The cradle cake that my friends Monica and Hanaa have been waiting for is here. I've flipped through Rose's Heavenly Cakes so many times and always pass by this cake without a moment's pause. I think it's the name. It just does not sound interesting. But now of course that I've made it, it made perfect sense.
This cake has a layer of dacquoise outside along the bottom and the sides of the cake, and the cake batter is in the middle. So the dacquoise is essentially hugging the cake, hence Cradle cake as the name. At least, that's how I interpret why Rose named this Cradle cake.
I've read the recipes a couple of times last week and thought that the cake sounded easy to put together. On Friday afternoon, I got an email from Monica where she said that her cake had sunk. Picture attached and I was horrified. Not at the picture (though Monica, as sweet as she is had written a warning in the email that the picture would be shocking). I was horrified thinking that if she had failed then I would too. I emailed her and said that maybe I should skip this cake and make something else. She wrote back saying, "oh no, you don't get to skip. You have to make this one." Okay okay.. I said.. It's nice to be able to count on good friends to keep me in line!
Rose said that it is best to use silicone pan. As I do not own a silicone loaf pan and I want to make half a recipe anyway, I get to use my somewhat new Wilton mini hearts silicone pan. Yay!
The cake batter is a typical butter cake. I can say this now, having made 27 cakes from the Butter & Oil cakes section *grin*. Miix all the dry ingredients together. Add the butter and a bit of buttermilk. Whisk the egg yolk, buttermilk, and vanilla until combined. Then add it to the cake batter in 2 additions.
Once the cake is baked, make the chocolate glaze. I realized that making chocolate glaze for 1/2 recipe is tricky. I got the heavy cream too hot, and when adding it to the chocolate, the chocolate started looking shiny and oily and unattractive. No I'm not kidding, chocolate separating is really unattractive to see. I added some cold heavy cream until it started looking better. In the end, I think I made a ganache :).
The ganache/chocolate sauce was fluid enough that I could make the drizzle with a spoon.
It is pretty good. I like the crunchy-ness of the dacquoise. It is a bit too sweet though and I wonder if I can reduce the sugar a bit without compromising the structure. The cake part is uneventful, though it does go together nicely with the dacquoise. I am mostly happy with how the cake turned out. Yeah, I know I am a sucker for pretty little cakes. But it's just so cute. It makes me happy just looking at it :).