I started to get tired of cakes--I even browsed through a cake "bible" and found nothing interesting. Luckily, Michel Richard did it again. His apricot cake is an absolute stunner! It's the most moist and tender cake you can imagine!
I tinkered with his recipe a little, so the crust didn't look as pretty( no butter in the crust and soyflour for wondra). But it's still crunchy and amazingly tasty. Considering the great reduction of fat--10 TBSP less butter, I am very happy with the result.
It looks like cheesecake, ay? But it only has 1/4 cups of heavy cream, the only diary product.
Take a spoon, and you will see the difference. It's neither a souffle nor a custard. It's not even the egg bubbles I made before. It's a little firmer and it doesn't shrink; It melts in your mouth, yet somehow manages to burst into a refreshing stream of citrus fruit. Very intriguing indeed!
In this picture, it looks like a cake now. It should. My tiny canon can't really take into all its true beauty. What a pity!
I am sorry, folks, I have decided not to publish any recipe from Michel Richard. He has put his heart and soul into his book and I don't want his effort go unrewarded. Please check out his book " Happy in the kitchen". You will not be disappointed!