I was asked if I would bake a cake for a birthday. I said sure! I was given a recipe, which is interesting, but odd. I was trying to look up this cake (it was just typed as G's Apricot Torte Cake). to help "translate" some of the ingredients - sweet chocolate, is it milk chocolate? and Sweet butter, unsalted or salted? Anyway, I can experiment first and figure that out. So, this is a 6 or 8 layer sponge cake with Apricot filling between each layer, then frosted in chocolate frosting. There was a picture of the cake at another event, but was hard to tell, I think the apricot was between ALL the layers. Didn't look like chocolate. I am wondering if this is a variation on a classic cake this friend's Grandmother adapted from some other recipe. I'm sure it may be a take on a European recipe. If this sounds familiar to anyone, I would appreciate finding out. I tried Googling, using so many possible names. Maybe it was an adaptation of a Sacher torte using vanilla layers and multiple layers. It's a mystery. Happy Baking everyone!
What kind of Cake is this?
- Thread starter Elle
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If this is an older hand written recipe you got from someone else, likely what things are called has changed overtime. Often you will also find someone's handed down recipe isn't as precise as you would like it and the person may have assumed things in the recipe that aren't indicated. At least in the US, dairy products are now typically pasteurized and you can't even buy 'raw' milk at the grocery store to avoid food borne illnesses. 'Sour milk' is also a very old term and does not refer to milk that has gone bad. Think of it like you would 'sour cream' which is a cultured dairy product and not something made from dairy that has spoiled from sitting around too long.
Butter can be salted or unsalted. Recipes from pro chefs always indicate which type to use. There is no standard amount of salt in 'salted butter', so typically they recommend unsalted butter and adding the specific amount of salt separately. If that recipe also lists 'salt' as an ingredient, I would assume they used unsalted butter.
You can also look around online for similar recipes to compare the main ingredients and see the ratio of one to the other to help you come up with something that works for you.
Butter can be salted or unsalted. Recipes from pro chefs always indicate which type to use. There is no standard amount of salt in 'salted butter', so typically they recommend unsalted butter and adding the specific amount of salt separately. If that recipe also lists 'salt' as an ingredient, I would assume they used unsalted butter.
You can also look around online for similar recipes to compare the main ingredients and see the ratio of one to the other to help you come up with something that works for you.