Hello friends. Last night I made my first Biscuit Savoie. I don’t have any photos as of yet, but I’d like to share the events as they unfurled. So…my brother in law has requested, for his birthday, (which is conveniently right around Christmas) a “Tiramisu Cake”....now my experience with Tiramisu is that it is a wet and mushy, soaked lady finger and custard affair that you scoop into a bowl or glass…but I’m always up for a challenge. I went to the pie and pastry bible and found Rose’s recipe for Tiramisu tart, and figured I could bake a sponge type cake, make a syrup with coffee and Marsala wine, and use the custard between the layers and ... well…pray for the best. I thumbed the cake bible and decided the biscuit savoie (spelling?) would be my best choice. So…I set off to bake. There was a lot of activity in my apartment…decorating of christmas tree, music, telephone…and I wasn’t focused…and well…I forgot to add the water and the vanilla. AHHHHHHHHHHHHHHHHHH! It was in the oven already. So…wasn’t sure what to do. Would they be ok anyway? or should I start from the beginning (something I am famous for). I waited until they emerged from the oven…and they looked…well…a little sad. I wasn’t sure what they should look like since I never made them before, but years of experience told me they…were…well…not good. So I started again. As the evening gets later and later (and we are heading toward midnight)...I tend to well…shed some clothing, and end up baking in rather odd outfits. Last night is was a T-shirt that says “it sucks to be me” red underpants, and argyle socks that were half falling off. I remade the biscuit and they came out perfect…high and fluffy. But the first batch didn’t look all that bad on second thought…so what to do with them? I pulled some frozed mousseline out of the freezer….chopped it up with a big knife so it would defrost quickly, made some syrup to soak the cakes, and threw together a quick layer cake. At about 2 AM I had a good night slice of this cake…and well…not so bad. I probably could have used them, because after the syruping they were pretty much ok. I do have beautiful, high, even layers, though, for my tiramisu cake that I will be assembling tonight…details and photos to follow.
Merry Christmas to everyone.