Othello Cake III
The Othello Cake progresses: here Constance is creating the optional (but so fancy!) decorations for the top of the cake…this marzipan is made with 1/4 cup almond paste, mixed with one egg white, 1/2 cup icing sugar and 1/2 teaspoon almond extract. We roll it 1/8 inch thick, cut in circles and twist the circles into cornets.
The cake layers will be stuck together with a custard filling. We made it with 4 egg yolks, 2 tablespoons of sugar, 1 1/2 Tablespoons of potato flour or corn starch, 1 1/2 cups of milk, cooked over the double boiler until thick. When cool, we added 1 teaspoon of vanilla and 1/2 cup of whipping cream, whipped. Our custard turned out disappointingly runny the first time. We added the magical ingredient: Bird’s Custard Powder, heated it back up to boiling, and it worked the second time!
Tomorrow morning we will assemble the cake: sponge-custard-macaro(o)n-custard-sponge, then make a Chocolate icing for the top, and slather whipped cream on the sides. The marzipan decorations will go on top of the chocolate, and the cake will go into the fridge to chill. We’ll eat it when we come home from the Opera…
To view Constance’s other opera experiences go to this link.
To view the complete Othello Cake Recipe go to this link.