Hello, everybody! I've got a really easy, light, tasty and DELICIOUS cake for you. We found this recipe in Illustrated Step by Step Baking and my second oldest daughter decided she wanted to try it out.
Here's the photo. Mmmmmm. Looks amazing!
But somehow, this is how the cakes turned out. Go ahead and laugh. We sure had a good giggle at these poor little creatures. They were like sweet tortillas, but not as flat.
But you know me. I never throw away anything half-way edible, so I decided to cut them into little squares.
I dug out my mini Cointreau and Grand Marnier bottles (used for cheesecakes, yum!).
I soaked those little hard squares in cream and Cointreau. And another batch in Grand Marnier. And one more batch in just sweetened cream.
The whipping cream made a sweet layer...
Non-alcoholic version! Check out the raspberry nose. Love!
OK, so this is take two. I helped this time and my daughter said that she didn't remember putting in the baking soda, so maybe that was it?
Here are the ingredients:
1 cup flour
4 large eggs
1/2 cup sugar
1 tsp baking soda
1 tsp vanilla
grated lemon zest
Filling:
2 cups heavy cream
11 oz raspberries
2 tbs powdered sugar
Let the cakes cool and then trim so that they lie flat. Or mostly flat. Layer on the whipped cream an raspberries.
Apply the second layer.
Action shot!
Cover the cake in the cream. It's getting warm and looks pretty sloppy but persevere! After the cake is covered, pop it in the freezer. After about twenty to thirty minutes, remove the cake and spread the cream into shape.
The finished cake. It's a perfect dessert for a very hot day if you serve it immediately out of the freezer. Not frozen, just chilled!
We were aiming for perfection, just delicious!
The inside shows those nice fluffy layers. So good!
Until next time!
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