Not that November has been any less busy, but now that papers, end-of-term assignments, and thesis proposals are established and underway, a large part of my mind has been freed up for things totally unrelated to academics.
[Things aside from BBC television, anyway, which, as it were, I've finished all of save for Merlin, and even then weekly airings keep me from spending hours upon hours in front of the TV. I've even had time to read actual literature and finally got around to finishing The Things They Carried (a four-year long endeavor, not because my capabilities of reading a 200-page novel are deficient, but because I've never just sat down and read it all the way through), which is a feat in and of itself and quite possibly my biggest intellectual accomplishment of the semester. Some might say I lead a sad existence. They would probably be right.]
But I saw this month's challenge and knew I had to participate. Not only was it something that didn't have yeast or gelatin in it, but was something I could finish up in one afternoon and looked gorgeous to boot.
Filipino Sans Rival, originally a French dessert comprised of layers of dacquoise and a rich buttercream frosting. Admittedly, Tommy and my version is pretty much the farthest thing from the traditional as you can get while still cheating your way by calling it a "Sans Rival," but it made for a really delicious dessert.
I'll give you the recipe for ours, but if you want to go the traditional route, omit the cocoa in the cake and chocolate in the buttercream, and use cashews instead of almonds.
|Baking and Super Smash Bros seems to be the established norm whenever Tommy comes over for DBC. It makes we wish DBCs were a weekly occurrence, if it wouldn't mean that I would probably end up having to drop out of university.|
I very much loved the look of this cake. Images flashed before my eyes bringing back memories, visions of small patisseries in Italy, with layers of homemade cakes piled high with thick, creamy frostings, imperfect in their presentation but beautiful in their simplicity, rustic in a very comforting, understated way.
Those are always the cakes that taste the best, after all.
I myself am not partial to meringue, for the most part, and really detest buttercream frostings, so I didn't have very high expectations for this cake. Not that I doubted it would be tasty; rather, I didn't expect to like it as much as Tommy or Noosh might. I was gravely [fortunately?] mistaken, and really just had to drive the thing over to Shea to give to Matt for fear that I would spend the rest of the afternoon and evening with my head in the fridge, cutting slices and eating them with a fork straight off of the serving plate.
It was tantalizingly good.
In fact, I so loved the soft, chewiness of the dacqouise that it was the inspiration for one of my Thanksgiving desserts [and a huge hit with the fam, so clearly dacquoise is the ticket].
And now, another month is gone, and there's only December standing between me and 2012. It's the point in the semester where I'm so, dangerously close to being done that making myself study for finals and finish up term papers is actually physically painful.
I just want to be home, snuggled up under covers, finishing up Assassins Creed: Revelations, and eating enough home-cooked meals to rival a bear preparing for hibernation. Is that too much to ask?