Food, Glorious Food

Light pillowy sponge cake with
layers of rich vanilla pastry cream and topped with a smooth chocolate
glaze. Why do we call this cake a pie? It was invented in the 1850s by
a French pastry chef working in Boston. My theory is that he got lost
in translation and mistakenly called it a pie! (but I’m making that
last bit up.) Whether the name fits or not hardly matters, it is
delicious. In fact, my family loved it so much the four of us ate the
entire 8-inch cake in one sitting. I was thrilled except I never got a
picture of it for this post….more