Throughout parts of 1997 to 2000 I lived in Germany.
There was this tiny bakery I could walk to from my apartment there. I would frequent it to buy coffee.
Over and over I fell for their trick! This bakery, really every bakery I ever visited in Europe, was always well stocked with the most gorgeous pastries.
Now picture yourself sitting at one of their small quaint tables with your favorite doughnut staring up at you from a small white paper plate. Next to it a large, full, pink box is sitting on the table ready to accompany you home. You’re in heaven!
You pick it up and take your first bite. Instead of a buttercream sugar explosion it sort of tastes like a super soft bagel frosted with whipped heavy cream. Only the slightest hint of sweetness is recognized in both the doughnut and its frosting. Like, the sweetness level of a pie crust.
I couldn’t reason this phenomenon I encountered at every single bakery I visited in Europe. So I kept on trying all the beautiful semi-sweet confections until one day I realized I had grown to appreciate the subtle sweetness, rich fat content, and divine textures of these pastries and cakes.
Fast forward to this cake.
I’m as impressed as I thought I’d be! However, if you’re looking for molar assaulting sweetness you won’t find it in the velvety center of this cake. It’s much sweeter than a cake you’d find gracing the counter at a bakery in Stuttgart. But probably not nearly as sweet as a triple chocolate, Oreo stuffed, salted caramel, buttercream frosted brownie the average American might be used to.
But, if you adore custards and light cheesecakes, you’ll love this cake! It’s light yet rich, delicate yet dense, and sweet yet slightly tart.
Here is the original post and recipe for this divine cake: Meyer Lemon Magic Custard Cake for Breakfast.