|Ah, the infamous Cradle Cake|
I made a couple changes to the recipe. As I had suggested to Monica, I reversed the order of the cake components and made the cake batter first, followed by the dacquoise. I used almonds instead of pecans. Instead of chopping unsweetened chocolate, I used what I had in my pantry from making truffles last month which was chopped European milk chocolate. Oh, and one more change. Fearing that the yellow cake would be "plain", I added a little bit of orange zest to the batter. I figured it would work well with the chocolate and the almonds in the dacquoise.
|The cake batter surrounded by the dacquoise|
|After 33 minutes in the oven, it was done|
|There's my oval Cradle Cake|
|A slice of melt-in-your-mouth deliciousness. Can you see the orange specks?|
- I liked the cake a lot. The dacquoise was crunch and chewy at the same time (like a macaroon), and the cake is so soft and tender, it just melts in your mouth. I was telling my husband you don't even have to chew it. The flavor from the orange zest was subtle and added a nice layer of flavor without getting in the way of everything else that was going on.
- My husband liked it too. His only "complaint" was that the cake was a little too crumbly. To address that, I'm thinking next time I might use AP flour instead of cake flour to give the cake more structure. He still gave it a 9 out of 10.
- I made half a recipe and baked it in an oval pan that's about 9"x6"x1.5". It took 33 minutes to bake in my 300 F convection oven.
- As I have mentioned above, I reversed the order by making the cake batter first, followed by the dacquoise so it doesn't sink or do other "bad" things. Almonds instead of pecans. Chopped milk chocolate instead of chopped unsweetened chocolate. I added the zest of 1/4 orange to the cake batter. Since I didn't have any buttermilk, I used milk and added a splash of lemon juice.
- I skipped the chocolate drizzle on top, even though it would have added a nice touch. I just ran out of time.