Baking Made Easy, Lorraine Pascale
This is a Genoese cake, but with a lovely limey/rum buttercream filling. Something different, something very delicious.
Sponge ingredients:
Then whisked for at least five minutes over a simmering pan for a nice ploppy dough consistency. This was put into my cake tin, lined with old butter papers (as I had run out of parchment paper). I have learned never to bake a cake without parchment paper!
So after I had made two of these cakes, the buttercream was made of icing sugar, butter, lime juice as well as zest and some lovely white rum:
Unfortunately I forgot to take a photo of the buttercream-filled and iced cake, but I put them in the fridge to set until I had my fondant icing made. I had some yellow flowers I had made last year in a box and added them to the blue daisies bought online. I was quite pleased with the colours.
And the cake was moist, zesty and a good celebratory cake which I'll make again.
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