About 1 quart (900 ml) heavy cream (whipped) *** Original recipe calls for 600 ml, but that was not nearly enough to frost the cake inside and out and decorate it.Familiar, because after we left Bosnia, we lived in Germany’s Black Forest region, our children were born there and it was just an amazing time of learning to live away from home, accepting the life changes and building a better future for our children and us. Out of the hundreds of dessert recipes I chose a familiar one – Black Forest Cake. Today was Father’s Day and a perfect day to try and bake something from this amazing cookbook. I remember as a child going through its pages, looking at all the photos and wondering how would all these amazing meals taste and how is it even possible to make such works of art. The cookbook is by Henri-Paul Pellaprat “L’Art culinaire moderne” 1969 edition, and in Croatian translation it is just simply called “The Great Pellaprat”. The cookbook it self has 750 pages full of the most spectacular recipes of French and International cuisine. So many things were taken out of our home during the war, and I was pleasantly surprised that our book collections were still there! The only thing missing from this book was its shiny photo cover which I remember so well. A couple of years ago when I visited my homeland Bosnia I brought back a French/International cookbook, which my dad gave to my mom for their first marriage anniversary.
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