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- Cakes: travel cakes, gourmet and chiseled-

20 Sep. 2019

Whether they are dried or candied fruitcakes, chocolate cakes or covered in delicious icing, cakes offer a myriad of gourmet possibilities from the simple to the refined… especially if the Relais Desserts chefs get into it.

 

 

 

Daniel Rebert, Wissembourg

 

Your signature cake?

The marble cake with eggs and cocoa.

 

The best way to serve it?

Always at room temperature. Other than that, at anytime, especially since it’s so easy to transport.

 

Your favorite cake?

The Crunchy Chocolate, with bittersweet chocolate, hazelnut gianduja, almonds and almond paste.

 

 

 

Daniel Rebert’ cakes (front page). On the left, from bottom to top: Amandine cake (cocoa, almonds), Crunchy Chocolate cake (bittersweet chocolate, hazelnut gianduja, almonds, almond paste), Marble cake (with eggs and cocoa) and Intense Vanilla cake (Daniel Rebert 70% cocoa dark chocolate, fleur de sel, vanilla). On the right, from bottom to top: Lemon cake (candied lemon, lemon zest, rum), Hazelnut Milk Chocolate cake (hazelnuts, Daniel Rebert 44% cocoa milk chocolate) and Chocolate Orange cake (bittersweet chocolate, oranges, almond paste).

 

 

 

Laurent Le Daniel, Rennes

 

Your signature cake?

We have been offering a fruitcake for several years now. It brings back delicious childhood memories of afternoon snacks with friends.

 

The best way to serve it?

With a hot beverage, like a cherry blossom tea for the green tea cake.

 

Your favorite cake?

One of our new ones: the Matcha green-tea cake, with a citrus marmalade inside (calamansi, mandarin and pink grapefruit).

 

 

 

 

Laurent Le Daniel. Green tea and citrus cake.

 

 

 

Laurent Le Daniel. Gianduja caramel cake, fruitcake and orange cake.

 

 

 

Pierre Hermé, Paris

 

Your signature cake?

The Isfahan cake, which is the meeting between a delicious rose almond cake and chunks of raspberries and litchis.

 

The best way to serve them?

With a cup of Isfahan tea for a flavorful afternoon snack.

 

Your favorite cake?

The Infinitely Praline Hazelnut Cake, which is characterized by the fullness of the Piedmont hazelnut soft and smooth flavor, highlighted by the caramelized notes of the praline. The texture contrast between the moistness of the cake, the crunch and tenderness of the praline, the smoothness of the cream and the crunch of the caramelized hazelnuts make this cake irresistible.

 

 

 

Pierre Hermé. Isfahan Cake: Rose sponge cake, raspberries and litchis.

 

 

 

Pierre Hermé. Infinitely Lemon Cake: sponge cake with lemon zests and candied lemon.

 

 

 

Jeff Oberweis, Luxembourg. From top to bottom: Matcha green-tea cake (almond-hazelnut-Matcha green tea), favorite cake (almond-hazelnut-cocoa-raspberry) and lemon cake (almond-hazelnut-lemon).

 

 

 

Jean-Christophe Jeanson, Lenôtre House, Paris

 

 

Your signature cake?

Our timeless piece is the lemon and Valencia finger cake. Our customers love it so much we offer it year round!

 

The best way to serve it?

Finger cakes should be shared… they are to be enjoyed with your loved ones around a cup of tea or coffee.

 

Your favorite cake?

The strawberry Valencia finger cake. I love to work strawberries into different textures and combine them with chocolate, yuzu or hibiscus.

 

 

 

Lenôtre House. From left to right, peanut Finger cake, lemon and Valencia, orange and Valencia with strawberry.

 

 

 

Lenôtre House. Orange Finger cake: soft cake, Genoa cake style, dipped in Grand-Marnier with an orange compote, caramelized almond-coated and decorated with candied orange slices.

 

 

 

Frédéric Cassel, Fontainebleau

 

Your signature cake?

Fruitcake.

 

The best way to serve it?

Room temperature with a cup of tea or at a golf game to get your energy back!

 

Your favorite cake?

Hazelnut-pistachio.

 

 

 

Frédéric Cassel. Lemon cake © Laurent Fau, Studio des Fleurs.

 

 

 

Luc Guillet, Valence

 

Your signature cake?

The orange cake, soaked in delicious orange syrup. My father Daniel Guillet imagined and prepared this recipe for the first time. He chose this unique ring shape to inspire conviviality in people.

 

The best way to serve it?

With a strong cup of cocoa when the weather is bad and rather with a cool glass of limoncello when it’s hot outside.

 

Your favorite cake?

Right now, the Coconut-Passion fruit! Combining the tanginess of the passion fruit with the warmth of the coconut, it’s a great mix of exotic flavors that go so well together in the fall and that both kids and grownups love.

 

 

 

Guillet House. Orange Cake.

 

 

 

Vianney Bellanger, Le Mans

 

Your signature cake?

The rum baba cake… the moistest and so generous in candied fruits, you just have to love it!

 

The best way to serve them?

At teatime or for dessert with a scoop of ice cream or sorbet.

 

Your favorite cake?

I hesitate between the brandy-apricot cake with its strong and original flavor and the hazelnut-chocolate cake with its nougatine bar, an alliance that makes it both crunchy and moist.

 

 

 

Bellanger House. Hazelnut-chocolate cake: Piedmont hazelnut nougatine, hazelnut-chocolate cake, milk chocolate icing and hazelnut gianduja with chunks of roasted hazelnuts.

 

 

 

Bellanger House. Baba Cake, rum cake.

 

 

 

Nicolas Bernardé, La Garenne-Colombes

 

Your signature cake?

Lemon-poppy seed: a moist cakissime® with poppy seeds and candied lemon cubes, which allies several flavors in delicious different textures.

 

The best way to serve it?

Anytime and anywhere really!

 

Your favorite cake?

I can’t pick one. They bring me back to my childhood or my travels in one bite!

 

 

 

 

Nicolas Bernardé. Cakissime® Caramel-chocolate: a chocolate ganache and smooth caramel in between the layers of an air-like cocoa sponge cake © Françoise Vauzeilles.

 

 

 

Éric Vergne, Audincourt

 

Your signature cake?

The lemon cake we constantly improve on and is now covered in a finely crunchy lemon icing, “candied-chestnut” style.

 

The best way to serve it?

Ideal with a cup of Earl Grey tea or strawberry sorbet.

 

Your favorite cake?

The fruitcake, the inevitable one, also called the Windsor. It’s got everything: the softness, the flavors of the soaked candied fruits and mostly the aged dark rum. I could eat a whole one all by myself!

 

 

 

Vergne House. Chestnut cake… super moist with chunks of candied chestnuts.

 

 

 

Damien Moutarlier, Lausanne. Chocolate cake and caramelized almonds icing.

 

 

 

Jean-Paul Pignol, Lyon

 

Your signature cake?

For decades, we’ve had three cakes considered to be the best: the fruitcake, the lemon and the orange cakes. Very moist, they are made with a West Indies fruit punch, lemon and orange.

 

The best way to serve them?

For breakfast, afternoon snack or with ice cream.

 

Your favorite cake?

The lemon cake, perfectly balanced with the taste of the lemon exploding in your mouth!

 

 

 

Pignol House. Fruitcake.

 

 

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