this weeks tuesdays with dorie-baking with julia challenge, french strawberry cake-page 273, and it is hosted by sophia of sophias sweets and allison of think, love, sleep, dine. visit their pages to read the full recipe.
i followed the rules. my cake turned out like a rubber disk.
my first attempt-a thin rubber disk that was very dense at the bottom-there was no way to get 3 layers out of this thing!
my second attempt was over beaten and it sunk in the middle and again, i wasn't going to get 3 layers from this cake.
third time was the charm!!!
josie couldn't believe it either
first cake-very dense with a fine crumb-it went into the bird feeder.
second cake-a little better, still a little finer crumb than i would like to have but it was a lot lighter than the first cake.
the key, not over or under whipping the eggs. that is a challenge and just because the recipe said to whip for 4-5 minutes, it's not set in stone. the only way to know if you have the right consistency-check the ribbon and see how long it takes to dissolve. to get the 10 seconds, i had to whip for about 6-7 minutes.
next came the berries. i macerated them as the recipe instructed only i added a little vanilla bean and rose water to really punch up the flavor. the maceration process takes about 3 hours and is well worth it. the juices that remain after assembling the cake make awesome martinis! we made them with basil from the garden and i could have had 2 or 3 myself-luckily we ran out of the juices!!!
perfect soft peaks
a thin coat of whipped cream frosting covers the berries
many thanks to sophia and allison for hosting, well done ladies!