My fifth bread baketogether (BBT) with Hanaa is a brioche-based cake filled with yummy caramel custard cream from Tish Boyle's book "The Cake Book." I just love how versatile brioche dough is--you can turn it into hamburger buns or dinner rolls, fill it with something savory or sweet or even turn it into fried confections like beignets or donuts. And brioche as a cake? Well, it's simply out-of-this-world! It's so wonderful to eat a "cake" that's not so sweet yet still has that decadent buttery goodness and tender albeit slightly chewy crumb that normal butter cakes have. And the soaking syrup flavored with vanilla or your favorite liqueur just enhances the delicious qualities of the brioche even more placing this cake a notch above being just a casual coffee cake (though I ate this for breakfast yesterday) LOL. The caramel custard cream is really just a lightened pastry cream with the added step of caramelizing sugar beforehand which lends a wonderful flavor to the cream but I think blending dulce de leche into the cream would be a good alternative as well.
Though I'm pretty satisfied with the way the cake turned out I do plan to make a few changes the next time I make this like slicing the cake into 3 layers instead of 2 and and adding half a recipe of (or double :-P) the pastry cream so there's more access to the yummy cream in each slice. Also, I think this would be really delicious when the cream is mixed with orange zest and Grand Marnier and double the almonds as well. It also wouldn't hurt to add more soaking syrup as the cake itself is not too sweet and could use a little more moisture especially if it would be staying in the fridge for a day or so.
*Submitting this post to YeastSpotting*
That looks perfect!!
ReplyDeleteThanks Mireia!
DeleteIt's absolutely gorgeous, Janis. I too am of the opinion that you can never have too much (pastry) cream so your idea of cutting the brioche into 3 layers is brilliant!! I thought it was funny that even though you start out with 6 balls of dough, after it's baked, you can see that the bottom layer is completely fused together. I didn't think of this until now. This reminds me of a childhood favorite called "Roombroodjes". I found a picture here for you: http://www.deleukstetaarten.nl/forum/viewtopic.php?id=11302
ReplyDeleteI can't wait to bake mine. Btw, were you able to make this in one day?
Thanks Hanaa! Great observation! Didn't really think much of it until you mentioned it! The Roombroodjes look yummy!!
Deletewow..this looks scrumptiously tasty
ReplyDeletenew to your space Janis..
amazing space you have
happy following you..:)
do stop by mine sometime
Tasty Appetite
Thanks Jay....will check out you blog :-)
DeleteWow, your brioche cake looks so soft and delicious! I have this book too, got to check out this recipe!
ReplyDeleteThanks Joyce! You should definitely try this out! Will catch up on THB posts after my son's b-day party this Sunday :-)
DeleteHi - I am unable to get the receipe. The link on this page that says submitted to yeastspotting, I clikced on it but was not able to get the receipe. Can you please help
ReplyDeleteMy email - mr14362@yahoo.com
Thank you
Hi there please check this link: http://www.germanfoods.org/consumer/recipes/beestingcake.cfm
DeleteI really wanna try this recipe! It looks so delicious. Thanks for sharing and hope you dont mind me following you
ReplyDeleteniceeeeeeeeeeeeee
ReplyDelete