Otherwise known as delicious and fabulous in my house!! Oh my goodness, this cake will make any home baker feel/look like a world class Pastry Chef. This cake will leave such an impression on your taste buds that you will not be able to get enough. I know my fellow Alpha Bakers have experienced the same reaction.
While not necessarily a difficult cake, it does have a plethora of directions and details, which is what makes the results so wonderful. Not matter what level of baker you are, Rose's directions will lead you every step of the way...and...just when you might find yourself questioning something, the "highlights for success" provides an answer.
A unique feature of this cake process is that you'll finally have the opportunity to use that springform pan you purchased years ago with high hopes of baking that cheesecake recipe you tore out of a magazine at the Doctor's or Hairdressers. ;)
Ahem,,,,(head hanging down), I too am guilty! So, I finally used the square springform pan I purchased about 10 years ago.
See, even those of us who bake regularly have that pan or 2 in the cupboard collecting dust. Just waiting for that perfect opportunity...and you just can't find it in your heart to get rid of them....because you might just bake that cake one day....
Well, here's your chance. You won't be sorry. I know nobody in this house has a single regret!!
I found myself so busy that I didn't take as many pictures as usual. Making Caramel, Ganache and Whipped Cream, in addition to whipped egg whites for the cake, kept me pretty busy.
Chocolate Ganache was used on the sides of the cake, and I chose to spread the caramel on top of the cake. The recipe calls for the caramel to be combined with the whipped cream, but not everyone in our house is a fan of whipped cream, so I chose to use it sparingly.
To add a little extra flair, I sprinkled Fleur de Sel on top of the caramel. I cooked it past the recommended 380 to just about 388 degrees, which created that burnt caramel taste I love so much! If you haven't tried it, you must! A chocolatier in the Bay Area is well known for his burnt caramel and Fleur de Sel chocolates...yummmm. You can find them in the Embarcadero Ferry Building.
These beautiful whipped egg whites are what make this cake so light and airy. Be careful not to whip them too much!
The point sticking outside the center is a rose nail that assists with even baking in the center...I think ;) The parchment plays several roles, most importantly preventing shrinkage, and smoother sides for unmolding.
Inverting the cake and elevating allows it to cool more efficiently.
Because I used a slightly larger pan than recommended in the recipe, the result is a slightly thinner cake than one from a round springform pan. Either way, just adjust the bake time and you'll be fine.
The end result....Wonderful
As always, we're not allowed to provide recipes from the Baking Bible, but this is the perfect reason to run out and buy it! We'll be moving on to pie next week.
Now, on to experimenting with my sugar cookie recipes. I'm working on becoming a cookie artist! Working through all the red tape to sell them will be nothing short of a miracle, but I'm patient and persistent. :)