Thanks a lot, and lets head forward to a new year of exiting baking adventures!
For the second birthday, Laurie asked everybody to vote for a recipe, and in the end the match was made by Tarte Tatin (which I heavily opted for myself) and the Coconut-Buttermilk Birthday Cake. Coconut is fine, buttermilk is fine, Birthday cakes are fine - but creamy cakes are not my favourite. And I brought a Tarte Tatin pan back from my last trip to Paris, so I was happy to use it!
Furthermore, Tarte Tatin did appear to me as the perfect choice. Because Dorie Greenspan lives (at least part of her life) in Paris and this tarte is for me one of the most typical french sweets, and her recipes are sometimes very classic/classy, as is this tarte, too.
To spoil the end: I didn't arrive to make a Tarte Tatin. I won't say I made a bad cake (does something like a "bad" cake exist?), but whatever it turned out, it didn't turn out to be a Tatin.
My Tarte Tatin Pan before baking
and after bakingI took too many apples, made too high layers, didn't turn the dough deep enough into the pan.
So, what I made is a, uhm, strange kind of an apple tarte. Not too bad, anyways, as caramel sauce and cooked apples are never too bad. But I will have to retry it.