Heavenly Cake Baker Submission #34
This cake is hiding a secret. . . It's one of the cakes that sunk. Lisa and I enjoyed it anyway. I had planned to take the fallen leftovers to the office on Monday, but there just wasn't enough - it was delicious if not pretty.
The cake began with a dacquoise, a meringue dressed up with ground nuts (I used almonds) and chocolate. The dacquoise is spread in a loaf pan. Marie told us that dacqoise comes from the French town of Dax, known for it's spa. That was especially interesting to us because Lisa's dog is named Dax.
The next step is to fill the dacquoise with a buttermilk cake batter and pop it in the oven for 45 minutes. Easy enough.
Let's just say this isn't what you want to see when you remove your cradle cake from the oven. It may be that my meringue wasn't strong enough to support the cake. I will definitely try it again because the flavor was wonderful - the second attempt just won't happen tonight.
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.