A Kitchen in France: A Year of Cooking in My Farmhouse
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Recipe Reviews
southerncooker from Boomer, NC
What fun it was to make this cake. I had hoped to find some red bud blossoms to add to my cake but couldn’t find any trees close enough to me that wasn’t hard to get to. It’s been quiet cold her lately, with some freezing temps so flowers were a little harder to find than they should be. I ended up getting dogwood, Rose of Sharon, Peach, Dandelion, and Violets, which I forgot to use. I did remove the flowers and leaves before we ate the cake, even though I know most of the flowers were edible. I added more berries once the flowers were gone. I used blackberries and raspberries for my berries.
My daughter assisted me in forming the meringues into circles on the Silpat I used instead of parchment paper. Once baked and cooled the meringues were a bit hard to remove from the Silpat to the wire rack to finish cooling while I made the whipped cream. I had a little crack-age, but was able to hide most of that with the whipped cream. The cake was quiet tasty as well as pleasing to
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