Bacca Di Montagnia Cake

Date Added: Friday September 16 , 2005

Hi Chef Steve,

At the risk of finding ourselves in an excess of superlatives, I submit the following review of the Bacca Di Mantagnia Cake. It is a sublime dessert! The white sponge cake is delightfully light, cumulus-like, in fact. The almond pastry cream was a superb silken contrast to the cake. The raspberries and, to my surprise, real wild mountain blueberries were a lovely topping - the blueberries maintained their shape and texture very well after being frozen and the raspberries released a light syrup to create a confectionary impression. Biscotti crumbs around the edge provided the wrap for the perfect package. The only thing that would have made this cake experience more enjoyable would be being able to say that I baked it myself!

Thank you,
Daiva

by Daiva Wood, rated with

(5 of 5 Quality Hats. What is this?)

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