I was unfamiliar with this cake when I saw it come up in the book. Is it supposed to taste like a madeleine? I wondered. The cake is prepared in a quarter sheet pan and then cut into bars. If frozen, it can be cut into other shapes as is the case for the Lemon Meringue Tarts. The madeleine cake is a secret layer in the middle to separate the lemon curd and meringue top. It is rather versatile.
While fluffy and moist when eaten alone (and not at all like a madeleine), the cake can also be garnished with seasonal fruit. I used the in-between summer and fall ingredient, green fig drizzled with a bit of Sonomic almost vinegar. It’s almost like balsamic, but is sweeter and more viscous. I piped fresh whipped cream along the side which brought some lightness to the dessert.
Week 23 of the Bouchon Bakery Book Project
Read the Project recap on Madeleine Cake
Bake with us!