StephanieL Posted November 4, 2010 Share Posted November 4, 2010 I posted earlier about this Almond Cake with Sherry-Lemon Buttercream. It's a very good cake, with a subtle, grown-up taste. As others pointed out, the icing/filling is a variant on 7-minute frosting; the big drawback is that you'll need a candy thermometer and a lot of patience. Quote Link to post Share on other sites
Lauren Posted November 4, 2010 Share Posted November 4, 2010 It's a more home-y cake than what you are describing but I made an applesauce spice cake with penuche frosting this weekend that I thought was really good. And I don't usually like applesauce spice cake. Quote Link to post Share on other sites
Lippy Posted November 4, 2010 Share Posted November 4, 2010 I'll think about ganache, but Mom's not a big chocolate person. Do you have a good butter cake recipe? Is there a difference between "hard" ganache and soft? I.e., will the basic ganache recipe form icing, or just spill off the cake? Depending on the proportion of cream to chocolate will be either more or less solid. It's pourable when warm, then firms up, or you can wait until it is fairly firm in the bowl and you can spread it with a spatula. If your mother doesn't like chocolate, forget it, though. Almond cake is really nice. You can use lemon curd as the filling and buttercream -- the real thing, with the Italian meringue -- as frosting. Quote Link to post Share on other sites
Cathy Posted November 5, 2010 Share Posted November 5, 2010 The recipe isn't available online, but Simone Beck's Lemon Macaroon Cake - lemon-almond layers filled with tart lemon curd - is my favorite non-chocolate cake. If you're interested, Stone, I'll scan and email it to you. Quote Link to post Share on other sites
mongo_jones Posted November 5, 2010 Share Posted November 5, 2010 when you people say "cake filled with" you mean horizontally slicing a round/loaf cake and slathering on a layer of some kind of gunk in the middle and then jamming the cake back together, right? Quote Link to post Share on other sites
Cathy Posted November 5, 2010 Share Posted November 5, 2010 when you people say "cake filled with" you mean horizontally slicing a round/loaf cake and slathering on a layer of some kind of gunk in the middle and then jamming the cake back together, right? I shudder to think what else you might think we mean. Quote Link to post Share on other sites
Maison Rustique Posted November 5, 2010 Share Posted November 5, 2010 I like any kind of cake, so if your Mom doesn't like the cake you make for her, just call me and I'll be right over. Quote Link to post Share on other sites
Stone Posted November 5, 2010 Author Share Posted November 5, 2010 when you people say "cake filled with" you mean horizontally slicing a round/loaf cake and slathering on a layer of some kind of gunk in the middle and then jamming the cake back together, right? I shudder to think what else you might think we mean. What's with the "you people"? I would think that you people know how offensive that is. And can you send me a jammin' gulob jamun recipe? Quote Link to post Share on other sites
mongo_jones Posted November 5, 2010 Share Posted November 5, 2010 I like any kind of cake, so if your Mom doesn't like the cake you make for her, just call me and I'll be right over. daisy? Quote Link to post Share on other sites
Stone Posted November 7, 2010 Author Share Posted November 7, 2010 Made a brown butter cake - I think Lebovitz. Tried a white chocolate ganache, but it turned out yellowish. Like melted wax. Made a chocolate ganache, but too chocolaty for me. Made a lemon buttercream. Just right. I may try to play with the chocolate ganache. Perhaps some swirls. Quote Link to post Share on other sites
Stone Posted November 8, 2010 Author Share Posted November 8, 2010 Cake was good. A tad dry, but tasted great. I put way too much buttercream on it. I also made a blueberry/almond frangiopane, which everyone loved. Happy birthday Mom. Quote Link to post Share on other sites
Lippy Posted November 8, 2010 Share Posted November 8, 2010 I put way too much buttercream on it. How is that possible? Quote Link to post Share on other sites
Lauren Posted November 8, 2010 Share Posted November 8, 2010 I put way too much buttercream on it. How is that possible? That's what I was thinking! Quote Link to post Share on other sites
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