The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Pain au Thym"

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juliebean's picture
juliebean

"Pain au Thym"

Inspired partly by Peter Mayle's Confessions of a French Baker and partly because of my love of thyme, I baked an adorable baby boule this afternoon. Both the aroma and the taste are lovely.

See the pics at the permalink here:
"Pain au Thym"

Comments

rmk129's picture
rmk129

Hi juliebean,
I just wanted to let you know that your link to the "Pain au Thym" photos is not working...

juliebean's picture
juliebean

Thanks rmk129,

I've just retyped it in (minus an extra backslash)and tested it, and it seems to be working now...
Thanks for letting me know!!! :)

juliebean

http://suburbanaproncompany.blogspot.com

qahtan's picture
qahtan

Would love the recipe please... ;-) qahtan

At one time I had a recipe for a layer cake that was made like genoese sponge but only a thin layer of the cake batter was cooked in a spring form pan, then as that came from the oven another layer of the sponge batter was added on top and baked one, and so on. do you know of this cake???? qahtan

juliebean's picture
juliebean

Yes, I do know that cake...I think it's this one (Lemon Sponge Custard-recipe from Joy of Cooking):

"Lady Lazarus and Lemon Sponge Custard"

(It can be varied by main ingredient, accordingly, and the cake separates itself into 1/2 sponge cake & 1/2 custard...)

As for the multi-layered chocolate cake, it's basically ordinary homemade cake batter (your standard egg, flour, sugar, salt, etc., and homemade chocolate Hershey's cocoa frosting). The trick is to make the layers using only 3/4-cup of batter per layer, and bake for only 5 minutes-ish, until dry, but not really browned. You then, simply stack and pour the warm frosting over each layer as you go, until the end, when you cover the cake in its entirety...

Hope this helps!!! :) Julie

http://suburbanaproncompany.blogspot.com