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Post by eyeofthestorm on Jul 2, 2023 12:58:10 GMT -6
DS3 wasn't able to bake during class this week because of the oven damage. Once it was fixed, he ended up needing to watch the class recording because he couldn't remember some things. Anyway, when he started, it was fresh in his mind. This recipe had been the topic of much speculation in our house. It was for a "carrot cake cheese cake." None of us could imagine how this would work out... and it sounded, well, like "too much." DS reported back that the batters were added in layers: carrot cake batter, then cheesecake batter, then another layer of carrot cake batter, ended with a layer of cheesecake batter. This was baked until done; then a layer of frosting was added. The cake remains in a pan until sliced and served. SO MUCH BETTER than any of us expected! It is very, very rich, but a small slice had a nice balance of flavors and textures. Some things we noted: - The four layers all migrated into two. All of the carrot cake batter sank to the bottom, and all of the cheese cake floated to the top. So the baked cake had four layers instead of two.
- I could see the icing but not taste it. I suspect the purpose of the icing was visual. After it was baked, it was not a pretty item before being frosted. In fact, it was fairly un-inviting looking.
- it cooked over a LOT in the oven, even though he had the correct size pan. The final product fit fine and slices came out of the pan easily after being chilled and sliced, but there was a LOT of batter burning off the bottom of the oven (DS still needs to learn to put something under an item like this to catch possible spills).
The other thing that really struck me was that I think this might work with other sturdy cake batters.
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