PBS 108: Prosciutto Bread and Grand Marnier Cake
Jun 17, 2009 | From the kitchen of Rose
These days I use extra meat (6 ounces/170 grams) in in the Prosciutto Bread including hot sopresata sausage and pepperoni. It is so delicious and, as you will see, so very easy to make.
The Gâteau au Grand Marnier et Chocolat is many people's favorite from The Cake Bible.It keeps so long and ships so well it is the one I make most often for my father in upstate NY. In response to many requests over the past 20 years I am offering it as a three-tier wedding cake in the upcoming book!
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hector
08/29/2009 12:45 AM
Lainee, welcome to scratch! Rose's recipes are accurate and in perfect balance. I would avoid making any changes in pan size because the texture will be compromised. Rose's upcoming book will have this recipe for a 12" round and took near 20 years of testing! Rather than us figuring it out, I would invest on getting this additional book, really pennies for thought!
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lainee
08/28/2009 11:03 PM
i am new to baking from scratch so i got the cake bible but it won't arrive till later (just ordered it online). when you make this cake using a 12 inch round cake pan, do you lower the temperature a bit to make sure it bakes right? how long would you bake it for and what should the temperature be? thank you very much.
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hector
08/15/2009 02:10 AM
this is AMAZING. i am making the grand marnier cake and having prosciutto for dinner! http://www.facebook.com/photo.php?pid=55291&l=e5265df55e&id=100000084691742
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Anonymous
07/16/2009 03:10 PM
...and the answer is: a protein content of 9.4%- somewhere between ap flour and cake flour.
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Anonymous
07/15/2009 06:59 PM
I second the motion!
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Matthew
07/15/2009 06:56 PM
I kind of thought the same thing myself--but I guess kudos to them for finding a niche in the market, although is seems awfully high priced for what it is--and does it even work? Didn't Kate already test this idea--would be curious to know how this is different or how it performs. I really like KA in general, but I wish they would send a few less catalogs out so perhaps their prices could be a bit more reasonable.
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jerry
07/15/2009 04:53 PM
Shame, shame King Arthur- that's cheating!! I thought it was a lower protein content flour they were using. I did email them to ask about the protein content anyway and I'll see what they say. I've heard of using cornstarch + all purpose flour as an emergency substitution but like you say it may not be appropriate for all cake recipes that use cake flour.
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Matthew
07/15/2009 04:26 PM
According to the site, it is a blend of unbleached flour and cornstarch.
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Rose Levy Beranbaum
07/15/2009 01:20 PM
p.s. brinna sands of king arthur told me many years ago that the reason they introduced bleached cake flour was because of the cake bible! so many people were asking for it they decided to carry it.
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Rose Levy Beranbaum
07/15/2009 01:18 PM
kate (of kate flour) suggests the possibility that it is heat treated which would make it perform in a very similar way to bleached cake flour. if it works for butter cakes where the butter is not melted and does not dip in the center after baking it probably is!
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Rose Levy Beranbaum
07/15/2009 12:44 PM
oy! have you read what i've written about bleached vs unbleached cake flour?
it should work fine for génoise and pancakes.
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jerry
07/15/2009 12:40 PM
King Arthur has just come out with an UNBLEACHED cake flour. I ordered some to try it out.
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janeb
06/26/2009 10:41 AM
I used to make this cake for every party, picnic, etc. - everyone loved it (especially my husband.) This inspires me to start making it again. (but I also want to do the bread!)
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kelvin
06/25/2009 11:42 AM
The bread is amazing. I love it.
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Rose Levy Beranbaum
06/19/2009 01:18 PM
yikes--you're right--i meant cake flour is never unbleached! it IS hard to think, perform, and talk at the same time. sometimes things slip out and you wonder--did i say that! thanks for posting this so others can see it.
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janina
06/19/2009 12:48 PM
Hi,
In the grand marnier cake video you state that cake flour is never bleached? I watched it twice because I was surprised to hear it. I suspected it was an error so I ignored it but it might be confusing to those who are not familiar with your books.
Thanks,
Janina
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Rose Levy Beranbaum
06/18/2009 09:41 PM
Cake flour in the US is bleached.
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Lauren
06/18/2009 09:32 PM
I thought cake flour was bleached? Was there a time when it wasn't?
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