Our Memorial Day celebration concluded with a lovely dinner at at a friend's house, to which we brought wine and dessert.  This friend is one of those on whom I am not hesitatant to inflict culinary experiments, and this cake was one.  I began with a simple vanilla cake base from my Boston Cream Pie recipe (credit my friend LCS).  It is a single-layer cake, which I sliced in two horizontally with a serrated bread knife.  I heated passionfruit jam a bit to make it thinner, and mixed it well to make it smooth.  This I spread generously on the first layer.  After adding the second layer, I used a pastry brush to glaze it and the sides with the thinned jam.  Then I added the fruit:  fresh strawberry halves and whole blueberries, canned apricot halves and peach slices.  Using the brush again, I glazed the fruit with the jam.

I must say we were all very happy with it!  Apricot or currant jams are more traditional for this sort of dessert, but I think the passion fruit flavor made this cake the success it was. 

What I plan to do differently next time (and there will be a next time):

  • Use a higher percentage of whole wheat flour in the cake.  (This time I used a 50/50 mixture of white whole wheat and all-purpose flours).
  • Use less sugar in the cake (the recipe calls for 1 cup, but I think less would work well—the jam makes it sweet enough).
  • Possibly make the inner layer of jam thinner.
  • Use fresh fruit exclusively if I can't find firmer canned fruit; the apricots and peaches were rather mushy—though that did make cutting the cake easier than firm fruit would have.
Posted by sursumcorda on Tuesday, June 1, 2010 at 10:27 am | Edit
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