Sunday, 8 May 2011

HLM ou gateau aux petits beurre

Here we are, 9 months since my last post. I should be ashamed of even mentioning how long it has been. But I have some pretty good reasons to explain my behaviour.
So what happened in those 9 months.....

.... a baby has joined our little family of two just a week before Christmas. I think this was the most amazing Christmas present I could have ever thought of. Not to mention how busy have been since his arrival.
.... a Masters in Culinary Arts. Not quite finished but I am getting there.
.... a cake or I should say my mamie's (nan's) cake from my childhood. We called it a HLM with my sisters. I am not sure it even has a name.

A HLM is not what you could call your typical cake. It doesn't require baking, doesn't even require a cake tin. It's closer to Delia's philosophy than Nigel's I guess. And yet it tastes really nice. The taste of my childhood.

My mamie is a great cook but she has never been as keen on cooking cakes as she was on making (yes, making and from scratch) foie gras or confit de canard. So there were only a handful of desserts she used to make : merveilles, iles flottantes, pastis landais and the HLM.
Her HLM consists of petit beurre soaked in coffee then layered with a moka butter cream. It's really simple to make but requires being chilled for a few hours for the butter cream to set.

I have overdecorated my last one as this cake always reminds me of the 80's.

It may not be the most decadent, exuberant and trendy cake but it is terribly moreish.

Have a little thought for your nan; bake a cake in her memory.

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