Chicken and Egg - Janice Cole [55]
Bake for 30 to 35 minutes or until the top springs back when gently touched and a wooden skewer inserted into the center of the cake comes out dry. Cool the cake completely upside down on the legs attached to the pan, or if it has none, suspend it over the neck of a bottle. Carefully slide a thin metal cake spatula or knife around the sides of the pan and tube to loosen the cake, pressing against the pan to avoid cutting the cake. Invert the cake onto a serving platter and remove the pan.
To make the topping: Beat the crème fraîche and granulated sugar together until soft peaks form, adding additional sugar if necessary, depending on the tartness of the crème fraîche. Beat until firm peaks form.
Swirl the topping over the top of the cake, and sprinkle the raspberries over the top, or spoon a dollop of the topping over each slice as it is served.
NOTE
To make crème fraîche, combine 1 cup of heavy (whipping) cream and 1 teaspoon of buttermilk in a small saucepan. Heat over medium heat until warm (100° to 110°F). Remove from the heat and pour into a nonreactive bowl. Cover with plastic wrap and let sit at room temperature for 24 hours or until slightly thickened. (Crème fraîche can be kept refrigerated for up to 2 weeks; it will continue to thicken and become slightly more sour as it sits.)
SERVES 12
RASPBERRY PUREE
1 ¼ cups fresh raspberries (one 6-ounce package)
2 tablespoons granulated sugar
CAKE
1 ¼ cups all-purpose flour, preferably bleached
½ cup powdered sugar
12 egg whites
¼ teaspoon salt
1 ½ teaspoons cream of tartar
1 cup granulated sugar
1 ½ teaspoons vanilla extract
TOPPING
1 cup crème fraîche, homemade (see Note) or purchased
2 to 3 tablespoons granulated sugar
1 ¼ cups fresh raspberries (one 6-ounce package)
Fresh Peach Custard Pie
Buttermilk adds a slight tang to the egg-rich custard that surrounds the fresh peaches in this pie. Wide strips of pastry create a simple lattice effect on the top. Peach season can be short, so if sweet and juicy peaches aren’t available, use nectarines instead.
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To make the crust: Whisk together the flour, sugar, and salt in a medium bowl. Blend in the butter with a pastry blender or your fingertips until the butter is the size of small blueberries. Stir in the 1⁄3 cup ice water with a fork. The dough will be crumbly, but should hold together when pressed with your fingers. If necessary, add the 2 tablespoons water. Divide the dough in half and shape into two flat rounds. Cover and refrigerate for 1 hour or until chilled.
Preheat the oven to 375°F. On a lightly floured surface, roll out one disk of dough for the bottom crust to a 12-inch round. Transfer to a 9-inch deep-dish glass pie plate and flute the edges. Cover with plastic wrap and refrigerate while making the filling.
To make the filling: Whisk the sugar and flour together in a small bowl. Beat the eggs and egg yolk together in a large bowl with an electric mixer on low speed until blended and smooth. Add the sugar mixture and beat until smooth. With the mixer running, pour in the buttermilk in a steady stream. Beat in the lemon juice and vanilla and almond extract. Arrange the peaches over the bottom crust. Pour the egg mixture over the peaches.
Roll out the remaining dough into a 12-inch round and cut into six 1 ½-inch-wide strips, preferably with a fluted pastry cutter. Arrange three of the strips parallel to each other over the filling. Place the remaining three strips crosswise across the first strips to create an unwoven rustic lattice and trim the ends. Brush the lattice top with the beaten egg white and sprinkle with the tablespoon of sugar.
Bake for 60 to 65 minutes or until the crust is brown, the juices are bubbling, and a knife inserted in the center comes out clean. Cover the edge with foil toward the end of baking