Practicing my smoothing and showing my love, love, love of the Golden Almond Lemon cake…here is cake I made for Resurrection Sunday: 6” Golden Dream. I used vanilla bean paste in the mousseline. I see now from the photo that the cake is wider at the top. This is a good thing about practicing and taking the photos.
I see the color looks different also. the first is most accurate.
Beautiful cake, CRenee! I think you did a great job, it looks very smooth and I love the swirls on top. The cake looks very tall. I can see the vanilla specks from the paste. Very nice. I have not made this cake yet. Is it from TCB?
It looks beautiful, and so delicious! I like the height, and almost thought the gradual taper to be intentional. I love the vanilla bean paste flecks, as well. Well done =)
It looks beautiful, and so delicious! I like the height, and almost thought the gradual taper to be intentional. I love the vanilla bean paste flecks, as well. Well done =)
Hello Jemoiselle - I guess the cake was tall. The cake is in Rose’s Heavenly Cakes. It is there as a bundt and wedding cake - Golden Dream. The almond, lemon, and turbinado sugar work very well together.
It looks beautiful, and so delicious! I like the height, and almost thought the gradual taper to be intentional. I love the vanilla bean paste flecks, as well. Well done =)
Hello Jemoiselle - I guess the cake was tall. The cake is in Rose’s Heavenly Cakes. It is there as a bundt and wedding cake - Golden Dream. The almond, lemon, and turbinado sugar work very well together.
I just looked it up, looks like a very blissful marriage of flavors! I’ll have to try it one of these days, though I don’t know why but I tend to shy away from lemon cakes. I do love lemon! I just don’t bake them, funny eh? Never a better time than the present to change that!
Thanks again for sharing, it really does look luscious.
Jemoiselle
No tricks to share Silke, except that I read everything on the forum. I tried using my bench scraper but my turntable (really a lazy susan) has a raised edge. So I had to use my spatula. I did occassionally rinse it in hot water and then dried it. It will be interesting if it turns out as well with my next cake which will be 10”
The cake is only two tall layers based on 33% of recipe for two 6” an two 9”. Rose does not torte the cake in the recipe so I do not. It would be interesting to put this same batter in a 7” pan.
Beautiful cake, CR! Your smoothing skills are excellent, job well done. I must try this cake soon, I keep putting it off until I get some lemon oil, perhaps I just need to take the plunge and substitute zest.
Oh, Julie Thank you!! I finally purchased some oil and am convinced it is the secret yum in this cake. If you substitute, do tell how it turns out. This is such a delicious cake…. I keep hoping for reasons to bake it.
