This is a devil’s food cake soaked with Chambord raspberry liqueur, alternately layered with white chocolate, milk chocolate, dark chocolate mousse, and topped with a rich espresso Mascarpone frosting.
Culinary purists consider the very idea of a nut free macaron heresy. If almond flour defines a macaron, its absence defies it. Stella Parks begs to disagree.
It’s actually not that difficult to fit baking bread into a busy schedule, and no magic abilities are needed to get the bread to rise properly. Sara Clevering tells more.