Visitandines

MakeMineLemon- Visitandines With Strawberries

MakeMineLemon – Visitandines With Strawberries

It is strawberry season. Time for strawberry shortcake, but I confess I do not like shortcake. Well I like the idea, I just don’t like the texture of the shortcakes. Shortcakes should taste like cake, but they taste like a biscuit to me, and I am not speaking of the English variety. Biscuits are savory. I was looking for a way around this dilemma, then jackpot! I found Visitandines at The Bitten Word. Since it is the season I think I found the perfect recipe. Visitandine with strawberries.

I had a miserable week last week. If I were not so addicted to blogging I would have rolled up my blog and turn off the lights. I made several really rookie mistakes. Chef Marcus Samuelson says, “Never make a new recipe with a new ingredient.” I did both. I have been wanting to try to use coconut sugar. I hear it is more healthy than cane sugar. While I do not have diabetes, I have read it does not spike your blood sugar. It seemed like a good idea to use it in a new coconut rice pudding recipe. The recipe called for coconut milk. Well it looked good, but tasted metallic; then the coconut sugar kicked in and my mouth started to swell. Does anyone remember Goldie Hawn in The First Wives Club? She got injections for her lips to be fuller. Well it was not that bad, but close. Second try, I decided to just add coconut into the rice pudding and the texture was all wrong. After several attempts I just gave up. Then I saw this French cake called Visitandine. I could not believe with four ingredients, six counting the flavoring and a pinch of salt could result into such a delicious outcome.

MakeMineLemon- Visitandines Shortcakes

MakeMineLemon – Visitandines Shortcakes

From my copious amount of reading the term Visitandine is often used interchangeably with Financiers, but they are not the same. From my reading the difference is Financiers are made with browned butter and almond flour. They are usually made into little brick-like pans that resemble gold ingot. Visitandines are made with all-purpose flour, sugar, egg whites, and flavoring, with melted butter and made in a pie pan or 9-inch cake pan. I have to give them a try since I fell in love with the little mini almond cakes I made from thanks to Jacques Pépin. Could brown butter be even better? I have to find out.

When you are mixing Visitandine, the batter pretty much looks like a hot mess. I was pretty worried since I had such bad luck with my other failures. The batter is not smooth like usual cake batter would be, but hang in there it all ends well.

I also have a pan that I have been unsuccessful in finding a recipe that produces the kind of cake that I would be proud to serve and talk about. I thought it would work for my version of Visitandines. I am pretty happy with the results.

Okay, I know I have been giving you a lot of strawberries, but it is the season and it is only for a short time so it is time to indulge if you want to eat fresh. If strawberries are not your favorite, I think you could fill these with anything you like.

For another Dorie cake try her Dorie’s Swedish Visiting Cake.  It is simple and delicious.  Thanks Dorie and The Bitten Word.

MakeMineLemon- Visitandines With Whipped Cream

MakeMineLemon – Visitandines With Whipped Cream

VisitandineDessert

5.0 from 3 reviews
Visitandines
Author: 
 
Ingredients
  • 4 large egg whites, preferably at room temperature
  • ¾ cup all-purpose flour
  • ⅔ cup sugar
  • pinch of salt
  • 7 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
Instructions
  1. Mise en place ~ Gather ingredients.
  2. Center a rack in the oven and preheat the oven to 350° F.
  3. Prepare your pan. I buttered my shortcake pan.
  4. Whisk together the flour, sugar and salt; set aside.
  5. Whisk egg whites until they hold firm peaks, but are still glossy.
  6. Pour in the cooled melted butter and vanilla; stir until the ingredients are blended.
  7. Using a whisk, add in the whipped whites a third at a time. This will help lighten rather than adding all at once.
  8. Tap the pan gently to settle the batter.
  9. Bake the shortcakes about 20 minutes.
  10. If you are using a 9-inch pan then for 33 to 38 minutes, or until it is beautifully browned and starting to pull away from the sides of the pan.
  11. Mine pulled away from the sides at 20 minutes.
  12. Once out of the oven, run a blunt knife around the edge of the cake.
  13. Cool in the pan on a cooling rack for 3 minutes; then invert the cake onto the rack,
  14. If you used a 9-inch pan remove the parchment; allow the cake to cool to room temperature.

I am taking these to

Susan’s at Metamorphosis Monday 
Paula’s at Marvelous Mondays
Sarah’s at Make The Scene Monday 
Jane’s at Melt In Your Mouth 
Chandra’s at Show Me Your Plaid Monday’s! 
Kayla at Sweet Sharing Monday
Ali’s at Recipe Sharing Monday
Kathryn’s at Make It Pretty Monday
Cindy’s at Amaze Me Monday
Debbie’s at Confessions of a Plate Addict
Megan at Brag About It
BeBetsy at http://bebetsy.com
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday 
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Penny’s at Tasty Tuesday
Alice’s at Empty Your Archive
Kim’s at Wow Us Wednesday
Sherry’s at Open House Party 
Ashley’s at What’s In The Kitchen
Yvonne’s at TUTORIALS TIPS AND TIDBITS
Dana’s at Two Girls and A Party
Sherry’s at Home Sweet Home
Lindsay’s at Show And Share
The Style Sister’s Centerpiece Wednesdays
Laura’s at Work It Wednesday
Jann’s at Share Your Cup 
Leslie’s at Create It Thursday 
Miz Helen’s at Miz Helen’s Country Cottage
Liz at The Brambleberry Cottage
Nici at All Things Thursday
Debra’s at Be Inspired Friday 
Cindy’s at Show and Tell Friday 
Michael’s at Foodie Friday 
Nan’s at Friday Unfolded
Courtney’s at Feathered Nest Friday
Becca’s at  Friday’s Five Features
Diann’s at Thrifty Things Friday
Jen’s at Fabulously Creative Friday
Jenny’s at Fridays Flash Blog
Jody’s at Simple and Sweet Fridays
Diane’s at Pin Me Party
Ruthie’s at Show and Tell
Leigh Anne’s at Finding the Pretty and Delicious 
Linda’s at What To Do Weekend 
Shauna’s at The Weekend re-Treat
Ms. Scaper’s at The Tablescaper 
Aimee’s at Twigg Studios
Vanessa’s at NiftyThrifty 
Carole’s at Carole’s Chatter 
Chrystal’s at Ladies Only 
Jamie’s at Social Sunday 

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50 Responses to Visitandines

  1. Looks wonderful, Madonna! Here in the South, we do often use plain biscuits or pound cake. So sorry about your coconut incident! Funny that you would mention First Wives Club since I watched it again just the other day! Hugs…Debbie

    • Ms. Lemon says:

      I would be perfectly happy with pound cake on strawberries, but when it comes to biscuits they require gravy. :)

  2. I’ve had those kind of weeks too, but looks as if everything turned out okay with your pretty Visitandines and strawberries. You should be very pleased with your results. I consider myself fairly well read when it comes to French foods, but I confess I’m not familiar with Visitandines and learned something new today.
    Sam

    • Ms. Lemon says:

      Thanks for stopping by Sam. While I knew about Financiers, I did not know about Visitantines. I want to try the browned butter and almonds next, because clearly I can’t leave well enough alone.

  3. Penny says:

    Sorry about your mishaps Madonna. That happens to me more often than I like to admit. I love making financiers so I know I would love these visitandines. Perfect with strawberries for sure.

  4. Lorrie says:

    I’ve not heard of Vistandines before – they sound like a delicious base for any kind of summer fruit.
    I’m sorry to hear about your reaction to coconut sugar. I’ve never tried it myself, although I use coconut milk often for cooking for my dairy-intolerant friends.

    • Ms. Lemon says:

      Visitandines are new to me too, although I am really tempted to try with the browned butter, but I must say they are perfect as they are. Thanks so much for stopping by Lorrie.

  5. I’ve had kitchen mishaps to rival your coconut sugar one. Learning sometimes is hard, isn’t it? I always look back and laugh at them, but at the time they’re not always funny! Anyway, never made visitandines — I should. These look great. Thanks.

    • Ms. Lemon says:

      Thanks John. Just when you think you can cook, then you can’t. I am so glad to hear that I am not the only one. Your food always looks perfect.

  6. Kitty says:

    Sorry about your week, Madonna, but this recipe sure turned out wonderfully. I’m so with you on not liking shortcakes, either!!! I usually make a sponge cake or angel food. I’ll have to try your visitandines next time. Thanks for sharing.

  7. Daniela says:

    Visitandines are new to me and I love that they are easy to prepare and looking and sounding delicious.
    A great spring recipe which I’m going to prepare soon, before our strawberry season ends.

  8. I’ve never been crazy about most shortcakes either. This looks like a wonderful way to showcase fresh strawberries or any other kind of berry. Bravo!

  9. Suzanne of Simply Suzannes at Home

    Good morning Madonna, Oh my goodness . . . my mouth is watering!
    Your vistadines with strawberries looks light and refreshing. Yum!
    Thinking I might need to give these a try this weekend :0)
    Have a beautiful day,
    Suzanne

    • Ms. Lemon says:

      Let me know if you make these. I would love your opinion. I want to try them with the browned butter/almond flour to see which is best, but this is the quickest white cake(s) you will ever make, and besides it’s a Dorie cake.

  10. Adri says:

    These are a classic. I’d say that I prefer them with beurre noisette because it adds a depth of flavor that is particularly complementary to the cake itself, quite an unmatchable flavor.

    I am terribly sorry to hear that you had such a rotten week. Ive been there, and it is not a pretty place. But it looks like this recipe lifted you right out of the doldrums. Keep you chin up and keep blogging!

    • Ms. Lemon says:

      I agree Adri, I am always looking to pump up the flavor. I have plans for the beurre noisette, but I wanted to give these a try. I have a nephew that proclaims white cake his favorite so I want to have a white cake in my toolkit. Thanks for stopping by.

  11. Poor thing, I can’t believe you have been having such a bad time of things. I’m very happy that you didn’t give up and roll up your blog. Vistandines sounds like a nice dessert to have during the spring and into summer.

    • Ms. Lemon says:

      Thanks Karen. I am a little embarrassed that I spilled my guts on my food blog, but I was really frustrated. I am always game to try something new. I guess the lesson is don’t try too many new things at once. Thanks for stopping by.

      M.

  12. I hate it when I have several recipe flops in a row. It undermines my confidence and I have to go back to making a few tried and true’s before I get adventurous again. I admit that I like biscuits with strawberries. My mom made sweet biscuits with a crunchy sugar crust that soaked up all the wonderful strawberry juices. Thinking about it makes my mouth water. Vistandines are new to me so I have to try them.

    • Ms. Lemon says:

      Thank you for sharing your experience. I am shocked by so many of you excellent cooks admitting to flops. I really thought I was the only one. You are so right about it shaking my confidence, especially two in a row.

      I think you will really like these and I think you would also like the browned butter version. Either way they are so French and I know you like that as much as I do.

  13. Miz Helen says:

    I love the Visitandines they are so much lighter than the shortcake, this looks delicious! Hope you are having a great weekend and thanks so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  14. Well, these just look beautiful, and so fresh, seasonal, and delicious. Yeah, I’m with you, I really don’t get the whole biscuit/shortcake thing. Is it a cake? Is it a biscuit? What IS it? ;-)

    • Ms. Lemon says:

      These are a great alternative. Now I have to check out the browned butter. Thanks for stopping by Pattie.

  15. BRAVO! for an excellent recipe that looks delicious and is easy to make. Hang in there ’cause it’s working! Sharon and Denise

  16. Sherry says:

    I had been experimenting with sponge cake recently and it all ended badly. This week, just bought an angel food cake and embellished. I like these cakes they look really good fresh!
    Sherry

    • Ms. Lemon says:

      These were pretty easy, so until you get that sponge or angelfood worked out give these a try. I just found a sponge I want to give a try, but I am going to hold off a little while until I feel a little more confident. :) I am feeling so much better now that I know I am not the only one having “issues”. Thanks for stopping by and sharing Sherry.

  17. I’m with you, biscuits are for gravy! :) I LOVE fresh strawberries on sponge cake or pound cake, now I’m going to have to try this!

  18. Jann Olson says:

    I love fruit and these cakes looks delicious! Was wishing I had one right now. lol! Thanks for sharing them with SYC.
    hugs,
    Jann

  19. Oh yum, my favorite dessert. Love strawberry shortcake. Thanks tons for linking to Inspire Me.

  20. Penny @ The Comforts of Home says:

    I have been there too! Just the other night I tried to make this Forbidden Rice dish and it ended up looking like a big black mess! I found out later I should have rinsed the rice before I cooked it.

    Your strawberry dessert looks beautiful. Thanks for joining Tasty Tuesday!

    • Ms. Lemon says:

      Sorry to hear about your flub. Rice is not that hard or one would think, but after my two tries I have to give it a rest for a while. I think my system just won’t tolerate processed food anymore. Thanks for stopping by.

  21. Monique says:

    We all have fiascos!
    just be grateful your mouth is fine again:) Thank goodness..

    You still see a lot of those filled lips around..and they like them..LOL
    If you were born with them great!
    Otherwise..why?
    IMHO.
    Love the name of these Madonna!

    • Ms. Lemon says:

      Monique, I just had not taken into considerations how many fiascos I would have. I am pretty much back to normal, but I still can feel some lingering symptoms. No more puffy lips for me at least I hope. :)

  22. Yummy! Looks amazing! Thank you for sharing on Whatever Wednesday on Thank You Honey!

  23. They look amazing! Picture perfect! Sorry to hear about your mishaps – happens to all of us…I’ve had my share, for sure!

  24. Ann says:

    That has to be the prettiest Strawberry shortcake I’ve ever seen.

    ~Ann

  25. Sandra says:

    This is so light! The Mr and I would have to arm wrestle for the last bite. Hopefully he’d let me win!!

    • Ms. Lemon says:

      Haha. There is a reason the recipe has lasted for so many years. They are so easy you could just whip up another batch in no time. Thank you for visiting.

  26. rosie says:

    Where do you find cake cup baking pans? I’ve searched the internet and can’t find any. Thanks!

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