I managed a trial run of my showstopper cake for the Clandestine Cake Club last week; I’m using an old Family Circle recipe for a Chocolate Yule Log (so I’m either really late or really early!) and whilst it’s probably not as exciting as some of the creations that will be unleashed at the event it’s a very tasty cake. There’s no flour in it (so good for those with gluten allergies) and the sponge is really light and airy which means it’s not too heavy with the litres of cream that goes with it.
This was my first go at a roulade-style cake and it went ok – following instruction from Mum I rolled it up in tinfoil but my main problem with that was after the first turn I couldn’t see what I was doing. I think for the next run I’ll try using baking parchment for its transparency and keep a teatowel underneath to stop it slipping. I think I need to end the roll with the fold on the bottom.
Then there’s the case of an additional filling – as nice as the cream is on its own it’s not spectacular. I’ve had the following suggestions: –
1. Cherries soaked in kirsche; it’s quite similar in taste to Black Forest Gateaux so adding these would reinforce that.
2. Raspberries, as there’s never a time that chocolate and cream can’t be enhanced by raspberries.
3. Vodka, so I can claim it’s Russian Roulade. This is the most sensible suggestion, though I used raspberries last time around.
So any other suggestions gratefully received, and I’ll try them out on my subject group next Monday. I’m slightly aggrieved that both the next CCC meeting and Music Geek are on the same night and I’m going to have to rush from one to another but I guess that’s the price for being busy.