For French Fridays with Dorie this week, our assignment is to make a cake named after an order of French nuns - the Visitandine (recipe here). This is a very simple white cake made with egg whites.
Dorie suggested using the cake as a base for strawberry shortcake to dress it up. The photos in her book of the "strawberry shortcake" Visitandine were so enchanting that I decided this was the route I had to go. I split the batter between two 9" pans for baking, then sandwiched a slice with Greek yoghurt, raspberry curd and fresh raspberries. It was the perfect treat for a sunny, warm autumn day.
For the rest of the cake, which was travelling to work, the strawberry shortcake version was not really an option, so I sandwiched the remainder of the two cakes together with raspberry curd and spread the top of the cake with yoghurt icing:
Both versions were great, though of course the "raspberry shortcake" version was the best. The cake is light and vanilla-tasting, so would complement a variety of flavours.
To see what the other Doristas thought of Visitandine, visit the LYL section of the website.
I love how the first picture looks like a sandwich :) Definitely better than a standard bread variety!
ReplyDeleteI love the sound of this yogurt icing! I'll definitely have to give that a go :)
ReplyDeleteI love all these recipe titles that dorie comes up - so many are new to me - I could just imagine visiting the convent and being offered a slice of this cake (alongside convent lemonade which is a strong memory of my childhood)
ReplyDeleteClassy and delicious, lovely recipe :D
ReplyDeleteI can feel the spongey!
Cheers
Choc Chip Uru
Oh, how delicate and delicious. I have to ask: raspberry curd???
ReplyDeleteBought on sale from DJs food hall - kind of like jam, but not.
DeleteOh the yoghurt icing! YUMMMMM!
ReplyDeleteOh, my. TWO winning options!! I'm sure the work crew was thrilled :)
ReplyDeleteBoth presentations look great!
ReplyDeleteSmart to use two pans & I really like the idea of a raspberry curd. Yum...
ReplyDeleteWow... you were busy. I never made yogurt icing. Could you post a link for a recipe. I would really like to try it.
ReplyDeleteHi Diana, I used this recipe for sour cream icing and substituted yoghurt for sour cream:
Deletekitchenlaw.blogspot.com.au/2011/05/black-vinegar-cake-with-sour-cream.html?m=1
Yum! I love both versions. Raspberries and lemon are a particular favorite of mine! And, I'll bet your frieds were thrilled.
ReplyDeleteWow the cake looks great, I would vote for the raspberry version too.
ReplyDeleteYogurt icing sounds really delicious.
ReplyDeleteI love how you took slice for yourself to make the shortcake before icing the rest to take to work! Way to take care of yourself!
ReplyDeleteYou are so nice to take a cake to work. Looks good.
ReplyDeleteLove both of your versions…the raspberry curd sounds luscious! Very pretty cake, Gaye!
ReplyDeleteIf there is one thing I have learned about Visitandine, beside the Nun connection, is, it is one versatile cake!
ReplyDeleteYou have made it your own, Cakelaw and have done a wonderful job of it too!!! Thank you so much for sharing...
Very clever! Both look really good.
ReplyDeleteI am very appreciative when people bring cakes to work :)
Both your "sandwiched" versions look delightfully delicious - like the sound of a yoghurt icing - it certainly makes the cake look very pretty. This was a wonderful easy recipe that we also enjoyed quite a bit.
ReplyDeleteHave a lovely weekend!
Both your uses of this cake sound fantastic. The yogurt icing sounds especially intriguing!
ReplyDeleteBoth versions looks wonderful, but of course that raspberry shortcake version sounds dreamy. Looks like yours rose a bit better than mine did if you were able to get two cakes out of it.
ReplyDeleteWasn't this a fun recipe? Loved it. Yours looks delicious too! I shared mine - but plain. You have lucky co-workers!!
ReplyDeleteI was also enchanted by the picture in the book! The fresh strawberries and cream mmm yum! I love that you iced it with yoghurt icing It must have been so fresh!
ReplyDeleteI'd say you did very well to get two 9" ers out of it! You really made up a nice dessert here! Yum.
ReplyDeleteThanks for sharing the icing recipe, Gaye. Raspberries and raspberry curd? Oh my. Your choices were super inspired.
ReplyDeleteOne of my coworkers is on holiday in Australia and New Zealand. I'm jealous!
Lovely - I hope they have a great time down under.
DeleteThe yogurt frosting sounds intriguing. I suspect your colleagues loved the treat. This seems to have been a winner for all of us. Both versions of yours - very pretty.
ReplyDeleteYour cake looks fantastic!
ReplyDeleteYogurt icing sounds terrific. I can totally see that happening! Your raspberry filling sounds great too!
ReplyDelete