The Baking Bible: Prune Preserves and Caramel Cream Cake Roll
This was a really good cake, and the caramel cream is wonderful. All in all, there are 5 components to make but each one is pretty easy and, aside from wait times, fairly quick. It is also one that can be done in fits and starts, which is a plus for me.
The first thing I made was the soaking syrup for the cake, as it can be made days in advance and hang out at room temperature until needed. There was an option to use either vanilla booze or just vanilla extract and I opted for the extract.
Second I started the prune lekvar by soaking the prunes in water. They were supposed to hang out for a couple hours before getting cooked but I think it took me 4 hours to get back to them.
In the meantime, I made the caramel for the caramel cream. This also can hang out at room temperature for a while before getting mixed with the whipped cream.
Then I baked the biscuit cake. Rose reminds that the cake takes about 10 minutes to mix and 10 more to bake which is about true for me. And thankfully; if I had to do a more complicated cake I may have just skipped this week altogether. I rolled the cake up in my silpat instead of a kitchen towel and left it to cool.
Then it was back to the prunes and time to finish the lekvar. The very well-soaked prunes simmered until they were soft and by that point almost all the water had cooked off. I pureed them with the lemon zest and sugar, plus a little extra water, in the magic bullet until smooth. Then the puree goes back on the stove to simmer for a little longer, until thick and a bit caramelized. This gets to hang out and cool.
While the lekvar cooled I whipped up the heavy cream and mixed in the caramel. This component is easily my favorite and I think I would like a bowl of just caramel cream and a spoon one of these evenings.
Finally the cake is unrolled and the lekvar spread over. Then the caramel cream is spread in a thick layer and the cake gets rolled up. There was a little caramel cream spillage but I ate it up off the counter pretty quick.
Lastly, the ganache with a bit of caramel is put together and drizzled over the cake. Eliot exclaimed, "we are making a tiger cake!" Then he asked where we were going to put the tiger head. I told him him we made a headless tiger cake. He seemed okay with that.
We all liked the cake, and I love the feathery lightness of the biscuit. The prune lekvar is really good and pairs well with the caramel. It actually felt like a great autumnal dessert, and a nice departure from all things pumpkin and spice and apple.
(The photos are from the next day, so the caramel cream looks a bit spongy.)
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The first thing I made was the soaking syrup for the cake, as it can be made days in advance and hang out at room temperature until needed. There was an option to use either vanilla booze or just vanilla extract and I opted for the extract.
Second I started the prune lekvar by soaking the prunes in water. They were supposed to hang out for a couple hours before getting cooked but I think it took me 4 hours to get back to them.
In the meantime, I made the caramel for the caramel cream. This also can hang out at room temperature for a while before getting mixed with the whipped cream.
Then I baked the biscuit cake. Rose reminds that the cake takes about 10 minutes to mix and 10 more to bake which is about true for me. And thankfully; if I had to do a more complicated cake I may have just skipped this week altogether. I rolled the cake up in my silpat instead of a kitchen towel and left it to cool.
Then it was back to the prunes and time to finish the lekvar. The very well-soaked prunes simmered until they were soft and by that point almost all the water had cooked off. I pureed them with the lemon zest and sugar, plus a little extra water, in the magic bullet until smooth. Then the puree goes back on the stove to simmer for a little longer, until thick and a bit caramelized. This gets to hang out and cool.
While the lekvar cooled I whipped up the heavy cream and mixed in the caramel. This component is easily my favorite and I think I would like a bowl of just caramel cream and a spoon one of these evenings.
Finally the cake is unrolled and the lekvar spread over. Then the caramel cream is spread in a thick layer and the cake gets rolled up. There was a little caramel cream spillage but I ate it up off the counter pretty quick.
Lastly, the ganache with a bit of caramel is put together and drizzled over the cake. Eliot exclaimed, "we are making a tiger cake!" Then he asked where we were going to put the tiger head. I told him him we made a headless tiger cake. He seemed okay with that.
We all liked the cake, and I love the feathery lightness of the biscuit. The prune lekvar is really good and pairs well with the caramel. It actually felt like a great autumnal dessert, and a nice departure from all things pumpkin and spice and apple.
(The photos are from the next day, so the caramel cream looks a bit spongy.)
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| I can't for the life of me figure out how to rotate this photo. Boo. |
Love you Prune Preserves and Caramel Cream Cake Roll, it looks very delicious indeed and your pictures look wonderful too , you did a great job ,one day I will make it.
ReplyDelete"I think I would like a bowl of just caramel cream and a spoon one of these evenings." Especially after this week. Your cake looks wonderful; beautiful roll. I just love Eliot's take on Rose's bakes.
ReplyDeleteYour cake looks perfect! I love the first photo..it's so pretty with the ganache, like work of art!
ReplyDelete