And I can’t really think of anything that would cause that unless maybe you didn’t reduce the milks enough
I’m still holding that out as a possibility. I did reduce the milk by half, but then let sit for a while as it cooled off. Since I knew it would further evaporate, I added some water to bring it up to 1 1/2 cups. I’m wishing there were a way to directly measure when a substance has the proper consistency, rather than relying on a particular technique. Sort of like being able to do a windowpane with bread dough. I’ve been googling on “viscosity meter”. They exist, but cost close to two grand for a digital one.
I’ve never eaten this sort of cake before and when I read about it in RHC, I thought “ick”. But a girl in my office said it was her favorite type of cake, so I made it for her. She thought it was less sweet than what she had experienced in the past and not fully soaked in milk; she noticed that it was getting drier at the top, but I’m not sure if this was due to the milk making its way from the top out the bottom, or the fact that the soaking liquid was insufficient to reach the top of the cake in the first place. She also said that the ones she’d had before were split into layers and whipped cream added between. I’m not sure how well that would have worked, with milk leaking from the top layer into the whipped cream.