Chantilly and Gentilly cakes may be twins separated by a chef's creation or region of the country.
A Biloxi, Miss., reader asked for a recipe for Gentilly cake. I had not heard of this cake, but readers and my husband have.
The readers said the Gentilly cake and the Chantilly cake are similar. A client of my husband takes Gentilly cakes to potlucks, school functions or any time she needs to bring a dessert.
"I believe what your reader wants is the Chantilly cake recipe, not the Gentilly cake recipe. I found several recipes online, but when I used their spelling it switched to Chantilly cake recipe, which is a cake native to Hawaii. Maybe this will help them locate the recipe," Sonja Sheffield said.
Never miss a local story.
After doing some research, I found the Gentilly lace cake or Gentilly cake is a New Orleans cake creation. Like the Chantilly cake, which is more commonly known, the Gentilly cake is made with buttercream, fruit and berries and decorated beautifully. I believe it also contains a mascarpone filling, another New Orleans trademark for desserts.
After I had written last week's column, but before it appeared in print, my husband asked for a Gentilly cake for his birthday last Wednesday. He said that he knew Rouses, a local grocery store, made them.
I still didn't know exactly what we were getting until I picked it up. It is filled with three to four layers of almond-flavored white cake with mascarpone, fresh strawberry and blueberry filling and a decadent butter cream frosting done in a shell pattern, and topped with glazed strawberries and blueberries. It was lovely.
Despite the cake's beauty, nothing could compare to its taste. Without a doubt, Allen's birthday cake was the best cake I have eaten. It is luscious without being
I failed to find a Gentilly cake recipe, but I did find a Chantilly one from the Imperial Sugar Co. in Sugarland, Texas. This recipe is done with a Chantilly cream.
FOUR LAYER CAKE WITH CREME CHANTILLY & BERRIES
2 cups cake flour (see note)
2 teaspoons baking powder
2 sticks unsalted butter, soft
1- 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
8 large egg yolks at room temperature
3/4 teaspoon salt
1 tablespoon vanilla extract
2 teaspoons lemon zest
3/4 cup buttermilk, at room temperature
1 pint heavy whipping cream
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons vanilla extract
1 pint strawberries
1 pint blueberries
1 cup sliced almonds
Note: Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Preheat oven to 350 degrees.
Butter and flour two 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is recommended for easy removal of cake.)
Sift together flour and baking powder and set aside.
Mix butter until very creamy and smooth. Add sugar and mix until light and fluffy. Add 1 egg yolk at a time and mix at least 30 seconds between each.
Add salt, vanilla extract and lemon zest.
Add 1/3 of flour and mix until combined. Add half of buttermilk and mix until smooth. Add another 1/3 of flour and mix smooth. Add remaining buttermilk and once combined add remaining flour.
Divide batter into the pans and place in oven and bake for 25 to 28 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes clean.
After 5 minutes turn upside down on plastic-lined surface and allow to cool completely before frosting, about 1 hour.
Meanwhile, wash strawberries and cut crosswise in even slices. Set aside in refrigerator. Also scatter almonds on cookie tray and place in oven until light golden and fragrant, about 11 minutes. Let cool.
Slice cakes horizontally in half and place first layer on a serving tray.
In a cold bowl, whip heavy cream, sugar and vanilla until medium firm peaks. Do not over whip, as it will turn into butter.
Spread a1/4 inch layer of whipped cream on cake layer. Cover with 1/3 of cut strawberries and blueberries.
Top with a cake layer and another layer of cream, strawberries and blueberries. Repeat with another layer of cream and remaining berries.
Place last cake layer on top and frost cake with remaining whipped cream. Sprinkle with cooled and toasted almonds.
Keep in refrigerator until 1 hour before serving.
Prep time : 45 minutes
Bake/cook time : 20 minutes
Plan to refrigerate 1 hour
Yield : One 8 or 9-inch cake, about 8 to 10 servings
-- Recipe from Imperial Sugar Co., imperialsugar.com
Slow cooking, the easy way
"After I saw the request for slow cooker recipes, my daughter sent me this recipe," Terry Thomas said. "I'm sending the link to the blog with pictures and the recipe. I have not made this recipe, though my daughter said it is quick, easy and yummy! The blog is called Chelsea's Messy Apron blog at chelseasmessyapron.com/slow-cooker-cheesy-enchilada-quinoa.
"I am interested in knowing if anyone uses their slow cooker to make warm breakfast cereal," Thomas said.
The slow-cooker recipe from Thomas' daughter is called Slow Cooker Cheesy Enchilada Quinoa. It is made with ground turkey, quinoa, black beans, corn and diced tomatoes and green chiles. I like the fact that uncooked quinoa is used that way; it is an all-in-one-pot meal. If you want the recipe, follow the link that Thomas shared.
Readers, have you made oatmeal or grits in the slow cooker? If so, please send me the recipes.
Andrea Yeager, can be reached at firstname.lastname@example.org.