This recipe newsletter by Mehreen Karim is presented by Vital Farms. Their ethically produced butter is loaded with 85% butterfat, creating extra creamy and rich cakes (plus pies, and everything else in the pastry case).
Cake friends,
We’ve got a treat for you. Both brown butter and mascarpone cheese combine forces for this elegant, melt-in-your-mouth vanilla cake. Brown butter’s intense nuttiness melds with brown sugar to create a crispy-chewy crust that almost mimics the edges of a chocolate chip cookie—all while the crumb remains plush. Finish it off with a mascarpone whipped cream and a bowl of macerated summer berries.
Fun news: We’re coming to Paris!
We’re popping up at Combat next Thursday, July 6. Come for advance copies of Humble Pie, a special cocktail inspired by the issue, and free slices of dessert from @andrea.sham and @a.pr.is. Spread the word to your Parisian friends and come say hi if you’re around—we’d love to eat something sweet with you. Oh, and let us know your favorite pâtisserie to check out while we’re in town.
Eat: Pastry queen Natasha Pickowicz is teaming up with Malai on an epic, limited edition ice cream cake: Layers of Natasha’s sweet and sticky Dappled Date Cake, sandwiching Malai's tart Apricot Mace sherbet and golden sesame candy crunch. Available for pickup in NYC through July.
Look: Turn your DMs into cake.
How many eggs?