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TMix + Winter/Spring 2017 Edition

A new edition of TMIX + magazine is out, and this librarian decided to have another crack at one of its delicious treats!

TMix + Winter/Spring 2017
'Food of Japan' Edition #7

With the previous edition, Summer/Autumn 2017, I made and reviewed the "Quinoa and 4 Bean Salad with Tumeric dressing", which you can read all about here. For this edition, albeit a Japanese theme, I opted to make the French cake "Crousti-Fondant" by Viviane Cygan.

The accompanying article in the magazine talks about the lady who created this recipe and how the TMIX + team were able to convert it (with her agreeance of course) for thermomixers. I couldn't get over how easy it was. The cake came out smelling divine and was a pleasure to eat. It was very authentic to European butter cake flavour, but with the inclusion of fruit, and the way the base resembled a biscuit form gave it an original twist. I decided to use plums, because that was all I really had available. Considering the cake only lasted two days in my house, I would say that was a thumbs up. Next time I am going to use apples instead of plums.

My rate is 4 out of 5 for ease, 5 out of 5 for taste.

TMix+ is a quarterly magazine brought to you by Australian chefs, cooks, food lovers and icons of the food world.

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