This weeks TWD recipe I was chosen by Mary Ann of Meet Me in the Kitchen and was fun to make. After reading all the comments on this recipe, most of them commented on the cake falling, I decided to add a bit more flour and was very careful with my folding. I made two 5" cakes because it's just DH and me; I was very happy I did the small cakes! 
My cakes rose just fine and only sunk a bit in the middle.
I carved my little nest and had DH taste what was removed, he said it had no taste, very plain. I told him the filling and syrup would take care of that, he loves raspberries. I thought the filling was OK; I cut the filling recipe in half but used the full amount of sugar, because the general consensus was it wasn't sweet enough. Since I was making a half recipe, I just used the Kirsch straight, why dilute alcohol? ;D And why go to the bother of making a syrup for such a small cake? Anyway, it all came together just fine and looked beautiful, BUT, no flavor, really to be honest not a cake I would make again without changes.
I like the concept, so I'm thinking a lemon pound cake with a white chocolate mousse as the filling, adding what berries you might like. The other cake is in the freezer and will probably not be used. I am looking forward to next weeks recipe, Fresh Ginger and Chocolate Gingerbread chosen by Heather of Sherry Trifle.
10 comments:
It is too bad after all that work the cake had no flavor. I'd probably kick it up with an amaretto syrup....but that is such a calorie killer! I left this one alone this week. I love whipped cream and I knew I would eat it til it was gone.
très réussi :) ton gâteau est superbe !
I love your mini-cakes. They look gorgeous. Too bad they didn't work out tastewise.
Oh, your cake looks great!
Aww sad that yours didn't taste good. I a genoise always needs a little syrup to kick up the blandness of the sponge or it just ends up tasting like a dish sponge and no one should eat that....
Your cakes look beautiful even if they didn't taste that great!
Sorry that the taste wasn't there...it gets an A+ in the looks dept, though!
Thanks "Lady" for adding me to your hit list! I am so excited. I made mine but didn't post it, OOOps! Anyway, you know its one of those French desserts that I think we Americans just don't get. I thought the filling reminded me of Mascarpone. I also agree the syrup/liqueur could have more zing. I even thought of adding cinnamon or cardamom to either the cake or filling. Even using almond flour or almond extract in the cake would add another layer of flavor. Anyway, I like to start with the original recipe to have a baseline and see what Dorie intends. Thanks again so much for adding me to your list. Your the first one I think. YIPPPEE
AmyRuth
You did a great job on this one (love your tall 5" pans) so it's too bad you didn't like it in the end. Your flavor ideas sound amazing!
Nancy
Beautiful! Beautiful! Beautiful! The cake is so soft and rich!
Post a Comment