I believe this is the last week for Louise's cookbook contest, wherein you make something from a cookbook, and submit it to her. Of course, I couldn't let the week go by without participating at least once, could I?
Ryan's forever howling that I need to do something interesting with my cakes. Jeepers. I thought that desert every night should be interesting enough. The boy might be spoiled. Anyway, the other night I made a chocolate cake as requested by Mark, in layers. I don't like making layer cakes; the frosting is more complicated, and I can't handle much more complication in my life. Still and all, Mark having recruited his brothers to chime in for layer cake, I acquiesced. Then my old friend Fannie Farmer gave me an idea as to what to do with it. So, today, you get two recipes for the price of one!
COCOA CREAM FILLING
1/2 cup whipping cream
2 tbsp confectioner's sugar
1 tbsp cocoa powder
1/4 tsp vanilla extract
Stir all 4 ingredients until well combined, and refrigerate for at least an hour (I did this right after putting the cake in the oven). When the cake is cooled, beat this mixture until it's fluffy and stiff, spread on the bottom layer, and put the top layer in place. My beloved commented that this was a little bitter for his taste, so I'd probably go with 3 tbsp of sugar next time.
1 egg white
1 cup confectioner's sugar
1/4 tsp salt
1/4 tsp cream of tartar
1/3 cup boiling water.
Put all ingredients into your bowl, and beat until it stands up. Note that this will take 8 to 10 minutes. The delightful Mrs. Farmer says that stopping during the beating process will not adversely affect your outcome, but I just used my stand mixer. I do have to say that for the first few minutes, this mixture looked rather brown and dull, and I was pretty certain I'd be starting over with standard buttercream frosting. Not to worry, however, as this was arguably the prettiest cake I've ever made!
Flavor results for this frosting were rather mixed. My dearly beloved said it had no flavor. Ryan thought it rather marshmallow-y in flavor, and Dan thought it tasted somewhat similar to meringue. Maybe with strawberry extract, which would be a more vivid color and flavor, it would be greeted more enthusiastically. I might just have to try that with a white cake. I think that this frosting on a white cake might be considered diet cake. Almost. Hmmm. It's worth thinking about.
So, Louise, I submit this for your Dessert month category!