Milk Bread from Pastry Love. I used all milk instead of heavy cream. A loaf for me and one for my mother.
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And to drown my sorrows 
, I made a berry/cream cake. The cake was made in a recessed mold, a/k/a a Marry Ann mold. The indentation was filled with strawberry whipped cream and topped with berries. Vanilla bean gelato was on the side. This is a small, seven inch mold, so the servings were four slices which worked well for us.
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Ooooo. Fluffy.
Oh I have one of these pans, havent used it in ages. I use to make a strawberry flan but lost the recipe. I just googled mary ann pan and so many recipes came up. Thanks.
I forgot I had it! I had two others but the tin was no longer viable on them. This held two cups liquid, I used half of the 3 cup Nordic Ware Vanilla pound cake recipe and it was the perfect amount. It turned out very tender and cooked in under 15 minutes.
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A version of bienenstich I wanted to try out. Delicious, though I donāt know if it beats out other versions Iāve made. I want to taste it after a day or two in the fridge because what made me curious was the use of applesauce in the dough which is said to keep the dough fresher even after refrigeration.
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I wonāt get a good photo today, but I wanted to post about these now, and in any case they look pretty much exactly like they do on the link.
I had some very rosy rhubarb and wanted to make something new. Iāve made tons of cake with rhubarb in it (Bundt cakes, upside-down rhubarb cakes, etc) as well as rhubarb ice cream, rhubarb jam, rhubarb pie and rhubarb shrub, so I was on the hunt for something I hadnāt had before. āTaste of Homeā isnāt a source I use a lot, but there were a lot of very enthusiastic reviews, and I need to up my custard game, so I thought Iād give it a go.
I loved the unfrosted bars (shortbread + rhubarb custard filling) so much I ate a couple squares right out the pan last night before I even made the frosting.
The frosting was something new to me: a cream-cheese frosting where you fold in cream youāve just whipped (recipe doesnāt say how stiff, so I did soft peaks.) The problem is that the textures of the two elements are so different that they donāt really meld, but itās cream cheese frosting enriched with cream so itās not as if it tastes bad :).
I noticed there was zero salt in the recipe, and thanks to @Shellybean I knew this had to be remedied. I added a pinch of salt to the shortbread dough, another to the custard and a tiny bit more to the cream cheese frosting.
I really like these, but Iām not going to lie, all three elements together are very sweet. I made half a recipe, enough for an 8" square pan, and if I donāt find someone to give some of these to Iāll be in big trouble.
Iām also curious to see how the frosting changes after a day or two. A bit worried about textureā¦I suspect these might be the kind of thing you take to an event where theyāll all get eaten, vs. having a pound cake on the counter you can slice at for a week, but for now, these are great.
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i already want to scrape the frosting off, toss it, and just keep the bars.
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