Puff pastry is the perfect vessel for showing off the intense fruit in this elegant tart of peaches on a bed of frangipane with a basil-lime glaze

Summer fruit puddings, for me, are all about ratios. I want my tastebuds to be flooded with beautiful fruit first, then chased down with the merest hint of cream, pastry, crumble or whatever. The puff pastry tart boasts the largest surface area of all tarts, so lends itself perfectly to the job, in that you can cover every inch of the pastry with fruit. Stone fruits are best, and peaches are my favourite, especially when layered over a thin cardamom and almond frangipane, as they are in today’s recipe. When the peach roasts down, it tastes like a more intense and concentrated version of itself. Like summer, distilled.

Ça a été prouvé à d'innombrables reprises : avec un vélo, et a fortiori avec un vélo électrique, on peut tout faire ! Y compris transporter des charges lourdes comme le démontre le nouveau modèle « utilitaire » du constructeur Cake.

Avec le nouveau vélo électrique de Cake, le transport de charges lourdes c’est du gâteau

Les motos électriques de Cake sont sans les motos les plus futuristes que nous avons pu voir ! En effet, si la partie technique est assez classique, le design n'a rien de normal et pour cause, le constructeur suédois veut casser les codes.

CAKE Kalk& et Ösa : les motos éclectiques du futur sont déjà là

Baking is an activity that involves all of your senses. You have to look at your dough to see if it has doubled in volume, feel the bread as you knead it in order to nail the right level of elasticity, and smell the air to make sure nothing’s burning. Taste… well, obviously. And according to Peter — the first star baker of this season of T he Great British Bake Off — you should listen to your cakes to see if they’re done baking.

Actually, this slice of wisdom goes back further than this season. As he explains in his voiceover, Peter (a 20 year-old accounting and finance student from Edinburgh) learned the trick from a series three (“season three” in American) contestant when he was but a tween:

“John Whaite on series three of Bake Off — he said that his mum taught him to listen to it. If it’s still wet, then it’s going to sound like it’s boiling away. But if it’s just a nice, moist cake it’s just got a gentle, gentle sound to it.”

This makes sense. If your cake still has a lot of water inside of it, that water is going to be boiling off and evaporating, and it’s going to make noise. After most of it has been baked off, it’s going to make less noise.

You may have to calibrate your ear the first couple of times, so listen to your cake at a couple of different points, taking not of how it sounds when you know it is definitely under-baked, and use other cues to help you identify that perfectly done point. Once you’ve got it dialed in, you’ll have one more sense you can use when baking — and as someone who still experiences a fair amount of anxiety around baking, I personally welcome this sonic yardstick.

This article was originally published in October 2020.

The post Listen to Your Cake Before You Take It Out of the Oven appeared first on Lifehacker Australia .

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