I don't have a 10 inch cake pan, so I used my 10 Revere frying pan. The cake begins with a caramel, in my case, made right in the pan. Next, I artfully arranged plums and blueberries in the bottom of the pan, on top of the caramel. Finally, a simple cake batter tops off the pan before baking 40 - 50 minutes.
I tested the cake after 40 minutes. The top was firm to the touch, almost crusty. A toothpick inserted int the center came out clean. So I let it cool for 5 minutes before turning the cake out of the pan. That's when my trouble began. Once the pan was removed, I could see that the top (which had been the bottom) was still uncooked, and my partially baked fruit slid all over the still runny batter.
Fortunately, I make tortilla española, which involves flipping a potato - egg mixture until it's cooked through, so I wasn't too intimidated about getting the cake back in the pan to bake a little longer. After 50 minutes, it really was done, but not so pretty.
Several people who were going to be at this meeting knew that I've recently begun writing a cooking column for our weekly newspaper. If I were them, I would comment on that fact, looking at the sloppy cake, shrugging my shoulders and ask, "Why???"
Just as I talked myself out of serving the torte, my friend Sandy had the perfect solution - just cover it with whipped cream. That did the trick. As a matter of fact, some people thought the torte must have come from a bakery because of the piped cream.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don't post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group's baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.