Monday, August 1, 2011
HCB: Plum Round Ingots
I think this is the first time in my almost two years baking Rose's cakes that I don't have to use any mixer to make a cake. I use food processor though, as the recipe calls for, so that's something. But still. It feels funny. I'm not complaining. It's nice not to have to wash the mixer bowls for a change!
These ingots are very easy to make. So easy that I didn't even bothered reading the recipe before starting and totally missed that the mixture needs to be refrigerated for 6 hours. By the time I found this out, it was noon.
What's a girl to do?
Cheat of course. And only refrigerated it for 4 hours :). And they turned out fine. I think.
Anyway... Let me introduce you to the cast and crew of this short production.
The toasted almonds. I toast it for 7 minutes but they look a bit more brown than they should. They smell really good though.
Heavenly beurre noisette.
The yummy plums. The star of the show.
The egg whites refused to make an appearance. It's a bit shy.
Here is the combination of almost all the cast and crew, measured and ready for the plums' appearance.
As cute as these cakelets look, I am really not a fan of ingots. It tastes too nutty from the combo of almonds and beurre noisette. Nevertheless, this goes into the I'm-glad-I-only-make-1/2-recipe-and-now-I-can-scratch-it-off-the-list bucket.