Monday, March 15, 2010
That elegant cake? In the bakery case? Oh yes, that was me.
This week's heavenly cake was a soft buttery sour cream cake, filled with finely processed pistachios (from California, I admit). Made in a single layer, it was rich but not to excess, more austere than towering Magnolia-style cakes.
I never say this, but the cake was good and the frosting was better--an egg yolk swiss meringue, with golden syrup replacing corn syrup in the sugar solution. I avoided golden syrup for many years (not hard to do in the USA), because it seemed to me it would just taste sweet, with no nuance. I ultimately found out how wrong I was, it's robust without being cloying, almost salty in its hint of good good caramel. In fact, it's one of the only other syrups in the world that I don't think people are insane for putting on pancakes (let us not speak of Aunt Jemima here). I messed up the timing of the buttercream a bit, and it wound up with some chunks of chewy caramel embedded in the otherwise smooth cream, so when I wrote up the card, I called it a Pistachio Brickle Cake, and no one was the wiser (the little chunks were tasty).
The cake was a big hit with Lily and the bakery's customers, and by this morning was reduced to a few small squares put out for tasting. I forgot to bring the camera while I was making the cake, which was a pretty quick process, and so only have this stolen picture, but I promise process shots next week. Meanwhile, this could easily be my new birthday cake, if strawberry shortcake weren't so so persuasive. And doesn't it look pretty in that case, next to all of Lily's lovely cookies.