There 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.
I 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.
French Fridays with Dorie participants do not publish the recipes on our blogs, we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada.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, Amazon.ca 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.
It does look scrumptious – and easy and tasty wins the day.
Your simple mini looks marvelous!
Looks perfect!!
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 🙂
I like your smaller pan version… it looks like it works much better with this cake.
Your little layer cake is so cute. I want to eat it. Nom nom nom. Looks beautiful!
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!
Visitandine is new to me. Looks lovely with the whipped cream & jam.
A sure-winner @ Chez Nous.
Merci, Mardi!
Love your very simple presentation…it looks delightful! We loved this cake…another keeper form FF’s! Happy weekend, Mardi!!
Your little cake looks lovely and elegant. Beautiful presentation.
Save me a piece.
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!
I’ve been to the Ferber “store” a few years ago in Niedermorschwihr but also you can buy her jam at Pierre Hermé in Paris (and Poilâne).
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.
Simple yet elegant! Gorgeous looking cake.
So many possibilities with this one. But I think that the cream is essential:-)
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.
A wonderful mid-week dessrt treat, this! (And yes we love Christine Ferber – the jams get rationed here Chez Westminster.)
I love mini cakes! You can have your cake and eat it all sans guilt. It is perfect!
I always love it when I see those plates and the minified visitandine looks just perfect. Great job! I wish I minified as I ate most of mine.
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.
What a perfect circle cake!
What a lovely cake! I love the idea of using jam. So tasty!
They look so pretty Mardi. I”m on the lookout now for your springform pans. You definitely have gotten mileage out of them.
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.
Hello, I can’t remember exactly but I would have incorporated the whites into the batter in stages, for sure, with a whisk, not a spatula.