Getting the Hang of Layer Cakes

IMG_2246 The theme of last nights dinner party was Hot n’ Cheesy mostly because I was making mozzarella and potato fritters and Lasagna and Caesar Salad and Bluefish Pate – all of which contain cheese.  Tho not all hot.  Still I thought I’d lean into my inner Hooters and with Hot n’ Cheesy.  Which reminds me of this place I used to pass on my way to school called Sit n’ Eat only I think I might say that the food at our place is a little bit better anyway I digress.

In preparation for this dinner I made Passionfruit Curd and Goat Milk Cajeta which I was going to use to fill eclairs, then at the last minute I got cold feet about the eclairs and changed my mind – instead I made Almond Cake, which I usually make as a single layer, but this time split up into two 9″ cake pans  – then Cajeta became the filling.  The curd was going to be made into tartlets, but at the end of the day that seem like overkill, even to me! The Almond Cake turned out to be the perfect cake to layer because it doesn’t dome, the layer fit together perfectly and looked great – I put a simple Chocolate Glaze over it and voila!  The Cajeta I made this time with sea salt and a Vanilla bean, it was indeed the most over the top and successful layer cakes I’ve ever made – and you can see from the picture there wasn’t much left over.

The other highlight of the meal were the fritters/croquets, a recipe I got from the Food and Wine site and tripled.  The only problem I had was that the oil can’t do 50 fritters I’d say by fritter 30 the oil was done.  So if you want to make these in bulk get lots of oil. Well worth it though crispy hot cheesy, but not too much so as the potato really was the thing that kept everything together.IMG_2248

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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1 Response to Getting the Hang of Layer Cakes

  1. Robert says:

    “My inner Hooters”. Priceless.

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