Elijo, One of my favourite cakes is a . It is a bit time consuming but well worth it. I even made this cake for my own 50th birthday last year. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================== This cake is from the 1984 Food and Wine Magazine. I have been making this cake for my DH's birthday since then. I have scanned the from the magazine that depict the assembling of this cake. It will make the written directions easier to follow. Genoise ************************************************************ Makes one 10 x 3 inch round layer 1 3/4 cps sifted all-purpose flour 8 eggs, at room temperature 1 1/4 cups sugar 1 teaspoon grated lemon zest 1/4 cup clarified butter, tepid Filling 1 cup heavy cream chilled 2 tablespoons confctioners sugar 1 tablespoon framboise, raspberry brandy 1 pint coarsely chopped strawberries sliced strawberries and fresh mint sprigs for garnish ************************************************************ Raspberry Syrup Recipe ************************************************************ 1/2 cup sugar 1 tablespoons framboise (raspberry brandy) In a small heavy saucepan, combine the sugar with 1/4 cup of water. Bring to boil over moderate heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and let cool for 10 minutes. Stir in the framboise. ************************************************************ . Preheat the oven to 350. Lightly butter a 10 inch springform pan. Cover the bottom with a round of parchment or waxed paper. Lightly butter the paper. dust the entire pan with flour; tap out any excess. Sift the flour two more times on a piece of waxed paper and set aside. In a large bowl, combine the eggs, sugar and lemon zest. Set over - not in - a large saucepan filled one-quarter of the way with hot water. Warm over low heat, whisking occasionally, until the mixture is smooth and syrupy, with a deep yellow color and feels warm to the touch, 5 to 8 minutes. Remove from the heat. In a large mixer bowl, beat the warmed eggs and sugar at high speed until tripled in volume and holds a ribbon for a full 10 seconds after the beaters are lifed. (This will take 10 to 15 minutes if you are using a kitchenaide type mixer or 15 to 20 minutes with a hand beater.) Sprinkle half the flour on top of the beaten egg mixture. Using a balloon whisk, fold in the flour lightly but thoroughly, using scooping and swirling motions and lifting the whisk out of the mixture with each folding stroke. Pour the tepid butter on top and quickly fold it in, using the same motion. Spoon the remaining flour on top and fold in quickly and delicately, with a minimum number of strokes; too much folding will deflate the batter. Pour into the springform pan and tap once on the counter to help spread the batter evenly. Bake in the middle of the oven for 40 minutes to 45 minutes, until the cake is golden brown on top and a cake tester inserted in the centre comes out clean. Remove from the oven and tranfer to a wire rack to cool for 5 minutes. Remove the sides of the pan. Invert to remove the bottom; peel off the waxed paper. Invert again to let the cake cook right-side up on a wire rack for 2 or 3 hours. If making ahead, wrap airtight in plastic and store in a cool dry place for up to three days or freeze. Hollow out the cake: Using a potlid or tart pan bottom as a guide, centre a 7 inch circle on top of the genoise and with the tip of a sharp knife, cut down 1 inch deep into the cake and cut around the circle. Insert the knife in the side of the cake 1 inch down from the top and swivel it back and forth, keeping the knife horizontal. The idea is to remove the 7 inch circle of cake from the top, leaving the sides of the cake intact. Carefully remove the top of the cake and with the cake cut side up, trim off enough of the cake to leave an even layer of 1/2 inch thick. Cut this round into 8 wedges and reserve. Place the genoise shell on a large serving platter. Carefully hollow out the inside with a knife, leaving a 1/2 inch layer on the sides and a 1 inch layer on the bottom. Cut the insides pieces roughly into 1/2 inch cubes and place them in a medium bowl. Sprinkle 2 tablespoons of the rasperry syrup on top and toss to moisten. Brush the insides of the genoise shell with the remaining Raspberry Syrup, dabbing generously on the sides and lightly on the bottom. Do not moisten the wedges. In a large bowl, beat the cream with 1 tablespoon of the confectioners sugar and the framboise until soft peaks form. Fold in the chopped strawberries and the moistened cubes of cake. Spoon this filling into the genoise shell, spreading it into an even layer. Arrange the wedges of cake decoratively on top, in a spiral pattern with the points meeting in the middle. For decoration, slice whole strawberries almost through to stem and fan out. Place one on the edge under each wedge and a couple in the middle. Sprinkle with confectioners sugar and a some sprigs of mint.

Pennies, pennies if that much...LOL. My nephew set that mess up. I just like to give people ideas, its quite entertaining. Also, thank you for enjoying the pics. I have learned alot finding and trying out all these recipes.

My apple cake with the gravy, because it is very heavy with apples is not good as a layer cake, doesn't cut well and with 4 cups of apples, it's heavy!. But it is spectacular as a 9 by 12 cake....with gravy on each square....passed warm in a pitcher....with maybe a small scoop of vanilla ice cream....and the "gravy" over the top. You can probably cut 16 pieces out of one cake....but....it's also very good for breakfast!! I have used this one for a layered birthday cake....with a caramel frosting...or maybe a burnt sugar....I forget. I cut back a little on the nutmeg....I think 1 tsp is a bit much and for a layer cake, that recipe makes 2 8 inch layers. And I always use my own applesauce. When I am making applesauce, I reserve a cup and make this cake. Cake, Applesauce, mine 1 egg beaten 1/2 cup shortening�I use butter 1 cup of sugar 1 cup cold unsweetened applesauce 1 3/4 cups AP flour 1 tsp soda 3/4 tsps salt 1 tsp nutmeg 1 1/2 tsps cinnamon 1/4 tsp powdered cloves 1 tsp vanilla 1 cup raisins and nuts cut up�optional Sift together, flour soda, salt and spices Cream shortening, beat in sugar, beat in the egg and the applesauce and vanilla�.add the flour etc and pour into a greased 8 � by 11 pan and bake at 350 for 45 to 60 minutes�.until a pick inserted in the center comes out clean.

A couple of my favorites that I think are awesome - the Sue's crumb cake is enough to feed an army. The other two don't need to be served piping hot - warm or room temp is fine, since you have to travel. Simpler Times French Toast (David - Lakeguy) Chef & Innkeeper Cindy Belford, Simpler Times Inn, Grand Lake O'the Cherokees 8 cups sweet French bread in 1" cubes 5 eggs 1 cup sugar 1 teaspoon nutmeg 3 cups milk or Half & Half 3 cups fresh or frozen blueberries 1 cup chopped pecans 1/4 cup butter or margarine 1/2 cup brown sugar Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk, stir and pour over bread. Cover and place in fridge overnight. In the morning, mix cup blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans. Bake at 325 til puffed and brown - one hour. Marlen's Pull Apart Bacon Bread 1 pkg (10 oz) bacon 3/4 c green pepper, chopped 3/4 onion, chopped 3 tubes (7-1/2 oz each) refrigerated buttermilk biscuits 1/2 cup margarine, melted 1/2 c (2oz) shredded cheddar cheese Cook bacon until crisp. Drain, reserving drippings. Crumble and set aside. In bacon drippings (or vegetable oil) cook green pepper and onion until tender. Cut biscuits in fourths and place in large bowl. Add sauteed vegetables, crisp bacon, margarine and cheese. Toss until thoroughly mixed. Place in a 10" tube pan coated with Pam. Bake at 350* for 30 minutes. Immediately invert onto serving plate. Serve warm. CRUMB CAKE BY SUE (from Sue/Cookingrvc) 1. Make Crumb mixture 2. Make Cake mix 3. Bake cake half way 4. Top with crumbs 5. Bake rest of the way 6. Sprinkle with powdered sugar CRUMBS 1 lb butter or margarine 2 Tsps. Vanilla 4 Cups Flour 2 Tsps. Cinnamon 1 Cup White Sugar In a large pot on the stove, melt the butter and add the vanilla and then mix in the remainder of the ingredients. Spread out with a large spoon and/or a spatula on a cookie sheet to dry out a little. Then make the cake. 1 Box of yellow cake mix. Make according to recipe on the box. Put the cake in a pan 11.5 inches by 17 inches. Bake the cake half way through the baking time (according to the package directions - this will be about 15-20 minutes). Take the crumb mixture and, using a spatula, lift it off the cookie sheet in chunks and, using your hands, crumble it up into big crumbs and put the crumbs on the cake (this will be a little messy) and continue baking until the end of the baking time. Remove the cake from the oven and cool on a rack. Wait until the cake is completely cooled and dust generously with powdered sugar. Lots of powdered sugar!