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Julia Child's Walnut Cake | Jamie & Julia
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- Julia Child's St. Andre cake! Walnut cake recipe from Mastering the art of french cooking volume 2. #juliachild #jamieandjulia #antichef #cake
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Hi. I'm a pastry chef from South Africa. If the recipe says to beat whole eggs and sugar until "soft peaks" it's a misprint. The correct would be ribbon stage - when the beater is lifted it leaves a trail of mixture that is viable for a few seconds until it blends back in with the rest of the mixture. Yours was right and didn't need the cream. Of tartar 😉
I was wondering if it was possible to get it to soft peaks as well.
@@DizzLexic very very definately not. If you beat for about 10 min you will get something. Lovely and thick with some body, that leaves a trail. But never peaks
@@traceysavy4710 That's what I thought too..... Thanks ... Have a happy day!! :D
It really should be stiffer than the typical ribbon stage.
You can get whole eggs to hold a soft peak if they're properly whipped, as shown here in this video of Baking with Julia for genoise cakes. The whipped eggs are referred to as “whole egg meringue”
th-cam.com/video/_TkEjaXke74/w-d-xo.html
Another technique to ensure success is to treat the eggs a bit like zabaione and whip the mixture over hot water or even a bain-marie, and then keep whipping it off-heat until it cools to room temperature, which is how Julia Child does it in “The Way To Cook” in the link below. Notice how thick her mixture becomes.
th-cam.com/video/jmrYTMDVvow/w-d-xo.html
When I visited Cape Town, I was introduced to Malva Pudding...to die for! Our group kept eating up the hotel's inventory!! Do you have a recipe that you would recommend??
I've been making this cake since I was a teenager and I'm 62 now, and I still use my original 2 volumes of Julia's book, worn as they are. :) It's a bit temperamental at first, but after a while you figure it out and it comes together effortlessly. Beating the eggs is important, as is finely grinding the walnuts. I do it in a food processor until it's super fine for a very light cake. The awkward step of mixing some of the beaten egg into the soft butter is very important. I sub Grand Marnier for the kirsch, the orange/walnut is a great combo. For frosting, I've always done just a dusting of powdered sugar, or sometimes I'll put a light thin layer of melted dark chocolate and some butter with a bit of liqueur. Poached pears on top of that are really great in the winter. Chopped candied ginger in the batter is a nice addition, as well. I also use a spring form pan so the sides can be easily removed and the cake not destroyed while unmolding. It's a thin torte-type cake, and stays moist over a few days. In fact, it tastes better the second day and is great for breakfast!
Thank you for that comment - very helpful!
I have the original book too and am about your age. I haven't made this cake, but I plan to now. Thanks for the suggestions! The poached pears sound wonderful. I think I will make this for Thanksgiving.
Sounds so 😋 yummy.
@JRThiker - so, have you made the cake yet?
I love these ideas 🥰
A dessert is something you have after a meal. A cake is something you can eat any time.
This would be a great technical challenge on the Great British Bake Off. I have never seen anyone making anything like this.
Julia would be proud of how you handled the challenges, even when the expectations are not perfectly met. You can get soft peaks from beating whole eggs, just takes a long time, but never with that additional liquid. Can't figure out why the instructions have you add the Kirsch to the unbeaten eggs. You wouldn't want to add the Kirsch during the folding phase either, so maybe best to add it to the butter mixture just before folding that into the eggs. The batter around the edge is to help the whole cake rise evenly. If you had achieved the soft peaks but did not do the battered rim, there would have been a huge dome in the middle of the cake.
Spreading the batter around the rim *should* (hypothetically/ideally) make the cake rise higher (and remain more risen after cooling), by making it easier for it to thoroughly and completely stick to and start climbing the edge of the pan, without needing to overcome surface tension and "grab" on to it on its own
Thank you for this comment!! I’ve been wondering after watching some of his cake videos why she says to do that. I even tried googling to no avail😅
I think having a thorough spraying of Baker's Joy, or otherwise flouring the sides as well as the bottom of the cake pan, should do the same thing--giving something on the sides for the rising cake to grab onto.
Dessert meaning "anything sweet" is a recent thing, even in the US. Elsewhere in the English-speaking world, dessert usually still means only the sweet course at the end of a meal. Otherwise, sweet things eaten at other times get specific names, such as cake, biscuits (cookies in the US), patisseries, tarts, whatever. All of these things *can* be desserts, but only if they are eaten after a main course in the context of a meal.
Julia was writing a while ago, before "dessert" took on its current wider meaning in the US. All she meant was that the cake could be eaten at any time, but could also serve as the final flourish of a meal.
I feel like that's what dessert means in the US too though, as an American I'd never call a midday cookie or something "dessert". But maybe there are regions where that's a thing
@@kay60552 they're also wrong. Dessert doesnt mean anything sweet. it meant a sweet meal after dinner, but it never actually meant cake as a cake was something very seldomly ate except at a party. Cakes were high quality faire, which is why you see so many versions of smaller cakes produced with the name 'cake.'
Hence, why Julia wrote it the way she did. she may have been born in france but she spent most of her time in america.
@@kay60552 (food rationing was still a thing back when Julia was making the book, so a lot of the ingredients for the cakes most people couldnt find or buy...)
@@hospitalcakewalk She wrote the book in 1961 and food rationing in the USA ended a decade earlier.
@@Djm8520 it didn't end until the late 1960s in America. You can research it if you want. It's all over the internet. However. Thank you though.
Thank you Jamie, and to all the cooks who have posted tips. It is so much easier when you have people helping who have made this recipe, or just know the proper techniques. Much love to all who have posted corrections and helpful hints. The cost of food is a bit high and mistakes equal money wasted, so I thank each person who has helped!!!
This was the sunday cake at my grand ma's from late fall to late winter.
We had our own walnut tree, kids were on cracking duty to provide the nuts and grand ma would provide cake in return.
Switching part of the sugar with honey adds a nice deepness to the taste.
Goes very well with poached fruits (peaches and pears), apricot or apple compote or plain custard or chocolate sauce.
It stays moist for a few days, if not completely eaten in the first few minutes..
Did you have black walnuts?
I'll be making this cake next week. How do I sub sugar for honey? Do I go 1 for 1? Do I make any other adjustment?
@@suran396 no, black walnuts are mostly in the US.
In Europe we have other ones.
@@FutureCommentary1 for honey 1 for one in weight in replacement of sugar.
Taste to make sure it is to your liking before baking.
I would add half a teaspoon of floor per 200g of honey (more water to absorb, honey is about 15% to 20% water)
It will help the cake stay moist longer too.
Good luck with the baking.
The reason why the walnuts are split in half is… all nuts have natural oil in it. If you blend the walnuts alone it will turn into a paste. So you have to add sugar to absorb the oil so it won’t turn wet. I know… weird. And to insure that it most definitely will not turn into paste you half it. Blending it twice is just a precautionary step.
Happy to hear you are recovered from your bout with Covid. I came across one of your videos a couple of weeks ago and have just finished watching them all. You have come so far with your culinary skills, showing that determination does pay off. You're also fun, well spoken and entertaining! I now wait anxiously for your next video.
I was watching this to fall asleep and my sleepy brain fr thought he said sausage butter and I was very confused... he said softened butter which makes 10000000000 times more sense lmao 🤣 😂
Your videos are addictive. Grazie mille!
Jamie, you bring me joy ❤
In that whipped cream, it be really yummy instead of putting icing sugar, adding a little drizzle of that remaining caramel sauce for a caramel whipped cream
As someone who remembers her mother entertaining at the time and watched Julia in B&W, I can answer the dessert or cake question.
A dessert is served after a meal, as it’s own course. Thus if the meal is fancy, the dessert needed to be fancy. At gatherings during the day (would have been women at the time), either for meetings or social, there was coffee or tea served. There would be usually be something to eat, cookies or cake. The cake wouldn’t be fancy, definitely not frosted. It’s why you see banana bread and pound cake listed as tea cakes in older cook books.
So what Julia is saying is that you could gussy this up for a dinner party dessert, or plain for an afternoon ladies gathering. I’m guessing that the chocolate for dinner party, plain ground walnuts for the ladies. Definitely enjoyed watching this, although I’d probably find a simpler version to make.
I cant remember when I laughed so hard as I did when you were moving the cake from cooling rack to the plate. Damn that was funny. Good job on the cake bro.
That Kirsch liqeur has more liquid in it as opposed to more alcohol from true Kirsch ... Probably affected achieving soft peaks.
I didn’t consider that at all until reading this. Doh!
@@antichef Try beating the liqueur into the egg sugar mixture at the end, after it's reached the ribbon stage. That's when flavorings like vanilla extract usually go in. Or you could stir it into the softened butter.
It's right
@@wafa8132 what was right?
I can’t do walnuts either, so I make mine with pecans. Yours looked lovely. :)
It looks wonderful, and I really admire your efforts and especially the finished product. One slight suggestion: when making the cream, I'd match the flavoring that you used in the cake. Since you used kirsch to flavor the cake, I would have used kirsch in the whipped cream either in addition to or instead of the vanilla. However, I'm sure yours was simply wonderful just as you made it!
Jamie and Julia is my favourite series in a long time, i’m binging.
Me too!
Hi! This is the first of your videos I've watched...very entertaining! If you want ANOTHER walnut cake all to yourself, try Julia's Le Brantôme (recipe in the "From Julia Child's Kitchen" book, and the episode where she makes it is here on TH-cam, too.) It is a very unique cake because it has whipped cream IN the batter.
I really like coffee and walnut cake, might be worth trying in the future if you like that sort of thing!
I just wanna know who is the good hearted person that cleans up the messes you make? Thank you for sharing your videos with us. We really enjoy them.
Yes! This is the cake I made, but I made the Saint-Andre’ aux Abricots version. Same cake but with an apricot filling and fondant glaze. Amazing. I have no idea why one is described as a dessert and one as a cake.
I was thinking of giving that a try, but ultimately decided on this one instead. Would love to try it
@@antichef Yeah. Definitely do the one with the apricot filling and the fondant icing. The contrast between the tartness of the apricots and the intense sweetness of the fondant takes it to the next level. Also lightly toast the walnuts before grinding them. Julia never seemed to catch on that lightly toasting nuts really enhances their flavor. Whether walnuts, almonds or hazelnuts. It will also give you a chance to see why your egg sugar mixture didn't reach the ribbon stage. Warming or even heating the eggs a bit over a bain marie helps them whip up thicker.
If I understand the '50s and '60s correctly, a cake served at the end of a meal is a "dessert". The exact same cake, baked just to sit in the kitchen and satisfy the sweet cravings of friends and neighbors just any ol' time is just a "cake".
I think Julia wants to assure her more nervous or particular readers that the Saint-Andre is fancy enough for a nice dinner party or a business lunch or whatever, but it's not _so_ fancy or otherwise overbearing that it's going to be in any way "too much" for the ladies in your bridge club to nibble on alongside nothing more than a cup of coffee or tea or a glass of lemonade or something. It's a middle-of-the-road cake in the best possible way.
Cake looks great! I’ve been watching your videos the past few week, and remembered I received a copy of The Art of French Cooking, Volume 1, as a Christmas gift. I’ve already made the Suprêmes de Volaille aux Champignons and the glazed carrots after watching you make them. I cooked the meal for my landlord and her husband and it was delicious!
Hi from Algeria 🇩🇿 ❤️❤️
Just commenting to bring more attention to your page 😌 can’t wait until you hit 1M and I’m able to say I was here from the very beginning 🥰
😊! That means a lot!
It DOES look appealing to me! Good for you for forging ahead past the "soft peak" bewildering step (liqueur with the eggs.. strange) and successfully completing (beautifully) the cake.. shows you've got real baking skills!
I love how you’re such a guy-at least, my husband-about the big chomps on your finished product. So unabashedly enjoying the fruits of your labor!
It’s really so funny that you used a cherry liqueur. I made the cherry clafoutis and wanted to make a drizzle with a cherry liqueur. I’ll go get some to have on hand.
Loving your channel!
Always great fun
Cherries, walnuts and kirsch...great flavors together, gotta try! Thanks Jamie! Glad you're feeling better. I'm 71 and the only one in our family that hasn't had Covid (we're all vaccinated...them 3 times, me 4).
I only came across your channel a month or so ago but I’ve seen enough now that I had to buy both volumes of mastering the art of French cooking. I’m hooked
I'm the same! My sister has been sending me Julia Child vids for the last couple of years. I came across this guy. Instantly ordered the books. No regrets. Can't wait to get started!
For me, it's been about 2 months. I no longer want to buy the books. Just get hold of a few recipes.
Having watched every single Julia show ever.... interesting how in the beginning, early 1960s, all she used was waxed paper, then came plastic wrap. I laughed when she said "how did they ever live without waxed paper" or something like that. I remember kids who brought lunch from home with their wax paper wrapped sandwiches.... Mid 1960s...
I still use wax paper to wrap sandwiches...it's just so much nicer and really all this single use plastic is killing the environment
That was me! ✋ White bread, one slice american cheese, little bit of mayo! My daughter would've cried if I'd put that in her lunch 😂
@@knitterscheidt Hate to be that guy, but waxed and parchment paper also cannot be recycled 😬 Pretty much any paper that has a coating like in wax paper cartons, a lot of cardboards and things cannot be recycled. Also things like toothpaste tubes, the metal foil lined plastic, none of these can be separated so they all go in the trash.
Inversely, plastic wrap has historically been made from PVC, and in more recent years LDPE, the same thing clear bottles and sandwich bags are made from, and both of these-as well as HDPE, the plastic bottle caps and milk jugs are made from-are all very easily recyclable. Just because something is paper doesn't mean it's recyclable. In fact, most paper isn't. Paper isn't just wood pulp, it's got stone and metal in it and coatings and things like cardboard have glue and other things that make it not recyclable.
@@GiraffeFlavoredCondoms but it is biodegradable and since my home city does absolutely no recycling I'll continue to use it before any single use plastic
I'm glad you recovered from covid. We had the same covid last month that made us lose our voices. I'm also glad you picked the caramelized walnuts, yum
You absolutely make my day! I'm enjoying catching up on all your videos.
👩🍳 Putting batter up to the rim helps the cake cook more evenly. This will prevent (or at least decrease) the dome in the center of the cake from forming.
thereby making a flat cake.
Fancy decorating!
My mouth is watering that looks so good!
There was a European bakery in the town I grew up. The baker was Bavarian and he used to curse a lot. He made this chocolate cake like Barr soaked in carriage with A dark chocolate candy like top. It was delicious
Great effort and very honest appraisal at the end.
Glad to learn that your health is on the mend.. Always enjoy your cooking videos.. Take care..
Fascinated by how much he struggles with getting cakes out of tins, i have never had that problem
My mother this past Christmas made her normal sugar cookies. However this time she used her new stand mixer and they came out differently texture wise than when she used her food processor. She preferred the food processor, I was the only one in the house that preferred the stand mixer ones.
Yummy!
In UK, tarts, steamed fruits etc are puddings and cake is eaten mid afternoon.
Relax. Even Julia Child made mistakes. There was one episode where she dropped a whole roast on the floor. What did she do? Picked up the roast, dusted it off, put it back in the pan, looked straight into the camera and said, "Remember, you're the only one in the kitchen. Haw, haw, haw!"
That was so interesting! The batter is tilted so it will help lift the cake. I notice it seems a lot of baking has to do with the relationship of the batter and the sides of the pan. whether you want it to crawl up not......slow day here in my defense.
Love anything Walnuts!
💋🧚🏻♀️❤️🇺🇸
I watch your channel just to see how little you've learned about cooking/baking in your time with Julia's cookbooks. LOL. You're like a bull in a glass factory. I love your persistence to keep at this kitchen stuff. Cheers from San Diego.
A comment on an old video is rarely read, I know. But you said "she said wax paper maybe they didn't have parchment"
They didn't! Parchment paper is made with a layer of silicone which provides the non-stick/high temp surface! Wax paper is exactly what it says in the title and burns at a much lower temperature but overall is better for the environment (if only slightly)
I found it very exciting to see something German in this recipe. Edelkirsch is actually nothing more than particularly good kirsch. Edel means classy in English.
This was fun!!! 🎉❤
I don't think food processors were widely available when Julia first started publishing cookbooks. I'm guessing that's why she used a blender for the nuts.
Jamie, I'm visiting my brother in the USA and he wants a walnut cake so I'm turning to you. Lol; who would have thought. But all your on screen mistakes and subsequent comments are truly useful.
Sometimes your methods are hard to watch, but I keep coming back. I now have that book so may be trying it myself. I have Luxardo cherry liqueur and hope that will suffice :).
Obsessed with the "oh shit-" moments
great job on a technically challenging almost flourless cake! since you liked it so much: I think kirsch is pronounced 'Keersch' agree with trying to add the kirsch after the eggs get to soft peaks but I don't really know...did you like it enough to try it again?
As a German native speaker, yes "Keersch" would be closer to the pronunciation. the "i" is closer to the "i" in "liquor". Not quite as long as an "ee" would be. But basically... do whatever you want really.
@@rebel4466 But in English liquor is often pronounced “licker” with the i as in “pin”, so I’m not sure that’s right. The German sound is something in between i and ee
FYI, the ice in the bowl under the bowl of cream is to speed up the whipping process. Cold cream whips up much faster and easier
I usually put my metal bowl and the mixer whisk/beaters in the freezer so both are really cold when I start whipping the cream. It helps keeps the cream cool for the whipping.
Im glad to see that whipped cream doesnt stay in the bowl during whipping not only in my kitchen 🤪
My main experience with kirsch is in cheese fondue. Who doesn't like eating a pot of cheese for dinner every once in a while? 😋🤣
Great, entertaining video again. I'm inspired to make this now. Thanks for posting. BTW, Edelkirsch is pronounced "AYdl-keersh". You're welcome.
This is a keeper!
I am drinking Kirsch in Mango juice
As you speak!!!! Amazing taste❤❤❤
That walnut cake/dessert is easy. I like that it’s one layer. Yes it’s a flour of walnuts. A blender doesn’t work better than the food processor for that, that’s why it’s split. Kirch! Gotta love the Germans. Shante you Stay! Kirch gelato!
Beautiful job
Gotta try this. Sure looked easy .
Great video! Keep up the great work!
Dessert is a time of day cake can happen whenever
Great recipe thank you for sharing ❣️🇩🇿
It’s a common misconception that cake is a dessert. It isn’t. It’s usually something that was enjoyed in the afternoon during tea/coffee.
Make butter with your leftover heavy cream....put in the silver fox...put the cover on btw...miix til butter
Looks delicious!
I love how you couldn't be arsed to sift the icing sugar, a true baker lol
Julia would have loved this channel.
My guess is that more people probably adopted blenders earlier than they adopted food processors. I actually have a vintage Hamilton Beach blender from the late '70s with owner's manual. If you look at how the buttons are labeled on that you'll notice a several settings grind, crumb and many more. They are interchangeable to an for some applications. I believe if you were using a blender doing half the amount of nuts would work better. But since you use the food processor so that's not an issue. And those instructions probably came out of the owners manual from such a blender. Also in the blender I would guess if you were going to do the whole amount at once you might run the risk of making walnut butter.
I love your show Jamie! I just want to know how you do the bowl drops into your hands. So cute!!!!
“No regrets!” Continues to poke himself in the eye
“CHANCÉ!” 😀
Wow that looks delicious ;) would love to taste.. thank you again for sharing :)
Subscribed😃
Love this video!!
Interesting to hear that that the Cherry liqueur is expensive...?
Here in Germany where it's Made, it costs nothing. Like, 4 or 5 $ for a bottle. Because No one Drinks it. It is only used for baking a few cakes.
the i in German makes a long e sound...keersch...now that my critique is done your cake is beautiful and elegant and I'm sure delicious! you'd think the egg whites would be whipped separately to soft peaks then folded into the batter but I wouldn't argue with Julia
Next time, try adding the kirsch AFTER you've whipped the eggs.
Yeah, in hindsight that make more sense to me
Gotta love it when people use just a part of the name to describe it. I'm talking about the "Kirsch-lliqueur". Naming it "Kirsch", which means cherry in german, is like naming apple cider just "apple". It's called cherry liqueur because there's a multitude of liqueurs that mainly vary in the taste ingredient: cherry, apple, peach, pear, sea buckthorn, etc etc.
Better yet would be the leftover carmelized stuff on the cake then place walnuts on it which then would stick leaving it more presentable. No 10x sugar.
My suggestion to make the eggs into soft peaks, Whip the egg whites and yokes seppertly, then fold them together.
So funny that you call it kirsch. In Germany it's called Kirschwasser, so cherry water. Really important ingredient for Black Forest Gateau. The Kirschwasser is also done with a very specific type of cherry not just any kind of cherry. It's German, so of course there are rules around destilling it ;-)
Wax and parchment paper are similar but in my experience wax paper is inferior. I'd sometimes get a burnt smell when baking with wax paper but that's never happened with parchment (for me, at least). I'm definitely NOT a pro Baker! That's just my experience so take it for what it's worth!
Craig Claibone has a cake like this in his NYT cookbook. The whites are whipped up separately.
I’m allergic to walnuts; I might try this with pecans instead!
Cooking Algeria ( Borak) , please
❤❤please please please please
I think i have to try this with pecans!
Poke a toothpick in the center of the cake or brownies to test for doneness. When it comes out clean, it’s done.
So confused I have watched so many of your videos but not necessarily in order and now I'm just like which household is which regarding where you live and where you are cooking or baking from. Is this London is this the continent I know this has nothing to do with the actual show but it still makes me curious. I know you've been here for a minute but nonetheless every time it seems slightly different. On the flip side I love love love love the first and second volume of mastering the art of French cooking. And I love your shows
So cute
Nice
The tilting is used to help it rise. I use a spatula to do that rather than tilting! 😂
learning something new!! thanks
That was my thought as a scientist who likes to cook...it creates surface tension around the edge of the pan while the batter is still liquid that partially counteracts the tendency of cake batters to dome in the middle as they rise and solidify.
@@WUStLBear82 I learned it from my mother. That is how it works.
CHOCOLATE!!
This also great made with Pecans
Edel-Kirsch kust means premium cherry.