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Hungarian Janci Torta
Posted: 05 October 2009 10:12 PM   [ Ignore ]   [ # 16 ]
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Silke, I read a copy of Cook’s Illustrated and they say that silicone mold is the worst. I wonder why they don’t have non-silicone financier molds.

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Posted: 05 October 2009 10:18 PM   [ Ignore ]   [ # 17 ]
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This was already kitchen store #3 in my town. If Sur la Table doesn’t have it I can’t get it. They had bigger ones, but I wanted itsy bitsy ones, so it’s partially my fault for being stubborn.

The engineer in me things silicone is the worst you could possibly use for baking. It’s an isolator, so it doesn’t distribute the heat, it’s flabby, so you have to stabilize it with a pan. Why not use metal? It’s been used for hundreds of years and has worked all these years! I have a silicone muffin pan and some of the muffins just permanently attach to the silicone, and only come out in crumbs! I hope that these will work as they are so small… I was actually surprised that Rose seems to use so much silicone in the new book.

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Posted: 06 October 2009 12:13 AM   [ Ignore ]   [ # 18 ]
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Silke, if you want small Financiers, they have the mini-financier mold at Sur La Table.  I don’t think they have it in the store but you can get it online.  This is the one I bought from them a few months ago:

http://www.surlatable.com/p2p/endecaSearch.do?keyword=financier&Search;.x=20&Search;.y=11

I bought two of the 24 portions. It’s a french brand and a bit pricey but I’ve used it several times and it works pretty well.  I have not had a problem with sticking and the financiers come out pretty easily.  I just pipe the batter using a pastry bag.

I’ve used them to make multiple batches.  It’s easy to pop everything out after they cook and wash the mold for your next batch.  You don’t even have to grease it every time you use.  I’ve only greased the first time (per instructions).

I have a different almond financier recipe that I have used but I’d like to try Rose’s recipe from the new book.

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Posted: 06 October 2009 01:11 AM   [ Ignore ]   [ # 19 ]
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Oh beautiful, thanks much for sending me the link! I’ll ask my store to get them, though I’ll try the square forms first. Perhaps my new silicone pan will treat me better than my old one!

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Posted: 06 October 2009 10:44 AM   [ Ignore ]   [ # 20 ]
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Yes Patrincia, Congratulations and delicious! wink

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Posted: 06 October 2009 12:09 PM   [ Ignore ]   [ # 21 ]
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Patrincia and Jenn, those look wonderful!  This cake is high on my list of things to bake from RHC, can’t wait to try it.

Patrincia, how did you manage to get yours to bake up with a flat top?

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Posted: 06 October 2009 12:18 PM   [ Ignore ]   [ # 22 ]
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Julie - 06 October 2009 03:09 PM

Patrincia, how did you manage to get yours to bake up with a flat top?

You’re guess is as good as mine.  Then only thing I did differently than usual was I didn’t weigh the egg whites - I was preoccupied by talking on the phone, so I just used all 8 whites.  In the end, I didn’t mind at all… the cake is wonderful!!!

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Posted: 06 October 2009 02:04 PM   [ Ignore ]   [ # 23 ]
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I didn’t weigh my whites either but it didn’t stay flat, it sunk in the middle.

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Posted: 06 October 2009 02:09 PM   [ Ignore ]   [ # 24 ]
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I’m at a loss… maybe the black walnuts had some magical effect wink.

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Posted: 06 October 2009 02:12 PM   [ Ignore ]   [ # 25 ]
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LOL Perhaps they did.
I just remembered that someone else from the bake-through had the similar result as you. I can’t remember who it was.

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Posted: 06 October 2009 02:15 PM   [ Ignore ]   [ # 26 ]
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Found it!  http://shebakesthecake.blogspot.com/2009/10/hungarian-jancsi-torta.html#more

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Posted: 06 October 2009 02:19 PM   [ Ignore ]   [ # 27 ]
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So is it the bake strips? I didn’t use bake strips and mine sunk in the middle.

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Posted: 06 October 2009 02:20 PM   [ Ignore ]   [ # 28 ]
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Rozanne - 06 October 2009 05:15 PM

Found it!  http://shebakesthecake.blogspot.com/2009/10/hungarian-jancsi-torta.html#more

Ah yes, I even commented about it on her blog.  My memory… ugh!

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Posted: 06 October 2009 02:21 PM   [ Ignore ]   [ # 29 ]
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Jenn - 06 October 2009 05:19 PM

So is it the bake strips? I didn’t use bake strips and mine sunk in the middle.

Jenn, I used the strips.

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Posted: 06 October 2009 02:25 PM   [ Ignore ]   [ # 30 ]
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I used new strips… well doused with water.  My old ones were too small and they are feeling quite thin from use, so I wonder if they hold as much water as the new ones.  I also baked for a total of 55 minutes and pulled the cake out when the internal temp was 185 (couldn’t handle the thought of leaving it in there any longer…  would have been another 15 minutes before it reached 200F).  I cooled the cake completely before removing by sides of the springform.

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