Made this cake from Dorie Greenspan's book - Paris Sweets : Great Desserts From The City's Best Pastry Shops. I fell in love with this book because of it's cute cartoons and illustration :P ..hahahaha..but also because it is Dorie Greenspan's book. This cake recipe uses potato starch and dutch cocoa powder as the 'flour' base, fine blanched amonds, sugar - confectionary sugar and natural leavening, ie eggs/seperated and egg whites whipped and folded into the egg/flour mixture.
I like this cake quite a lot cos it is not sweet and has a light feeling to it, simply not over-powering. It's a great after meal dessert when you want some dessert yet not too much. Goes great with a scoop of whipped cream or even ice-cream. I suppose if i want it sweeter, i can also glaced it with chocolate glaze but i am just too lazy..hahahaha..and i like it plain too. :D Oh..i should dust the cake with a bit of icing sugar for better presentation...before i took the photos (ps: not uploaded here - too plain)! LOL! Ok..let me try and take pics again... I did it..i 'dressed-up' my cake with icing sugar, a tiny bit of green-tea ice-cream (yup..i am too stingy..hahaha) and some chocolate balls.. then i changed and put a gummy bear on top of the cake, isn't it cute?
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