Is this the one that @Nannybakes had shared a while back?
Any major adaptations?
yeah, thanks. i think i know why this happened- my error with log size.
yes, she posted it in june (i think?) and then i made it a couple times with different fruits as well.
my adjustments were noted in my post - no other deviations from the recipe.
1 Like
I’d eat those, just call them cookies!
But I can imagine the frustration.
1 Like
yeah i mean, they are cookies, and they taste fine, but they look like crap and won’t travel well - they’re more fragile than they are supposed to be.
Love that cake! Last year I made and posted it with apricots/pistachios, fig/blackberries, Italian prune plums/almonds. This year in addition to the strawberries, I made red plum and a mixed berry one. All were delicious, in fact, I’ll probably make one tomorrow.
We have all made cookie fails, but it’s so frustrating when it happens.. especially with good butter!
3 Likes
Back to my hot milk cake questions.
Any thoughts on using it as an easy base for a tres leches cake? Well, a variation on one – I am thinking about a Rasmalai Tres Leches using burnt (reduced / significantly evaporated) milk with Indian spices (cardamom, saffron) to soak the cake.
Also mulling over sandwiching or topping it with rabdi (a cross between clotted cream and reduced milk) if I’m going overboard for Diwali.
(My other idea is a crepes cake using malpua / sweet pancakes for the crepes and sandwiching rabdi between layers instead of pastry cream – but the hot milk cake woul be a lot less work 
)
Thoughts?
Are you wondering whether the hot milk cake will support the additional milk/flavorings?
Yes! And also it shouldn’t fall apart even with just the milk soak.
ETA: I guess if I was really worried I could bake it as cupcakes, but those would be more annoying to transport. I think it’s going to be a group of maybe 30, so a big cake would make it easy.
Well it’s very tender but there’s only one way to know…a small one maybe with some simple additions?
1 Like
Hmm. Now I am wondering if I should get aluminum baking pans, to bake, soak, and transport in the same container. Then it can be spooned out like a pudding.
Well that would certainly be a safety net but you wouldn’t want it to disintegrate either, when do you need it by?
Certainly a large cake would, in this scenario , be easier to manage I would think. A disposable aluminum tin would be an excellent choice.
1 Like
Monday.
If I go the crepes cake route, I could fold each crepe into a triangle with a dollop of the rabdi / cream, and then stack into a circle. So instead of slicing, each person could take a folded crepe (with some more cream on the side to top it off). I could make the crepes a day or two prior, so even though it’s more work, it could be spread out.
Thinking.
If this has to be eggless (bec they are vegetarian on Diwali) then I need to test the eggless hot milk cake soon, bec the most recent one was a dud (bad baking powder is what I think the problem was).
Or I guess a wacky cake could fit the bill since it doesn’t have eggs to begin with?
That sounds delicious ! Given your time restraints, I know which one I’d like to eat!
1 Like
by the way, there’s an Italian water cake that’s egg free. I’ll see if I can find it.
I’m being told I’ve responded too frequently.
Lol
Would love to see that cake if you find it.
It’s from An Italian in my Kitchen website. I’m having too much trouble posting to send the link.. totally frustrating replying.
2 Likes
Found it - thank you
2 Likes
That’s it, finally got it to add as “replying”
2 Likes
