This is my blog, A Green and Rosie Life, which is all about helping you live life that bit greener without having to build an off-grid log cabin in the woods or knit your own nettle fibre undies! It's about helping you make simple changes that together will make a big difference to our beautiful world and make it a better place for our children.
That looks scrummy. I love anything with fresh cream!
ReplyDeleteNom, the great way to use up all of the strawberries. I do love proper Victoria sponge, one question what the heck is single/double cream in France? We tried to buy some but couldn't for the life of us figure out which one to use and ended up with something similar to sour cream!
ReplyDeleteHave a look at Phoebe's answers further down - she has the answers!
DeleteThat looks naughty but so nice! :)
ReplyDeleteThree words.... That looks delicious.
ReplyDeleteThat looks absolutely delicious! It's making my mouth water just looking at it.
ReplyDeleteAs you mentioned on my #SS photo we're on similar themes this week - I even decorated Louis' cake with strawberries. I can't make a Victoria sponge to save my life, yours looks scrummy! To answer Ellie's question above, if you want to whip cream you need to use crème fleurette, single cream is crème liquide. Would you agree Rosie? I love crème fraîche so much that I use it for most recipes that call for double cream, but I realise it isn't always appropriate.
ReplyDeleteIt is actually butter cream in the cake as (shock horror) I don't like cream that much!! I do love crème fraîche though and use that in my pavlovas as it beautifully counteracts the sweetness of the meringue. It has been noted by guests that I make a good Victoria Sponge but I use self raising flour from the UK or add extra baking powder as farine aux gateaux does not seem to have as much raising agent in it. And our own eggs of course ;) Am I right in saying that crème crue is similar to double or clotted cream Phoebe?
DeleteThank you Phoebe and Rosie, I will try and remember. It all turned out well in the end anyway ( I was making dauphinoise) but now I will know for our next visit . Thank you :)
DeleteOoo yummy. Cake for breakfast.
ReplyDeleteThere was some left for breakfast but I did resist ... just!
Deleteooooh, I want some. Cake, cream, strawberries... what's not to love? Mel #SilentSunday
ReplyDeleteNow I want cake, that cake! Looks amazing :-)
ReplyDeleteRosie, not living in Normandie I haven't actually come across crème crue! As far as I can work out it is cream that hasn't been pasteurised or sterilised (hence "crue" - "raw") so it doesn't last long and isn't used much. It's certainly not available in my local supermarkets in the south. Sorry I can't be of much help there!
ReplyDeleteI never thought of crème crue not being available France-wide. I know you can also get it in Brittany so it must be a northern thing. It is thick raw cream but I have never actually tried it. http://bit.ly/1nGj01T
DeleteVery inviting - yes please.
ReplyDeleteMy goodness - that looks fantastic!
ReplyDeleteOoooh that looks so yummy! I love fresh strawberries and cream x #silentsunday
ReplyDeleteOhhhh! That looks delicious! Save me some! x
ReplyDeleteoooooo stop stop that looks so yummy lol
ReplyDeleteOh my days, Now that is what I call a cake! Yum! :)
ReplyDeleteOoh, yum! x
ReplyDeleteSpectacular! Is there any left?
ReplyDeleteNope .... wipes crumbs from around mouth ;)
Deletelooks delicious, I guess there's none left by now?
ReplyDeleteJust a crumb or two ....
DeleteOMG this looks amazing, and making me feel really hungry!
ReplyDeleteThat looks delicious x
ReplyDeleteThat looks scrummy and part of your five a day, so not bad for you at all!!
ReplyDeleteThat is SO tempting!! xx
ReplyDelete