Rose Levy Beranbaum’s Swiss Chocolate Cherry Almond Pound Cake
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To celebrate The Cake Bible, 35th Anniversary Edition releasing October 22, 2024, we’ve collaborated with author, baker and blogger Rose Levy Beranbaum to create our version of her Swiss Chocolate Cherry Almond Pound Cake.
We’re honored to be partnering with Rose to celebrate the re-release of her legendary cookbook. The book was hugely influential from the moment it first came out in 1988, and has set the standard for baking for over three decades.
“We are so proud and happy that André’s has chosen this special cake from our new revised edition of The Cake Bible, to share with you. Their marinated cherries are the best we’ve ever tasted, and together with their custom-blend Swiss chocolate, this cake is at its most delicious. With love, Rose 🌹 “
Click the tabs to view details. Purchase cake below. Purchase does not include a copy of the book. Purchase Rose Levy Beranbaum’s The Cake Bible, 35th Anniversary Edition here.
Details
SIZE: 1 lb – 6 ¾” L x 3 ¼” W x 2” H
SERVING: To slice, allow the cake to return to room temperature. Set it in a 170˚F oven for 4 minutes to soften the chocolate, or wave a hair dryer briefly over the chocolate.
STORAGE: The cake is best stored at room temperature and enjoyed within 1 week; To extend its shelf life, the cake may be frozen if wrapped airtight, then allowed to return to room temperature before breaking the airtight seal.
INGREDIENTS: Brandied Cherries, Eggs, Butter (Milk), Sugar, Dark Chocolate, Hazelnuts, Flour, Almond Paste, Water, Apricot Jam, Cornstarch, Vanilla, Cream of Tartar, Salt.
Contains eggs, milk, almonds, hazelnuts and corn. No peanuts. No preservatives.
RECIPE:
–200 grams • 1 cup André’s brandied cherries
–108 grams • 3/4 cup hazelnuts with skins
–8 grams • 1 T cornstarch
–128 grams • 4.5 ounces André’s signature dark chocolate
–100 grams • 1 cup bleached cake flour
–1/4 t fine sea salt
–4 large eggs, separated
–5 grams • 1 t pure vanilla extract
–200 grams • 1 cup, divided sugar
–113 grams • 1 stick unsalted butter
–43 grams • 21/2 T almond paste
–59 grams • 1/4 cup hot tap water
-3/8 t cream of tartar
–40 grams • 2 T melted apricot jelly, for brushing
View the full recipe on pg 21 of Rose Levy Beranbaum’s The Cake Bible, 35th Anniversary Edition here.
About the book
The legendary IACP Culinary Classic The Cake Bible—found in the kitchen of every serious baker and beloved for decades—with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment information
The original Cake Bible is a guiding light in the world’s baking literature, with Rose Levy Beranbaum’s deep knowledge and respect for craft to be found on every page. It’s for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do.
The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar. This makes mixing faster and easier, helps cakes rise more evenly, and results in a finer and more tender cake texture. And it’s among the first United States cookbooks to offer measurements in weights, highlighting the superiority of the metric system, which has become the gold standard in baking books.
But a lot has changed in thirty-five years—and The Cake Bible has changed with it! This striking new edition—with new photographs in an expanded section–contains recipes for classic and innovative cakes and complementary adornments of all types, instructions for making stunning decorations, and flavor variations for every craving and occasion, with foundational recipes like All-Occasion Downy Yellow Butter Cake and Angel Food Cake and showstoppers like the Strawberry Maria, which brings together Génoise au Chocolat, Grand Marnier-flavored syrup, and Strawberry Cloud Cream. Rose also provides instructions for baking for special occasions, such as weddings, with recipes to serve 150 people as well as formulas to scale the recipes for any number of desired servings.
For thirty-five years, Rose has been tweaking and reworking her methods based on reader feedback and constant conversations with other bakers and food and equipment professionals. Rose’s fans, professional and amateur alike, will love this perfect distillation of her decades of experience and the pure joy of creation.
See Rose Levy Beranbaum’s The Cake Bible, 35th Anniversary Edition here.
