A birthday cake for my mum, inspired by Deb Perelman’s Chocolate-Hazelnut Macaroon Torte but turned into something entirely more like spring:
Almond macaroon layers flavoured with a hint of rose water and citrus; generous clouds of gently sweetened, vanilla-flecked whipped cream; spoonfuls of rhubarb (from the garden!) roasted with a few strawberries, sugar and a bit cornstarch to somewhat thicken the juices, and a splash of gin – which is so good I could eat it straight from the roasting dish and selfishly put the leftovers way in the back of the fridge so I might to still find them there tomorrow morning to spoon over some yoghurt.
Three more glorious layers like that on top. It’s still chilling and waiting to be cut into but I have a feeling it will be rather wonderful.
#lettherebecake #birthdaycake #roastedrhubarb