Cooking Chapbook

Berry crisp cake. Fruity. Crunchy. Creamy. Again, please!

A little note to self. Don’t mind me. I’m filing away a dessert I devoured this week with a friend. Oh, wait – maybe you can help!

It was a slice from Hüftengold, a lovely cafe in Stuttgart that feels like a secret passage to New York City. Chandelier, funky wallpaper, enormous circular cakes, loud and happy chatter.

This cake was worth remembering – and trying to make – because it was not only a cake. It was a fruit crisp hidden under a silky layer of cream and chocolate shavings. I couldn’t believe it. I love fruit crisps! Above the crust sat baked berry (cherry, I think?) blanketed in thin nuts and crunch, slathered in richness. Instead of stopping at the fruit and crisp, this concoction kept going and going and going.

Must try this! How? Any ideas?

A repeat trip for research purposes may be required!