O.K. So I did not have the specialty Rose shaped pan that this recipe calls for. I did, however, get the heritage bake pan that Raymond and Rose have recommended. I figured, what is the fun of being part of a baking group if you can't get roped into buying some shttoty accoutrements now and again.
However, I still felt bad that it was not actually in the shape of a rose, which was the whole premise of this recipe. I decided that instead of using triple-sec for the sugar syrup, I would reach in to my Judeo-Syrian roots and use rose-water. I have to say that it really did add a delicate and lovely flavor.
Mis en Place:
If you have not had rose-water before I highly recommend it. Its flavor is unique! I used 1 teaspoon for the sugar syrup. It may have been a little too much. Next time I may use 1/2 teaspoon to more closely match the shira syrup flavor.
Strain the beurre noisette.
My, err, double boiler... Watch out, with that much surface area it really warms up fast!
You have to tilt it a bit at the beginning to get it to mix properly. It really did take the full 10 minutes to fluff properly. With a pot this big though you can sort of let go of your hand mixture though and just watch it. ;)
Add the flour. I just use Wondra for any of these types of sponge recipes. I do not have to sift the flour and it blends quickly and easily. You also get a higher rise from your cake (usually.)
Fold in the butter mixture.
Fill it up.
Here, your intrepid toaster baker in the urban jungle attempts to push the art of toaster baking to its limits with a full sized bunt pan. Drum roll please...
Wait until it is peeking over the top and starts to sink in the middle. The heating element was just starting to make its mark on the top...
And voila! "Bil Hana!"