Babka with poppy seeds, sesame seeds and cinnamon and served with Valençay goat's cheese and honey

Pascal Aussignac serves up a cake inspired by by his travels to Israel, a spin on babka. This version is much more simple than the traditional method using yeasted dough – instead he infused the half of the batter with black sesame paste and creates a marble effect by swirling the batters together before baking. The chef stays true to his French roots by serving the cake with Valençay cheese and a sweet fig leaf and honey dressing.

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