Peach and Rosemary Pavlova #CakeSliceBakers

We love a good pavlova in our house, and one that's topped with rosemary-flavored peaches sounded ideal for a hot summer day.  

 

My pavlova did not come out as delicate and easy to cut as Benjamina Ebuehi's in her cookbook A New Way to Cake.  Mine was as tall as a traditional layer cake and full of whipped cream and peaches.  I really need to learn to repress the urge to use all of the components when I make a cake.  It would have come together better with half the amount of whipped cream.


Construction issues aside, how did it taste?  My family loved it, but I found the meringue layers to be too sweet.  I think it would have been a better balance of flavors with half the amount of sugar in the meringue, and then maybe a little bit of that sugar added into the whipped cream..  The rosemary definitely added to the entire composition and would be something I would try again.



    Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The New Way To Cake by Benjamina Ebuehi. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes! Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the thumbnail pictures below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details. The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book.
    It is a new year and a new book - The New Way To Cake - and our choices for August 2020 were ~

      Summer Berry Cake

      Comments

      1. KarenAugust 20, 2020 at 9:34 AM

        This was one I really wanted to try because I love pavlova. I'll definitely follow your tips.

        ReplyDelete
      2. A Day in the Life on the FarmAugust 20, 2020 at 10:49 AM

        I love pavlova and had this on my list but then I needed muffins so went with the tea cakes. It looks lovely.

        ReplyDelete
      3. AmandaAugust 20, 2020 at 10:51 AM

        Yum! This is really a showstopper! And the rosemary really is a nice touch.

        ReplyDelete
      4. RebekahAugust 20, 2020 at 11:55 AM

        Love the recipe suggestions - it is quite an impressive looking dessert!

        ReplyDelete
      5. Sandra LeeAugust 26, 2020 at 12:53 PM

        The rosemary sounds really good and you made a beautiful dessert.

        ReplyDelete

      Post a Comment

      Popular posts from this blog

      Strawberry-Rhubarb Rouleau with Lemon Buttercream

      Image
      I had a hard time choosing my cake this month. I felt like I should bake the Apple Cake as our apple tree was full of fruit waiting to be used, but nothing speaks to me quite like a rhubarb dessert. Then I went to the grocery story. Strawberries were on sale, and right next to them was a huge stack of rhubarb. Rhubarb is hard to find where I live. Rarely does anyone have it at the farmer's market, and there's only one store I've ever successfully bought it at, and that's always been in June. So to find such an abundance in early August - it was a sign.   This recipe provides instructions for either a layer cake or a roll (think Yule log or pumpkin roll). I opted to make the layer cake. The recipe as written produces an extra layer which I didn't want, so I halved the ingredients. The Genoese layer gets cut in half, filled with a strawberry-rhubarb compote and frosted with lemon buttercream. In general, I found the recipe easy to follow, though both the compote and b
      Read more

      Breton Butter Almond Cake #CakeSliceBakers

      Image
      The Breton Butter Almond Cake recipe is an easy-to-make recipe that uses ingredients that I generally have on hand, making it convenient for anytime I need a simple dessert. It's described as being similar to shortbread which it definitely is, but with a more complicated taste and less crumbly texture.    The cake is flavored with a little bit of rum and vanilla, and I found that made a great platform for a variety of embellishments - whipped cream, berries, strawberry jam, and lemon curd are all ones we tried at home. But it was also tasty without anything added to it, and most importantly for me, it made a great grab and go breakfast the next morning! One note about the recipe, it says to pour the batter into your tart pan, but my batter was thick - more like cookie dough than cake batter, so I had scoop it in and then smooth with a rubber spatula. I was worried I had made a mistake, but if I did, it didn't seem to affect the taste or texture. Each month The Cake Slic
      Read more

      Raspberry Clafoutis #CakeSliceBakers

      Image
      This month I decided to make the Raspberry Clafoutis in part because the raspberries available locally have been amazing this month. This is a dessert more traditionally made with cherries, but the author opts for raspberries, and I agree that they did add a lovely counterpoint to the sweet cake. The family all loved this cake. My chocolate-loving and preferring daughter declared it her new favorite and said this was what she wants for her birthday cake from now on. I did manage to save a small piece to eat for breakfast the next morning. While it was better warm from the oven, it was still quite tasty as a cold breakfast. Blackberries are now in season at our local PYO farm, so I foresee a blackberry clafoutis on this weekend's menu.  Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is  Gâteau: The Surprising Simplicity of French Cakes  by Aleksandra Crapanzano. We each choose one cake to bake, and t
      Read more