Pomp de Franc’s cakes in quails eggs

20 Dec

I love the rustic nature of Pomp de Franc (Katie Franklin’s cakes). For example her amazing work at the Experimental Food Society Spectacular at the Truman Brewery…

I painstakingly made cakes inside real quails eggs. Peel away the shell, as you would to a boiled egg, to reveal the egg shaped cake inside. I made them in the following four flavours:

  • Dark chocolate and Espresso
  • Sour Cherry
  • Banana and Dime Bar
  • Courgette and Pistachio


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