This is the last cake for Marie and many of our bakers. What a finish! My bombe is far from the perfection in Rose’s photo (didn’t you love the cake plate used in Rose’s shot? It looks both antique and futuristic at the same time!), but those who ate it didn’t seem to notice.
Other than a slice enjoyed at home, we took this dessert to our friends at TGI Fridays. Everyone wanted to know what was in it – it was like ice cream, but not. Was it difficult to make? That’s a tough question to answer. There was nothing terribly complex in the methods used (no hot sugar flung about the kitchen), but there were pages and pages of things to do.
This blackberry dessert was missing any sign of blackberries – just not to be found at my Polish market right now. So I used black currant tea for the sabayon and blueberries for my pureed fruit. It was still a hit, even with the substitutions.
|This note was returned with my clean plate before we left the restaurant.
For those of us that got a late start on this project, Jenn will continue to lead us on our way through the remaining recipes. I may even repeat some because for most of this project I was in AZ and my husband in Poland, so he hasn’t tasted many of the cakes.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.