Tuesday, March 18, 2008

Ligurian Cake Part Two

Part two of a three part series. Part one is here, part three is here. Click any photo for larger.

When the cake is done it looks like this. This is actually the bottom.
And here it is out of the springform. It is dome shaped, but don't worry. To cool it you invert it (now the top is actually on top). The dome mashes down from the weight of the cake.
And here is the cake right side up, cooling on the rack. You can see the blackberries poking out through the top and saying hi.
After about an hour or so, it is time to eat. You can see from this photo how perfect this thing is. And the dome shape has flattened out from the weight of the cake so it is now flat on the bottom. Told you not to worry.
At this point you can top it with a meringue, but I prefer it this way - with a dollop of freshly whipped cream on the side. I whip my own. Here is a photo of the finished product, out of focus "Carl style".
A very easy cake, but one that will impress. The lemon flavor is wonderful and combines well with the raspberries or blackberries you use. I suppose you could soak this cake with a sauce or liqueur, but I don't think it needs it.

Here is part three, the recipe for the whipped cream.

4 comments:

Carl from Chicago said...

Nice dessert but it is sad my photos are correlated with out-of-focus :)

Dan from Madison said...

Had to get a jab in on you for my terrible photo.

Anonymous said...

Looks awesome! Try tapping the pan a few times to get those air holes out though. This will give you a better consistancy.
Just a tip from another baker.

Cheers!

Dan from Madison said...

Thanks anon, tips appreciated.