The invisible cake - well the one with miso , it’s the shadiness of it that throws me. At first glance it looks moldy (so sorry!) I think a pudding like texture would be fine with me; almost like spooning into a baked apple. It’s the color - I am sorry. I know you work very hard on all of your recipes. Please accept my apologies.
Dorie, this newsletter was so wonderful. I have so many thoughts. First, the invisible cake- I do not think I would want the first one and it is mostly because of the color. The grey-blue just seems wrong for cake. The second one made my mouth water, especially the color of the top of it. Looks so delicious.
The brioche is also beautiful. We will be in Paris for a few days in May and I might try to go to that shop though it will not be on a saturday.
The boudin... I want it right now. Looks so good.
The candle- I will need to find that shop and smell its fragrance.
And the painting vs. the light in your apartment- perfect.
Thank you for such a great news letter. I am so hungry right now.
Your comment about the colour of the cake touched a nerve. I would definitely give the cake a taste and I 'll tell you why. Last Thanksgiving I had a cellar full of purple potatoes and reluctantly decided to use them for the mashed potatoes on the menu. They were so delicious, so full of potato flavour that only reveals itself from something so fresh. The purple potatoes were served and the look on people's faces confirmed my reluctance. They were so hesitant, so saddened that their beloved mashed were not the usual colour. Finally after much prodding people gave in and tried them and agreed that they were splendid but photos of the potatoes leaked out and the grief I got was unrelenting. When I saw your cake I thought how I had been there and I get it.
Lainie, thank you so much for this terrific story. The purple potato is very much like the gray buckwheat. My cake isn't at the "splendid" stage yet, but I might keep trying - xoDorie
I recently had this cake at our local Ramen restaurant. They served it warm with ice cream and a caramel sauce. I was completely enamored and also immediately saw the relation to your apple cake. I went home and immediately went down the rabbit hole of researching this cake. I was wondering why a Japanese restaurant would choose this French dessert to serve and it turns out this cake is really popular in Japan. I ended up making it at home from this recipe from Serious Eats and I turned out great! I used your tip of using several different varieties of apples like you do in Marie-Hélène's. A new favorite for sure. https://www.seriouseats.com/gateau-invisible
Nicole, I love this - thank you! And now that you mentioned the Japanese-French connection, I'm imagining this cake with some Japanese flavors. Hmmm. Thank you - xoDorie
I would love to try your miso invisible apple cake. I make the one from myparisiankitchen.com that calls for olive oil , semi-wholemeal flour and the BEST part: a buttered loaf pan coated with brown sugar for a caramelized crust! Crispy outside, soft and fluffy (but not pudding like) inside!
Oh the dreaded mandoline. When using, Patricia Wells says to stay focused and repeat, "I am slicing, I am slicing..." Which I did: it was perfect advice until I got distracted for a millisecond. Nerve endings are slowly returning to my fingertip two years later. And, yes, I would definitely eat either cake.
I've managed to cut myself more times than I like to admit, that millisecond of distraction gets me too, Patricia's advice perfect. I always tell myself to stop a slice or two before I want to, it's often that "just one more slice" that can be a problem. I've become a BIG fan of the Microplane glove made with madolines and graters in mind.
Oh, Kevin. Patricia's advice is perfect ... but only if you follow it. That little machine can be a terror! Always good to hear from you and thanks for weighing in on the cake dilemma - xoDorie
The color combination of the darker invisible apple cake is a bit off-putting. I would happily try the lighter version. And I might call it a “pudding” —as in the British definition—to change people’s expectations of the texture. Could you make the recipe so that only the bottom half has apples and thus the top half would provide the cake texture folks seem to expect?
In The Perfect Cake book (America's Test Kitchen" there is a devine recipe for a "French Apple Cake" that works along this principle—thinly sliced apples on the bottom have in almost a custard and the top half very cake like.
I didn't mind the darker invisible cake, but maybe that's because I love galettes complet. I found the lighter one more appetizing and its pudding texture wouldn't put me off. Although I'd peel the apples. And I love your mandolin apple technique! Merci!
I was initially put off by the color of the first cake but I don't think the texture would bother me. I wanted to try the second cake immediately as it looked delicious. Probably shouoldn't judge a book/cake by it's cover/color!
This cake reminds me of your "Custardy apple squares" from Baking Chez Moi - a recipe I love to make for casual desserts when I don't have any special ingredients in the house. I slice my apples on a mandolin the exact same way as you—sometimes peeling, sometimes not—and to me it seems much more efficient than coring and quartering. As for your invisible cake, I'd reach for a slice of either the buckwheat or paler version. Perhaps the problem lies in "marketing". The look and texture doesn't really scream "cake". You could just call it something else like apple custard loaf, or apple custard pavé. It's all about setting expectations, right?!
Now that I've learned the term "invisible cake" I think that that's, indeed, what the Custardy Apple Squares are As for a name, I've been playing with the idea of calling it a custard cake. Thanks so much for chiming in - xoDorie
Just returned from Paris in the early part December. I share your joy but am curious why you wouldn’t approach your “couple” and introduce yourself. You have a wonderful story to tell and I bet they would as well.
As an aside, I’m making chicken a la Normandane tonight for my daughter’s family. It has been a favorite since I got your book.
Bonjour M. Soehnlein - I can't tell you how many times I've thought of approaching them. I'm not shy, but since my "desk" is just across from them, I was worried that if they were annoyed by the introduction, I might upset their routine. But one day ... who knows ... And I'm delighted that you're enjoying my recipes - thank you for telling me - xoDorie
Allo Dorie! Yes, I would try the dark and light cakes. I am intrigued by the concept of sliceable pudding..... I am also intimidated by my mandoline- but allow it to take up space in the kitchen..... Thank you for your writings. oxxoxoxoxoxo Jocelyn
I love the whole idea of the invisible cake, enough so that the looks are not off putting to me. What could go wrong with more fruit than batter, miso and an alternate flour choice? Would be more than happy and hopeful to try it! ❤️
The invisible cake - well the one with miso , it’s the shadiness of it that throws me. At first glance it looks moldy (so sorry!) I think a pudding like texture would be fine with me; almost like spooning into a baked apple. It’s the color - I am sorry. I know you work very hard on all of your recipes. Please accept my apologies.
I agree with Cheryl, the color was not appetizing. I wouldn't mind the pudding like texture though.
Please don't apologize. I posted this because I wanted honest responses and I knew the color would be odd for many. Thank you - xoDorie
Did you use white miso? Perhaps that might make a difference?
Dorie, this newsletter was so wonderful. I have so many thoughts. First, the invisible cake- I do not think I would want the first one and it is mostly because of the color. The grey-blue just seems wrong for cake. The second one made my mouth water, especially the color of the top of it. Looks so delicious.
The brioche is also beautiful. We will be in Paris for a few days in May and I might try to go to that shop though it will not be on a saturday.
The boudin... I want it right now. Looks so good.
The candle- I will need to find that shop and smell its fragrance.
And the painting vs. the light in your apartment- perfect.
Thank you for such a great news letter. I am so hungry right now.
Pascale - merci mille fois for these sweet, sweet comments. I hope you have a wonderful few days in Paris - xoD
Your comment about the colour of the cake touched a nerve. I would definitely give the cake a taste and I 'll tell you why. Last Thanksgiving I had a cellar full of purple potatoes and reluctantly decided to use them for the mashed potatoes on the menu. They were so delicious, so full of potato flavour that only reveals itself from something so fresh. The purple potatoes were served and the look on people's faces confirmed my reluctance. They were so hesitant, so saddened that their beloved mashed were not the usual colour. Finally after much prodding people gave in and tried them and agreed that they were splendid but photos of the potatoes leaked out and the grief I got was unrelenting. When I saw your cake I thought how I had been there and I get it.
Lainie, thank you so much for this terrific story. The purple potato is very much like the gray buckwheat. My cake isn't at the "splendid" stage yet, but I might keep trying - xoDorie
The mandolin ended up taking space in the drawer after a single use with a very bad cut. I will have to find the glove mentioned in the comments.
The first thought I got seeing the dark cake was moldy. I am adventurous with food and would probably try it.
The other cake looks yummy, a definite yes.
What do you think of adding chocolate to the first one? I personally would never object to chocolate.
My daughter worked at a chain bagel shop and they regularly wore “cut gloves”. I believe they’re made of Kevlar and not hard to come by.
I recently had this cake at our local Ramen restaurant. They served it warm with ice cream and a caramel sauce. I was completely enamored and also immediately saw the relation to your apple cake. I went home and immediately went down the rabbit hole of researching this cake. I was wondering why a Japanese restaurant would choose this French dessert to serve and it turns out this cake is really popular in Japan. I ended up making it at home from this recipe from Serious Eats and I turned out great! I used your tip of using several different varieties of apples like you do in Marie-Hélène's. A new favorite for sure. https://www.seriouseats.com/gateau-invisible
Nicole, I love this - thank you! And now that you mentioned the Japanese-French connection, I'm imagining this cake with some Japanese flavors. Hmmm. Thank you - xoDorie
Yuzu!
Yes! Matcha maybe?
I would love to try your miso invisible apple cake. I make the one from myparisiankitchen.com that calls for olive oil , semi-wholemeal flour and the BEST part: a buttered loaf pan coated with brown sugar for a caramelized crust! Crispy outside, soft and fluffy (but not pudding like) inside!
I don't yet have a recipe that's reliable, but I'm going to work on something. I'll keep you posted. Thank you - xoD
Ah, I see the photo is of “bangers and mache” lol
Hilarious ... and correct! Merci - xoDorie
The dark cake looks to me like it should be a savory cake - with potatoes, maybe - and I think the apple flavor would throw me off.
Funny, after I made it, I started thinking about savory-izing it and yes, potatoes came to mind. Work in Progress - xoDorie
Agree, looked like country style pate in color.
Oh the dreaded mandoline. When using, Patricia Wells says to stay focused and repeat, "I am slicing, I am slicing..." Which I did: it was perfect advice until I got distracted for a millisecond. Nerve endings are slowly returning to my fingertip two years later. And, yes, I would definitely eat either cake.
I've managed to cut myself more times than I like to admit, that millisecond of distraction gets me too, Patricia's advice perfect. I always tell myself to stop a slice or two before I want to, it's often that "just one more slice" that can be a problem. I've become a BIG fan of the Microplane glove made with madolines and graters in mind.
The glove is a great tool and yep, it's that last slice that we want to get that does us in - xoDorie
Oh, Kevin. Patricia's advice is perfect ... but only if you follow it. That little machine can be a terror! Always good to hear from you and thanks for weighing in on the cake dilemma - xoDorie
The color combination of the darker invisible apple cake is a bit off-putting. I would happily try the lighter version. And I might call it a “pudding” —as in the British definition—to change people’s expectations of the texture. Could you make the recipe so that only the bottom half has apples and thus the top half would provide the cake texture folks seem to expect?
Anne, a friend of mine and I were just talking about the possibility of making it a combo. Great minds etc ... Thanks for this - xoDorie
In The Perfect Cake book (America's Test Kitchen" there is a devine recipe for a "French Apple Cake" that works along this principle—thinly sliced apples on the bottom have in almost a custard and the top half very cake like.
I didn't mind the darker invisible cake, but maybe that's because I love galettes complet. I found the lighter one more appetizing and its pudding texture wouldn't put me off. Although I'd peel the apples. And I love your mandolin apple technique! Merci!
Thanks, Hilary - I think most people would agree with you that the lighter one is more appealing - xoDorie
I was initially put off by the color of the first cake but I don't think the texture would bother me. I wanted to try the second cake immediately as it looked delicious. Probably shouoldn't judge a book/cake by it's cover/color!
Adorable! But we all just cakes by their color, don't we? xoDorie
This cake reminds me of your "Custardy apple squares" from Baking Chez Moi - a recipe I love to make for casual desserts when I don't have any special ingredients in the house. I slice my apples on a mandolin the exact same way as you—sometimes peeling, sometimes not—and to me it seems much more efficient than coring and quartering. As for your invisible cake, I'd reach for a slice of either the buckwheat or paler version. Perhaps the problem lies in "marketing". The look and texture doesn't really scream "cake". You could just call it something else like apple custard loaf, or apple custard pavé. It's all about setting expectations, right?!
Now that I've learned the term "invisible cake" I think that that's, indeed, what the Custardy Apple Squares are As for a name, I've been playing with the idea of calling it a custard cake. Thanks so much for chiming in - xoDorie
Bonjour Ms. Greenspan,
Just returned from Paris in the early part December. I share your joy but am curious why you wouldn’t approach your “couple” and introduce yourself. You have a wonderful story to tell and I bet they would as well.
As an aside, I’m making chicken a la Normandane tonight for my daughter’s family. It has been a favorite since I got your book.
All the best,
John Soehnlein
Janesville, WI
Bonjour M. Soehnlein - I can't tell you how many times I've thought of approaching them. I'm not shy, but since my "desk" is just across from them, I was worried that if they were annoyed by the introduction, I might upset their routine. But one day ... who knows ... And I'm delighted that you're enjoying my recipes - thank you for telling me - xoDorie
Perhaps a Bonjour! when they prepare to leave?
I love your recipes and the “table” book.
I would certainly try it! It may just be a new favorite dessert!
Hooray! I'm glad you find them appealing - xoD
Allo Dorie! Yes, I would try the dark and light cakes. I am intrigued by the concept of sliceable pudding..... I am also intimidated by my mandoline- but allow it to take up space in the kitchen..... Thank you for your writings. oxxoxoxoxoxo Jocelyn
Thanks for your opinion - and I love the term "sliceable pudding" - xoDorie
I love the whole idea of the invisible cake, enough so that the looks are not off putting to me. What could go wrong with more fruit than batter, miso and an alternate flour choice? Would be more than happy and hopeful to try it! ❤️
Thank you! xoDorie