So what do you all think? I’m getting ready to make another custard cake, and decided to go with my last type that I made.
Also, been looking at ideas to try and lighten the cake a tad, too. It’s just a tad on the heavy side. (however, reading this article https://flavorycooking.com/how-do-you-fix-a-heavy-cake/, I may just have to experiment with it).
So, what to top it with? Maybe just a glaze (O_o, my heavy cream got froze at some point and…well, is closer to cheese or butter than cream, ).
Well, any ideas would be welcome,
Ok! First redo from my first attempt.
Did not over blend the yellow cake batter this time around.
Did not measure the lemon juice for the custard. ( I know better, for Pete’s sake, yeesh!)
30 minutes at 375°, then 30 minutes at 360°.
Holy mackeral…Not done yet. The water bath was only at 175°, sheeesh! This oven is garbage. O_o. Set it at 380° for another 20 minutes. O_o.
Ok! The cake is done, but I’m afraid the custard won’t be…Welp, nothing to do but wait and see, fingers crossed.
O_o, oh no you didn’t just put a yummy thought in my head….
Hmm! Pistaccio pudding white cake, with… almond? Black walnut? Nooooo, a banana cream custard…Oooooooooh!
Thinking on this. I’d wager mashed bananas have about the same moisture content of cream cheese. One and a half bananas in place of 4 oz of cream cheese… What ripeness level? Just before browning of the skins…I’d say the mid point between ripening and just before they start browning.
Also, I get the feeling the custard didn’t cook all the way. I definitely need to get an oven thermometer, test the oven out, then make a claim with the landlord to have it replaced (if it truly does have issues, which there is no reason 350° for one hour shouldn’t cook this thoroughly).
(however, reading this article https://flavorycooking.com/how-do-you-fix-a-heavy-cake/, I may just have to experiment with it).
).
I know better, for Pete’s sake, yeesh!)
