Let Them

Eat Cake
Dedication —

Thank you to MHCI 2010 -- the “Best Class Ever” for keep-
ing me (in)sane this fall.

Thank you to Randy for giving me the skills to make this

book happen. I’m hoping all that attention to grid, type,
and color pays off!

More thanks to Mark and Anna, who helped me come up

with this amazing theme.

And lastly thanks to Creative Commons, who have enabled

this act of eye candy.
Let Them
Eat Cake
An eater’s guide to luxury desserts.

Compiled by Amy Lew

 C
Contents
Third Estate 8
Bärplättar 10
Kheer 12
Blueberry Pie 14

Second Estate 16
Cinnamon Coffee Cake 18
Citrus Pie Bar 20
Ultimate Chocolate Dream Cake 23

First Estate 24
Tiramisu 26
Oeufs à la neige 28
Ice Cream with Macerated Strawberries 30
The Best Fudge Brownies 32
Introduction

6
“Let them eat cake” is the traditional translation of the
French phrase “qu’ils mangent de la brioche,” which was
supposedly spoken by a French princess upon learning
that the peasants had no bread.

In antiquity, sweet food treats were rare and were mostly

obtainable by the rich or for special occasions.

Desserts traditionally end a meal so as to leave the palate

feeling sweetly refreshed. The very name derives from the
French “desservir,” meaning “to clear the table.” Cakes,
pies, and ice creams are just a few of the many table-clear-
ing favorites.

While Marie-Antoinette never actually said, “Let them eat

cake,” this book takes inspiration from her and the French
Revolution, dividing the desserts by Estate. Feel free to
work your way up from the common to the truly exquisite.
Bon Appetit!

7
 Third
Estate
Common foods that may have been enjoyed by the Third
Estate are made from accessible and inexpensive ingredi-
ents. These recipes are passed down through generations.
They are often prized as ethnic dishes or comfort foods,
and tend to take advantage of seasonal produce. They
remind us of home, which is the source of their richness.

Bärplättar are small, Swedish pancakes, which come

together quickly and with few ingredients. They’re a light
and tasty dessert that is good on the go.

Kheer is an essential and is a traditional South Asian staple.

It is a sweet rice pudding, which can be served as part of a
larger meal or on its own.

Blueberry pie is a classic American dish, and the history

of pie in general goes back as far as the 14th century.
Blueberry pie is a tasty alternative to its more ubiquitous,
apple-filled cousin.

8
Third
Estate

9
 Bärplättar

10
 B
Bärplättar

Ingredients Instructions
1 egg Combine egg, sugar, flour, milk and baking
5 teaspoons sugar 1 powder in a medium-sized bowl. Mix into a smooth
1 c flour batter with a whisk.
½ c milk
1 tsp baking powder Thaw berries then add to batter. Mix until well-
½ c frozen berries 2 combined. A few lumps in the batter are okay.
butter for frying
Melt the butter in a frying pan on low heat. Use a
3 tablespoon to make small pancakes, about three
at a time. Flip pancakes when they are lightly
browned on each side.

11
K
Kheer

12
Ingredients Instructions
3-4 c whole milk Dilute the whole milk with the water. The ratio of
1-2 c water 1 water to milk will determine the thickness of the
1 c basmati rice finished kheer.
1 c condensed milk
½ c sugar Boil the rice in the diluted whole milk until the rice
1 tbsp dry roasted cashew nut pieces 2 is cooked. Be sure to stir frequently to prevent the
1 tsp finely powdered elaichi mixture from burning.
cardamom seeds
a few strands saffron (optional)
Add the condensed milk to the cooked rice, along
3 with sugar, raisins and nuts.

Stir until the sugar dissolves completely and the

4 mixture thickens.

Add the cardamom and serve hot. Optionally, give

5 the flavor of the east by sprinkling a few strands of
saffron on top.

13
B
Blueberry Pie

14
Ingredients Instructions
For pie crust: Put flour, butter, and salt into a Cuisinart bowl, with
1¼ c all-purpose flour 1 the metal blades in place. Pulse the processor
½ c butter for 10 to 20 seconds until the mixture looks like a
½ tsp salt coarse meal.
¼ c ice water
While the processor is running, add the water
For pie filling: 2 through the feed tube of the Cuisinart. When the
5 c fresh blueberries dough begins to form a ball, stop the processor.
3 tbsp quick cooking tapioca
1 c sugar Remove the ball from the Cuisinart and place onto
¼ c water 3 waxed paper. Make it into two flattened disks. Line
2 tbsp butter a pie dish with one of the pie crusts.

Rinse and remove the stems of the fresh

4 blueberries and mix with quick cooking tapioca,
sugar, and ¼ c water.

Stir the mixture, then let it stand for about

5 15 minutes. Put the mixture into the unbaked pie
shell, topping with butter, cut into pieces.

Cover the pie with the top crust and prick with a
6 fork to let out the steam. Seal the top and the
bottom, rolling the edges together.

Bake at 450° Fahrenheit for about 10 minutes, then

7 reduce the heat to 350° for about 45 minutes more.
Remove from oven and cool.

15
 Second
16
Estate
Unlike a peasant or bourgeois cuisine, in which bold,
earthy tastes and textures are allowable and even desir-
able, grande cuisine aims at a mellow harmony and an
appearance of artfulness and order. Grande desserts of the
Second Estate are no exception.

Cinnamon Coffee Cake is a luxurious breakfast option.

Creamy and spicy, it has an undeniable artistic quality.

Citrus Pie Bars are luxurious in their very existence, as

citrus was hard to come by. Sweet and tart, this dessert is
an adventure for the noble palate.

The Ultimate Chocolate Dream Cake is everything it

claims to be. It transforms seemingly simple ingredients
into a masterpiece.

17
 C
Cinnamon
Coffee Cake

18
Ingredients Instructions
For coffee cake: Preheat oven to 350° Fahrenheit. Mix sour cream
1 c sour cream 1 with baking soda in a small bowl. Set aside.
1 tsp baking soda
½ c butter Cream butter and sugar. Add eggs, sifted flour,
1 c sugar 2 baking powder, salt, and vanilla.
2 eggs
2 c sifted flour Combine butter mixture thoroughly and stir in sour
1 ½ tsp baking powder 3 cream mixture. Pour half the batter into a well-
¼ tsp salt greased loaf pan.
3 tsp vanilla

Mix together chopped nuts, cinnamon, brown

For swirl topping:
½ c chopped nuts
4 sugar, and chocolate chips.

½ tsp cinnamon
Sprinkle half of the swirl mixture over the top of
½ c brown sugar
½ c chocolate chips
5 the batter in the loaf pan.

Add remaining batter to loaf pan, then top with rest

6 of the swirl mix. Bake for 45 minutes to 1 hour.

19
 C
Citrus Pie Bar

20
Ingredients Instructions
For crust: Heat oven to 350° Fahrenheit. For crust, combine
1 c all-purpose flour 1 1 c flour, ¼ c sugar, butter, and mace.
¼ c sugar
¼ c butter, softened Beat the crust mixture at low speed for 1 to 2 min-
¼ tsp ground mace 2 utes, until particles are fine. Scrape the bowl often.

For filling:
Press the mixture into the bottom of an ungreased
½ c sugar
½ c flaked coconut
3 8" square baking pan. Bake crust for 12 to 17 min-
utes, or until edges are lightly browned.
2 eggs
2 tbsp all-purpose flour
For the filling, combine ½ c sugar, coconut, eggs,
½ tsp baking powder
1 pinch salt
4 2 tbsp flour, baking powder, salt, lemon peel, and
orange juice.
2 tbsp grated lemon peel
2 tbsp orange juice
Beat the filling mixture at medium speed for 1 to
5 2 minutes, until particles are well-mixed. Pour the
mixture over the hot crust.

Continue baking for 15 to 20 minutes, or until

6 edges are lightly browned. Cool completely and
cut into bars.

21
22
 U
Ultimate Chocolate
Dream Cake
Ingredients Instructions
1½ c sugar Preheat the oven to 350° Fahrenheit with the rack
1¾ c flour 1 in the middle. Butter two 8" round cake pans, and
1 tsp baking soda set aside.
1 tsp salt
1 pkg (3.9 oz) chocolate pudding mix
Sift together the flour, sugar, baking soda, salt, and
½ c butter or margarine, softened
1 c buttermilk or water
2 pudding mix in a large bowl.

2 eggs
In a separate bowl, beat together the butter, butter-
6 oz semi-sweet chocolate chips
3 milk, and eggs. Pour this into the dry mixture and
mix until well blended.

Fold in the chocolate chips. Spoon batter into pan

4 evenly. Rap on the counter to eliminate air bubbles.

Bake about 30 to 40 minutes. Cool in the pan for 10

5 minutes, then serve, frosting if desired.
23
 First Es-
tate
The First Estate comprised the entire clergy. As the second
sons of the second estate, the First Estate were entitled to
some of the best things the church-led state had to offer,
which, of course, included food.

Tiramisu is a rich dessert, with lots of cream and a good

dose of alcohol for good measure.

Oeufs à la neige, literally, eggs on snow, are a poached

variation of merengue. They can be served at room
temperature or cold, floating in Crème anglaise.

Macerated strawberries are a perfect topping. The straw-

berries absorb the flavor of the liqueur, giving them more
flavor and making ice cream even more decadent.

Brownies are rich on their own. Make them out of large

amounts of dark chocolate, sugar, and butter, and they
become almost sinful.

24
First
Estate 25
 T
Tiramisu

26
Ingredients Instructions
1 lb mascarpone cheese Chill whipping cream and bowl. Mix coffee and
1 c heavy whipping cream 1 espresso and chill.
½ c sugar
3 tbsp rum or brandy Whisk the whipping cream until it reaches stiff
~ 20 lady’s fingers 2 peaks. Set aside.
cocoa powder
1 double shot (~ 2-3 oz) of espresso Put the cheese, sugar, and rum or brandy into a
½ c prepared coffee
1 oz dark chocolate shavings
3 medium bowl and mix until smooth. Add more
sugar or alcohol as desired.

Fold the whipped cream into the cheese mixture,

4 trying to keep the mixture light and airy.

Soak lady fingers in espresso for a couple seconds,

5 rotating to coat all sides. Place lady fingers side by
side on bottom of a 8" square pan.

Put half the cheese mixture on lady fingers in pan.

6 Smooth with a spatula or spoon, then sift cocoa
powder liberally on surface of layer.

Apply second layer of lady fingers and remaining

7 cheese. Sift cocoa powder and half of chocolate
shavings. Cover in plastic wrap and chill.

27
O
Oeufs à la neige

28
Ingredients Instructions
For custard: Beat the egg yolks with ¾ c sugar in a medium-
8 egg yolks 1 sized bowl. Set aside.
¾ c sugar
4 ¼ c milk Heat the milk and vanilla in a saucepan. When the
1 tbsp vanilla extract 2 mixture begins to boil, slowly stir it into bowl
containing the egg yolk and sugar. This will form
For poached egg whites: a custard.
8 egg whites
1 pinch of salt
Return the custard to the saucepan, over very low
¾ c sugar 3 heat, until the foam on the top has dissipated.

Transfer the smooth custard back to the medium-

4 sized bowl and chill in the refrigerator.

Beat the egg whites and salt in a non-plastic bowl

5 until stiff peaks form.

Slowly add ¾ c sugar to the egg white mixture,

6 continuing to beat until stiff peaks reappear.

In a saucepan of boiling water, poach fist-sized

7 balls of egg white for 2 minutes on one side, flip
them, then poach for one more minute. Serve the
egg whites on top of the custard.

29
 Ice Cream with
Macerated Straw-
berries

30
M Ice Cream with

Ingredients
2 pt medium-sized strawberries
1 tsp lemon zest
¼ c raspberry liqueur, like Cham-
bord
¼ c orange blossom honey
1 tsp freshly ground black pepper
½ c sugar
1 qt strawberry ice cream
¼ c dark chocolate shavings
1 sprig mint, for garnish
2

5
Macerated
Strawberries
Instructions

1
Hull and slice strawberries lengthwise into 1/4
inch slices. Set aside.

Combine strawberries, lemon zest, raspberry

liqueur, honey, black pepper, and sugar in a
medium bowl.

Cover and refrigerate, waiting 2 hours for all the

flavors to blend.

When ready to serve, scoop ice cream into a bowl

and top with macerated strawberries.

Add a dash of raspberry liqueur on top.

Garnish with chocolate shavings and mint.

31
F
The Best
Fudge Brownies
The Best Fudge
Brownies

32
Ingredients Instructions
1 c unsalted butter Preheat the oven to 350° Fahrenheit. Lightly grease
2 ¼ c sugar 1 a 13"x 9" pan.
1 ¼ c Dutch-process cocoa
1 tsp salt In a saucepan set over low heat, melt the butter,
1 tsp baking powder 2 then add the sugar and stir to combine.
1 tbsp vanilla extract
4 large eggs
Return the mixture to the heat briefly to dissolve
1 ½ c flour
2 c semi-sweet chocolate chips
3 the butter and sugar a second time. Transfer to a
mixing bowl.

Stir in the cocoa, salt, baking powder, and vanilla.

4 Add the eggs, beating till smooth.

Add the flour and the chips, beating until well

5 combined. Spoon the batter into the prepared pan.

Bake the brownies for 28 to 30 minutes, until a

6 toothpick inserted into the center comes out dry.

After 5 minutes, loosen the edges with a table

7 knife. Cool completely before cutting and serving.

33
 C
Credits
Third Estate
Bärplättar from Anna Östberg
Kheer from Aditya Sharma
Blueberry Pie from Kevin Tassini

Second Estate
Cinnamon Coffee Cake from Kristle McCracken
Citrus Pie Bar from Allison Whiteman
Ultimate Chocolate Dream Cake from Oren Kravetz

First Estate
Tiramisu from Mike Pennisi
Oeufs à la neige from Mark Leung
Ice Cream with Macerated Strawberries from Christine Wu
The Best Fudge Brownies from Amy Lew

34
Photo Credits
Cover: Chocolate whisky cake with raspberries
http://www.flickr.com/photos/sonicwalker/2253023716/

Contents: raspberry cheesy-cake

http://www.flickr.com/photos/misbehave/377829882/

Third Estate: fig and honey cream galette

http://www.flickr.com/photos/gaygoygourmet/4019356369/

Kheer: Kheer
http://www.flickr.com/photos/purdman1/2661427915/

Blueberry Pie: blueberry pie

http://www.flickr.com/photos/karynsig/3781963038/

Second Estate: Creme Brulee

http://www.flickr.com/photos/ajagendorf25/2831593497/

Ultimate Chocolate Dream Cake: Chocolate cake

http://www.flickr.com/photos/sfllaw/1339777790/

First Estate: Diabetics Nightmare

http://www.flickr.com/photos/question_everything/3232098884/

All other photos compliments of the chef.

35