« back to encyclopedia search results
These were originally French large ornamental cakes, used to decorate the tables of formal French dinner parties. They were probably the invention of Caréme (the great French chef), and were made with thin layers of a mixture made with pounded almonds mixed and baked with egg whites. These were built up into a grand gateau inter-layered with different fruit purées, before being piped with icing. Miniatures are still found at smart delicatessens.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.