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help with cake, help with BBcode

 
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Mon Jul 10, 2006 7:22 pm    Post subject: help with cake, help with BBcode Reply with quote

link

Last edited by gingerpale on Thu Aug 31, 2006 2:31 am; edited 2 times in total
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Mon Jul 10, 2006 8:03 pm    Post subject: Reply with quote

It sounds like brioche dough to me and with a tablespoon of sugar certainly wouldn't make a conventional cake. With a brioche dough you'll get a rich, airy bread with a golden color from the eggs.

I see from the link that the "cake" elements are coming from the custard filling and the caramel infusion.
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gingerpale



Joined: 23 Jan 2006
Posts: 1324

PostPosted: Mon Jul 10, 2006 8:18 pm    Post subject: Reply with quote

Thank you

Last edited by gingerpale on Thu Aug 31, 2006 2:35 am; edited 1 time in total
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Mon Jul 10, 2006 11:58 pm    Post subject: Reply with quote

Yes, like soft bread, but bread, no less. This will not be the soft crumb that the name "cake" suggests but the firm structured crumb that gluten produces.

That isn't to say it won't make a fine dessert. Baba au rhum starts with brioche thats soaked in a rum syrup and summer pudding uses rich bread like brioche to hold up to the thorough soaking of berries and their juices.

If you make the Beehive Cake, let us know what you think of the recipe.
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