Esterházy Schnitten(榛子香草夹心蛋糕)

我很喜欢这个蛋糕。然而，还是有一些问题。最重要的一点是第十步少了一行，“留出大约两汤匙奶油。”然后在第11步中提到“剩余的奶油”是有意义的。幸运的是，我的图书馆里有一本电子版的烹饪书，没有被借出，所以我可以跳上电脑，在烘焙项目中找到缺失的指导。另一个问题是备用奶油的数量。我预留了一大堆2汤匙。这还不够;2汤匙。每长边都需要完全覆盖，这样坚果就会粘在一起，所以留出1/4杯糖霜。 Another issue is that the cake just didn't taste that vanilla-y. Next time I will add vanilla to the cake itself, not just to the frosting. Yet another issue is the amount of cream of tartar. Rose Levy Berenbaum of "The Cake Bible" fame says to use 1/8 tsp. per egg white. One pinch (1/16 tsp.) for 5 whites seems much too little. I used 1/2 tsp. which worked well. And why use two quarter sheet pans instead of one half sheet pan? I only have one quarter sheet pan, so I did two bakes. Next time I will just use a half sheet pan; it just requires one extra cut to make the needed number of layers. A bigger issue is the frosting. It is a very good frosting, and a good one for this cake as it is not too sweet. But it's just too fussy for one cake that makes six servings, when you have other dishes to deal with for your dinner party that need your attention as well. It's a problem of translating a recipe for a restaurant or bakery, where you're making bigger batches to make multiple cakes, vs. going through all these steps for one cake. Life is just too short to stand over a hot stove, stirring stirring, stirring -- not to mention all the other steps required for the frosting -- unless someone is paying you to do it! Next time I will make the hazelnut-flavored Swiss meringue buttercream that America's Test Kitchen uses for their Swiss Hazelnut Cake -- with some vanilla extract added. Maybe just a half batch would be enough; I will have to test and see. That is a good frosting which goes together very quickly, but admittedly is a lot sweeter that the one given here. And a last issue that is just a matter of personal preference: I would rather cover the ends with chopped hazelnuts, not sliced almonds, since this is a hazelnut-flavored cake. The hazelnut flavor is not that strong, so I would rather not muddy it with the almonds, though the almonds may be traditional. That's just me; you do you. With these changes, I would make this cake again.

• 劳拉

• 旧金山东湾

• 11/14/2022

美味的

• 匿名

• 钦奈

• 10/20/2022

美味的

• 维姬

• 10/20/2022