The Workbook out clean, 45 to 50 minutes. Transfer to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, invert cake, and let cool completely. 4. In a large bowl, beat cream and
Red-Grape Cake With Whipped Crème Fraîche
Reduce speed to medium-low, add flour and salt, and beat until dough forms clumps but does not completely hold together. Press 2½ cups flour mixture into bottom and 1 inch up sides of prepared pan.
2½ cups whole milk, room temperature
3. Filling: In a medium bowl, stir
1½ sticks ( 3/4 cup) unsalted butter, melted, plus more for skillet
confectioners’ sugar on mediumhigh speed to soft peaks, about 3 minutes. Add crème fraîche; beat to firm peaks, about 2 minutes more. Serve cake with whipped crème fraîche and more grapes.
together cherries, sugar, flour, lemon juice, and salt. Pour into crust. Crumble remaining flour mixture (about ½ cup) evenly over top, squeezing to create clumps.
SERVES: 8 TO 10
4. Bake until bubbling in center
and crust is golden, about 1 hour, 10 minutes (if browning too quickly, tent top with foil). Transfer to a wire rack and let cool at least 20 minutes before slicing into squares.
6 tablespoons unsalted butter, room temperature, plus more for pan 1¼ cups unbleached all-purpose flour 1¼ teaspoons baking powder
SERVES: 9
½ teaspoon kosher salt (we use Diamond Crystal) 2 large eggs, room temperature
¼ cup sour cream, room 1 teaspoon finely grated lemon zest 1¼ cups red seedless grapes, plus more for serving
3/4 cup cold heavy cream 3 tablespoons confectioners’ sugar
1/3 cup cold crème fraîche 1. Preheat oven to 350°. Butter a
9-inch round cake pan and line bottom with parchment; butter parchment. In a medium bowl, whisk together flour, baking powder, and salt. 2. In a large bowl, beat together
butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Fold in half of flour mixture, then sour cream and lemon zest. Stir in remaining flour mixture just to combine. Spread batter evenly into prepared pan, smoothing top with a small offset spatula. Scatter grapes over top. 3. Bake until cake pulls away from
sides of pan and a tester comes
2 teaspoons pure vanilla extract
2 cups cold heavy cream 2 tablespoons confectioners’ sugar Sliced pineapple and toasted coconut, for topping 1. Pastry cream: In a large sauce-
pan, bring milk, coconut, and salt to just under a boil. Remove from heat, cover, and let stand until cool, about 2 hours. Strain through a fine-mesh sieve; discard solids. 2. In a medium saucepan, whisk
3/4 cup granulated sugar
temperature
6 large eggs, room temperature
Sour-Cherry Crumble Bars These buttery, fruity bars are the perfect portable treat. Sour cherries make the flavor here, pleasantly balancing the sweetness of the crust. CRUST
1 stick ( ½ cup) plus 5 tablespoons unsalted butter, room temperature, and more for pan 1 cup sugar 2 cups unbleached allpurpose flour 1 teaspoon kosher salt (we use Diamond Crystal) FILLING
1 pound sour cherries (3 cups), pitted
3/4 cup sugar 2 tablespoons unbleached all-purpose flour 1 tablespoon fresh lemon juice
½ teaspoon kosher salt (we use Diamond Crystal) 1. Crust: Preheat oven to 375°.
Butter an 8-inch square cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. 2. Beat butter with sugar on
medium-high speed until pale and fluffy, about 3 minutes, scraping down bowl as needed.
Tropical-Fruit Crêpe Cake If possible, assemble this dessert 12 hours ahead, so it has plenty of time to chill and set before being topped with more fruit. PASTRY CREAM
62/3 cups whole milk 1½ cups unsweetened flaked coconut
½ teaspoon kosher salt (we use Diamond Crystal) 11/3 cups granulated sugar
2/3 cup cornstarch 10 large egg yolks 6 tablespoons unsalted butter, room temperature CRÊPES 1½ cups unbleached all-purpose flour 1 cup granulated sugar
½ teaspoon kosher salt (we use Diamond Crystal)
together granulated sugar and cornstarch. Whisk in egg yolks, then milk mixture. Stir in butter. Bring to a boil over medium heat, then continue to cook, whisking constantly, 1 minute. Pass mixture through fine-mesh sieve. Cover with plastic wrap, pressing it directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours and up to 3 days. 3. Crêpes: Combine flour, granu-
lated sugar, salt, milk, eggs, vanilla, and melted butter in a blender. Blend until smooth. Refrigerate at least 1 hour and up to overnight. 4. Lightly brush an 8-inch non-
stick skillet or crêpe pan with butter. Heat over medium until just starting to smoke. Remove from heat and pour a scant 2 tablespoons batter into center, swirling to cover bottom. Cook until edges are golden and center is dry, about 30 seconds. Flip and cook about 20 seconds more. Slide crêpe onto a parchmentlined baking sheet. Repeat with remaining batter, brushing skillet with more butter and adjusting heat as needed; stack crêpes as you go (you should end up with about 40). Let cool completely. Crêpes can be refrigerated in an airtight container up to 3 days. 5. Whisk chilled pastry cream to
remove any lumps. In a medium bowl, whip 1 cup heavy cream to
106
SEPTEMBER 2021
