Whether you are a seasoned home baker, a beginner or a professional, when a new book by Rose Levy Beranbaum comes out, pay attention! Rose is the undisputed Diva of Desserts, with ten exceptional books on baking, and a very popular blog, Real Baking with Rose.
Her newest book, The Baking Bible, shines a welcoming beam of light on the best in the world of baking: Bread, cakes, pies, tarts, pastries, and confections.
Rose is known throughout the culinary industry for her meticulous attention to detail, her extensive research and testing of ingredients, and her precise instructions for each recipe she creates. She has raised the bar by encouraging home bakers to measure ingredients carefully by weighing them. She lists both the US standard system of ounces and pounds, and the International metric system, the preferred standard of most professional bakers, in each of her recipes, and she tests her recipes extensively so you don’t have to. Followed properly, her recipes are a no-fail proposition. This alone is reason for a standing ovation!
Whipped Cream Cake Courtesy of Rose Levy Beranbaum, www.realbakingwithrose.com
Rose says: This unusual, old-time recipe was sent to me by chef Anthony Stella, a restaurateur in Delaware, who asked if I could perform a makeover on it.
Creamy cheesecakes set on a gossamer base of thin sponge cake (biscuit) and topped with
lemon curd are a real favorite for a dinner party, an afternoon tea, or any special event.
Make all twelve as there will surely be calls for seconds! If you want to make a charming
flourless version, bake and serve the cheesecakes without the cake in lovely pastel silicone Sili-cups).
