Skip to main content

Cherry & Aveline Cream Gateau

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Apricot and cherry match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 252 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cherry & Aveline Cream Gateau

Ingredients

Directions

  1. Cut the Genoese Margarita cake to the same size and shape as specified.

  2. Sandwich the layers together and lightly mask the top and sides with hot apricot conserve.

  3. Glaze all over with pale rose-colored fondant flavored with essence of wild cherry.

  4. Dip bright glace cherries or fine ripe red cherries in caramelized sugar and arrange them in three parallel rows on the gateau.

  5. Dip blanched hazelnuts in caramelized sugar and set them in two parallel rows between the cherry rows.

  6. Using a large finely-cut tube, pipe stars with creme au beurre flavored with essence of wild cherry on each side of the middle row of cherries.

  7. Pipe a coarse plain line of creme au beurre on each side of the hazelnut rows.

  8. Pipe a row of creme au beurre stars on the edge of the gateau outside each outer row of cherries.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apricot + cherrytop 2% of all pairs
    Smell alikestrong
    Cooked together252 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Apricot + hazelnuttop 7% of all pairs
    Smell alikestrong
    Cooked together46 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cherry + hazelnuttop 7% of all pairs
    Smell alikestrong
    Cooked together58 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Apricot + sugartop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Rose + cherrytop 19% of all pairs
    Smell alikelow
    Cooked together46 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Swap the hazelnut

How well each one fits the dish's main ingredients (apricot, rose, cherry, sugar):

  1. Almondfits better
  2. Pistachiofits better
  3. Chestnutfits about as well
  4. Hazelnutthe original

Fit is the average pairing score against apricot, rose, cherry, sugar. Candidates are from the same food group and used in at least 100 recipes.

You might also like

Mixed Fruit SherbetMixed Fruit Sherbet6 recipesCherry PuddingCherry Pudding108 recipesApricot Ice CreamApricot Ice Cream26 recipesCherry IceCherry Ice24 recipes