Thank You: Dearest Cass: Thanks for your lovely message! First of all
Misc.I can understand how you feel about going to Florida. My mother & father were married for almost 75 years (until he passed away) & she never ever recovered her "Joy de Vivre".
But, I never married & when both of my parents died, I was devastated, but I am too much of a fighter to loose my desire to continue enjoying life. I sold their property & moved to the other side of the island & after sometime, I remember them with great love & respect & I try to think that they would not want me to feel lonely & to keep on fighting!
I have some family & they give me joy & create more problems than what they solve. In general, I live by myself & enjoy the company of my beloved RecipeLink friends, my books, my cooking & my dogs.
Perhaps your beloved wife somehow (in heaven) will enjoy seeing you taking a much needed vacation. And now, after this well intended comments, I must tell you:
the Biscuit de Savoie is a gateau. I had done several recipes by Julia Child, but savory ones, that are a GATEAU, like the spinach gateau that I like so much. They are exactly in layers with a frosting of dense bechamel sauce. I had never eaten a Biscuit de Savoie but if it is a Gateau, then it is in layers & must be similar to the Ponche Romano. The Tiramisu is also a gateau like cake & is similar, but the cream used in the Tiramisu is too light. The Ponche Romano stands by itself, therefore maybe the syrop is added sparingly, after you add each layer of cake. I think Miami, the Cuban neighborhood, will be a good place to find the recipe. Also, in the Barrio, in New York.
This is not a modern new age (nouvelle cuisine) recipe. It is fruit of our times & only people from our generation are familiar with it. That is the reason why it is a well guard secret recipe! If you have some friends familiar with South American cooking perhaps they can help us.
Well, my dearest friend, this is a refreshing challenge & had revived my investigative spirit. I know that you will find it before me, but I am going to try.
Have a wonderful evening & keep safe,
Gladys/PR
But, I never married & when both of my parents died, I was devastated, but I am too much of a fighter to loose my desire to continue enjoying life. I sold their property & moved to the other side of the island & after sometime, I remember them with great love & respect & I try to think that they would not want me to feel lonely & to keep on fighting!
I have some family & they give me joy & create more problems than what they solve. In general, I live by myself & enjoy the company of my beloved RecipeLink friends, my books, my cooking & my dogs.
Perhaps your beloved wife somehow (in heaven) will enjoy seeing you taking a much needed vacation. And now, after this well intended comments, I must tell you:
the Biscuit de Savoie is a gateau. I had done several recipes by Julia Child, but savory ones, that are a GATEAU, like the spinach gateau that I like so much. They are exactly in layers with a frosting of dense bechamel sauce. I had never eaten a Biscuit de Savoie but if it is a Gateau, then it is in layers & must be similar to the Ponche Romano. The Tiramisu is also a gateau like cake & is similar, but the cream used in the Tiramisu is too light. The Ponche Romano stands by itself, therefore maybe the syrop is added sparingly, after you add each layer of cake. I think Miami, the Cuban neighborhood, will be a good place to find the recipe. Also, in the Barrio, in New York.
This is not a modern new age (nouvelle cuisine) recipe. It is fruit of our times & only people from our generation are familiar with it. That is the reason why it is a well guard secret recipe! If you have some friends familiar with South American cooking perhaps they can help us.
Well, my dearest friend, this is a refreshing challenge & had revived my investigative spirit. I know that you will find it before me, but I am going to try.
Have a wonderful evening & keep safe,
Gladys/PR
MsgID: 041084
Shared by: Gladys/PR
In reply to: ISO: This is not an easy cake to duplicate
Board: Quantity Cooking at Recipelink.com
Shared by: Gladys/PR
In reply to: ISO: This is not an easy cake to duplicate
Board: Quantity Cooking at Recipelink.com
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