vendredi 20 juillet 2012
Peaches and apricots cake
So good! It’s moist, delicate, soft, fresh.. it goes down and you don’t even realize that you finished your slice!
I use to eat this almond sponge many years ago in England, pastry Chef of the hotel where I was working use to bake this wonderful cake with cherries inside, and just to be light on dish there was always a gentle lake of crème anglaise! Ah these wonderful English treats!