Your Daily Sweets: What Are You Making and Baking? (2017 – )

[OlyveOyl]

Sponge cake with freshly made apricot jam, warmed  diced apricots in jam, raspberries, sour cream and pistachios. A tender fine textured crumb , the cake was made yesterday and was equally delicious to the first day version. Adapted from KAB hot milk cake.

[MaryIsobel]

3 hours ago, OlyveOyl said:

Sponge cake with freshly made apricot jam, warmed  diced apricots in jam, raspberries, sour cream and pistachios. A tender fine textured crumb , the cake was made yesterday and was equally delicious to the first day version. Adapted from KAB hot milk cake.

Hot milk cake is my go-to for the base of so many desserts - love the way you've topped yours.

[OlyveOyl]

@MaryIsobel  Thank you and they sure are a versatile cake base for a variety of different toppings.  At this time of the year, my focus is pretty much what’s coming in locally.  I’m fortunate in having a very good FM .

 

[MaryIsobel]

2 hours ago, OlyveOyl said:

@MaryIsobel  Thank you and they sure are a versatile cake base for a variety of different toppings.  At this time of the year, my focus is pretty much what’s coming in locally.  I’m fortunate in having a very good FM .

 

We are just getting into berry season here and it is a huge industry in this area - a lot is grown for commercial purposes ie. frozen berries, jams, jellies, etc. There are still plenty available at u-picks, farm stands and local farmer's markets. Strawberries are the current crop, soon to be followed by raspberries, then blueberries which last well into fall. Then, around the beginning of October, cranberries are harvested.

Edited Wednesday at 02:54 AM by MaryIsobel (log)

[Pete Fred]

Peaches poached in white wine and vanilla...

 

 

Served with a little Madagascan vanilla fromage frais and a drizzle of the poaching liquor...

 

 

Can't imagine I'll eat anything better this summer.

[Pete Fred]

Sticking with the fruity theme...

 

 

Honey and Grand Marnier roasted figs, with crème fraîche.

 

One of the fig trees bears fruit around now, and again in early September. The ones at this time of year are always disappointing, so this was an attempt to zhuzh them up a bit. Unsuccessfully, as it turned out.

[OlyveOyl]

Three berry frangipane almond tart, apricot coulis, roasted apricot gelato.

[Pete Fred]

Basque cheesecake 2.0...

 

 

This time I cooked it in a regular oven. The last one was only a two-thirds mix and somewhat protected from the heat. This time I filled to the brim so the surface was more exposed...

 

 

 

I wasn't quite sure when to pull it, but stuck with 57C/135F figuring the greater depth might give me a few more degrees of carryover, and it seemed to work fine.

[Katie Meadow]

5 hours ago, Pete Fred said:

Basque cheesecake 2.0...

 

 

This time I cooked it in a regular oven. The last one was only a two-thirds mix and somewhat protected from the heat. This time I filled to the brim so the surface was more exposed...

 

 

 

I wasn't quite sure when to pull it, but stuck with 57C/135F figuring the greater depth might give me a few more degrees of carryover, and it seemed to work fine.

It looks really good. Was it? What recipe did you use?

[Pete Fred]

@Katie Meadow Specifically, it was a 1.5x version of this one (partly using crème fraîche, and minus the oil and lemon), which itself is not dissimilar to this one. But when I looked around most recipes seemed to broadly follow these ratios.

 

Yup, it was good. I'm not sure the subtle 'burnt' flavour is a game changer, but it certainly looks nice. The outside also baked up a little firmer, so the transition from smooth and creamy to rich and dense was most appealing.