My exam is over. The funny thing is that I was thinking during the exam: "I have to write it fast, because I messed up my daughter's hair appointment time". Exam was 1 to 4 at Don Mills, I had to pick up my daughter from school at 3:30 in Alderwood to get to the hair stylist for 4 pm in Centennial Park. If you are even remotely familiar with Toronto, you will see what I am talking about... I have no clue whether I passed or not, but it is over. Lets celebrate with disgustingly rich and outrageously delicious cake "Mikado". Grab a cup of coffee and a front seat!
Before I will get started with this one, I would like to mention that I used to bake professionally and sometimes when typing a recipe from "my head" I can miss the preparation details, not the ingredients. I can just assume that this process is familiar to everyone. So, I would encourage everyone to ask questions. Recipes are all easy, but sometimes it just takes some understanding as to how certain ingredients react to certain processes.
Let's get her rolling!
1 cup sour cream 1 large egg 1 cup sugar
Mix together, then add
1 tsp baking powder 1 tsp baking soda 5 cups flower (might be a bit more or less)
Now we are making a dough pretty much like for pierogies. And we will divide the dough into 16 pieces and roll out 16 circles. I usually use a dinner plate, about 22 inch to cut out my circles. We will be baking them on the cookie sheets, one by one, temperature about 200C. It won't take long, 5-7 minutes a layer, they will be firm but still white when we take them out, may be just a little color around the edge. Got all 16 done? Whheeeee-Ha! Now let them cool and make the cream.
1 liter whipping cream 1/2 cup icing sugar vanilla - 1/2 tbsp 4 packages of "Whip it" - this is whipping cream stabilizer, you can buy at any grocery store that has baking supplies. If you don;t have it, we can substitute it for 2 tbsp corn starch
Whip cream, icing sugar and vanilla till steady peaks, add stabilizer, set aside and prepare Cream #2
3 eggs 1 cup sugar beat till egg yolks start looking whitish, then add 1 liter milk (save 1 cup) and place your pot into a larger pot of boiling water (this is your double boiler method). Keep stirring, don't stop, scrape the bottom. Eggs and sugar and milk tend to stick to the bottom of a pot very fast and will give your cream a nasty burned taste. Got an older kid or husband sitting on a couch watching TV? Give him a wooden spoon and put him to work!!! Now, take 1 cup of previously saved milk and add 1/2 cup of flour (recipe calls for flour, but I prefer corn starch), stir well and pour into your hot milk-and-egg-and-sugar mixture, keep cooking and stirring until it gets thick. Cool it fast by placing the pot of mixture into a large pot of cold water, keep stirring. Once cool, beat in 1/2 lb of unsalted butter.
Very easy, save some cream #2 for decoration. Then follow the pattern: 1 layer - cream #1 - 2 layer - cream #2 - 3rd layer - cream #1 and so on. If you can't figure out the pattern, ask your 1-st grader, they are usually pretty good with patterns.
Now decorate and let it sit in a fridge for min 24 hours before you serve it! Bon Appetit!
Compliments of Marina Gavrylyuk Real Estate Agent with Sutton Group Summit Realty