen berries since fresh blackberries won't be around for many months yet. Sadly, the berries smelled more vegetal than fruity--like the blackberry vine rather than the blackberry fruit, but a quick taste of the completed mousse says chocolate and blackberries, so I guess it turned out all right. I will know for sure in 45 minutes.

Zach's La Bomba

The strained blackberry puree is gently cooked with a little bit of gelatin and set aside. Another ganache is made and set aside. Whipped cream is whipped, the ganache is beaten in, the puree is folded into that, and finally the sabayon is folded into that. Now the chocolate-blackberry mousse can be placed into the chosen mold, the cake circle placed on top, and everything is frozen for at least eight hours.

Today it was time to finish this bad boy and publish a blog post. Last night, when arranging all the crap I have in my freezer to make room for the bombe, I found a tub of lacquer glaze from back when we made the baby grands. According to my tub, there was just under one cup of glaze, which was going to be more than enough to glaze the cake. Hooray! One less step to do!

Zach's La Bomba

Today when I went to defrost and re-heat my lacquer glaze, I discovered that my thermometer was on the fritz as it kept insisting room temperature was 160 degrees. So I reheated the glaze to what I thought would be good glazing consistency, since I had no precise way of telling when the glaze was 86 degrees.

Zach's La Bomba

It took a bit of hard negotiating to get the bombe out of the mold. I used a combination of a hair dryer (to warm the bowl and thus, the contents) and slamming the inverted bowl and the greased cake rack down on the counter (it sounds more brutal than it was). At last the bombe was free, but it needed a quick trip back to the freezer to firm up.

Zach's La Bomba

The glaze was warm, the bombe was cold, it was time for the fun part. Like most bakers, I forgot to take a few photos of the glazing of the dessert because I was having too much fun being entranced by the whole shiny thing. The now-shiny glazed bombe needs to thaw in the refrigerator for a few hours, which is where it is presently. And now we are caught up.

Zach's La Bomba

Be back at 6:15.

Zach's La Bomba

It is a little icky to coat the knife in nonstick spray instead of dipping into hot water, but Rose warns warming the knife will just melt the glaze into the cake leaving behind a hot mess. So get over the ick factor and coat the knife in Pam. This cake is amazing. It is rich yet light, soft in texture but bold in flavor. I was worried those blackberries wouldn't provide much blackberry flavor at all but they did. The chocolate is the first and foremost taste, then the fruity blackberry fills up your mouth afterwards. The filling is the creamiest and softest of mousses. The lacquer glaze hits you with a strong cocoa pow. My least favorite component is the cake. It is fine but it isn't all that interesting in either texture or flavor. Perhaps I would fire the cake base and serve just the filling and glaze in sundae cups, or jam jars. Then I could fold in some fresh, crushed blackberries for texture and big seedy flavor. Or maybe use a chocolate meringue disk or dacquoise instead. The dessert is indeed a showstopper and a perfect way to show your friends exactly how awesome your baking skills have become.

Zach's La Bomba

And now, on to what I have been itching/dreading to do all day: knit. I'm knitting the Highland Triangle Shawl and it is time to pick up 262 stitches for the border. Another intimidating project!

Sunday, May 08, 2011

White Velvet Cupcakes

This is our second-to-last cake in the official bake-through, friends. I am a little sad. However, I still have 26 cakes to go, so I will continue to bake-through with Jenn the Knitty Baker, and I hope those of you who aren't yet finished will continue on. Don't give up now!

The cake of the week is actually cupcakes, and is a cake I bake an awful lot around these here parts it seems. Good thing it is as quick as it is delicious.

white velvet cupcakes with lemon curd or brown sugar buttercream

May 7, 2011
Name of Cupcakes: You Again?
Occasion: HCB
Constituents: White Velvet cupcakes, frosted with either brown sugar buttercream or lemon curd

Technically I was supposed to frost these with a version of the Golden Neoclassic Buttercream, which is a really good, silky frosting, but I rebelled.

I had this tub of frozen frosting in my freezer for so long I decided I had better use it. And I am glad I did, because when I searched the archives on this blog to find out how old it was, I was a bit shocked. It is from November TWO THOUSAND AND EIGHT! Knowing that the frosting is still pretty good shocks me even more.

white velvet cupcakes with lemon curd or brown sugar buttercream

The White Velvet cake is really easy to put together, and turns out a reliably tender, vanilla scented white cake perfect for a party. Or a weekend snack. Or whenever.

I didn't have any cupcake liners, so instead of going to the store, I decided to make my own little parchment cups. I did this once before, but cut the parchment into big rectangles instead of cute little squares. I did better this time around--each square was 3.75x3.75 inches, but a 4x4 square would work just as well. I pressed the squares into the cupcake tin using a couple of the silicone cupcake cups I have, but the silicone cups kept popping up so I covered them with a baking sheet and weighed that down with a heavy book. I left it that way until I was ready to spoon the batter into the cups. When I removed the book, sheet, and silicone cups, the parchment squares popped out but at least this time they had been molded to the tin, so when I spooned in the batter the parchment sunk back down without a fight.

white velvet cupcakes with lemon curd or brown sugar buttercream white velvet cupcakes with lemon curd or brown sugar buttercream

The cupcakes look so dang cute in their parchment cups that I am almost tempted to do this every time I bake cupcakes.

white velvet cupcakes with lemon curd or brown sugar buttercream

I had 150g batter left over after filling my 12 cupcakes, so I baked off the rest as a little heart-shaped cakelette.

I was on the phone trying to explain to Zetta the difference between pastry flour and all-purpose flour when the timer telling me the cupcakes were finished started beeping. Distracted, I turned off the timer and finished my conversation. Finally, I realised the cupcakes were supposed to come out of the oven when that timer had gone off! So the cupcakes and the cakelette are a bit over baked, but the cupcakes don't seem affected. The cakelette seems to have suffered a bit in texture, a little more rubbery to me.

white velvet cupcakes with lemon curd or brown sugar buttercream

I decided to frost half of the cupcakes with lemon curd since I have a bunch of that leftover from January, and sadly it seems the sugar has crystallized as the curd had a crunchy texture. However I kind of liked the little bit of crunch as well as the lemony zing of the curd atop these delicate cakes.

white velvet cupcakes with lemon curd or brown sugar buttercream

The other cupcakes and the cakelette got the brown sugar buttercream of 2008, which was from a Martha Stewart recipe for a three layer, butterscotch-pecan cake that was pretty good, but way too sweet. (Click on the link to see the recipe at the Martha Stewart site.) This frosting is a combination of cream cheese, brown sugar caramel, and butter. It is good, but not great.

white velvet cupcakes with lemon curd or brown sugar buttercream

Cookie came over hoping I had a pair of knitting needles to lend her, but instead she left with half a dozen cupcakes. At least she didn't leave empty handed!

Wednesday, May 04, 2011

Fannie Farmer's Dinner Rolls

A friend invited me over for a Sunday dinner this past weekend. It was a perfect day for a spring dinner as it was our second 70 degree day of 2011. The tulips are blooming and the cheery trees (I mean cherry trees, but they are definitely cheery) are packed with white or pink flowers. There was not a cloud in the sky--hooray!

I asked her if I could bring something (hoping it would be cake) and she suggested I bring rolls. As I said, "okay," my mind began running through my baking books in search of a roll that would be suitable for a Sunday dinner and easy enough for a beginner.

Fannie Farmer's Baking Book is a book I often overlook but shouldn't. Not only is it a thick and unassuming book with about 800 recipes (many old school recipes from America's past), but Marion Cunningham tries to make the learning of new skills as easy as she can. She is no Rose Levy Beranbaum, but with a supportive voice she guides you through the basics of each type of baking skill in what she calls her master recipes. I flipped back and forth between her master recipe for bread and her recipe for these dinner rolls and apparently she guided me well as these rolls were well received at dinner.

Fannie Farmer's Dinner Rolls

May 1, 2011
Name of bread: OMG I Successfully Baked Bread!
Occasion: A Spring Dinner with Friends
Constituents: a rich roll, made with milk, butter, and an egg

I am really excited about this successful attempt at bread. I have only made bread a few times before and once it was disappointing (whole wheat with pecans and raisins) and the second time, delicious (bara brith). I am also a bit worried because if I start thinking I can bake bread along with cake I will be in carbohydrate overload. If anything, I should learn to bake sprouted bread since that's what I regularly buy.

I proofed my yeast as I have had it in my refrigerator for so long I can't remember when I bought it or why. Happily those little organisms were alive and well so bread making was on!

I decided to mix and knead the dough by hand in order to get better acquainted with it. Plus, it is more fun to do it by hand. At first the dough was super sticky and generally noncompliant, but after adding in almost another cup of flour and some vigorous kneading, the dough looked satiny and elastic enough for the first rise.

Fannie Farmer's Dinner Rolls

I discovered I could let it rise for only 20 minutes, shape the dough, and give it a longer, slower, second rise in the refrigerator for up to 24 hours. So that's what I did. I shaped the dough into 24 rolls of uneven size (oops), arranged them in two buttered 9 inch cake pans, covered them with plastic and put them to bed in the refrigerator.

This morning, they looked like they hadn't risen much at all, so I set them atop the oven while it preheated. A couple of hours later the rolls looked puffy and about doubled, so I brushed them with melted butter and set them in the oven.

Twelve minutes later, the rolls were golden and baked. I let them cool in the pans before turning them out to take to dinner. One of the rolls was pretty tiny so I ate it. I figured, if the bread sucked ass I could leave home a little early and pick some up at the store. Luckily, the bread did not suck ass. It was light, and rich, with a thin, crisp crust. The partygoers enjoyed the rolls too, and there were only a few left at the end of dinner.

Fannie Farmer's Dinner Rolls

I'm thinking a loaf of brioche is in my near future.

Monday, May 02, 2011

Hungarian Jancsi Torta

Another free choice week for the Heavenly Cake Bakers. This week I chose a cake I've been dying to make ever since the group made it in October 2009. Well, I guess I haven't been THAT dying to make it as I've waited until the last free choice of the bake-through to make it. So let's just say today was the Jancsi Torta's day.

(HCB history trivia: this was the first cake of the bake-through!)

Hungarian Jancsi Torta

May 1, 2011
Name of Cake: Sorry Your Marriage Wasn't As Good As Your Cake
Occasion: HCB
Constituents: a walnut-chocolate flourless cake frosted with raspberry ganache

A quick search on the internet about the Jancsi torta mainly brought up all the HCB entries about the cake! Aside from that, there were a few entries that said the traditional Jancsi torta, named after a gypsy named Rigo Jancsi, is a two layer chocolate sponge cake, filled with a rich chocolate ganache and according to some, a thin layer of apricot jam, and covered in more ganache. It is supposed to be a very rich chocolate cake, which Jancsi purportedly created for his then-wife. Here's a nice article about the history of the couple and the cake.

Rose's take on the cake involves toasted walnuts instead of flour and butter, chopped chocolate instead of cocoa powder, and eight eggs which are separated and beaten to maximum volume for structure and height. She suggests skipping the ganache and serving the cake with sour cherry preserves, which many HCB did and enjoyed very much. I wanted chocolate, and discovered a tub of raspberry ganache from 5/30/2009 in the freezer, so that's what my cake got. It worked out well, I think.

The walnuts are toasted and the skins rubbed off, then processed in the processor with a little bit of sugar until fine but not oily or clumpy. Mine were oily and clumpy. Oops. A bunch of 62% chocolate is processed until fine but not melted and the chocolate and nuts are tossed together.

Hungarian Jancsi Torta

Then the eight egg yolks (or more, depending on the size of your yolks) are taken to the ribbon stage with the majority of the sugar, which looks so pretty.

Hungarian Jancsi Torta

The ribboned yolks and the chocolate-nuts are folded together. It is thick and sticky, and not as pretty.

Hungarian Jancsi Torta

The eight egg whites (or less, depending on the size of your egg whites) are beaten with a little bit of cream of tartar and sugar to stiff peaks. Also pretty.

Hungarian Jancsi Torta

About a quarter of the meringue is folded into the yolk-nut-chocolate mix, to lighten up the mix and get it ready for the folding in of the meringue.

Hungarian Jancsi Torta

The meringue is then added in thirds, lightening the batter considerably, until is it is fluffy and pourable.

Hungarian Jancsi Torta

The batter is sitting in my 9x"3" springform pan, but as I have the same pan as Marie and her cake rose over the lip of the pan (but didn't ooze all over the place), I decided to add the parchment to raise up the wall of the pan. This gave me a 9x4 pan and it worked out well.

I didn't photograph the cake after it came out of the oven, but the center sunk just like Rose said it would, and even the sides sucked in a little bit. Somebody out there had a cake that did that, too.

I softened the defrosted raspberry ganache, and it was a perfect amount to frost the sides and top of this cake. The raspberry brings that nice berry tang the sour cherry preserves would have, but I get my chocolate frosting too. This way, I reasoned, the cake is sort of like the traditional torta, but not really since it isn't.

Hungarian Jancsi Torta

The cake is lovely. Light and chocolaty, the toasted walnuts give the cake a nice earthy depth. This totally goes on my breakfast cake list.

Here's Marie's Hungarian Jancsi Torta from October 2009, and her Last Cake, Next Cake roundup of the group's cakes.