Master the flip and you can have cake any time of year, with whatever fruit you have on hand.
and the other holding an upturned plate against the top, you set your focus and step back from the stove. You take a deep breath, steady yourself—even the very best bakers do it, a little prayer in that exhale that nothing’s stuck, that everything’s set—and count to three.
FLIP! It has to be done all in one swift motion, no hesitation. Then you slide the plate onto the countertop, give the pan a tap or two for good measure, and slowly lift it for the big reveal. Maybe caramel drips down one side but not the other. Maybe one lemon slice stayed put in the pan, leaving a bald spot where it should’ve been. So you spoon some caramel onto the dry side or reaffix the citrus, nudging the cake back into the center of the plate: perfect.
France Dernières Nouvelles, France Actualités
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