As I do for almost everything I make on whim, I try to use up what I've got in the kitchen or fridge. I had a pint of unopened heavy whipping cream on hand so it was perfect for the filling in this cake. It is based off of Martha's Old Fashioned Berry Layer Cake from her Baking Handbook. It is the one featured on the cover. I decided to make a mini version and halved her recipe, which seemed to work out perfectly. I used 6 inch rounds. Her cake is four layers, but mine is just two. Instead of berries I used a combination of peaches and strawberries.I've been eating a peach for lunch all week. I don't think I've enjoyed peaches so much in my life but each one was exactly ripe, juicy and perfectly sweet. I thought of this when I was deciding which fruits to pick up at the store. I think whatever is in season would be fine. Maybe even doing a tropical version with mangoes and kiwi would be good.
The taste and texture of the cake is a little bit like the ones that you can buy in Chinatown, which I love, but just a bit denser. I can see myself making this cake often because it is fairly quick to make, as well as so simple and versatile.
The cake is so light it just floats! (Not really.)
1 comment:
ooh that looks really good yum
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