Mermaid Cake Goes KitchenAid
Sorry to bore you with yet another baking photo, but I don't have time for a longer post and as macaron-making leaves one with lots of leftover egg yolks, I always end up making something to use those up. I hadn't made the easiest cheesecake in the world, the Mermaid Cake, for a long time and therefore went for that one as I knew "it" wouldn't mind if I used some extra yolks. As I couldn't find any nice seasonal fruits that weren't from the other part of the world, I tossed in some frozen raspberries for a bit of colour:
I actually think the unbaked cake (above) is prettier than the finished product:
What makes the MM Cake so easy is the fact that you don't even need a mixer or any electrical appliance to blend the ingredients together, but I wanted to use my new gadget of course. No revolutionary difference, but I like to think the consistency turned out even smoother/silkier.
posted at 2:09 PM
3 Comments:
Thank you, I made the Mermaid Cake 30 minutes ago and it's ... himmlisch! (erm.: otherworldly?) :-) Couldn't wait for it to cool down. Will be repeating the experience in the future, too :-)
(I used raisins (hubby's wish) as fruit/almonds and blood oranges as lemons/fruit juice)
You really want to kill me.
L'Italiana
@ Alcessa: glad you like it! My aunt actually prefers it warm, as a kind of soufflee.
@ L'Italiana: of course I do ;-)
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