I made my second Walnut cake and first Bailey's walnut ice cream today. While the ice cream is still setting in the freezer, i still cant bear to cut into my walnut cake. This is why!
I spent quite some time cutting out a stencil for the "walnut" and then dusted the cake with cocoa powder :) I'm not hungry anyway, so let's hope it doesnt let me down when i try it tmr :)
If this cake turns out delicious, I would have found a pretty healthy cake to eat. The recipe asked for 25g of butter which i forgot to add. It smellt good nevertheless when i took it out of the oven, so i shall keep my fingers crossed :)
On an interesting note, i wasnt too upset after forgetting abt the butter. I felt that the butter didnt have any other role to play in the batter other than for the taste. And i thought since the icing has butter, the butter in the cake would be insignificant. Also, if the butterless cake turns out beautiful and yummy, my family will get to enjoy walnut cakes (w/o the icing of cos!) non-sinfully. YAY!
Anyway, now that i'm all psyched up abt cooking and baking, the following is just a list i've compiled of commonly unknown terms :) Hope some of u'll be enlightened :)
Torte: Rich cake usually covered with cream and fruit or nuts; originated in Austria
Anchovy
Apparently ikan bilis do belong to the anchovies family :)
Praline: Originally refer to a sweet food made from a mixture of nuts and boiled sugar, eaten as a confection
In Germany and Belgium, praline may refer to filled chocolate of any sort
Gianduja: Name of a sweet chocolate containing about 50% hazelnut and almond paste
Interestingly, Nutella was originally known as pasta gianduja :)
Stracciatella flavour: Vanilla icecream with chocolate shavings
How is gelato different from ice cream
Unlike ice cream, little or no air is whipped into gelato resulting in a dense and extremely flavourful product.
Some of my friends asked why when making ice cream, some recipes requires the mixture to be [semi-frozen and then beaten up] x several times.
Repeating the step breaks up the large ice crystals, which prevents the formation of 1 solid block of ice, like in making ice pops.
As a general rule, the richer or sweeter the recipe, the less stirring or whisking is needed cos sugar and large fat molecules inhibit formation of large crystals. :)
