Ahh! I have been obsessing about this recipe since the latest issue arrived in the mail two days ago. The rolling-and-frying thing seems so genius. Think you’ll try it with other cakes too? Thanks for sharing.
I am so excited to try this recipe I can’t even handle it! I’m a chocolate lover, but there’s nothing more disappointing to me than a mediocre chocolate dessert. I really like the idea of combining chocolate and juniper. Great post!
it’s like you read my mind. I, too, was intrigued (ok, maybe even a little obsessed) when I read my new BA before bed this weekend and discovered this recipe. but, pardon my ignorance, where can one buy juniper berries?
This idea of rolling the cake in sugar is way out! Milk jam is such a great name and I happen to love sour cream too. Juniper berries, I must admit to not being too keen on but I know it must be good if you are raving about this cake so much!
Cake sticks rolled in sugar and caramelized? I am all over that action. And thanks for introducing me to Milk Jam, something I’ve never heard of before. You know I’ll be Googling that recipe. Mommy likes. ;) xo
It’s crazy that I as JUST daydreaming about this recipe. I was hooked on the milk jam, too, and loved the idea of caramelizing pieces of cake in a skillet…why not?! I’ll have to make this soon. I love that you’re two steps ahead of me, Tim :)
my love of chocolate was sudden, like someone just flipped a switch and BAM Let-There-Be-Light-And-A Lot-Of-Chocolate! I think it probably had something to do with moving to Switzerland, but maybe not, maybe it was just ‘my time’. As a little kid/teen/20-something I shunned the stuff, but now I am obsessed and cannot seem to get enough and I go as far as to consider it a health food to justify my obscene rates of consumption. Anyway, enough about me and more about this cake. The caramelized edges are the real kicker in this cake, that and the milk jam sour cream. Caramelize me up some cake please.
All- thanks for the nice comments. A couple of clarifications:
Milk jam is basically sugar and milk reduced until it is jam-y. If you follow the link to Bon Appetit, you’ll find their recipe. There are other variations online. I basically took 4 cups of whole milk (only whole, do not try anything else) and add 2 cups of sugar. Bring to a boil, reduce to a simmer and simmer low for an hour or so until it is reduced by half and darker in color. Use a much larger pot than you think you need, milk boils over easily.
Juniper berries are little dried “berries” from juniper trees. They have a pine-y flavor. Think: gin. If you’re in a major city you’ll find them at spice shops, otherwise you’ll need to order online.
Wow! love the simplicity and elegant looks.
What do you think about baking in Microwave? I know i know dumb question, but I can’t seem to get my oven fixed in the near future! :( and I Can NOT wait to try the dessert!
Hi CHN- I meant milk jam, but yes- it is basically the same as dulce de leche or any other sweetened milk caramel. When I make milk jam it doesn’t get as dark as dulche de leche.But they are all variations of the same thing.
L O V E juniper berries and the pic of the slices in the sugar is the best. I think I’m going to try torch carmelizing the sugar…I think that might work…then I’m still at the simple clean up of 2 bowls and a spoon.
I am always on the lookout for a good chocolate cake recipe, because like you, I don’t care much for chocolate cakes, and it’s hard to find the right recipe or maybe I haven’t tried hard enough. I’ll be trying this one, though. bookmarking it.
I am exactly like you apathetic about chocolate – it shocks people when I tell them I don’t like chocolate. They look at me like I have grown another head. I will eat chocolate desserts if it’s not too sweet and sounds delicious though.