Charlotte du Plessis

Name: Charlotte du Plessis
Cuisine: American
Ingredients: Follow the recipe for Coconut Cake, substituting ½ cup buttermilk for the coconut milk; Follow the recipe for Coconut Cake, substituting ½ cup buttermilk for the coconut milk; Follow the recipe for Coconut Cake, substituting ½ cup buttermilk for the coconut milk; 6 egg yolks; 6 ounces semisweet chocolate, grated; 1 cup confectioners’ sugar; ¼ pound dry macaroons, crushed; ¼ cup ground blanched almonds; ¼ cup grated citron; 1 cup sweet sherry; 2 cups heavy cream, lightly whipped for the icing; Wild strawberries for decoration

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Glorious American Food

By Christopher Idone

Published 1985

About

Ingredients

Cake

Follow the recipe for Coconut Cake, substituting ½ cup buttermilk for the coconut milk

Americas
United States
Cake
Dessert
Vegetarian

Method

Make the cakes.

The fillings

In a large heavy saucepan, bring the heavy cream to a boil over moderate heat.

Whisk the egg yolks until velvety and smooth and add to the cream, stirring continuously until the mixture thickens, about 5 minutes. (If the mixture separates, remove from the heat and beat in an additional ¼ cup cream.)

Divid