Tinny knows I spend April in Paris. And that on April l0th I will be in my kitchen baking layers of delicate almond meringue in the La Cornue stove. Filling the layers with espresso flavoured custard and topping the creation with chocolate ganache and pillows of whipped cream.
This creation – this Dacquoise cake must be started early in the day. I whip the egg whites and sugar into shiny peaks then gently, every so gently fold in the crushed almonds. While the layers are baking I make the custard cream and tuck it into the refrigerator to thicken. I will spread the custard cream carefully on the delicate meringue layers . Next the ganache. I chop dark chocolate into fine pieces and stir in the boiling cream. It will rest, too. It must be just the right thickness to enrobe the cake in all its magnificent glory. The cake will rest – until midnight.
Place Émile-Goudeau. Trust The Tin Man to plan a birthday celebration in this unusual setting. On Theadora’s favorite park bench. With her favorite cake, and of course with our favorite tipple – champagne.
Happy Birthday darling Theadora.