miladyinsanity

And how about this one?

Hachez has a chilli-mango chocolate bar that I like. I had another slice of the Dobos torte, but I'm sorry gfron, I forgot about pictures. I forget the world around me when I have cake. LOL. I'll remember tomorrow. I hope. But there are more pictures. And actually, I don't know whether mine looks like the real one or not because I simply made it according to the instructions in that thread. Baked the cake, sliced, filled with chocolate buttercream and did the caramel topping.

Vanessa, it's really not that hard to spread the caramel, unless you're making a really really big cake.

Thanks Oli for the recipe! I made it yesterday, and boy, it's good! Only 6 layers because I recalculated the recipe for 2 halfsheet pans (use 6 eggs, and use proportionate ingredients), then sliced accordingly. I filled mine with chocolate buttercream. I may have to use a meringue buttercream next time, because the yolks-based kind is a bit too rich for this cake. I got a bit too greedy with the caramel part. I do love my caramel. So now the fork can't cut through it as it's too thick.

I'm about to have a slice of a 6 layer Dobos Torte--I did the caramel topping, which wasn't as hard as I thought it'd be. I've already had lots of chocolate nut meringues and mooncake today. I thought that frosting a rectangular cake would be easier than a round cake. I was wrong. Yesterday, I ate a lot of caramel shards.

Maybe try turning the cake, say halfway through the baking time? I do this for my 9 by 13 pan when I use it.

Klary, I think dip and sweep is the same thing as scoop and level. If I'm using volume measurements, I don't usually spoon flour into the measuring cup. I always assume that it's 'dip and sweep.'

If you don't have pineapple jam... I've Flo Braker's Sweet Miniatures with me, and for a recipe called Pineapple Pockets, she makes a pineapple filling by: Caramelizing 65g of sugar with 2 tbsp water, then adding 8 ounces of canned, crushed pineapple. She cooks this for 4 minutes more on high heat, or until it turns golden and syrupy. Then she stirs in 7g of butter and lets it cool.

Flat rice noodles (the kind that cook and turn slightly translucent, like the kind that is used for Pho and Pad Thai) and fine rice vermicelli (the Chinese kind, not the Japanese, as they are softer and the better brands are almost melt in your mouth) in broth should be good too.

I think you mean watercress?

The Caramel Ice Cream Cake. I think the goddess Caramelina (goddess because she's ever so fickle) is mad at me. First the caramel frosting turned grainy. Then it burned. And finally, when I tried to turn the grainy frosting into ice cream...It didn't freeze hard, and melted into something resembling a brown creme anglaise. Still good though, if way too sweet.

What recipe did you use for the caramel sponge, Ling? Or did you just substitute brown sugar for white in your regular recipe? How about going to Chinatown and buying pineapple jam for the pineapple?

Aha! I shall experiment this weekend. Thank you all!

You don't have to warm the eggs to whip to triple volume if you have a mixer. You warm the eggs to relax the proteins (correct me if I'm wrong) so that it's easier to whip, that's all.

I've a recipe for a French Sponge Cake. It calls for the eggs to be separated. Then the egg whites are whipped with some of the sugar to stiff peaks, and the egg yolks whipped until pale and creamy with the remaining sugar. After this, you fold the two together, then fold in the flour and melted butter. Sounds like a genoise? Well, it sounded like one to me, so I used the proportions given and made a genoise. IOW, instead of whipping the yolks and whites separately, I whipped the eggs to triple volume with the sugar, then folded in the flour and melted butter. And made my first successful genoise, I might add. The question is: Would there be a difference between simply whipping whole eggs to triple volume and whipping the yolks and whites separately before folding them together? If I have to, I'll give it a try this weekend, but I was thinking that somebody here would probably know.

Anybody who doesn't like diet anything is cool in my book. I'm really enjoying your blog!

Be careful. If you're substituting honey for sugar, honey's quite a bit sweeter than sugar. If you are whipping whole eggs, I've found that you can substitute honey for the sugar with no adverse results. I've not tried with meringue though.

If yours look too flat before baking, then maybe you're not overmixing the batter enough? And I always use fresh whites. After the first flat batch and the last one which cracked because I let them dry too long, I've never had problems. I've feet and smooth tops and domes.

Okay, everybody wants an actual PUDC... Can't you line your jellyroll pan with pineapple slices, pour the cake batter on top and bake? Since you don't plan to actually roll the thing, it shouldn't be a problem, right? And once I type my jellyroll recipe into RecipeGullet, I'll come back and post a link. This one does actually roll, which I can attest to because I've managed to roll one after dozens (slight exaggeration here) of attempts. It only uses 4 eggs too. ETA: Spongeroll recipe

Spongeroll eggs sugar oil milk salt flour baking powder For the Cake: Preheat your oven to 175C or 350F. Grease your pan, then line with parchment, with enough overhanging on either end for you to lift the cake out when done. 1. Sift the flour with the salt and baking powder. 2. Whisk the egg yolks with 40g of the sugar. Then add milk and oil. 3. Whisk in the flour. 4. In the meantime, whip the egg whites with the remaining sugar and cream of tartar until it forms stiff peaks. 5. Fold into the flour/egg mixture. Spread into a half-sheet or jellyroll pan. 6. Bake for 15-20 minutes. When it springs back when pressed, it's done. I feel that this test is more reliable than the skewer test. To roll the cake: 1. Remove from pan when cool. 2. Trim off the edges. Eat them. They are reserved for the baker. 3. Spread jam, whipped cream etc on it. 4. Roll it up. 5. Slice. I think it's easier to slice after being chilled for half an hour or so. Keywords: Cake ( RG1809 )

How about a Cherry Coulis? With Sour cherries, like Michelle said. Can you bake a cake on top of a tart crust? As in, you bake the tart crust, maybe pour a layer of pastry cream or something, then cake batter and bake?

Sorry to hear about the misfires on the Caramel Icing... but your recovery plan sounds very good! Did you end up using the Bill Neal recipe for caramel icing? If so, did you have a thermometer? Also, do you think you got the 'grainy' result by overheating past 242 deg F (upper soft ball stage) or by underheating? Regarding the 'burning', I'm not too experienced in candy-making and heating sugar, but I noticed that once the temperature of the heated sugar mixture in this recipe hits about 225 deg F it climbs more quickly. ← I'm pretty sure I didn't overheat, because my candy thermometer seems pretty reliable. I used it last just a few weeks ago, and it was fine. I'm definitely not what you'd call an experienced candymaker, so I couldn't begin to guess. I turned my back and it burned. Sigh. I really should have known better!

Emily Luccheti has a brown sugar ice cream in her new book that's pretty yummy. Recipe's on Leite's Culinaria.

I like Shalmanese's suggestion. If you want to go with the tart, maybe use pineapple concentrate in the cake, bake it off, then place pineapple slices on top and brulee.

I gather that you feel offal is awful. ← Ba-dum ching. ← You got it right, Milt. I don't like wintermelon. The smell of Shitake mushrooms sends me running. OMG, how could I have forgotten? I hate beansprouts with a passion. And in Singapore, they put beansprouts in everything!