Comments on: Red Currant Mini Cakes — Petits gâteaux aux groseilles

By: Shirley I.

Shirley I. — Wed, 30 Mar 2011 11:00:45 +0000

I see this is an old posting, but I have just found it! Your Blog is super – I love “ecclectic” too! I have pinched a couple of your recipes – the one for Redcurrant Mini Cakes will definitely be used, and your vari-coloured Gratin Dauphinois looks gorgeous.
(I run two blogs – one “Foodee” and my other one is “ecclectic” (“BeadBag”) )
Kindest regards, Shirley I.

By: Susan S

Susan S — Sat, 01 Jan 2011 17:49:59 +0000

These were incredible. I just made them for New Year’s Eve. I actually got six coins out of the batter. I used the metric weights for better accuracy.

By: kit

kit — Thu, 14 Oct 2010 05:36:34 +0000

they look absolutely amazing! may i ask how ‘lightly’ the whites should be beaten? no foam?

By: Orange buttery pillows, and a few other courses « Culinary Curating

Orange buttery pillows, and a few other courses « Culinary Curating — Mon, 26 Jul 2010 00:04:18 +0000

[...] lots of wine and then offered this candle on top of an excellent red currant mini cake courtesy of La Tartine Gourmande prepared by Chez Batiste pastry chef Ana Maria, thankfully back from her baking hiatus. Just to show [...]

By: Currants « Patterns in the Earth

Currants « Patterns in the Earth — Wed, 14 Jul 2010 02:12:52 +0000

[...] And, from the wonderful food blog La Tartine Gourmand, Red Currant Mini Cakes [...]

By: Brianne

Brianne — Sat, 31 Jan 2009 18:24:31 +0000

Thanks for the lovely recipe! I made a double batch today with some currants I bought last week and found too sour to eat on their own. Now I have a delightful recipe and delicious cakes to serve with tea or even as dessert. I am thinking of sending them to school for Valentine’s Day for my little one’s class to enjoy also. A quick question- are there any other fruits that can be substituted in this recipe depending on seasonal availability?

By: juanita abood

juanita abood — Thu, 17 Jul 2008 00:49:02 +0000

Thanks, Bea for the quick response. I made these beautiful and delicious little cakes today. Wish I could share these beautiful little rubies with everyone. They are even pretty on the bush!

By: Béa

Béa — Mon, 14 Jul 2008 22:07:31 +0000

Hi Juanita,

Thanks for noticing. I translated directly from French and made that mistake of writing white eggs instead of egg whites. It is corrected now Good luck. I hope you enjoy the recipe!

By: juanita abood

juanita abood — Mon, 14 Jul 2008 19:18:08 +0000

Bea, I’m soooo anxious to bake these. One questions, do you mean egg whites or specifically white eggs not brown? Merci!

By: Béa

Béa — Thu, 12 Jul 2007 10:17:24 +0000

Mary, the molds I used are standard silicone muffin molds, I believe. Hope you enjoy the cakes.

Paula, thank you. Hope you like them too!