What food did you last make

Elcarajillo

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Pompeyexile

If anyone says anything about the look of your cheesecake, just tell them it is the rustic version.

But it still looks lush! I wouldn’t turn it down if offered a slice…. or two… or three ;)

Meldrew

I have made this a few times and this is the first time it has cracked, pastry is meant to be rough but maybe not quite as rough as mine. I was looking at making stollen again I have made it twice, the second time it went wrong big time. I was thinking about a Panettone instead. Here is a picture from the cheesecake recipe of how it should look.

https://blogbystean.com/baked/new-york-baked-cheesecake-with-pate-sablee-crust/

Pompeyexile

Meldrew

To be fair, theirs still looks quite rustic. Never seen a cheesecake with gooseberries before, or heard of a Pâte Sablée crust, but I like it. Copied the recipe and will give it a go sometime.

Also, just found a jar of cherries soaked in Kirsch in the cupboard…. Now there’s a thought If I can’t get or don’t fancy gooseberries.

Meldrew

Pompeyexile The Cherries sound a nice idea. We are not so keen on the Gooseberries.

I am keen to see the results of your stollen. Will you be gift wrapping like Richard Bertinet’s, he even makes that look good.

Jony

1st time in months and months.

Crumb will follow shortly 😎

Cuprajake

Pompeyexile

Well, I’ve been Richard Bertinet for the day, making my Christmas Stollen.

A good rise…

Ready for the final prove…

Fresh out of the oven…

Relaxing after a rum butter bath and rolled in icing sugar with a final dredge for that perfect look…

All dressed for the special occassion…

I made the rum infused frangipane to smooth on the inside for extra moistness, and the marzipan too, which took just minutes to make.

Made six, kept one back for ourselves, one for my other half’s 90 -year-old dad, and now I’ve got to decide who to give the others to. But, because I am not a confident cook, we will have to cut into ours and do a taste test to check they are edible before giving any away… could be dangerous though, because if it is good, I might not want to give any away. Wrapped they way they are, they can be frozen.

dfk41

Pompeyexile I am sure you will have no difficulty! Me, I will be waiting for Aldi to bring out their’s again!

ooglewoogle

Pompeyexile 😗👌….they look elite.

Pompeyexile

dfk41

Who said making cakes is not good for you? ;)

Meldrew

They came out really well, even the wrapping looks just like Bertinet’s. I might have a go but I don’t think mine will be as good.

Pompeyexile

Meldrew

All I did was follow his recipe to the letter and watched his YouTube video to see how to wrap them. So, if you can do that you’ll have the same success, I am sure.

Will say one thing though, the frangipane amount he gives to make is far too much for what he says you need it for, and now I have so much left over I guess I will have to make something else to use it up. Hmm… a Bakewell tart perhaps?

Also had a fair bit of the rum butter leftover too. What to do with that, I have no idea.

dfk41

Chocolate Banana Loaf (yet to try it!)

Pompeyexile

Core! That looks lush with those seeping pustules of chocolate.

dfk41

Pompeyexile It is an interesting cake! The recipe gave the option of including yoghurt but I did not have any. It certainly does not need any extra moisture. The bananas come out more as a boozy sort of taste and of course you can put in as much chocolate as you want….so I did! The actual recipe suggested melting white, milk and dark chocolate and drizzling it over the top but it honestly does not need it!

AlbertR

dfk41 It is an interesting cake!

Indeed. Reminds me of my chocolate cake, based on a Quatre-quarts recipe, which itself has it’s origin in the US-American Pound cake.

The recipe doesn’t use any baking powder, so the soapy taste of baking soda is avoided. The full recipe is written down in my Food Blog: Schokoladenkuchen.

A similar technique is used for my Orange Cake:

Cheers,

Albert

dfk41

AlbertR Hi Albert, can you give me the length of the baking tin that you use as it looks longer than anything I have seen in my collection!

AlbertR

dfk41 Hi Albert, can you give me the length of the baking tin that you use as it looks longer than anything I have seen in my collection!

I am using an extendable baking tin, from 20cm to 35cm. I have pulled it out to 30cm:

I’m not sure if you can buy this in England. I have bought mine in Switzerland, at the Migros store. But at least you have an idea which size.

dfk41

AlbertR Available on Amazon!

AlbertR

dfk41 Available on Amazon!

This seems to me a little too big, mine is from 35(L) to 20)L) x 11 × 7 cm. The volume might be large, so the cake will become quite flat.

Now I have to sign off, I am preparing an Indian Madras lamb curry for dinner. Here (in Germany) it is already quarter past five pm.

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