Same recipe - mocca cake with toasted almonds - just this time down-sized to feed 7 hungry adults and 2 ravenous kids. Oh, I did mix some milk curd cream into the filling, so it'd be healthier, sorry, tastier..
Wednesday, May 02, 2007
Birthday cake, 2007
Same recipe - mocca cake with toasted almonds - just this time down-sized to feed 7 hungry adults and 2 ravenous kids. Oh, I did mix some milk curd cream into the filling, so it'd be healthier, sorry, tastier..
7 comments:
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Pille @ Nami-Nami
lovely cake, Happy Birthday!
ReplyDeleteThat looks fab! It reminds me of an old coffee cake my gran used to make but I'll be darned if I can find the recipe (or anything like it).
ReplyDeleteQ: When you say "whipped cream" you mean British whipping cream? Not, American whipped cream, right?
Happy Birthday! It looks delicious and I love the idea of milk curd cream being stirred into the filling!
ReplyDeleteHappy Birthday, Pille!
ReplyDeleteA very Happy Birthday from me!!! And some great looking cake that is even healthy, yum.
ReplyDeleteHappy Birthday!
ReplyDeleteK & S, Shayne, Neil, Ivonne - thank you!
ReplyDeleteSciencemel - yes, I think you'd call it whipping cream in the UK, although you could use double cream, too. The cream I use has 35% fat content, and then I whip it with some sugar and instant coffee. British whipping cream is 38%, I believe, and double cream is 48%.
Freya & Paul - gently folding in some milk curd cream makes the filling abit heavier and just a little bit sharper in terms of flavour. Whipped cream on its own can be a bit too sweet and creamy, really.