Adding jam or fruit filling between cake layers
15 years ago
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15 years ago- 15 years ago
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LOOKING for: 4-Layer,5 Flavor Cake: Yugoslav recipe?
Comments (1)I think the recipe you are looking for is the chech. recipe called the honey cake. It is real popular in those countries over there. If you go to dogpile search engine you can get the recipe....See MoreSeven Layer Cake Recipe?
Comments (7)I have a recipe that looks like that. It's from my Oma and it's called Kalter Hund (Cold Dog in German... strange name). My mom still makes it every year at Christmas. It's not made with buttercream though. The frosting layers are a mixture of coconut oil, sugar and cocoa. The cake layers are actually social tea biscuits dipped in a weak coffee or rum mixture, to soften. It's put together and placed in the fridge to set. It's really delicious. I can post the recipe if you like. I'll have to dig it up. I posted a link below to the Dr. Oetker site, where there is a picture. That recipe isn't the same as mine, but it turns out looking exactly the same. The Dobosh Torte that I know is a round cake with buttercream icing between thin layers of spongecake. The cake is actually baked, not like the no-bake cake I mention above. Here is a link that might be useful: Picture of Kalter Hund...See MorePlum jam with cake, how to pull it off?
Comments (13)I have made jam cake, though it's been a while. AFAIK, it's an old Southern recipe, almost a pioneer recipe. It's one of my "go-to's" for excess jams or jam's that have been on the shelf a little longer than I like. My Southern Heritage Cakes cookbook has a Heritage Jam Cake, which uses grape jam and a fruit filling between the layers; a Blackberry Jam Cake with a powdered sugar glaze over a 10" bundt; and a Church Jam Cake with strawberry jam and an Eggnog Icing with 1/4 cup of bourbon (rather funny for a "church" cake - someone had a sense of humor). There are tons of jam cake recipes out there. You don't have to use the one I've linked to. You might want to do a search and see what else is out there. Some are akin to fruitcakes. In fact, my mother's old dark fruitcake calls for plum butter as one of the ingredients (along with a good amount of whiskey). Honestly, I've never had a problem with boiling over as the previous poster described. But we may have used different recipes or it may be a difference of ovens or pans. I see it as basically a moist spice cake which falls into the carrot cake or applesauce cake class. It only has 1 tsp. soda as the leavening, so I'm not seeing where the boiling up would come from as long as the pan has sufficient capacity to allow for a reasonable rise. A 10" springform is 12 cups, so again, that's the same as two 9-inch pans. But you could certainly use less batter to be more conservative and then bake the excess as cupcakes. Or do one 9" pan to frost for company and the remainder as cupcakes. I have to admit you have me on the pectin. I don't normally use it except for pepper jelly. If I were to guess, I'd speculate that pectin, like lecithin, will inhibit aging and staleness (which is not a bad thing). It may change the texture slightly, but since this is a heavier moister type of cake anyway, I doubt it will be an issue. I do think, though, that unless your plum jam is quite tart, you could cut back the sugar by 1/2 cup or so. (If you like the recipe you might try cutting more on a future baking try, but for now that could be a good start.) I wouldn't thin with more brandy. I'd just use water to get the plum jam to a "normal" texture. It's cheaper, it will do the job and have no additional effect on the flavor. In fact, you might be able to salvage that jam for other uses by stirring in a warm Tablespoon of water per 8 oz. jar or by gently warming the jam in the microwave on low and stirring in water, however much is needed. It can't do any harm and may counteract some of the rubberiness. [Not that I've ever had to salvage a jam experiment gone wrong, LOL.] Carol...See MoreCan I use this puff pastry tart filling as layer cake filling?
Comments (4)I wouldn't make this with cream cheese without adjusting the recipe. It should need more cream and sugar, or less cheese. Cream cheese would be more stable and keep better than mascarpone, though. I remember you didn't like the sugariness of the cake, though, so cream cheese might be a good option. It has a little acid bite to it, and would counter the sugar some. And if you wanted to accentuate the bite, you wouldn't have to add more sugar. :) My mother has made many versions of this for Passover. Pesach sponge is tougher than flour sponge, and it's still pretty awful after a night in the fridge. It holds fine between 3 p.m. and dessert, but not much longer. The cream melts and goes icky if it sits out or the sponge, besides soaking up the liquid, starts to take on the flavors of the fridge, even when well covered. Further caution, it's even worse with berries in the filling. You might have better success. Really you might! I'm just having some bad memories (and my mother is an awesome cook and housekeeper). Still, I'd plan to make and serve the same day....See More- 15 years ago
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