The Bostini [I had posted this out-of- turn so here it is again]

Since I first came across The Bostini in "Rose's Heavenly Cakes", I have been captivated by the thought of the patisserie cream, fluffy orange chiffon muffins, and splendiferous chocolate glaze cascading down the cappuccino cup. How Italian, insouciant, and romantic, at a tiny marble table in the candlelit garden after dinner - I waxed enthusiastic. I thought Rose's rendition of the Boston Cream Pie would be even more decadent. And so I chose it to create for our Heavenly 'free week'. I thought of the history of the recipe so protected by it's creator that he required a contract from his restaurant, guarding his inception of it. All that being said - I had no doubt that anything named "The Bostini" would be great!

So, today, we approached the baking as usual, setting up four mis en places: One for the orange chiffon cupcakes; one for the patisserie cream; one for the chocolate butter glaze [chocolate and butter adornment. All the trays looked very neat and colorful on the table.

I went into the kitchen for a moment, leaving my camera on the tea cart since I planned to take a few pictures during activities. And when I passed back through the door into my workstation [which is more aptly the dining room table covered with a thick plastic cloth], I was met by sous chef, "Mercurious Sublimatus," the Baking Cat.

He was hard at work weighing and measuring.

The following work involved tasting and his

decision that whatever it was did not appeal

to him. Mostly, however, what didn't appeal to him was the realization that the Chef

was not only in the

house, but watching him!

Setting up!

Measuring!

Filtering!

I should taste it!

Ack!

Oops! Chef in the house ~~~~~~~

The Bostini is not actually difficult at all. One must put together the orange-zested batter by folding stiffly

beaten egg whites into it.

I use the large balloon whisk from J. Prince. The Lekue muffin pan works well with foil liners with the paper left in and sprayed with Baker's Joy.

You may see them rising nicely in the oven.

I had enough batter to make some Madeleines, that were exquisite. Light bites of faerie delicacies. The muffins, themselves, were light and airy with their fragrance of orange. They were beyond compare. It was hard to believe.

.

The patisserie cream was lovely with its vanilla pod and seeds.

Clearly, the Bostini is becoming more than the sum of it's parts. The little cappuccino cups are filled over half with the custard, covered with plastic, and placed into the fridge to chill.

Next the glaze - The chocolate Valrhona and butter are set to melt. Chocolate in a Lekue bowl over hot water and butter in a small pan, whisked together and cooled. I was pressed for time so I cooled the glaze in the fridge for a short time.

And last, but not least, the cups of patisserie cream emerge from the fridge to receive their muffin. Rose suggests they be placed upside-down for a cork-like effect to keep the cream from over flowing when the cake is eaten. Now to pour the chocolate over the tops, hoping they resemble the photograph of the gorgeous one in "Rose's Heavenly Cakes".

Of course, it didn't really matter because they were so marvelous and unique. The flavor and consistency beyond belief - How could one adequately describe how airy, filled with fragrance of orange,

this melt-in-the-mouth confection truly is? Is it possible?

Come and experience the essence of chiffon!

The Swedish Pear and Almond Cream Cake

                  To me, this little cake is special.

It is light and tender beyond belief. The almond cream so fragrant, and the marvelous texture and sweetness of the Bartlett pear render it so flavorful.

It took me a good bit of time to make it. But then it takes me a good bit of time to make any cake.
The almond cream came together perfectly, and perfectly yummy.

The Bartlett pears were barely ripe so they would hold their texture, which they did.
The batter came together easily. In the pan, after spreading the batter evenly, I had a slight problem keeping the indentation circle wide enough in the batter to keep the cream separated, so it wouldn't slide over onto the sides and around the tube of the pan; but it seemed to come out fine after all, even though it did go onto the tube.

My grumpy oven scowled at me as I ignored his temperature-display and turned him to 355' instead of 350'.  I checked the cake at 55 minutes and decided the top was a little too fluffy and a bit sticky. I let the cake stay in for the extra 5 min. and took it out.  I hoped for the best, and was rewarded.

Then, I did what I was meant to do - let it sit for 10 mins. Then, shake to dislodge. I was concerned, but it came forth undamaged, and sat on a rack until it totally cooled.

The recipe says to put the the pan back over the cake and then invert it onto a plate. After much deliberation, I decided that since I had used the intricately patterned chrysanthemum pan, I probably wouldn't be able to set it on top the cake without destroying the fragile design.
So, instead, after it had completely cooled, without inverting, I transported the cake with a large cake spatula to a cake round and into a carrier I will use tomorrow. Perfect.
But now, I just had to know if the pear and almond cream had really done the impossible. Had they really baked down through the batter and come to rest in a beautiful, pear and light custard crunchy top?

I cut into it with a serrated knife and there were the pear slivers, and a touch of white almond cream, just like the picture in RHC. I was beaming. And, now the true test - would it be soggy? - It wasn't! The crumb was absolutely heavenly - almost floating. [in contradiction to my angel food of last week]. Yes.
I think I can use the higher oven temp now with some confidence.

My husband has just had a piece, and has pronounced it 'marvelous'. Tomorrow I will keep half and share the rest to friends whom I know will also find it delicious.

The chocolate Tweed Angel Food Cake: or 'The Lost Weekend'

        Friday, October 22: It has been a long summer, and so long since I have been here, or even baked a cake at all. I am thrilled to be back, and delighted to see that an angel food cake is on the agenda. Although I have never made one, I merrily go ahead with little consternation at the many complaints I have heard about it --
So, what is the problem, aside from separating 16 eggs, which may make me a bit nervous, but is it truly a deterrent?

The little mis en place was easy to lay out. I was extremely careful. I wanted to remember every detail, hard enough for me when I am used to baking weekly. Even sifted half the Caster sugar onto parchment; mixed Wondra with salt and sugar; hand-wiped out the mixing bowl with vinegar and then water, along with anything that would be in the area. It was like surgery.

     It has been humid in Texas, and I turned off the air conditioning since I had heard about drafts being problematic. I couldn't locate a properly sized bottle in-house so went to Google where an ingenious chef said, just use a colander and the NordicWare feet will fit over it and it will be suspended high, with the air coming through the colander to the cake. Aha. Good idea. Let's see, what else. The egg whites had been separated cold, but are now coming to room temp. I left them about an hour.

    The horror-oven has preheated to 350'; there is a rack on lower third with a tile. I have had problems with this oven, undoubtedly me and the oven. When I put a thermometer in there it is always 15' lower than the stove temp' indicator. But I left it alone this time. 

    Okay, now just follow directions. Whip egg whites until foamy, add cream of tartar.

foamy ready for cream of tartar

soft peaks add sugar incrementsstipeaks add vanilla.    

folded in flour
 Fold in flour in increments of 1/4 c. I used flat skimmer with holes. Lastly, fold in cold finely-ground chocolate. I forgot it because it was in fridge.

 I had lightly frosted inner sides of the pan with some of the batter per Rose's suggestion. Carefully placed batter in pan, smoothed with spatula. Poked some places with knife. Placed in oven and timed for 35 min.

When I returned to the kitchen, the cake looked beautiful, slightly domed, beautiful color. I stuck it with a skewer that seemed to come out dry. Quickly, my husband managed to take the unwieldy, hot object from the stove, and had placed it upside-down onto the waiting colander. At that moment, a huge surge took place and the cake turned on it's side and slid out halfway into the colander receptacle. It was quite impertinent as it cocked it's head and just lay there. I was horrified. How could this happen to me when I had done it all with such precision. Well, it had.

The cake seemed moist and rubbery. I just kept looking at it in a fury, and then just pitched it as a deserter, certainly a desserter. Later, my husband came upon me writing. He asked what I was doing, and I handed him a note upon which was written:

2 dozen eggs, 2 bags of Caster sugar. He just shook his head. The whipping cream for the frosting is still in fridge.


     Saturday, October 23: I knew I had done everything correctly yesterday, and don't know what I can do about the oven. I went to the Forum back as far as 2008, where I found Bill, Patrincia and others having a problem. I must say it was somewhat gratifying to see that even our Patrincia had lost one of these, even though it was selfish to feel that way. Julie and others had suggestions about heat, steam, humidity, oven placement. My brain was spinning. Then I went to Rose's demo of the angel food cake in New York. This is where I learned about lightly frosting the inside of the pan. Also, I saw hers sitting atop a Pellegrino bottle, jauntily tipped to the side ... and it sat there for a full hour plus. She even prepared one in front of us. She did, however, relate that she had lost one the day before. She explained it is important to wait until the doming ceases and the cake flattens out before pulling it. Aha!

     Armed with the new information, I began to scour the surgery once again with vinegar followed by water. I made a star by the ground chocolate entry in my book. I am a lot more easy with it now, and almost know the recipe by heart. I have raised the temperature this time to 355' and I left it in for 35'. It is beautiful! It domes like a pro. I stick it with a skewer, and it seems done. My husband comes to execute the deed. Boom. It plops on its side. I walk away.
     I watch Rose's demo again. I am in a state of confusion and despondency. What could it be? Folding too long and not thoroughly? Or -- the bloody oven too high/too low; too long/too short? My husband said he smelled some electrical fumes outside on the landing of the condo. I smelled them also. I must say, I really hoped the stove was about to blow up so I could have one that I could count on. I did remove the top rack and the tile that usually sits on it since people say excessive heat at the top is not good for the angel food cake.
     So . . . He couldn't believe it. "Pleeeze get more eggs?" I couldn't believe it either. But, dadgummit [or worse], how could I let this cake get the better of me. It, itself, must be willing to help me. Don't they say the third time is the charm?


     Sunday, 24 October: Do I need to tell you that  the third time is not the charm? I even used the famous JB Prince balloon to fold. You have never feasted your eyes upon such a beauty as the one in my hateful oven today, Sunday. It was so perfectly gorgeous in medium brown, luscious and tender looking; domed to about 3 inches, and then flattened out as it was supposed to do. It tested well. But - just as I was taking it out I noted verrry slight separating from the sides, yet with it's brand-new Pellegrino bottle awaiting in the wings, my husband set it askew and it stayed.  Oh, I have accomplished a miracle. I ran for the camera, only to hear my husband shouting: "It's falling!" I didn't get to see that, not that I am masochistic, but I sure did see the rest. And I will rest my case.

        I would venture to say that I will not attempt this cake again -- even though I know how delicate, and delicious with chocolatey bits tastes the beaten meringue batter. Not until, however, I can make it with Rose, whom I believe would be the only one who could teach me. [maybe Woody].
Sigh.
End of Lost Weekend -- lol.

The Plum and Blueberry Upside-Down Torte

This luscious creation was beautiful, beckoning – For me, it was among our least difficult preparations. The Green Gage plums' pits held their ground until I decided the cut the slices all around, and then pried them loose - it was worth it as the honeyed juices came forth. The blueberries were plump and sweet.

The 10 x 2" pan worked fine. 

Caramelizing went well. I didn’t use my copper sugar pot this time. It provides great heat. That same great heat manages to permeate three silicone mitts at a time, however, so I have resorted to a cool-handled, nonstick small pot. I am finding, also, that the Thermapen temperature-taking over and over is also very hot. So, I took fewer temps and watched more for color and even scent. That worked for a lovely medium amber.

The batter was easily put together in the food processor; then placed atop the blueberries. Even with the oven set at 355’ the cake was taking more time than it should. Finally at 50 minutes it appeared not quite done, tested to be 200’+. Although I was concerned, I gave in and quickly removed it. It’s still a constant oven battle. I am threatening 360' next time.
Finally, in spite of my concerns, the torte turned out beautifully. Served with whipped cream, stabilized with cream cheese and creme fraiche, it was greatly enjoyed by all. 

                                     

The Lemon Meringue Cake Repeat Post & Woody's Lemon Luxury Layer Cake aka 'WLLLC'

The cake was Heaven from beginning to end. There was, however, one thing amiss:  It was the wrong cake! Or, one might say, it was the right cake at the wrong time. Marie kindly informed me, when I sent her a picture of it, that it wasn't the one she had in mind for that date. After laughing and laughing, it was, of course, apparent that I had just seen "... Lemon .... Cake" on the Heavenly Bakers' calendar, and happily went off, bought lemons - and baked the cake. So, sometime in the future, I now hoped, perhaps I could make "Woody's Lemon Luxury Layer Cake" while the group makes the "Lemon Meringue Cake."

Briefly, the cake:

Rose's lemon curd is velvety and just tart enough. 

It was great fun to finally heap the beautiful Italian meringue on top of the cake, swirl it, and watch it turn golden in the oven for a few minutes. Magical!

So, a happy ending for this Lemon Meringue Cake. It was so well received that there actually was not enough to go around. "Next time," they said, "please make two." I just smiled and winked at Rose.

And now to the task at hand: 

Woody's Luxury Lemon Layer Cake. . . 

 I shall reverse in time and prepare Woody's cake. What better way to get on track again?  Since the Heavenly Bakers have already done this, I will keep my descriptions, step-by-step comments, and photos brief.

Here is the finished cake for my friend's birthday:

What you see for decoration are white currants and curd swirls.

It was late or I would have piped with my new blue polycarbonate tips.

I love this cake! However, I would not do it all in one day. For me, it worked better doing the curd and the buttercream the day before. This curd is absolutely perfectly luxurious for the 'luxurious' cake. I have tried Tiptree, and in emergency it is fine, but for serious curd! This is it.

I didn't photograph the buttercream process for this cake. I will say that next time I will double the buttercream since I ran out after crumb coat. It would be fine to freeze the leftovers.

A small mis en place

Still battling my oven, I decided to trick it and set for 355' instead of 350'. I timed it for 30 minutes, between the 25-35 minutes specified by recipe. By Jove, it worked.

And then a peculiar thing happened - the recipe tells me to cut the two layers in half. Spread the curd on the bottom layers. Add the top layers. Place one 'set' on top of the other. And -What? I counted. I drew. I summoned my husband from the tv. Whatever I came up with, I ended up with an unfrosted center layer, to which I finally applied buttercream, which wasn't all bad an idea, even if I had misread the recipe. This cake is, indeed, luxurious with it's 17 eggs, and white chocolate, and is now one of my favorite cakes of all time. So very light, layered flavor of lemon and white chocolate. My friend expresses the same sentiments. This birthday girl-friend allowed me to bring home a piece each for my husband and myself, hid two pieces for herself - And ~~~ nobody knows where the rest of this fabulous creation is to be found! 

Thank you, Woody.