Starting to assemble the ingredients for the cake. I made it last year and blogged about it. Called Teddie's Cake I got the recipe from the New York Times, 1973) And of course I had to add my little touch....calvados! Look how cute the marks left by the glass pebbles at the bottom of my quiche.That's what I use during the pre-baking so that the dough remains nice and flat. So yummy, escargots en brioche (Trader Joe's) It was last Friday....but better late than never, right?