I have not the habit to juggle the many recipes as festive cake will be created. But a Sunday afternoon, I was really doing-something-I-not-have-done-before mood and thumbed through the book with dessert cakes. Of all the marvels I stopped at the picture of a beautiful three-piece, high majestic case of a large, round glass dish. Frosting was chocolate brown, smooth and shiny. A large piece of the cake was cut, and cut surface showed three layers of moist vanilla coloured cream in a pastry, with a little aprikosmos on each team. Under the cover was a chocolate layer syltynt marzipan, both on top and sides of the round wonder. The lid was lined with a regular pattern of white marzipan rosettes with coctailbær.
The recipe was far from new, it had been well hidden and not available for several years. It required not to go. It should be a cake for the big occasion. Now I decided that the opportunity was there. Sugar loaf was unproblematic. There I took my good old, the one called "sponge that never fails." It did this time too. Homemade cream cake, however, I was not so absolutely certain of. Egg yolks, gelatin, maisennamjøl, vanilla bean .... Yes, it should go smoothly. It was just to keep the heat low enough and not blend into nypisket cream too soon. Standby Time went fast. To be honest, it was no wait, for everything else took so long that the custard was cold enough. About Cream has the will, it came to expression now. Egg custard and whipped cream seemed to be enemies, they would certainly not be mixed. The thin, lumpy lubricants, only to remove. It's okay to stay close to the store, one that sells vanilla cream. And with a cooling disc featuring whipped cream at all hours. Marzipan was crunchy smooth with powdered sugar. Kneaded marzipan would roll out a spoon. Round spoon to the top was fine. But a four inch wide strip of thin marzipan to roll around the edge .... and liquid chocolate to cover the marzipan lid .... Why the hell had I not put me firmly into the latter part of the recipe before I embarked on this perilous path?
Sunday night was moved to last night. No other than I had seen the picture of the elegant marzipan rosettes with coctailbær. There are many ways to decorate a round cake with shiny, bumpy chocolate glaze on. I placed a simple and straightforward approach.
Kaka was absolutely wonderful - the taste. Not everyone is suitable as confectioners.
The recipe was far from new, it had been well hidden and not available for several years. It required not to go. It should be a cake for the big occasion. Now I decided that the opportunity was there. Sugar loaf was unproblematic. There I took my good old, the one called "sponge that never fails." It did this time too. Homemade cream cake, however, I was not so absolutely certain of. Egg yolks, gelatin, maisennamjøl, vanilla bean .... Yes, it should go smoothly. It was just to keep the heat low enough and not blend into nypisket cream too soon. Standby Time went fast. To be honest, it was no wait, for everything else took so long that the custard was cold enough. About Cream has the will, it came to expression now. Egg custard and whipped cream seemed to be enemies, they would certainly not be mixed. The thin, lumpy lubricants, only to remove. It's okay to stay close to the store, one that sells vanilla cream. And with a cooling disc featuring whipped cream at all hours. Marzipan was crunchy smooth with powdered sugar. Kneaded marzipan would roll out a spoon. Round spoon to the top was fine. But a four inch wide strip of thin marzipan to roll around the edge .... and liquid chocolate to cover the marzipan lid .... Why the hell had I not put me firmly into the latter part of the recipe before I embarked on this perilous path?
Sunday night was moved to last night. No other than I had seen the picture of the elegant marzipan rosettes with coctailbær. There are many ways to decorate a round cake with shiny, bumpy chocolate glaze on. I placed a simple and straightforward approach.
Kaka was absolutely wonderful - the taste. Not everyone is suitable as confectioners.
No comments:
Post a Comment