I remember seeing a movie on tv a long time ago where the lead character was a chef and every dish she made took on the feelings she had as she created the dish. When people ate the food, they somehow felt what she was feeling too. It wasn’t a very good movie, but sitting here right now writing this post, I can somehow identify with the lead character. When I decide to make something, it is usually influenced by something I have seen or someone I know or something I am craving or how I’m feeling that day.
This is my upside down blueberry cake fresh from the oven.
I guess I was feeling a little blue and obviously craving blueberries. I liked this recipe because the cake was really light and fluffy. I think the next time I make it, I will add some lemon zest to compliment the blueberries. In making the cake, I had to coat the bottom of the cake pan with melted butter, brown sugar and a layer of blueberries. I poured the cake batter, consisting of cake flour, baking powder, salt, butter, eggs, milk and vanilla into the pan and then sprinkled some more blueberries.
The cake was baked at 350 degrees for about 45 minutes. Once taken out of the oven I allowed it to cool for about 10 minutes and then carefully inverted the pan and released the cake in all its blueberry goodness.
As it baked, the sugar and butter melted together and the blueberries softened. Once the cake was flipped and let to cool, a sweet and slightly crispy crust formed because of the sugar and butter. As I said before the cake was light and fluffy with a hint of vanilla. Definitely one of my favourites!!
This entry is inspired by Marilyn Monroe because I have been reading The Secret Life of Marilyn Monroe by Randy Taraborrelli. It is one of many biographies written about the iconic figure’s life. She was glamorous yet troubled. She worked hard for her successes. But despite that, she maintained that she was a simple girl who only wanted to love and be loved back. I can identify with that.
So of course my mind then wandered to dessert and specifically, what dessert did Marilyn Monroe like to eat? References are few and far between about this, but I was able to uncover that she had a thing for a treat called “Miss Milton’s Lovely Fudge Pie”. This originates from an ice cream parlour called Serendipity 3 which is located in Manhattan and was a place Marilyn liked to frequent.
I began by sifting together flour, cocoa, baking powder and salt. Using a double boiler, I melted chocolate and butter, stirring constantly. The chocolate mixture was eventually added to eggs, sugar, vanilla and sour cream and mixed thoroughly. Lastly I folded in the flour mixture until fully incorporated. The batter was then baked for 30-40 minutes.
The recipe paired the cake with a raspberry coulis, but since I had strawberries on hand, I made a switcheroo. I simply pureed some strawberries and added as a decoration on top. This cake was moist in the middle. It had the consistency of a chocolate lava cake, but not as runny. It melted in my mouth. Although not overly sweet, adding the tartness of the strawberry puree made a nice contrast.
Marilyn Monroe had good taste in dessert and I can identify with that too!! =)
Or Hungary or Austria but not from Switzerland. Also known as a jelly roll, a Swiss roll is essentially a sheet of thin sponge cake that can be layered with either jam, butter cream, chocolate or whipped cream, rolled and then sliced.
For week ten, we made lemon and raspberry jam filled Swiss rolls with real whipped cream. The sponge sheets were made with eggs, sugar, salt, bread flour and lemon and vanilla to taste. We whipped the eggs and sugar for about 12 minutes until they were light but compact. We then folded in sifted flour by hand until it was well incorporated. The batter was then poured into wax paper lined bake sheets and baked for 8 – 10 until golden brown.
The sponge sheets were firm to the touch but moist in texture and had a hint of lemon flavouring. We let the sheets cool slightly, then spread on a thin layer of lemon or raspberry jam. On top of the jam, we spread a layer of real whipped cream. The sponge sheets were then carefully rolled up.
The Swiss rolls were then masked with whipped cream with any excess removed to make for a smooth looking surface. The bottom edges of the cake were coated with toasted almonds. It was then time to flex some decorating muscle. Using a piping bag and star tip, we piped rosettes and lines along the cake and used more jam to add accents.
My German is a bit rusty but Die Rouladen waren sehr gut =)