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shain

shain

So I made this cake using half of the remaining babka dough. The filling is ricotta, dark chocolate (70% cocoa), toasted almonds and apricot kernels (tastes like bitter almond, but not bitter...), a little of the candied orange peels I made a couple of months ago, amaretto, cinnamon and a little sugar.

 

20170111_212852.jpg20170111_213011.jpg20170111_220807.jpg

 

Next time I'll up the ricotta to mixins ratio (as in more ricotta), and I might also try using marzipan instead of almonds, I expected it's crispness to be a welcomed extra texture, but I found it to be distracting.

 

shain

shain

So I made this cake using half of the remaining babka dough. The filling is ricotta, dark chocolate (70% cocoa), toasted almonds and peach kernels (tastes like bitter almond, but not bitter...), a little of the candied orange peels I made a couple of months ago, amaretto, cinnamon and a little sugar.

 

20170111_212852.jpg20170111_213011.jpg20170111_220807.jpg

 

Next time I'll up the ricotta to mixins ratio (as in more ricotta), and I might also try using marzipan instead of almonds, I expected it's crispness to be a welcomed extra texture, but I found it to be distracting.

 

shain

shain

So I made this cake using half of the remaining babka dough. The filling is ricotta, dark chocolate (70% cocoa), tastes almonds and peach kernels (tastes like bitter almond, but not bitter...), a little of the candied orange peels I made a couple of months ago, amaretto, cinnamon and a little sugar.

 

20170111_212852.jpg20170111_213011.jpg20170111_220807.jpg

 

Next time I'll up the ricotta to mixins ratio (as in more ricotta), and I might also try using marzipan instead of almonds, I expected it's crispness to be a welcomed extra texture, but I found it to be distracting.

 

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