Saturday, February 28, 2009


The end of the month is getting close and, once again, all The Daring Bakers around the world are getting excited because the time has come to blog about their challenge and see what the other participants are presenting...

The February 2009 challenge is hosted by Wendy of "WMPE's" blog and Dharm of "Dad ~ Baker & Chef" who have chosen a "Chocolate Valentino Cake" by Chef Wan; a "Vanilla Ice Cream" recipe from Dharm and a "Vanilla Ice Cream" recipe from Wendy as the challenge.

At home we both are very fond of flourless chocolate cakes and ice creams, so I was really looking fowards to making this very promising dessert!

Both recipes offered much freedom of interpretation and everybody had the choice to pick the kind of chocolate they wanted (be it giandujia, white, black, milk, etc...) and flavor the cake (or not) as they wished. We also could use the ice cream recip which we fancied. So, I decided to take a darker variety of chocolate (60% cocoa) and to adapt Dharm's "Vanilla Ice Cream". And, as I'm very keen on the irresistible association between chocolate, tonka and peanut, I chose to create my own "Peanut & Tonka Ice Cream" in order to accompany the "Chocolate Valentino Cake". To add a little touch of originality, tanginess and craziness, I decorated my plates with reduced dark balsamic vinegar...

Needless to say that I was extremely pleased by the great looks and awesome taste of this delectable dessert. The flavoring were just perfect and it presented really well too.

As no sugar nor flour are added to the batter, this subtle "Chocolate Valentino Cake" isn't too sweet or even sickly as it is the case with many rich chocolate cakes. It has a strong cocoa aroma and is fluffy, very moist and almost fudgy. The "Peanut & Tonka Ice Cream" adds a layer of scrumptiousness to this luscious treat as the delicate peanutty taste as well as the heady, haunting and unusual, yet lush and pleasant tonka flavor pairs wonderfully with that of the cake. Not to forget that the texture contrast between the creamy, crunchy ice cream and the smooth chocolate cake is just heavenly!

This challenge was highly enjoyable as it was straight-forward and not too messy, nevertheless the result was fantastic on the gustatory level as much as on the visual level. A recipe I will make again and adapt according to my cravings!

I really want to thank Wendy at "WMPE's" (USA) and Dharm at "Dad ~ Baker & Chef" (Malaysia) for having chosen that gorgeous recipe and for bringing the spirit of Valentine's Day into our plates!

~ Chocolate Valentino ~
Recipe from "Sweet Treats" by Chef Wan.

Makes one cake, using a 20x20cm (8x8 inches) brownie pan.

16 Oz (1 pound/454g) Semisweet chocolate (60% cocoa), roughly chopped
1/2 Cup (1 stick) plus

2 Tbs (146 grams total) Unsalted butter
5 Large eggs (~63g), separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed.
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 190° C (375° F).
9. Bake for 25 minutes until an instant read thermometer reads 60°C (140° F).
10. Cool cake on a rack for 10 minutes then unmold.

Do not over-whip the cake or it will be dry.
If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

Serving suggestions:
Serve this cake with whipped cream or ice cream (see recipe below).


~ Peanut And Tonka Ice Cream ~
Recipe based on a recipe from the "Ice Cream Book" by Joanna Farrow and Sara Lewis, and freely adapted by Rosa @ Rosa's Yummy Yums 2009.

1 Tsp Pure vanilla paste
300ml (1 1/4 Cups) Whole milk
300ml (1 1/4 Cups) Heavy Cream (35% fat)
1/4 Tsp Ground tonka bean
4 Large egg yolks
75g (6 Tbs) castor sugar
2 Tsps Cornsarch
4 Tbs Smooth peanut butter

3 Tbs Cream
1 Tbs Caramel sauce
(see recipe)
3/4 Cup Salted peanuts, coarsely chopped

1. Pour the milk and the cream into a heavy based saucepan, add the vanilla paste and ground tonka, and bring to the boil.
2. Whisk the egg yolks, sugar and cornstarch in a bowl until the mixture is thick and foamy.
3. Gradually pour in the hot milk/cream mixture, whisking const
antly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard is thicke and smooth, pour it back into the bowl and let cool 10 minutes.
5. Mix together the peanut butter and the 3 tbs cream. Add the peanut butter mixture and the caramel sauce to the warm custard and whisk
6. Cool the peanut butter custard and, then ch
7. Put into an ice cream machine and churn the mixture until thick, about 30 minutes (see instructions on your ice cream maker).
8. Mix in the chopped peanuts and freeze for 6 hours or until firm enough to scoop.

Don't add the peanut butter mixture if the custard is too hot.

Serving suggestions:
Top the "Chocolate Valentino Cake" with a generous scoop of "Peanut
& Tonka Ice Cream".

To see my other Daring Bakers' challenges, please click here.

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.

Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)

Wednesday, February 25, 2009


Today, I am sharing a set of photos that I would normally put up on my blog on Fridays. Exceptionally, due to Daring Bakers schedules, the Wednesday recipe will be posted on Saturday (28th of February, around 12h00 AM) instead...

As I still had a few shots left of my trip to Lausanne (in November 2008), I thought that I'd show you how the Cathedral of Notre-Dame and it's surroundings look. Enjoy!

To see my other Lausanne posts, please follow the links below:
Lausanne Part 1, Lausanne Part 2, Lausanne Part 3, Lausanne Part 4.

Monday, February 23, 2009


In Veyrier (Geneva, Switzerland) we are very lucky to have three fruit and vegetable markets a week; on Wednesdays, Thursdays and Saturdays in different spots around the commune.

My favorite one is a farmer's market situated in a barn in the middle of the greenhouse area in Les Marais de Troinex.

There, you can find a smallish, yet nice array of vegetables, fruits, homemade jams, great artisan cheeses as well meat from the Jura region (beef, sausages, porc...). There you even have the possibility to sit down at a wooden picnic table and enjoy a cup of tea with a slice of cake or tart...

A cute and practical little market that offers good products (mostly regional or Swiss) for a reasonable price!

Farmer's Market
Chemin des Marais 62
Thursdays from 15h00 to 19h00

Magasin à la Ferme
Chemin des Marais 62
Les jeudis de 15h00 à 19h00

Saturday, February 21, 2009


This week, Amar and Luna at "CatSynth" (USA) are happy to announce that they are hosting Weekend Cat Blogging #194...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

"With their qualities of cleanliness, discretion, affection, patience, dignity, and courage, how many of us, I ask you, would be capable of becoming cats?"
~ Fernand Mery - Her Majesty the Cat ~

Thursday, February 19, 2009


I can never resist the call for baking bars (also known as slices or squares, depending on the countries) and always feel very tempted by any recipe which's title contains this magical word...

Already, when I was a child, during my holidays in England (in Derbyshire/at my grandparents), I remember that I offen ordered slices (flapjacks, caramel nut crunch, chocolate topped crunchy slices, nanaimo bars, etc...) whenever we went ou for tea. Their promising looks, crunchiness, gooeyness, fudginess and lusciously comforting richness really spoke to me. Even nowadays, as a grown-up with matured tastes, I still feel that same uncontrolable attraction to this regressive treat!

This weekend, as I was browsing through my diverse cookbooks in search of something to bake. I had only one word in mind: bars. I absolutely had to fulfill this craving, so, I decided to choose a no-fuss recipe that would be made within no time at all, but which would still have that oomph factor that I ached for. And these "Amaretti, Apricot Jam & Coconut Bars" were exactly what I was looking for...

Contrarily to other bars, these dainty "Amaretti, Apricot Jam & Coconut Bars" are not too caloric (neither are they light) or overly sweet, nonetheless, they are as scrumptious and enjoyable as the "dirtier" (understand "luxurious" and "hearty") versions.

With their three layers as well as their divine, yet somewhat old-fashioned flavor combination, these bars are real crowd pleasers. The buttery vanilla shortbread cake layer pairs wonderfully well with the perky apricot aroma of the second layer as well as with the exquisite taste of the almond-coconut layer.

The kind of sweet treat that is perfect for any occasion

~ Amaretti, Apricot Jam & Coconut Bars ~
Recipe taken from The Australian Woman's Weekly "Cakes & Slices" cookbook and adapted by Rosa @ Rosa's yummy Yums 2009.

Ingredients for the "Shortbread":
90g (3/4 stick) Unsalted butter
1/2 Cup (105g) castor sugar
1/2 Tsp Pure vanilla extract
1 Big egg (~70g)
1 Cup (127.5g) Plain flour, sifted
1/3 Tsp Baking powder
1/2 Tsp Salt
1/2 Cup (180g) Homemade apricot jam
Ingredients for the "Topping":
2 Big eggs (~70g)
1/3 Cup (70g) Castor sugar
1/2 Tsp Almond essence
1 Cup (120g) Unsweetened, grated coconut
1 Cup (160g) Ground almonds

Method for the "Shortbread":
1. Preheat the oven to 180° C (350° F).
2. Grease a 20x20cm (8x8 inches) pan.
3. In a medium bowl, combine the flour, baking powder and salt.
4. Cream the butter together with the sugar, until pale in color and fluffy.
5. Add the egg and vanilla, and incorporate well.
6. then, incorporate the flour mixture in two batches.
7. With the help of a spatula, spread the batter/pastry evenly over the base of the prepared pan, then spread the jam over the batter/pastry.
Method for the "Topping":
8. In a medium bowl, beat the eggs with a fork, add
the almond essence, then beat in the sugar, coconut and almonds.
9. Spread the topping evenly over the jam.
10. Bake for 35 minutes.

11. Let cool and a rack, in the pan.

If you wish, you may sustitute any jam (raspberry, str
awberry, mango, passion fruit, etc...) for apricot jam and use 2 cups grated coconut instead of the 1 cup grated coconut and 1 cup ground almonds mentioned in the recipe, or replace the castor sugar by light brown sugar.
These bars keep for up to 4 days.

Serving suggestions:
Enjoy at any time of the day and night and serve on any occasion!

See my other bar recipes here.


~ Barres A La Confiture d'Abricot, A La Noix de Coco et Aux Amandes ~
Recette tirée du livre "Cakes & Slices" de The Australian Woman's Weekly et adaptée par Rosa @ Rosa's yummy Yums 2009.

Ingrédients pour la "Pâte Sablée":
90g de Beurre non-salé
1/2 Tasse (105g) de Sucre cristallisé
1/2 CC d'Extrait de vanille pure
1 Gros oeuf (~70g)
1 Tasse (127.5g) de Farine blanche/fleur, tamisée 1/3 CC de Poudre à lever/cake
1/2 CC de Sel
1/2 Tasse (180g) de Confiture d'abricot maison
Ingrédients pour la "Couche A l'Amande Amère Et A La Noix De Coco":
2 Gros oeufs (~70g)
1/3 Tasse (70g) de Sucre cristallisé
1/2 CC d'Essence d'amande
1 Tasse (120g) de Noix de coco rapée
1 Tasse (160g) d'Amandes moulues

Méthode pour la "Pâte Sablée":
1. Préchauffer le four à 180° C (350° F).
2. Graisser une plaque de 20x20cm (8x8 inches).
3. Dans un bol moyen, mélanger ensemble la farine, la poudre à lever et le sel.
4. Battre le beurre en pommade avec le sucre.
5. Ajouter l'oeuf et l'extrait de vanille. Bien battre afin d'obtenir un mélange homogène.
6. Incorporer délicatement le mélange farine/poudre à lever/sel en deux temps.
7. A l'aide d'une maryse, étaler la pâte sur le fond du moule de mannière égale, puis étaler la confiture sur la pâte.
Méthode pour la "Couche A l'Amande Amère Et A La Noix De Coco":
8. Dans un bol moyen, battre les oeufs avec une fourchette, ajouter l'essence d'amande et incorporer le sucre, la noix de coco ainsi que les amandes moulues.
9. Etaler ce mélange sur la confiture.
10. Cuire pendant 35 minutes.
11. Laisser refroidir sur une grille, dans le moule.

Si vous le désirez, vous pouvez tout à fait remplacer la confiture d'abricot par tout autre confiture de votre choix (framboise, fraise, mangue, fruits de la passion, etc...) et utiliser 2 tasses de noix de coco rapée au lieu de la tasse de noix de coco et la tasse d'amandes moulues, ou remplacer le sucre cristallisé par du sucre brun clair.
ces barres peuvent être gardées 4 jours.

Idées de présentation:
A déguster à toute heure de la journée ou de la nuit et en toute circonstances!

Pour consulter mes autres recettes de barres, clicker ici.

Wednesday, February 18, 2009


My next recipe will be posted on the 19th of February...
See you soon then!
Ma prochaine recette sera postée le 19 février...
A très bientôt alors!

Monday, February 16, 2009


Today, I am posting another non-food related meme. Hopie at "Hopie's Kitchen" (France) and Nadia at "Couzine Diel Nadia" (France) have tagged me... The rules are to share the 5th-10th lines of the 25th page of the book you are currently reading.

Encore une fois, aujourd'hui, je poste un meme qui n'a rien à voir avec la cuisine... Hopie de "Hopie's Kitchen" (France) et Nadia de "Couzine Diel Nadia" (France) m'ont taguée en me demandant de partager les 5 à 10ième lignes de la 25ième page du livre que je suis actuellement en train de lire.

The book that I'm currently reading is by Dean Koontz, one of the best masters of horror. His scary bestseller is named "Intensity" and is about "a young woman staying as a guest in a Napa Valley farmhouse becomes trapped in a fight for survival with a self-proclaimed 'homicidal adventurer', and races to warn his next intended victim".

Le livre que je lis en ce moment est le bestseller "Intensité" de Dean Koontz, un vrai maître de l'horreur. Voici de quoi ce roman parle: "Chyna, 26 ans, est invitée pour le week-end dans la famille de sa meilleure amie. Au milieu de la nuit un hurlement déchire le silence. Un homme est en train de massacrer les habitants de la maison. Mais il ignore la présence de Chyna. Horrifiée, en rage, celle-ci prend une décision impulsive : tuer le tueur. Elle se dissimule dans son camping-car et repart avec lui. S'engage alors un terrifiant mano a mano entre Chyna et le tueur. D'un côté Chyna et son instinct de survie exacerbé, développé auprès des amis de sa mère, voyous, dealers et autres pervers illuminés. Son credo depuis cette enfance déréglée : ne pas se faire remarquer ; ne faire confiance à personne ; s'en sortir, intacte et vivante. De l'autre, le tueur, Edgler Foreman Vess, 33 ans, qui se proclame " aventurier-meurtrier ". Sa philosophie : satisfaire tous ses instincts au moment où il les ressent, s'immerger dans les sensations, sans morale ni limite ; vivre dans l'instant, intensément. Faisant appel à toutes ses ressources mentales et physiques, Chyna livre contre Vess un combat d'une violence inouïe. Un véritable cauchemar.".

Here's how it goes:
"On one level, six years of psychology classes caused her to question her immediate fearful interpretation of those night sounds, which conceivably could be insignificant, after all. Any well-trained psychoanalyst would have a wealth of labels to pin on someone who leaped first to a negative conclusion, who lived in expectation of sudden violence."

Saturday, February 14, 2009


This week, Gree and Othello at "The Marriage Of Gree And Othello" are happy to announce that they are hosting Weekend Cat Blogging #193...

To submit your kitty picture(s), you can either leave a message in their blog's comment section (with your permalinks) or contact them via e-mail without forgetting to give all the needed information.

Fridolin and Maruschka wish you a
Happy Valentine's Day!

Friday, February 13, 2009


Dust of Snow
By Robert Frost (1923)

The way a crow
Shook down on me
The dust of snow
From a hemlock tree

Has given my heart
A change of mood
And saved some part
Of a day I had rued.

Wednesday, February 11, 2009


During the weekend, I'm always looking for easy to make, yet highly pleasurable treats that we'll be able to savor in front of our favorite series...

While going through my much-loved copy of Dorie Greenspan's "Baking Fom My Home To Yours", a streusel-topped cake attracted my attention with it's interesting combination of flavors and moist texture. It looked and sounded so good. I knew that I had to try it!

Although, at first glance, this crumb-topped coffee cake looks somehow plain, I wasn't at all disappointed as it is really not just an ordinary baked good. From afar, it looks just like any other cake and seems not to be too special, but once you take a bite from it, you immediately realise that it is unique and soul-upliftingly divine.

Dorie Greenspan's "Cardamom Crumb Cake" is heavenly. The unusual combination of cardamom, coffee, walnuts, vanilla and orange zest is just mindblowingly fantastic, and it's smooth as well as moist inside pairs perfectly well with the generous layer of cardamom-spiced, walnut-dotted crunchy topping.

A delicious cake for all occasions!

~ Cardamom Crumb Cake ~
Recipe from Dorie Greenspan's "Baking From My Home To
Yours" and adapted by Rosa @ Rosa's Yummy Yums.

Makes one cake or 8 servings.

Ingredients for the "Crumbs":
1/2 Cup (64g) All purpose flour

1/2 Cup (60g) Coarsely chopped walnuts
1/3 Cup (70g) Castor sugar
1 Tbs Grated orange zest
1/2 Tsp Instant espresso powder
1/2 Tsp Ground cardamom
1/2 Stick (4 tbsp/60g) Unsalted butter, cut into 8 pieces, at room temperature
Ingredients for the "Cake":

2 Cups (255g) All purpose flour

2 Tsps Baking powder
1/2 Tsp Salt

1 1/4 Tsps Ground cardamom
1 Tsp Instant espresso powder
2/3 Cup (140g) Castor sugar

2 Tbs Finely grated orange zest
1 Stick (8 tbsp/120g) Unsalted butter, melted and co
2 Large Eggs (~63g)

1/2 Cup (120g/ml) Whole milk
1/2 Cup (120g/ml) Strong coffee, cooled
1 1/2 Tsp Pure vanilla extract or paste

Method for the "Crumbs":
1. Put all the ingredients except the butter in a bowl and toss them together with a spatula just to blend.
2. Add the butter and, using your fingers or the spatula, mix everything together until you have crumbs of different sizes.

3. Set the crumbs aside.
Method for the "Cake":
4. Center a rack in the oven and preheat to 200° C (400° F).
5. Butter an 20x20cm (8 inch square) pan, dust the inside with flour and tap out the excess. Put the pan on a baking sheet.

6. Whisk together the flour, baking powder, salt, cardamom, and espresso powder in a large bowl.
7. Turn the dry ingredients out onto a sheet of wax paper and put the sugar and zest in the bowl. Rub them together with your fingers until the sugar is moist and the fragrance of orange strong, then return the dry ingredients to the bowl and whisk to blend.
8. Put the remaining ingredients in another bowl and whisk them to blend.
9. Pour the wet ingredients over the dry and stir - don't beat - to mix.
10. Scrape the batter into the prepared pan and top with a thick, even layer of the crumbs. 11. Pat the crumbs ever so gen
tly into the batter.
12. Bake for 30-35 minutes, or until the cake has risen (it will crown), the crumbs are golden and a thin knife inserted in the center comes out clean.
13. Transfer to a rack to cool.

Why not replace the walnuts by pecans?
When mixing the butter with the dry crumb ingredients, remember that it's nice to have a few big pieces, so don't overdo it.
The crumbs can be made up to 3 days ahead, covered, and refrigerat
When mixing the wet ingrdients with the dry ones, stir only until you've got an evenly moistened batter.
Cut the cake in the pan, otherwise, if you transfer it to a serving plate, you'll lose some of the crumbs when you turn it over.
This cake is best served on the day it is made, but it can be airtight wrapped and frozen up to 2 months (once it defrosts, it benefits from a quick warm-up in a 180° C/350° F oven).

Serving suggestions:

Serve warm or at room temperature for
breakfast, lunch, brunch or dessert. You can even drizzle some flavored (cardamom, coffee or vanilla) glazing over the cake.


~ Cake A La Cardamome~
Recette tirée du livre de Dorie Greenspan's "Baking From My Home To Yours" et adapt
ée par Rosa @ Rosa's Yummy Yums.

pour 1 cake ou 8 parts.

Ingrédients pour le "Streusel":
1/2 Tasse (60g) de Farine blanche/fleur
1/2 Tasse (60g) de Noix de Grenoble grossière
ment hachées
1/3 de Tasse (70g) de Sucre cristallisé
1 CC de Zeste d'orange
1/2 CC de Poudre à café (espresso) soluble
1/2 CC de Cardamome en poudre

60g de Beurre non-salé, coupé en 8 morceaux, à température ambiante
Ingrédients pour le "Cake":
2 Tasses (255g) de
Farine blanche/fleur
2 CC de Poudre à gâteau/lever
1/2 CC de Sel
1 1/4 de CC de
Cardamome en poudre
1 CC de
Poudre à café (espresso) soluble
de Tasse (140g) de Sucre cristallisé
2 CS de Zeste d'orange
Beurre non-salé, fondu et à température ambiante
2 Gros oeufs (~63g)
1/2 Tasse (120g/ml) de Lait entier
1/2 Tasse (120g/ml)de Café fort, à température ambiante
1 1/2 CC d'Extrait ou de pâte de vanille pure

Méthode pour le "Streusel":
1. Mettre tous les ingrédients sauf le beurre dans un bol et bien mélanger.
2. Ajouter le beurre et, en utilisant les doigts, bien incorporer le
beurre afin d'obtenir une texture grossière s'apparentant à du sable grossier (grains de différentes tailles).
3. Mettre ce mélange de côté.

Méthode pour le "Cake":
4. Mettre une grille au centre du four et préchauffer à 200° C (400° F).
5. Beurrer un moule carré de 20x20cm et le saupoudrer de farine, puis
enlever l'excédent en tapant sur le dos moule.
6. dans un grand bol, mélanger ensemble la farine, la poudre à lever, le sel, la cardamome et la poudre de café soluble.
7. Mettre le sucre et le zeste d'orange dans un petit bol et les frotter ensemble avec les doigts afin que les zestes libèrent toutes leur saveur, puis transférer ce mélange dans le grand bol et bien mélanger.
8. Mettre tous les ingrédients restants dans un bol moyen et battre légèrement afin d'obtenir un mélange homogène.

9. Verser le mélange liquide sur le mélange sec et incorporer délicatement (sans battre ni trop mélanger) afin d'obtenir une pâte.
10. Verser la pâte dans le moule et saupoudrer avec le "streusel".
11. A
ppuyer légèrement sur le "streusel" afin qu'il adhère/colle bien à la pâte.
12. Cuire pendant 30-35 minutes, ou jusqu'à ce que la lame d'en couteau inséré dans le cake en ressorte propre.
13. Mettre sur une grille et laisser le cake refroidir.

Pourquoi ne pas remplacer les noix de Grenoble par des noix de pécan?
Quand vous incorporez le beurre au mélange sec pour le streusel, faites-le tout en faisant un sorte que le streusel soit pas trop fin.

Le streusel peut être fait 3 jours à l'avance et conservé au frigo dans un récipient bien étanche.

Quand vous incorporez les ingrédients mouillés aux ingrédients secs, ne mélangez pas trop - juste suffisamment afin que ça forme une pâte.
Coupez ce cake dans le moule. Si vous le transférez, vous risquez de perdre une grande quantité de streusel au cours de l'opération.
Ce cake est meilleur lorsqu'il est mangé le même jour. Par contre, il peur être bien emballé et congelé (pas plus de deux mois et, une fois, dégelé, passé au four à 180° C).

Idées de présentation:
Servir ce cake tiède ou à température ambiante, pour le petit-déjeuner, le brunch, le slunch, les quatre heures ou pour le dessert.

Vous pouvez même le servir avec un glaçage (qui fera office de sauce) à la cardamome, au café ou à la vanille.