When Dorie Greenspan writes in a recipe’s introduction that this is something the French frequently make in their home kitchens, you know the dessert will be a breeze to make. Apparently the French don’t do complicated at home, Why would they need to when there is an amazing pâtisserie on every block?
This week’s Tuesday with Dorie selection was the French Yogurt Cake with Marmalade Glaze. And yes it was a breeze to make. For one thing, there is no butter and therefore no need to wait for it to come to room temperature. For another, there is no beating things until they hold firm peaks or are creamy.
I don’t know if it was because it was too easy or I’m just used to complicated, but I decided to up the complication level. I made the full-recipe cake as directed–using Fage Total Yogurt because it’s the type of yogurt I prefer to eat–, added a bit of lemon oil to up the lemon flavor, and baked it in a 9″ round pan as suggested in a Playing Around suggestion. The cake baked up perfectly and beautiful.
I glazed the cake using lemon-pear marmalade because I couldn’t find plain lemon marmalade. I then split the cake in half to create two layers and used a biscuit cutter to create layers for cakelets.
I layered some of the cakelets with a Crushed Strawberry Sauce I made based off a recipe from the April 2009 issue of bon appétit. Some of the cakelets were layered with Dorie’s Lemon Curd I made specifically for this recipe. The final group of cakelets were layered with almond pastry filling and chocolate shavings, left over from another pastry I made this weekend.
I topped all cakelets with a dollap of whipped cream. For the almond ones, I sprinkled the tops with more chocolate shavings and sliced almonds. I topped the lemon cakelets with candied lemon slices leftover from last week’s TWD and the strawberry cakelets were topped with more crushed strawberry sauce.
The cakelets were out-of-this-world delicious. The cake was very moist and full of flavor. My favorite was the strawberry cakelet. Thank you to Liliana of My Cookbook Addiction for choosing the French Yogurt Cake. Please visit her blog for the recipe.
Crushed Strawberry Sauce
Adapted from bon appétit, April 2009
Note: The original recipe is for blueberries.
- 14 ounces fresh strawberries, hulled and cut into 1/4 inch pieces
- 2/3 cup packed golden brown sugar
- 2 teaspoons freshly-squeezed lemon juice
- 1/2 teaspoon finely grated lemon peel
- Pinch of salt
- Combine half of the strawberries (7 ounces) and the rest of the ingredients in a heavy-bottom sauce pan. Stir over medium heat until the sugar is dissolved and mixture begins to simmer. Reduce heat and simmer until strawberries are very soft and liquid is syrupy, approximately 7 minutes.
- Remove from heat and add remaining strawberries, lightly pressing the fresh strawberries on the side of the pan until they are lightly crushed.
Makes about 1 1/2 cups.
Your cakelets are gorgeous! I just want to keep staring at the pictures!
Very nice presentation ! Your cakelets are perfect !
Cheers,
Miette
We’re marmalade twins! But your presentation is just so beautiful, and so French, somehow! I loved this cake. And now I can’t wait to try your strawberry sauce. I have a much simpler recipe that I love, but yours looks like it will have more interesting flavor notes from the brown sugar and lemon.
the cakelets look so adorable! must taste even better with the strawberry sauce.
Your cakelets look amazing, I love the flavor combinations! You are always so creative with your TWD treats 🙂
Des déclinaisons très gourmandes ! c’est superbe..nous aussi, nous avons beaucoup aimé 🙂
Your cakelets are gorgeous! I love the sound of the lemon pear marmalade – delish on toast too, I imagine.
I love your little cakelets! They look so gourmet – perfect for guests. 🙂
Oh, wow, you really did take these to the next level. They all look wonderful!
OK, I’m pretty sure that your cakelets could be in the window of nearly any French patisserie and feel right at home — they’re gorgeous! I always love looking at your blog on Tuesdays because I know that you will have done something extra special with that week’s TWD. If I had 1/2 of your creativity with these recipes I’d be a pretty happy girl. They all look wonderful!
Wow these are so beautiful!! I LOVED this cake, it smelled so good while cooking and tasted wonderful 🙂 I paired it with simple lemon curd. YUM!
I love that you made different flavour cakelets, and they look cute too!!!
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Three different versions!!! I would so be that person who ate all of them myself and didn’t share, because those are amaaaaaaaaaazing! Where can I find that lemon pear marmalade???
Adorable!!
I love the mini cakes! and that lemon pear marmalade sounds good
I LOVE the little cakes. They are too cute!
Wow. Those are super cool.
Wow, that strawberry sauce looks amazing. I bet it’s great with the lemon-y cake.
And what a beautiful presentation! It would be perfect for Easter.
You WIN my vote for most creative, best looking, great photography, etc. etc. etc. These are so very lovely…you are a star!
Gorgeous cakelettes- they look fab!
Oh my, you certainly had fun with this recipe! Every variation you made sounds wonderful.
Your cakelets are amazing! I want to try one of each variety. What great flavors.
Lemon pear marmalade….that sounds fabulous!
Oh my goodness, three absolutely delicious looking variations!!! Fantastic 🙂
Thanks for the recipe for the strawberry sauce recipe, i will definitely use it soon. Glad you enjoyed these, i did too 🙂
Wow, woman. You did it again.
These look so darn good and cute. I love the variations and the cakelets. I want to cake-nap one and bring it home.
I made strawberry cake with mine. 🙂
I just bookmarked that exact same recipe for the blueberry sauce – and I have 4 pints of blueberries in my fridge just waiting!
I also recently discovered Fage yogurt at Trader Joe’s. Wow. That’s all I can say!
Those are gorgeous! Great job on all those flavors and that marmalade looks amazing. I think I’d have to agree on the strawberry sauce, too- yum!
You did a beautiful job! This is the 2nd post I’ve seen using the lemon pear marmalade from Stonewall Kitchen…I MUST get a jar of that!
Oh wow, these are beautiful!! Nice job!!
Beautiful…simply beautiful.
I always love reading your TWD because you never fail to have beautiful presentation and unique adaptations. Great job again this week! 🙂
These are awesome, they look so professional. You could totally sell those at a bakery. I also spread some almond pastry cream on mine, it was delicious.
WOW! You went all out on this, Pink! …what delicate and beautiful arrangements you made! I’m floored!
…and hummm… pear marmelade must be divine!
Very creative, very well done!
You always do the cutest things with your recipes! Adorable cakes. They look delicious.
Oh my goodness gracious. I want some cakelets. Beautiful pictures.
WOW… those little cakes look amazingly goooood!!! YUUMM… also.. that lemon-pear marmalade sounds extremely tasty too.. I had never heard of it in my small little town but I can just imagine the flavors put together! Great job.
I’m pretty sure I can’t take your word for which one is best; I’ll need to test one of each, please. No, make that two, just so I can be certain. Oh, my, I think that strawberry one is calling my name the loudest, though. Great job, and have fun enjoying the scraps. They would make a pretty delicious trifle.
Nancy
Your baking is so beautifully artistic – delightful presentation.
Your cakelets are adorable and they sound delicious! I love your variations! I bet they would be great with crushed blueberry sauce too.
Wow, you really switched this up and made it more elegant. Love the sound of the Crushed Strawberry Sauce.
I love your cakelets! So pretty. Nice job!
Absolutely gorgeous! 🙂 Love the cakelettes!
You sure did make this more complicated, but the cakelettes look worth it!
Great idea, cakelets!!! I love small individual servings, nice job. Your flavors sound wonderful.
How beautiful and cute!
Holy Smokes! You knocked this one out of the ballpark! I loved that it was so simple. But I just love what you did too.
Wow! Beautiful presentation!
Awesome! Love the little cakelets! So many good additions and such.
What amazing and delicious looking cakelets! Don’t you love all of the Stonewall Kitchen’s products? It costs a bit more moolah, but totally worth it.
your cakes look amazing!
girlfriend, these look so good! i can’t believe you resisted temptation long enough to make those cute little cakelets. 🙂
Very cute mini cakes! I love the sound of Lemon Pear marmalade too. Yum!
Your tartlet varations are wonderful !!We place an order for a hundred !!
Dorie would be so so proud! You are a magician! Who knew such a simple little treat could be so beautiful and elegant. Thank you for showing us how its done. Awesomeness without ice cream? Who knew! he he Seriously beautiful.
AmyRuth
How wonderfully, magically, beautiful. Your pictures are gallery worthy! I loved that you found the lemon marmalade!!! Nice touches, nice everything. I smiled all the time while I was reading your blog. Excellente!
You made these totally gorgeous! I’m glad you decided to make them more complicated — more eye candy for us! I’ll need to try them all as well.
Oooh, little biscuit cakes! Now I know what to do with my biscuit cutters that I never use. They made the little cakes so…dressy. Nice job!
These look amazing! I bet the lemon pear marmalade was lovely with the cake. I thought about using the Stonewall Kitchen Roasted Garlic Jam with the Riviera verson but would have had to Whole Foods to buy the jam and it was a little late for that. Your styling is inspirational!
Ok- you really outdid us all – Gorgeous. That looks high class restaurant style, nicely done!
Too easy for ya? 🙂 How come I’m the only one that’s ever okay with easy? Everyone always thinks outside the box and vamps things up with sauce and/or a sprig of mint. Me?
Your cakelets look lovely and I hope to get to the point where easy is no longer okay! 🙂
~ingrid
I love the mini cakes! These look great!
The cakelets are a great idea! I love that you made different kinds.
Adorable cakelets!! 🙂 Love how you presented them!
Beautiful presentation, they look like they should be served at a very fancy party.
these are gorgeous–perfect for tea parties or petits fours!
Wow, those look good. I’m going to keep that sauce in mind for when strawberry season starts (soon, very soon…).
Wow! LOVE the cakelets!! Beautiful job.
If I were at a party at your house I would spend the entire time calculating how to slyly consume three servings of cake; I would have to try all three! They are beautiful.
Oh, I totally love what you’ve done here. You jazzed up this yummy little recipe. Yay for cakelets!!
wow.. well done !! You really are a creative baker
Wow, those are some amazing variations. I love the almond one – it sounds absolutely fantastic! Beautiful job!
What a wonderful job you did with this cake recipe.
Your cakelets look absolutely delicious! Thanks for stopping by.
Beautiful! They look perfect, I’m going to have to try the strawberry sauce.