Monday, July 05, 2004

Summer fruit tart

1.) I took the cake recipe below and baked it in a sponge cake mold for fruit tarts, but I used the new type of silicone mold that's oven-safe. Strange how you can bake a cake in something that looks like it should be part of a scuba suit. By the way when the cake is just about done your whole kitchen will smell like pure buttery goodness. I can't believe I just wrote that.

2.) I improvised a custard with egg yolks, creme, a little cornstarch and flavored it with some strands of saffron. After cooling the custard in an ice bath, I poured it onto the indentation or well on the top of the cake.

3.) I assembled some cut summer fruits on top of the custard layer and glazed it with the kirsh and apricot glaze I described below.

Genoese Sponge

This cake has a nice buttery color, and a fairly firm
texture. Makes 1 - 10 inch tube cake (14 servings).
Printed from Allrecipes, Submitted by Carol
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar*
1 cup butter, softened
1 cup white sugar*
6 egg yolks
2 cups sifted cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt

1. Preheat oven to 350 degrees F. Grease a 10 inch tube pan.
2. Beat egg whites and cream of tartar until soft peaks
form. Add 3/4 cup sugar gradually, beating until very stiff.
3. In a large bowl, cream butter or margarine and 1 cup
sugar well. Add egg yolks, and beat until thick and fluffy.
Sift flour, baking powder, and salt over batter. Fold
in. Gently fold in egg whites. Pour batter into prepared pan.
4. Bake for 50 to 60 minutes, until an inserted wooden
pick comes out clean. Cool. Ice with your favorite frosting.

*My additions/subsitutions
used superfine or bakers sugar
flavored with a little apricot nectar and tahitian vanilla.


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