ב''ה
This fantastic cake was fun to eat and fun to make.
Mis en place: I tried to prepare for parts parts of the recipe ahead as much as possible.
Chocolate and pecans for the dacquoise. I put all the sugar in by accident since it was not so clear in the instructions and had to sift it out. When it says, "Combine ... and sugar" as the header it threw me off.
Eggs and sugar.
After folding in the chocolate and pecans mixture.
I spakeled it all the way up the sides so it would make a nice "cradle", then pushed the excess back down to even it out once I put in the buttermilk batter.
This is the first time I've noticed that when you simulate buttermilk by adding vinegar the milk actually does thicken and get gloppy like buttermilk.
Ready to toast!
It looks a bit funny, that's alright we are turning it upside down.
For the chocolate drizzle, I did not have heavy cream so I just used milk. I cut down on the liquid amount and added a bit more of the chocolate (maybe .10 oz of each) and it seemed to work fine!
In conclusion, we all loved this cake. It was easy to make and easy to eat. I wish I had made two!
now you make me feel like baking this cake! i'll go get pecans later if it stop raining!
ReplyDeleteLovely Mendy! I missed the bit about the heavy cream so glad to know milk worked.
ReplyDeletenot hard to make another one.. I know! This is one of my favorite cakes in the book (So far)
ReplyDeleteMendy, you make this cake look like a snap. And so delicious! I can't wait to try it myself :)
ReplyDeletei agree, this cake is easy to make and easy to eat! love your glossy meringue photos.
ReplyDeleteYou cradle cake turned out perfectly!
ReplyDelete:)
ButterYum
Great cake, Mendy. Yours is one of the few that I've seen have a crack in the middle like the book says (mine didn't crack). Btw, I didn't have buttermilk so I used milk and lemon juice (I've used vinegar in the past but that was in the back of my pantry while the lemon juice was in my fridge door, ha ha).
ReplyDelete