|The Fiancier pan|
Anyway, here's the gist: you take a small cake layer, then you build a "cage: of spun sugar around it by buttering the bottom of the cake pan, plus a bowl that fits on top of the cake pan. Once the sugar hardens, you pop off the golden "domes" and set the cake in the base, decorate it, then cover it with the golden dome.
|Pouring the batter into the pan.|
So no cage for this gateau. But I cut the cake in two, filled it with cream Chantilly, strawberries, raspberry jam, and kirsch syrup, then smothered the top in more whipped cream, strawberries, jam, and kirsch. The cake was delicious, cage or no cage.
|Ready for the oven.|
The recipe uses browned butter, and fortunately, I'd seen Julia make it. You brown butter (carefully--because one moment it's brown, the next moment it's burnt), then pour the brown butter into the mix without any of the black bits that are left. The recipe called for egg whites and ground almonds, and I had plenty of both because I've been making so many macarons.
|Out of the oven.|
ROSE'S HEAVENLY CAKES has several financier recipes, as does David Lebowitz's READY FOR DESSERT. I can't wait to make another batch.
Happy baking to you! What are you baking these days?
|The finished snack cakes. Delicious!|