FFwD: Quartre-Quarts


Oh, hello French Fridays with Dorie! Nice to see you again. This week: it’s a cake. Yay! I Like Cake! Anyway, this is sort of like a French Poundcake, called quartre-quarts. Sounds good to me. Let’s go have some cake.


1. My springform pan was a little smaller in diameter (but deeper) than what was suggested in the recipe. Because of this, mine took longer to bake — about 45 minutes. And I got that split open top that sometimes happens on cakes. That’s okay. Did not bother me at all!
2. I kind of mixed it up and used 2 tsp dark rum and 1 tsp vanilla. Maybe it was the rum, but it kind of reminded me of those alcohol-soaked cakes you can find around the holidays.
3. I loved the crackled brown sugar on top.
4. The cake is all gone now (it didn’t take long). Very dense, pretty moist and delicious!
5. Pictures of egg yolks, egg whites and flour is not too exciting so there aren’t as many pictures this week.
6. I will definitely be making this one again.

A link to all the lovely quartre-quarts this week.

Okay, this one is kind of exciting. Whipped egg whites.

Egg whites folded into the cake base.

About to go into the oven.

Finally! Done! When can we eat it? How about now? Now?

16 Replies to “FFwD: Quartre-Quarts”

  1. My sugar topping came out looking like yours as well. I so wish that the book had a picture of Dorie’s cake because I kept thinking that the sugar should somehow turn into more of a glaze instead of the little web that it did. But it tasted delicious in the end so I guess I shouldn’t worry about it.

  2. What a beautiful, tall cake! I think my smallest springform pan is 9″, so if I had used it it wouldn’t have been as pretty.

  3. Rose: I wasn’t quite sure what to expect from the sugar. I ended up being pleased! 🙂
    Cher: It does indeed! Thanks 🙂
    Adriana: Thank you! I like sometimes using different size cake pans and just seeing what happens.
    Soup Addict: Thanks! 🙂

  4. I like the height of your cake! And the way your sugary top looks. I used brownulated sugar that failed me for the creme brulee recipe. Didn’t work so well here either. I should have used regular brown sugar. Much nicer look, and the way it sinks into the cake is more interesting. In any case, this cake is a definite winner!

  5. Dessert by Candy: Thanks!
    amanda: Yes, this was a great one this week!
    Eileen: Thank you. It was worth the wait!
    alice: Agreed 🙂
    Betsy: Now I am curious about brownulated sugar…
    Confessions: I bet it was still delicious tho! 😉

  6. Karen: Ha! I probably did. Toppings are something I usually don’t measure 😉
    Lola: Thanks! It was a good decision 🙂

Comments are closed.