Wiener Boden experiment

[wiseheart]

Not a particularly successful one, although it does taste well. It has a chocolate-caramel pudding filling and white chocolate icing. I think you can see why I hate working with white chocolate - it is so bloody hard to melt properly. I missed the right moment with this one, so there are little unmelted chunks all over it, which I tried to camouflage with mini marshmallows... with moderate success.



It wasn't particularly hard to make - it is basically the same as Grandma's sponge cake, just with a bit more flour and a small amount of molten butter in it, so that the cake would be a bit more stable. I think I'll stick to Grandma's recipe. I just wanted to try something heavier, in case I'll decide to make a multiple-tiered cake sometimes in the future. (Yeah, fat chance after this, but one can never know.)

Comments

[wanderingmogwai.livejournal.com]

I'm not sure where I stand on this. I think I need a taste :P

[wiseheart.livejournal.com]

Any time! :)

The cake itself is easy: 4 eggs, 125 gr sugar, 1Tsp vanilla flavoured sugar, 125 gr flour, I Tsp cocoa powder (not sweetened), 1 teaspoon baking powder and 50 gr melted butter or margarine.

You beat the egg whites until they are stiff. Add the sugar and vanilla flavoured sugar in small amounts. Add the egg yolks, one at a time. Mix the flour with the baking powder and the cocoa powder and add to the mix, one tablespoons at a time. Add the melted butter (it should be already cooled).

Grease the baking tin or line it with baking paper. Bake the cake in a pre-heated oven at 180°C (sorry, no idea about the Fahrenheits) for 20-30 minutes, depending on your oven. Mine gets really hot when pre-heated, so I always leave the cake for shorter times than the recipe instructs. Test with a toothpick or something similar; when it comes back clean, the cake is done.

The filling was just some chocolate-caramel dessert cream I prepared according to the instructions on the package. And I covered the cake with badly-melted white chocolate, as you can see. *g*

[wanderingmogwai.livejournal.com]

Cool, thanks! For vanilla flavored sugar could It use vanilla extract instead?

[wiseheart.livejournal.com]

Oh, sure, whatever you want. I just use vanilla flavoured sugar because everything else vanilla-related is unreasonably expensive over here.

[wanderingmogwai.livejournal.com]

Oh! ok :)