Lemon/Ginger Cake with Apricot Preserves, White Chocolate and Chambord Sabayon

My wife loves to bake. She made a cake from fresh lemons and ginger. It is light and refreshing. To top it, she took apricot preserves and shaved white chocolate into it. It was very good. To top it off, I made a Chambord sabayon.

lemon ginger cake

2 thoughts on “Lemon/Ginger Cake with Apricot Preserves, White Chocolate and Chambord Sabayon

    • Sabayon the French spelling usually made with Champagne or Zabaglione the Italian spelling usually made with Marsala is basically a cooked egg yoke and sugar dish served over fresh fruit. Chambord is an all natural French raspberry liqueur. In this usage, I mixed equal parts brandy and the chambord to create a flavorful accompaniment to my wife’s cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s