It’s done! And it only took me……um, let’s just say it took me a very long time. I watch enough baking shows to see what incredible things people put out in less than 2 hours. Mine took forever and still doesn’t look incredible….but the whole time I was making it, I was thinking, I am doing it! I am making a 7 layer cake. They are very thin layers, but there are seven of them!
Maida must like her treats super sweet. The recipe once again called for an impressive amount of sugar. And again I couldn’t do it. I ended up using 2 cups of maple syrup, which is still a lot, but way less than what was called for. It makes me feel a little better (it’s the small things, I tell you). All that liquid did not help me any. Maida said the batter should be quite thick. Mine was quite runny. What does one do when presented with runny batter? Add more flour of course! Right? Is that a baking no-no? Does it make it better if I say I sifted it in? That probably makes it all right. I just kept adding until it had a more substantial consistency. You had to spoon several tablespoons of the batter into the middle of the circle of parchment (runny batter would not do), spread it very thin, and bake for 5-7 minutes. No problem, right? Not if you do everything correctly. After burning the first two, I realized mine were a bit too thin. After that it was smooth sailing. Well, at least until my happy bubble burst. I was so excited, ecstatic in fact, that I had attempted and succeeded in making this cake, regardless of what it would end up tasting like. I had made it and that alone was awesome. Here’s where it all went wrong – I melted my chocolate in the double boiler, let it cool, then mixed in vanilla, butter and lastly egg yolks. Take that mixture, spread in between each layer and finally all over the top and sides. Perfect, right? No! It’s not perfect. Raw eggs! Why did I not even realize it? I’m sure people eat raw eggs all the time and they’re fine. We just don’t. Why wouldn’t a simple ganache have worked? This is a very old cookbook. Maybe it’s a 70’s thing? I honestly don’t know how the egg yolks make it better. Anyone??? Do we even eat it? Well, I’m off to cry myself to sleep (sort of kidding). Picture and the name of the cake to come in the morning when I have light. Goodnight all.
WOW that was quite a FEAT!!!! I was on pins and needles hoping for 7 layer success and it sounds like you did it! But alas I think you are right about doing a simple Grenache instead. I wouldn’t trust the eggs unless they are cooked… don’t give up young lady… YOU are a success! I am thoroughly enjoying following this delightful site and learning so much! Wish I could try everything you are making….I wish I was your taste tester!!!!! Really looking forward to a picture of the final masterpiece!!!! I am absolutely sure Julia Child would be proud of you!!!!