French Fridays with Dorie: Visitandine

Visitandine from Around my French Table on eatlivetravelwrite.comThere aren’t many desserts left in Around my French Table for us to make (as in, under 10 of them – cue panic!) and we’re rationing them out so I was pleased to see Visitandine (p 436) make the cut for this week’s French Fridays with Dorie recipe!  Described as “a simple very white cake with an elegant small grain crumb, a lovely springy sponge, and a pure butter and sugar flavor that makes it perfect plain or paired with jam, fruit, chocolate, citrus curds, cream, frosting or glacé.”  Well ok then. Of course, I minified this. I cut the recipe in half and made 2x 4″ springform pans for a total of 4 servings.

Essentially, this came together in around 15 minutes and baked for about 30 minutes. So simple but so full of possibilities.

Visitandine from Around my French Table for French Fridays with Dorie on eatlivetravelwrite.comI went very plain on this one – I slathered the insides with fabulous jam from Christine Ferber and topped it with a little whipped cream, then added a sprinkle of icing sugar. Not fancy. But simply scrumptious.

You can find the recipe for Dorie Greenspan’s Visitandine here.

FFwD badge


French Fridays with Dorie participants do not publish the recipes on our blogs, we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!



Please note: The product links from Amazon, and The Book Depository are affiliate links. If you click on these links and purchase the product I have linked to or any other product, I will receive a small percentage of the sale price.

WORLDWIDE giveaway! Click here to win a copy of Sarah Elton’s Starting From Scratch. Ends Tuesday April 8th 2014 at 6pm EST.

26 thoughts on “French Fridays with Dorie: Visitandine”

  1. The jam sounds like a delicious idea.

    I have been buying smaller baking items lately – now that our house is empty more often than not, I am definitely going to have to go mini a la Mardi when we start working our way through the next book 🙂

  2. The little ones are fun. I copied you on my minifying. THough yours looks more elegant with the filling. Great meeting you last week! So much fun!

  3. Love your very simple presentation…it looks delightful! We loved this cake…another keeper form FF’s! Happy weekend, Mardi!!

  4. Mardi, again, I love all cakes that come in small portions, so I really like your two-layered mini version with the whipped cream and the jam from Christine Ferber – she is quite famous around here, can you actually find her jam from the Alsace in Canada or were you lucky enough to visit her amazing store in Niedermorschwihr and buy it there?
    Have a lovely wwkend!

  5. Such a lovely cake and it must have been so marvelous with Ferber’s jam! Your minified version is quite elegant. I just made the full recipe and sent half the cake downstairs to the neighbours.

  6. I loved this too! I was amazed at how simple it was to make, I’m ready to make another when I get home!! I think it would be fun to make as minis as well – I was amazed at how good this simple fast cake was. Oh, and all of my taste testers agreed that it was fantastic just plain with coffee or tea.

  7. A wonderful mid-week dessrt treat, this! (And yes we love Christine Ferber – the jams get rationed here Chez Westminster.)

  8. That’s what made this so good. It was simple. I like the manner in which you served it – sorta elegant. That presentation would work at any dinner party. Nice, Mardi. Hope you’re feeling better.

  9. I am enjoying Around My French Table and have tried making visitandine three times. I’m not yet satisfied with the results(although it’s delicious!). How do you whisk the egg whites into the batter and achieve a good texture when baked? Mine is a dense and does ot have a very fine crumb, and is about 1/2 or 3/4 ” high, which makes me think the egg whites are not holding up. Can you describe the correct technique? Thanks.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.