I think that’s right. Thx
Can you tell me more about that whipped cream cake? What’s the texture like?
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The whipped cream cake is light and tender
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The look of your cake made me think of the Prantl’s Burnt Almond Torte I purchased last year. I might make a copycat
I forgot I started a thread. Burnt Almond Torte recipe
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I see in the recipe that you’re supposed to make a parchment paper “collar”, to capture overflow, I assume? (Did you try that?) Why wouldn’t they just adjust the amounts to fit the pan? Maybe so the choco ripple would show nicely? Hmm. Still, I can’t imagine anybody not liking/wanting this cake! I’ll try it ASAP even though the paper collar seems fiddly. Your picture is making my day/mouth water.
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I lazily did not bother with the parchment collar and certainly should have put a baking sheet underneath to catch the bubbling caramelized coconut.
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Looks gorgeous - bookmarking! Would you say this would make a nice coffee/breakfast cake, or is it more of a dessert cake?
Feels more coffee break, snacking cake but also a fine dessert
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That’s what I suspected and was hoping - I’m making it for brunch very soon!
The last slice of a cardamom cake with cooked flour coffee frosting. Cake recipe is from Vanilla Bean Baking Book and recipe is sort of from the blog of the same name. This is my mother’s favourite, so it was a belated birthday cake for her. Still scrumptious a week later.
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Re sunken middle – think peanut butter or tahini or even nutella more than cookie butter (which has flour).
For ground pistachios, consider using the same approach as almond meal / flour, which makes cakes quite dense and rich. Cut back other fat a bit, use a bit more leavener, and bake longer at a lower temp.
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I baked this sourdough recipe last week to give to my daughter but this week its for us. Easy Crusty Sourdough Bread from The Beginner’s Guide to Sourdough by Amy Coyne. The 12 hr fermentation really gives it a sour taste. Recipe takes time but you dont have to babysit it much. Just this recipe was worthwhile getting the book for me.
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Next batch of my PIC’s fab pistachio cookies. This time he added a bit of pistachio paste to it, which made them a little more moist & a lot more pistachio-y 
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Thank you!
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Mom came home from a monthly lunch with her childhood friends today… with a huge box of homemade cookies.
We’re dying.
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@pavlova - i’m looking at that recipe right now! Is the frosting recipe from somewhere else in the book? It looks like her coffee buttercream is an American buttercream.
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Looking at EYB, it doesn’t look as if she has an ermine icing in there. My MO for a coffee version is to dissolve instant espresso powder in the cooked flour mixture of my usual recipe.
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Lol. Freeze them.
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I looked on the Vanilla Bean blog and the flour frosting there called for steeping coffee beans, but I used 1/2 cup of strong coffee instead of milk, and 1/2 cup whipping cream. This frosting came together really nicely—sometimes I beat the flour frosting forever and it just doesn’t come together perfectly.
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