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

[meathiel]

Is white chocolate harder to melt than normal one? Don't think I ever tried ...

[artemis10002000]

It looks very nice though, even if the marshmellows are actually a clever disguise! And hey, at least your problem is just melting white chocolate, I fail hard at melting regular brown chocolate, too. Is there a special trick to white one?

[wiseheart.livejournal.com]

Actually, I use this simple cake icing stuff that you can buy in bars, just like regular chocolate. That's very easy to melt, although I usually add a bit of Kochschokolade, for the richer taste. To melt white chocolate shouldn't be that complicated, I just never get the right temperature for it and end up with Klumpen I can't make to vanish.

[wiseheart.livejournal.com]

See below my answer to artemis10002000. It seems so easy when Mary Berry does it, but mine is always like that on the picture. Grrr!

[meathiel]

How do you melt it?
We've got a special little metal pot that you put in a regular pot with water. It usually works really well ...

[artemis10002000]

That's what happens with me and the brown chocolate. I think I might be heating it up too much because I'm impatient.

[akane42me.livejournal.com]

It looks quite festive! And it sounds yummy:) Tricky you, with the mini marshmallow camouflage!

[wiseheart.livejournal.com]

The same way, actually, only that the little metal pot isn't special at all. Perhaps I ought to get one that's stainless steel instead of the regular emailled one I use.

[wiseheart.livejournal.com]

I'm sneaky that way. *g*

[wiseheart.livejournal.com]

I believe my mistake was today that I thought the amount wouldn't be enough and I threw in a handful more little white chocolate squares when the original amount was already half-molten. That might have screwed up the temperature.

[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*

[artemis10002000]

Oh yes, that would do it! If it cools down and you heat it up again it messes everything up.

[elwenlj.livejournal.com]

This is why I don't do 'cook'. Things always go wrong, somewhere.

[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.

[wiseheart.livejournal.com]

True. I still enjoy trying enormously, though.

[wanderingmogwai.livejournal.com]

Oh! ok :)

[mirasaui.livejournal.com]

I only knew you made a mistake because you mentioned it, the cake looks perfect to me. All the ones I bake come out of a box and I can even mess those up.

[wiseheart.livejournal.com]

That's a gift, too... ;P