The combination of caramel on the apples and the thin crust makes this one of the all-time great desserts. Since it is amoung the most popular desserts in my dining room, I make it frequently, using a jelly role pan to yield numerous portions. I find that Granny Smith apples work the best [...]

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 This recipe differs from the “classic” genoise recipe you will find                                   in a lot of books in two respects.  One, it contains extra                                                egg yolkes, and two, it contains baking powder.

When Albert Kumin was in charge of the bakeshop at [...]

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