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ELEANOR BEAUREGARD
BLACK BEAR
- x17-
Eleanor Beauregard Black Bear loves to bake. Oh, how she relishes going through her pantry to find new and unusual flavour profiles,
tweaking and creating as she goes. Of course, there are some recipes that she’d never dream of altering: her wild-strawberry and rhubarb
custard square; her buttertart; and, of course, her Scotch bannock (a must at every shore lunch!).
But, surely, one of the most requested desserts at Portage, the patisserie Eleanor co-owns with her one and only, is Albert Cake. It is
very nearly as sweet as its namesake, and a-l-l-l-most as beloved. Not quite a cake, per se, but not a pie, either. It is convergence in its
most delicious form. Its flaky, fluted crust cradles a moist, vanilla cake, with a layer of raspberry jam spread between and topped with
the creamiest of icings. To Eleanor, this tasty-like-the-weekend dessert is the perfect tribute to Albert and their relationship: deliciously
unexpected, altogether comforting, and something she hopes will just last for ever.
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