Cream cake
Yesterday succeeded what failed the day before. Needed my Moscovian pastry for the cream cake I had in mind. The day before yesterday it was indeed more like eggcake thanks to my old baking book. weird.
I had several recipes on it and put my last cornstarch on it. What Went Wrong? I think the dough was too dry and therefore too heavy. Eggs and sugar au bain Marie looked great. I turned on the mixer for a good 10 minutes. Right handwork while I drank with the left and set the kitchen timer.
All those recipes I read didn't seem very authentic to me. Too much custom, too many extras I don't want to shop for. Cream stiff bags? I don't have.
The failed sponge cake went to pieces. No airy cake and heavier on the stomach than expected. The kids were happy about it, so there was no complaint about their lips. What mom bakes is always better.
Although.
Yesterday was the birthday and this meant cake making.
'Don't forget to make the pie' texte the youngest in between classes 'at least if you haven't already '.
So don't.
I'll leave the baking book for what it is. Duckduckgo here we go again.
I search for 'whipped pie' and 'what's going wrong 'and come to my favourite site: 24kitchen. Rudolph explains it very well and answer some questions here and there about failing or making the cake succeed.
https://www.24kitchen.nl/recepten/slagroomtaart
I read but don't watch a video. But decides to keep his recipe (partly). This time 6 eggs instead of 4 and separate them and still some melted butter. The real no margarine, palm fat or trans fat.
This time it succeeds. Coincidence or? I let the fruit be seen. My amount of whipped cream is less and barely sweetened. The layer of jam from mixed fruit varieties including plum tastes good. Even better than expected.
With the pancake knife I grease the cake and it is decorated with chocolate whipped cream and some sprinkles. Maybe not traditional and it was quite a lot, but the cake was gone in 30 minutes.
“This is the best cake I've eaten in my whole life,” said the youngest. That compliment was worth baking.
Today we just skip the scales. That thing that still lives its own life and gives us enough stress at times.
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