Time for another Cake Slice Baker's bake. This month I chose to make Marco Pierre White's Lemon Tart. I followed the recipe as written, and had no problems. It had a delicious taste and a lovely texture.
Your lemon tart look delicious! I made this one too, but I struggled a bit with the amounts in the crust. Glad to hear that you did not have the same problem.
I was really looking forward to this month's Cake Slice Bakers' bake from The Perfect Cake . It was one of the cakes I knew I had to bake as soon as I saw it. A lemon layer cake filled and frosted with a beautiful blackberry mascarpone frosting. I could see my family oohing over the look and aahing over the taste. Unfortunately, I was not able to produce the cake of my vision. Fortunately, I don't think any of the issues I had were a direct result of the recipe. The first issue I had was a reading issue. Despite pre-reading the recipe and then re-reading as I baked, I missed a crucial sentence that caused me to misinterpret the rest of the recipe resulting in a cake that was so dense it didn't even cook completely through. The second issue was with the frosting. It was not stiff enough to hold the layers together. I'm not exactly sure what caused this issue, but I think it might have been that my jelly did not set up enough. ...
This month's choice featured three winter-themed cakes - spicy eggnog, chocolate peppermint, and this cranberry topped pavlova. All three appealed to me, but I needed something that required hands on time, so the pavlova was the obvious choice. I have, however, added the other two cakes to make "bake this soon" list so am looking forward to reading how they went for others. This recipe calls for creating a Swiss meringue for the pavlova, and I am a fan! I should have taken a picture of the unbaked meringue because I felt quite successful with how thick and shiny my meringue turned out to be. It piled up beautifully on my baking sheet. The recipe calls for baking for 2 hours and then leaving in the turned off oven for several more hours. The cranberry topping includes dried cherries in addition to the cranberries and is flavored with five-spice seasoning. I did not have any port in my cupboard, but I did have a bottle of blackberry wine from Shenandoah National Park, so I...
The Tart Cherry Almond Cake starts with an easy almond-flavored cake batter that you then fold in tart cherries. Once it comes out of the oven and cools, it gets a soak in an almond simple syrup and then topped with a thick glaze and a sprinkle of slivered almonds. The only problem I had with this recipe is that the cherries all sunk to the bottom. The recipe says you can use either fresh or frozen tart cherries. I had a couple of jars of tart cherries in my house, so I decided to use one of those. The note at the top suggests placing half the cherries on top of the batter if you're using frozen, which I did with my jarred cherries. But they all sunk anyway. With the cherries all clustered at the bottom, I had to work to get a proper taste of all the components. And while the iced cake was good, and the cake-encased cherries were good, the cherries with iced cake was perfection. If I were to make this cake again, I would cut the cherries into fourths, and I might even opt to...
Your lemon tart look delicious! I made this one too, but I struggled a bit with the amounts in the crust. Glad to hear that you did not have the same problem.
ReplyDeleteLooks tasty!
ReplyDeleteI really need to get a tart pan, I love the look of this! Yum!
ReplyDeleteWow, you made the pastry according to the recipe! Fabulous!
ReplyDelete