For Angie’s birthday, I wanted to make something special, something a little more complex and work intensive. Note to self: I am out of practice with the fancy cakes.
The Scarlet Empress, from The Cake Bible (by Rose Levy Beranbaum), was tougher than I thought it would be. The gist is that you make a tight jelly roll (and circular bottom with same cake), slice it up and line a bowl with it. Make a Vanilla Bavarian (my friend Zoe brought me fresh vanilla bean from Madagascar!) and fill the cake/bowl with it, place circular bottom on top, cover and chill. When it sets, you un-mold it upside down and ta-da!
The problem is, I didn’t end up with enough jelly roll to reach the bottom so I had to pipe a border (piping whipped cream). Again, totally out of practice with the piping too! Still, the concept is pretty cool and I really like the way it looks sliced. I’ll work on perfecting this recipe, and maybe do a variation on flavors next time.
Happy Birthday Angie!
Thanks Jess. The cake was so pretty and that Bavarian cream was to die for. You’re the best!
With a cake like that how could her birthday be anything but great! Happy Birthday Angie!
What a beautiful & unique cake!
i’m completely floored by this, jessica! not only does it look unique and stunning, but i’m sure it’s pretty easy on the tastebuds too.
thats a crazy looking cake.looks difficult, the cake on the inside kinda looks like cheese cake
Eatingfoodboy, it’s Vanilla Bavarian, which is kinda like pastry cream with gelatin, way lighter than cheesecake.
It looks so cool! =)