I can’t really generalize and say that Germans do or don’t celebrate Valentine’s day. It seems to be split. Some see it as a sweet holiday for lovers. Others see it as an American invention which the local flower industry is trying to import. And still others can’t be bothered to think of it all. If the fact that I can easily walk into most restaurants on the big day without a reservation is any indication, that first group seems to be the in the minority. Which I guess means that I can’t be too fussy with my boss for sending me out of town for work this week. I have the feeling he falls into that last category.
Which means that I made my Coeur a la Creme (aka, Cream Heart), this week’s French Fridays with Dorie recipe, last week. Too bad really because this recipe has Valentine’s Day written all over it. Though, lacking the necessary heart shaped mold, I used my strainer, which made mine more Creme than Coeur.
In the end, I couldn’t have cared less what shape the cake was in, because it was freakin delicious! Imagine cream cheese frosting in cake form. Yum! We topped our cake with passion fruit and, in addition to being very valentiney, it turned out to be the perfect flavor combo. Passion fruit is not overly sweet and I think that it provided a nice balance to the very sweet and very rich cake. I loved this one.