{"id":82,"date":"2011-12-20T22:53:03","date_gmt":"2011-12-20T21:53:03","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=82"},"modified":"2012-12-04T23:12:56","modified_gmt":"2012-12-04T22:12:56","slug":"the-best-christmas-cake-in-saint-jean-cap-ferrat","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/events\/the-best-christmas-cake-in-saint-jean-cap-ferrat","title":{"rendered":"Competition: The best Christmas cake in Saint-Jean Cap Ferrat"},"content":{"rendered":"

Et voil\u00e0, after 2 weeks of experiments, I came out with my cake for the Christmas competition at Saint-Jean Cap Ferrat<\/strong>, a small town on a dreamy peninsula not far from Nice.<\/p>\n

\"\"<\/a>(fake snow of course, that day was cold but until the day before there were 18\u00b0C, a bit hot for snow)<\/em><\/p>\n

The city is now famous for his landscape and amazing coasts<\/strong>, but also because it is one of the richest towns in France<\/strong>, since many millionaires (the Rothschild baroness was just one of them) have decided to live or spend their holidays there.<\/p>\n

The competition had strict rules<\/strong>: participants had to present a home-made cake<\/strong> by using any of the ingredients proposed in a list<\/strong>. Complying with this limitation was tough, since vital pastry ingredients like cream<\/strong> were not allowed<\/strong>.<\/p>\n

Moreover, it was mandatory to use some or all the components of the “treize desserts proven\u00e7als<\/a>“<\/strong> (Thirteen desserts of Provence), a historical tradition, different in each family, which usually includes:<\/p>\n