I made two cakes for a shower today. One was the manhattan coconutcake from RHC, the second was the Cordon rose cheesecake, TCB, with the white choco., with a lime curd glaze and whipped cream. They were received very well and just as Rose said in the cake bible, someone said “its very good and I normally don’t like cheesecake”.
this is the second time i’ve made the coconut cake and have a question about the creme anglais. What should the finished consistancy resemble? I think mine was too hard.
also, the cheesecake recipe is for an 8 inch pan. How can I expand the recipe for a nine inch pan?
I do think this is the nicest cc recipe I’ve ever used. The ratio of sour cream to cream cheese produces a wonderful consistency.