Friday, 11 March 2011
Not everything goes exactly as you plan.
It all started off with a new cake pan from Bulk Barn. I've been hankering for a 6" circular pan for a while. Not only does it make any cake instantly cute by its proportions, but as a single-dweller faced with the prospect of eating everything that he makes, it makes it easy to handle more baking. New recipe? No problem! No longer would I have to fear the issue of finding a herd of willing guinea pigs to consume my latest creation/failure.
The other reason why a 6" pan was so appealing was that I thought it could fit it into my toaster over. Adult Easy Bake oven, says you. But I figured that if I didn't have to fire up the big oven just for one cake, that would be a decent reduction in energy consumption. Everyone wins: Audric gets to bake a cake, and the rest of the world doesn't have to pay [as much] for it.
Sounds great? It certainly seemed so. The cake pan fits perfectly inside; its rim not even touching the top.
Until, that is, I realized that the toaster oven is really quite short. And that the heating element was really quite low. And one more fact I neglected: cakes RISE when baking.
Thankfully, the smell of burning was just a superficial smell of burning. Just. Instead of being a perfect reduction of a regular oven, mine turned into the tanning-bed-from-hell-that-someone-accidentally-fell-asleep-in-at-full-supernova-power. (Disclaimer: I swear that I do not speak from experience.)
What initially looked like a pretty serious burn didn't actually penetrate into the cake itself, and was easily removed. What was left over was plenty of cake and a level top to work with.
Now that I've recounted the story of how I unceremoniously burnt my cake, let me know tell you affirmatively that the Sacher Torte is a truly dignified, elegant, refined cake. The cake itself is firm, fairly dense, fine-textured, and neither too sweet nor too moist. These layers are then lightly moistened with syrup and spread with nothing else than apricot jam.
... and then it is coated with a smooth, glossy chocolate covering. Sophistication, in a cake. Discounting my piping abilities, that is.
The typical Sacher Torte has the word "Sacher" written over the top. Since my writing skills are less than optimal for the task, I decided to use my typical scroll pattern for the sides. It only seemed fitting for such a cake.