If you like food, we'll get along *^_^*
The idea here was to make individual cakes that weren’t too sweet but just enough to balance the tartness of the raspberries. You can absolutely change the topping for any other berries or fruits you might prefer. The final texture is a mix between a regular cake, a sponge cake and a cheese cake.
I dare you to try to eat only one.
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Because everything is always better with booze… why now giving your morning oatmeal a little Frangelico punch!
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It was my first time making a galette of any kinds and like the girls from Food52 said in their video for the NY Times, making a galette is super easy and it’s one of those meal where you don’t really need a recipe and, once you understand the principles, and/or you already have your dough recipe ready, it’s only a question of filling.
A few days ago, without any recipe but with a head full of ideas, I gave it a shot. The dough came out hard and cracky like I wanted and although it was a “win”, I promised myself to make a different crust for each future galettes because… well… they are worth it!
I sincerely hope you get around to try this one. We ate it as a breakfast with a hard boiled egg but by all mean be creative and eat it for lunch and dinner as well.
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