Rhubarb crumble muffins

Crumbles are often considered a fail safe homemade dessert. But I've never actually made it, NOT ONCE! So, I thought despite never made a crumble OR a muffin EVER, I've decided to combine the two and make my life difficult by combining the two!

Ingredients (makes 12)

• 250g rhubarb (diced)
• 250g caster sugar
• 2 tbsps vegetable oil
• 120ml milk (full fat/semi-skimmed)
• 2 tsps vanilla extract
• 1 large egg
• 200g self raising flour
• 1 tsp baking powder
• 75g unsalted butter
• 75g muscovado sugar 
• 75g plain flour
• 35g porridge oat
• 1 tsp cinnamon

1. Pre-heat oven to 220 degrees C/200 fan
2. Place muffin case into the 12 hole muffin tin
3. Mix muscovado sugar, plain flour cinnamon and porridge oat together
4. Rub in sugar into the dry ingredients until it resembles breadcrumb, set it aside and start preparing the filling
5. Cut rhubarb along the length and cut it into 1.5-2cm cubes
6. Add caster sugar to rhubarb and mix
7. Add vegetable oil, milk, vanilla extract and egg together and mix well
8. Sift and add self raising flour and baking powder to wet ingredients and mix well
9. Divid batter into the 12 muffin cases, fill 3/4 of the way
10. Place crumble on the muffin batter
11. Bake for 15-20 minutes, make sure to rotate the muffin tin if one side of the oven bakes hotter than the other side 

Standard mille feuille

The mille feuille literally means thousand leaves. It is also known as a custard slice and the Napoleon. It is made with three puff (rough puff or full puff) pastry pieces, each piece separated by a layer of vanilla flavoured custard cream or mousseline. I have previously covered the recipe for a full puff pastry here. 

Ingredients (for 5-6 mille feuilles) 

• Puff pastry (shop bought or homemade)
• 150ml milk
• 20g caster sugar + extra full pastry caramelisation 
• 2 egg yolks
• 10g corn flour
• 2 tsps vanilla essence

1. Cut the pastry into desired size at about 3-4mm thick and put back in the fridge(N.B. you need 3 slices for each piece of mille feuille)
2. Pre-heat oven to 200 degrees C 
3. Sprinkle some caster sugar on the pastry
4. Bake for 30-40 minutes, or until the surface is crisp and golden brown, take it out of oven to cool down
5. Beat egg yolks with sugar, vanilla essence and corn flour 
6. Heat milk in a saucepan until it starts to boil
7. Pour milk gradually into egg mixture whilst whisking it the entire time
8. Pour the whole mixture back into saucepan over medium heat and whisk the entire time until it thickens
9. Take mousseline off the heat and let it cool 
10. Pipe mousseline between the pastry layers 

This goes very well with berry sauces, to make the sauces, simply blend 120-150g berries and add desired amount of sugar (start with 5g and increase if necessary) and 2g corn flour. Put puree over moderate heat until it starts to boil and take it off the heat to cool down. Pour over mille feuille to finish. 

Coffee and walnut cake

It has been a while since I last blogged about a recipe. I made this cake on Sunday for a friend's birthday at her request. Personally, I'm not a big fan of coffee, so have never attempted a coffee flavoured cake until now. But here it is! 

Ingrdients

• 150g self raising flour
• 120g+50g caster sugar in separate containers
• 5 large eggs, separated
• 80g unsalted butter
• 5 tsps instant coffee granules
• 4 tbsps boiling water
• 1 tbsp vanilla extract 
• 40g finely chopped walnut+extra for decoration
• 350ml double cream
• 2 tbsps icing sugar 

1. Dissolve coffee with boiling water and set aside to cool
2. Heat butter until melted and set aside to cool for 30-40 minutes
3. Pre-heat oven to 180 degrees C and grease a 23cm round cake tin
4. Mix flour, chopped walnut and 120g sugar
5. Add melted butter, egg yolks and 2 tbsps of coffee essence to flour and sugar and mix until it is a dropping consistency (you may need to add 10-20ml of water at this stage)
6. Beat egg whites in a separate bowl with electric whisk and add remaining sugar a little at a time until the egg white has formed soft peaks
7. Mix in 1/4 of egg whites  and fold in the rest into the cake mix
8. Pour cake mix into tin and bake for 55-65 minutes
9. Test with a clean skewer and it should come out clean
10. Let cake cool slightly in tin for 5 minutes and take it out to cool
11. Whip double cream until thick and add in remaining coffee essence to the cream along with icing sugar, if it is not sweet enough, add another tsp of icing sugar
12. Slice cake horizontally into two and fill with 1/3 of coffee cream
13. Spread remaining coffee cream over the rest of the cake and decorate with walnut and chocolate as desired. 

The Liebster award...what is this you ask?

For those of you who don't know what a Liebster award is, it is an award for bloggers with fewer than 200 followers and is generally an honour we bloggers share with other friendly fellow bloggers. Apparently, Liebster means sweetest, kindest, nicest, dearest, beloved and welcome in german. I didn't know about this either before I was nominated and looked up what this award is about! 

For those who aren't frequent browsers of my blog, I am a PhD student in the field of tumour research and I bringing my beloved calculations and precise measurements into baking as well! I have a bunch of lovely friends and colleagues who enjoy tasting my bakes and keep me inspired with ideas. If you are a keen baker and would like to get in touch with your inner geek, I would recommend this book to you. Science of Bakery Products by William P Edwards. 

Now, moving on to the serious stuff. To follow the tradition and rule of the Liebster award, I have answered the questions set by my nominee, the lovely and talented Lucy scott. http://www.lucyscottbakesalot.blogspot.co.uk

• What is your favourite baking "discipline" and why

I love making tarts, you can make them look absolutely spectacular with decorations of sparkling fruits and the combination is limitless. It is versatile, whether you decide to have a warm or cold filling, sober or alcoholic. Also, I tend to use less flour and sugar in a tart, so it's a "healthier" alternative to cakes!

• and your least favourite ?

Biscuits, by far, I just find them so delicate and a pain to make! It's so hard to get the right consistency! Many would argue, but let's just say I'm not gifted in the field of biscuits is an understatement to not gifted. 

• Do you watch The Great British Bake Off .. who is your favourite EVER contestant and why?

Oh, the amazing Great British Bake Off! Who knew a baking program can be so jam packed with drama! My favourite contestant EVER was Holly Bell from series 2. Holly was so persistent in perfecting everything and she has clearly practised a lot for all the things she has made and it is so inspiring! I can relate to her in the sense that I believe practice makes perfect! 

• What made you decide to take up blogging, what keeps you carrying on?

It started off as a way to keep a copy of tried recipes and to share personal experiences, tricks and advice with others who may want to make the same thing. But eventually, I wanted to infuse a bit of science into it too to interest others in science through our shared passion in baking! It's lovely and nice to see an encouraging comment every now and then about my recipes and also the fact some people have actually read my blog to help them with their own baking. 

• When you are not whipping up a storm in the kitchen what else ticks your boxes to pass the time? 

When I'm not in the kitchen??? That's hard to imagine! Hunting for good bakeries, go see the odd musicals and plays and I'm also keen on writing. 

• What has been your biggest baking success .... ?

The first time I managed a successful chocolate chestnut flavoured chiffon cake! You have no idea how hard it was to get the chestnut flavour to shine with the chocolate! But they really do harmonise each other once you get the balance right! (a little bit of dark rum in the chestnut cream helped a lot!)

•  And disaster .. 

Where do I begin?! The genoise sponge is my arch nemesis! Sometimes it turns out great, sometimes it doesn't, but I can never quite seem to get the hang of it! Frustrating little thing!

• From which country do you get your biggest baking inspiration, for example rustic italian breads or the good old British Victoria sponge? 

A lot of people would think France, but I'm actually quite big on the Japanese culture. They are not known for their breads, but their combination of flavours for cakes and other desserts are fantastic! Taste, appearance, texture are impeccable. 

• Who inspired you to take up baking?

I'm what you would call self inspired. No one really baked very much around me, it was the fact I love eating sweets and baked goods that got me baking at the start and what is keeping me baking now!

• What is the best cake / bake you have eaten and still dream about .. ? 

There was this amazing cotton chocolate cheesecake I tasted in China, but I have never been able to find it again. The pastry chef has apparently moved on. It was so light and fluffy and so rich in flavour. The texture was that of a angel cake, but the flavour was chocolate and slightly cheesy! I really miss it!

I would like to nominate:

1. Jen at Blue kitchen bakes, I came across Jen the first time when she encouraged me to make breads, which I was rubbish at. She also hosts a monthly classic french challenge, which is a great way to know how other people put their own spin in classic recipes. 
2. Lauren at A baked thesis, Lauren is talented and extremely encouraging and comes up with many original recipes. Not only that, she was baking her way through her PhD, which is what I'm also doing at the moment. 
3. Ryan at Baked with Kindness, Ryan is truly passionate about baking, often infusing new flavours and his own spin in classic recipes. He also keeps us updated on many news in the food world, from new recipes, books and even mobile apps!
4. Zoe at Bake for happy kids, the name says it all, it's so sweet! 

Here are my questions for all of you who got nominated:

1. What is the best bakery/patisserie (in your opinion) you've been to?
2. What is your favourite bake and why?
3. Who is the favourite person in the world you like to share your bake with?
4. What distracts you the most (e.g. TV? Books? The person in the corner wearing a dinosaur costume?)
5. If you can live anywhere, where would that be?
6. If I say "bazinga", what would you think of?
7. Have you ever helped out with a cake sale for charity? If you have, what was the most selling good?
8. Would you go to the gym just so you can pig out on all the food you enjoy?
9. Who inspired you the most in  your life and why?
10. If you had a dog and a cat, they both fell into the water, which would you save first?

Scones

I always find scones to be one of the weird things that don't fit into any categories. It's not really a cake or a bread. But I think I'll put it under bread in my recipes, simply because its texture is closer to bread than cakes. This is a very quick and easy recipe and it's great to make it the evening before and have it for breakfast. Also, a cup of tea goes a long way with a nice scone. 

Ingredients (makes 12-15 scones)

• 450g self raising flour
• 2 tsp baking powder
• 75g unsalted butter
• 50g caster sugar
• 2 eggs
• 200ml milk 
• strawberry jam
• whipped double cream

1. Pre-heat oven to 220 degrees C 
2. Mix flour and baking powder together in a very large mixing bowl
3. Rub in the butter to the flour until it resembles breadcrumbs
4. Mix in sugar
5. Beat eggs and milk together 
6. Add 2-3 tbsp of egg/milk mix to the dry ingredients and gently bring the mixture together
7. Continue until you have about 3-4 tbsp of egg/milk mixture left, the dough should have come together and may be slightly wet and sticks to your hands, if not add another 2 tbsp of milk and knead again
8. Lightly flour work surface and push the dough down to about 1.5-2cm thickness and cut it out with a 4-5cm round cutter
9. Place cut out dough in baking tray and brush some of the leftover milk/egg mix over the top of dough
10. Bake for 17-23 minutes, the dough should rise well and turn golden in the oven
11. Take it out and let it cool, try and keep it as moist as you can
12. Cut scone in half and fill with strawberry jam and cream
13. Prepare a cup of tea and enjoy

Tarte au citron

This is a very simple tart to make, as long as you follow the recipe correctly and use an electric scale. At first you may think the recipe contains A LOT of lemon, but there really isn't any point in having a lemon tart unless you get the full blast of its flavour! 

Ingredients

• 200g plain flour + extra for dusting
• 30g icing sugar
• 95g unsalted butter
• 1 large egg
• 1 tbsp cold water
• 4 lemons
• 120ml double cream
• 250g caster sugar
• 5 large eggs

1. Mix flour and icing sugar together in a large bowl
2. Cut butter into small chunks and add to the flour, pulse if you have an electric blender, if not, rub the ingredients together with your finger tips until they resemble a breadcrumb structure
3. Make a well in the middle of the mixture and add the egg to it and combine ingredients with you hand, if it doesn't quite stick together, add 1 tbsp of water and try again. Try not to overwork the dough as the butter will melt and turn into a sticky mess
4. Lightly dust work surface with flour and gently roll out the pastry dough to about 3mm thick
5. Put rolled out pastry into a 23cm fluted tart tin and very lightly press the pastry against the sides, don't worry about the extra pastry hanging off the sides of tin for now
6. Evenly prick small holes across the entire base of pastry and chill in the fridge for 30 minutes
7. Pre-heat oven to 180 degrees C/160 fan
8. Take pastry out of fridge and line with parchment paper and fill baking beans/rice
9. Bake the pastry for 5 minutes and take it out of the oven, use a sharp knife to trim off the excess pastry to form a perfect shape
10. Return pastry to oven and bake for another 10 minutes (check if base is dry, if not return to oven for another 3 minutes)
11. Remove baking beans and parchment paper and bake for another 5-10 minutes, or until the base is golden
12. Take pastry case out of oven to cool slightly, lower oven temperature to 170 degrees C (150 fan) and start preparing filling
13. Mix eggs, caster sugar and cream together and whisk until smooth
14. Add the juice and zest from 4 lemons to the eggs and whisk again until everything has combined 
15. Pour mixture into a jug
16. Return pastry back into oven and then pour the filling in, this way, the filling is less likely to spill than attempting to return pastry case with filling together into oven
17. Bake for 25-35 minutes, it's done when the sides are set and the middle wobbles slightly when tapped gently on the side
18. Cool completely on bench top
19. Dust with icing sugar and serve! 

Sachertorte

The Sachertorte, it is also known as the king of chocolate cakes. No, I didn't make that up! For something as glamorous as the king, it is really quite a plain cake/torte. The decorations only consist of a shiny chocolate coating and the piped word Sacher on it. The recipe dates back to 1832 and is the signature cake of Hotel Sacher and its recipe is guarded as top security. However, many have attempted at creating their own version of the sachertorte since. 

Ingredients

• 145g + 100g plain chocolate (in separate bowls)
• 80g + 35g+ 60g caster sugar (in separate bowls)
• 140g unsalted butter
• 1/2 tsp vanilla extract
• 100g ground almond
• 40g plain flour
• 5 large eggs, separated
• 10 tbsp apricot jam
• 200ml double cream
• 10g milk chocolate
• coco powder for dusting

1. Melt 145g plain chocolate over simmering water or low power in the microwave, let it cool for 20 minutes
2. Beat butter until it is very soft
3. Cream in 80g sugar into the butter and it is very soft and fluffy
4. Grease and line a 23cm round baking tin with parchment paper and pre-heat oven to 180 degrees C
5. Add the cooled chocolate and vanilla extract to the butter and sugar and mix
6. Add the egg yolks and beat the mixture until it is smooth
7. Fold in the ground almond and plain flour until they have incorporated into the rest of the batter
8. In a clean bowl, beat the egg whites with electric whisk until it begins to get foamy and then add 1 tbsp of the 35g of sugar at a time until all the sugar is dissolved and the meringue forms stiff peaks
9. Add 1/4 of meringue to cake batter and beat it in to soften the batter
10. Add remaining egg white to the batter and VERY gently fold it in to avoid losing the volume
11. Pour mixture into baking tin and bake for 50-60 minutes (you may need to cover the top with foil after about 40 minutes to prevent the top from burning, but this is oven dependent)
12. Take the torte out of the oven and let it cool in the tin for 2 minutes and remove from tin and cool on a wire rack
13. Slice the torte horizontally in half
14. Heat double cream and 60g caster sugar until boiling and sugar completely dissolved
15. Take cream off the heat and let it cool for 2 minutes and add to 100g of broken plain chocolate, stir until chocolate has melted and the ganache is shiny. Let is cool for 10 minutes 
16. Microwave 5 tbsp of apricot jam to soften it and make it more spreadable
17. Spread apricot jam onto the bottom slice of torte and leave it for 5 minutes and then spread a generous amount of chocolate ganache on top of the jam
18. Put the other layer of torte on
19. Microwave the remaining apricot jam and spread it on the torte
20. Pour ganache onto the torte and spread it evenly, or tilt the torte to let the ganache run to the side to get a smooth finish on the top and the sides
21. Let the ganache to cool completely for 30 minutes
22. Melt milk chocolate over simmering water or low power in microwave and put it into a piping bag and let it cool for 20-30 minutes
23. Pipe the word "Sacher" on the torte with milk chocolate 
24. Dust coco powder into patterns you desire 

Here we are! The KING of chocolate cakes! 

Pain aux raisins

The good old pain aux raisins, there are many variations to how this is made. Some use puff pastry and some uses brioche dough. Personally, I'm a fan of the brioche dough method. A trip to Boston and a taste of the pain aux raisins from the Flour Bakery really got me interested in making these myself, especially when I realised I couldn't just take a trans-atlantic flight every time I fancied some. To make the pain aux raisins, you will need to make the brioche dough and the pastry cream. 

Recipe (brioche dough)

• 160g plain flour
• 170g strong white bread flour
• 2 and a half large eggs
• 60ml water
• 160g unsalted butter, cut into 10-12 pieces (room temperature)
• 7g dried yeast
• 40g caster sugar
• 2g salt

1. You can use a dough hook, that can make your life easier, but I don't have one, so I did it by hand
2. Mix plain and bread flour, sugar togther
3. Add salt to one side of mixing bowl 
4. Add yeast to the other side of mixing bowl
5. Make a well in the middle of the dry ingredients and add the water and eggs to the well
6. Use your hands to bring all the ingredients together and knead the dough for 5 minutes
7. Add one piece of butter at a time to the dough and incorporate by kneading it on a lightly floured surface, repeat the process until all the butter has been incorporated
8. The dough at this time will feel VERY wet and you will start to doubt whether it's going to work, keep kneading it and it will eventually become silky and elastic. Stop when you can stretch it by about 30-35cm and it doesn't break
9. Put the dough in a lightly floured bowl, seal with cling film and let it proof at room temperature for 2-3 hours or better, overnight in the fridge for up to 10 hours
10. The dough should have almost doubled in size

Recipe (pastry cream)

• 300 ml semi-skimmed milk
• 100g caster sugar
• 30g plain flour
• pinch of salt
• 4 egg yolks
• 1 tbsp vanilla essence

1. Bring milk to a boil
2. Mix sugar, flour and egg yolks together until it resembles a thick paste
3. Add hot milk a bit at a time to the eggs, whisking it the entire time to prevent lumps from forming
4. When all the hot milk has been added to the eggs, return the whole mixture back to saucepan
5. Put it on medium heat, whisking the mixture the entire time, until it boils and thickens
6. Take the pastry cream off heat and fold in the vanilla essence
7. Let it cool to room temperature

Recipe (sugar glaze)

• 140g icing sugar
• 2 tbsp water
• 1 tbsp vanilla extract

Make the glaze by simply mixing everything together, add more water if necessary to make it thinner. 

You will also have to soak your raisins if they are very dry

1. Knock out the air in the dough and roll it out on a lightly floured surface to 40cm by 30cm, with the length of dough facing you 
2. Spread the pastry cream on the dough, you don't need any cream 2-3cm on the length closest to you
3. Spread the raisins over the pastry cream
4. Start rolling from the length furtherest away from you and roll it towards you. Try to keep it a tight roll (I didn't in mine as you can see, and it didn't look very good, but it's my first time)
5. Use a sharp knife to cut the roll into 3-4 cm thick pieces and turn them round, then you can see the spiral
6. Put it in a baking tray and wrap with cling film and let it proof for a second time in a warm room for 60 minutes to 90 minutes and it should increase in volume
7. Pre-heat oven to 180 degrees C (160 fan) when the doughs are almost ready (i.e. have increased in volume)
8. Bake for 20-30 minutes depending on your oven
9. Take it out of oven and brush the top with glaze whilst it is still warm

Strawberry tart

My second bake of the year, yes, only the second one surprisingly. So, after almost 2 months with no baking, I decided to make something simple just to make sure I can still bake. I was originally going to make a rhubarb and strawberry tart, but I couldn't get hold of any rhubarb. 

Ingredients (for 9 inch tart tin)

• 80g + 40g unsalted butter (separate)
• 30g icing sugar
• 190g + 15g plain flour (separate)
• 25g + 50g corn flour (separate)
• 750g strawberries
• 130g + 50g caster sugar (separate)
• 500ml milk (semi-skimmed or full fat)
• 5 large eggs

1. Cut butter and sift icing sugar, 190g plain flour together and rub with finger tips until it resembles breadcrumb (or pulse with mixer)
2. Add 1 whole egg and 1 tbsp of cold water and combine by hand until it forms a smooth dough, at this stage, it should not stick to your hands 
3. Roll out pastry dough to 2-3mm thick and place inside tart tin, softly press dough against the sides and leave the extras from the sides for now
4. Prick the base of pastry evenly with a fork and chill in the fridge for 30 minutes, meanwhile, pre-heat oven to 190 degrees C (170 fan)
5. Place a piece of parchment paper on the pastry and line with baking beans to prevent pastry from rising and allow an even bake of the base
6. Blind bake for 10 minutes, take it out of the oven and trim off the excess from the sides with a sharp knife, careful as the pastry is very delicate at this stage
7. Blind bake for another 5 minutes, the base should be dry at this stage, if not, return to oven for another 2 minutes and keep going until the pastry base is dry beneath the baking beans
8. Remove baking beans and parchment paper and bake for another 5 minutes, or until the base is golden
9. Beat 1 egg in a bowl
10. Remove pastry from oven and lightly brush the beaten egg onto the base and sides of pastry case
11. Return to the oven and bake for another 5 minutes, or until the pastry case is golden in colour
12. Take pastry out of oven and let it cool to room temperature
13. To make strawberry sauce, wash and quarter 250g of strawberries (if you want strawberry and rhubarb, replace 100g strawberry with chopped rhubarb)
14. Place strawberries in saucepan with 50g caster sugar and 3 tbsp water over medium heat until it simmers
15. Take a small amount of the strawberry juice out of saucepan and beat in the corn flour until it is smooth and thick
16. Add a bit more strawberry juice to the thickened paste until it becomes running
17. Return all of the juice and cornflour to the saucepan, heat and beat until it is thick
18. Put in strawberry sauce in a clean bowl to cool down
19. You should have some beaten egg left, add 3 egg yolks, 130g sugar and 50g corn flour to the eggs and mix until thick
20. Heat milk until simmering and add gradually the milk to the egg mix and keep whisking at the same time until half of the milk has been added
21. Transfer the runny custard to the remaining milk back in the saucepan and put it over low-medium heat, continue whisking the whole time 
22. Continue heating until the custard simmers and starts to thicken, it should still be runny, but should be thicker than double cream consistency
23. Add 1 tsp of vanilla extract to the custard and stir it in
24. Continue beating until the custard is very thick
25. Take pastry cream off the heat and add 40g unsalted butter, stir it in until it has completed melted 
26. Cool custard to room temperature
27. Spread the thickened sauce evenly to the bottom of the pastry base and set in fridge for 1-2 hours
28. Pipe the pastry cream on top of strawberry sauce and layer chopped strawberries on top however you like
29. Brush leftover strawberry jam on top of the strawberries for glazing

La Burdick, Boston, MA, USA

This place is a chocolatier specialist, so as expected, their main products are pre-packaged chocolates of various flavours. However, they do have a good variety of chocolate desserts too. I didn't purchase any chocolates as that wasn't the reason of my visit.

Linzer torte

Let's start with the linzer torte, visually, it looked very appetising with all those roasted nuts and a good layer of raspberry in the middle. It was packed with almond flavour, but the hazelnut didn't come through strongly, in fact, you really had to search for the hazelnut flavour. The nuts on top were well roasted and crisp. However, the linzertorte for me would have to be more delicate and crumbly. This particular one was quite solid and the mixture may have been overworked, giving it more of a chewy and hard texture. The flavour was absolutely fine. 

The Burdick

The cake was quite solid, and was not as moist and soft as I had expected. The rum flavour came through nicely and complemented the flavour well. The design was simple and effective. The structure was held very well for ALL of the cakes there and they all looked very attractive. However, I suspect the structure of all the cakes were so sturdy because the cake itself was harder and less likely to collapse . I'm definitely someone who would go for taste before appearance. Though, saying that, the cake was good, but is it good enough to inherit the name of the shop? Personally, I don't think it is.

Mocha cake

Very similar to the burdick in terms of structure and texture. The sponge had a very close texture, but because of the fact each layer is sliced so thin, you may not notice, especially if you had a soft layer of cream/mousse in between the layers. The major problem of this cake is the stiff coffee cream. It was too hard, perhaps beaten too much. A good soft cream would hide the downfall of the sponge, but this cream couldn't do that because it was very hard itself. Despite saying that, the aroma and taste from the coffee was very good and it was lovely. If the texture itself can be improved slightly, this will be a very good cake.

Lemon and chocolate cake

I've said it before and I will say it again, lemon and chocolate go very nicely together and this cake was a delight, flavour wise. Texture on the other hand, suffered the same problems as the ones I mentioned above. The lemon cream here is softer and did in fact mask the downfall of the cake somewhat. This is definitely worth trying and I did feel I wanted more after finishing it.

Overall impression: 6/10
The burdick: 6/10
mocha cake: 6.5/10
chocolate lemon cake: 7/10
Linzertorte: 5.5/10