So we are now at Fiesta Friday #14. I have been here since the beginning and wohoo who would have thought it would become such a momentus event?
What happened to me for my party contribution?
Well I decided to make a cake. It was sort of a commemorative cake for my mother, who passed on the 21st April 8 years ago, so I thought “hey why not bake a cake, she would have liked that, let’s celebrate her life” Oh boy! What a disaster.
The cake was chosen by my son, as you will see in this post (click here) was that a sensible decision? I let my children pick various recipes, they take it in turn to help me on the week it’s chosen, suffice to say I shall monitor my eldests choice next time. I did think “OMG that looks difficult” but we followed it to the T so to speak and I have absolutely no idea what went wrong.
This week it is my choice and I am very relieved.
All was not lost however, the bin had a great dinner compliments of myself and son and I got some lovely flowers instead to commemorate which you will see on my Macro Monday post here!
So as usual I shall delight you with a few piccies of our endeavours, you will see captions over each if you pass your mouse over it and if you are brave enough to click the pic you will get a nice enlargement, of the pic that is!
So, I take the cake out of the oven at stated time, it does look rather large, but I am feeling pretty positive.
I let it cool a bit then take the ring bit off from the outside as stated.
Now I move it, uh oh it wobbles rather a lot.
It doesn’t seem cooked at all in the middle, in FACT the middle resembles in movement a swimming pool.
OMG what is happening? Can’t put the ring back on the sides as it doesn’t open up fully, it will have to go back in without.
So the cake is now in the oven having some EXTRA time, without its supportive side. I come back after a bit to check it.
OMG it seems a bit of the side came loose and now it looks like a volcano is slowly erupting.
What do I think? “OK I spent nearly two hours on this damn thing and all those ingredients are more than my sons pocket money, keep on cooking, we can salvage this, the oven CAN be cleaned!
This is what it looks like in the oven, when taken out and a slice cut.
I decided I had spent so long, I would have a bit that look definitely cooked.
The berries on top nearly broke my teeth. The insides tasted nice for about the first two seconds, “Hmmm yum” then a frown “OMG tastes of eggy cheese!” GAG spit in the bin, can’t let ‘shrek’ see or he will take the piss out of me.
My son gives up living (not literally), and walks out of the kitchen….He is NOT choosing without parameters next time.
I would like to say in my defense that the odds were against me. At the time of cooking ‘shrek’ (aka husband) was building a fence to separate the stonework from the 2nd time laid grass, so the dogs don’t do their ablutions on it anymore, just the stone (easy to clean).
Suffice to say there was lots of disruptive tooing and froing (note the attempt to pass the buck here?)
At one stage I went to see what was going on….this was the view my eyes met! (see below, not for the faint hearted!)
Does this qualify me as nul and void in blame for the torte disaster? Voting is below, this is a serious matter!
- 300g/10 1/2oz plain flour, plus extra for dusting
- 2 tsp baking powder
- 140g/5oz caster sugar
- 140g/5oz butter, room temperature plus extra for greasing
- 2 eggs, lightly beaten
For the Topping
- 3 egg yolks
- 1 egg
- 100g/3 1/2 oz caster sugar
- 1 tbsp lemon juice
- 300ml/10fl oz milk
- 500g/1lb 2oz medium fat soft cheese or Quark
- 150g5 1/2 butter, melted
- 5tbsp custard powder
For the Meringue
- 3 egg whites
- 4 tbsp caster sugar
- 250g/9oz redcurrants, stems removed
- icing sugar for dusting
Preheat the oven to 160 degrees C/325 degrees F/Gas Mark 3. Grease a 28-cm/11-inch baking takin, preferably springform and line the base with baking paper.
To make the base, sift together the flour and baking powder in a bowl, add the sugar, butter and eggs. Mix using an electric mixer with a dough hook attachment, then briefly knead with your hands in to a smooth mixture. Wrap in clingfilm and leave to rest in the regrigerator for 30 mins.
Use floured hands to press and smooth the mixture evenly in to the base of the tin.
To make the topping, mix together the egg yolks, egg, sugar and lemon juice in a bowl. Gradually stir in the milk, cheese, melted butter and custard powder until the mixture is smooth and has no lumps.
Pour the topping mixture over the torte base and smooth the surface. Bake in the preheated oven for about 30 minutes. Remove the cake, but leave the oven switched on.
To make the meringue, whisk the egg whites until almost stiff. Gradually whisk in the sugar. continue whisking until the sugar is completely dissolved and the meringue holds stiff peaks.
Spread the meringue over the topping. Scatter the reedcurrants over the top. Return the torted to the oven and bake for about 15 minutes. Leave to cool before removing from the tin. Dust with icing sugar before slicing and serving.
Thank you as always for reading, seriously if you try this recipe out, I would really really like to know it you managed to make it work!
© Justine @ Eclecticoddsnsods.com