Comments on: “Standard deviation”, ça marche aussi en pâtisserie? – Gâteau au yaourt et au pamplemousse

By: Ellie@fitforthesoul

Ellie@fitforthesoul — Mon, 14 Mar 2011 07:44:13 +0000

Heyy! wowww this looks amazing girl~congrats on becoming your dream baker! :) You’re truly talented

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ugg boots outlet — Fri, 09 Jul 2010 07:03:25 +0000

there is a nice article about food and cake.

By: priscilla

priscilla — Tue, 04 Mar 2008 22:13:13 +0000

my loftmates and i thank you for this quick easy to make delicious treat! i didn’t have a springform pan so it wasn’t quite as pretty as yours…but boy, was the cake scrumptious-tasting!

By: Victoria

Victoria — Tue, 27 Nov 2007 00:20:21 +0000

I love your web-site! And this cake is cooling off right now in the oven-smells goooood.
I am wondering-what kind of baking form you have in the picture??? Never seen anything like that.

By: Adriana

Adriana — Fri, 28 Sep 2007 12:45:19 +0000

Sounds delicious! I have wanted tom make one of these since the day I saw a French Mom whip one of these up in a flash! If you want to make a simple vanilla or almond flavored cake what do you use to replace the liquid from the grapefruit? Also about what volume of juice do you use for citrus-flavored cakes?

By: ioyces

ioyces — Sat, 28 Jul 2007 07:14:28 +0000

hi Fanny!
thanks for posting this gorgeous recipe! made it once with lemons and the friend whom i gave it to loved it…m going to try again with an orange later…
a question: what is the texture supposed to be like? I mean, after the juice is poured onto the cake? The top and sides will be quite moist while the middle stays dry? Is that ‘correct’??
thanks very much and beautiful website by the way! Love your breezy writing too!!

By: Jen

Jen — Wed, 13 Jun 2007 20:31:19 +0000

Hi Fanny,

I’m a huge fan, this blog is fantastic!! I made this wonderful cake last night…without a springform pan, and with regular U.S. granulated sugar. It came out delicious and I’ve already had rave reviews from the boyfriend and co-workers.
Keep up the good work, and congratulations on the internship with Pierre Herme.

By: girl

girl — Mon, 04 Jun 2007 09:31:23 +0000

comme il me manque le gâteau au yaourt à la maternelle……….
I wonder if there’s a way to make a vegan version of it…. hmm….

I feel like baking now! thank you fanny for the inspiration :))

By: Susan

Susan — Tue, 15 May 2007 01:21:21 +0000

This looks beautiful and sounds yummy. What is your pretty cake wrapped in? It doesn’t look like parchment!

By: Grant & Kate

Grant & Kate — Tue, 17 Apr 2007 06:53:48 +0000

Hi from South Africa.

Our attempt was a complete success, a beautiful golden-crusted lemon cake (no grapefruit). We had to bake it for 55 minutes!!! though, but the end result was faultless.

Only had a small slice this morning before work and now can’t wait to get home and have some more.