Cake, anyone?

[lttdcn]

Today I made an 8" Black Forest Gateau. Black cherries, Green and Black's 70% dark chocolate, organic double cream and kirsch. My attempt at chocolate caraque failed. It's been mumblemumble years since I did that level of patisserie so I'm not too surprised to have lost the knack. It was eaten, chocolate caraque decoration or not

Comments

[amamama]

*drools* Oh god... Can I come live with you? *grins* I've had my first try at making Fat Rascals today (Waitrose's recipe), tomorrow I'll try the one Bel sent me. And I made shortbread biscuits, which came out ok, but not spiffing. But the recipe I found only had measures in parts (1:2:3 of sugar, butter and flour), and I used weight instead of volume. And it wouldn't stock at all. So I added a dash more butter and it became too sticky. Which meant that I had to add more flour, so now they're so-so. Need to test-bake some more. And try making it with roasted oatmeal. Mmhmmm... Btw - what is caraque?

[lttdcn]

lol. Serpently! You mean Fat Rascals as in Betty's Tea Room...? That place is seriously drool-worthy. We had lunch there the last time we were in York. Mmm...

This is my shortbread recipe.
Highlanders

Makes 15.
100g (4oz) butter.
50g (2oz) caster sugar.
100g (4 oz) plain flower.
50g (2 oz) ground rice.
Demerara sugar.

Heat oven to 190 degrees C, 375F, Gas 5. Grease a baking tray.
Cream butter and sugar 'til light and fluffy.
Add flour and ground rice; mix well.
Using hands, knead well to bring mix together.
Roll into a thick sausage. Roll in demerara sugar.
Cut into 15 slices. Place on tray. bake for 15 mins, or until golden brown.

The ground rice gives a little extra 'crunch' that we prefer. If you want a classic 'petticoat tails' recipe, the sort that can be pressed into a shortbread mould before baking, I'll post one if you wish.

[tdu000]

I'm working on getting my Fat Rascals close to Betty's standrds. I'm not there yet. Berte put lemon rind in hers (a la Waitrose) so I'll try that next time. They aren't originally Betty's, they're common in Yorkshire and the north-east, but Betty's have certainly made them their speciality. Guess where I go every time I'm back in North Yorkshire!

THat cake looks very professional. I hope everyone enjoyed eating it.

[lttdcn]

Oh duh!

Chocolate caraque are those clever curls made from chocolate. You pour the warm chocolate onto a marble slab and when it cools, use the length of a sharp knife to shave off long curls and rolls. I couldn't get them thin enough to they refused to curl. More practice required. ::snorts gently::

[zia_montrose]

Black cherries, Green and Black's 70% dark chocolate, organic double cream and kirsch.

As if the pictures weren't tantalizing enough! It simply looks fantastic.

What is kirsch?

[lttdcn]

Thanks! There is some remaining for tomorrow...

Kirsch (which is the German word for cherry) is a clear liqueur distilled from cherries and their stones, which are said to have an almond flavour. I only use it for baking and so on. That bottle is quite venerable now; it was brought from France for me by a friend who had a second home there. The price thingy fell off this afternoon - 57Francs. That's how long I've had it! lol