This was an intimidating recipe: genoise/ sponge batter piped with meringue, sandwiched with whipped cream flavored with an espresso coleur. The latter two ingredients were not so intimidating but the former two made me nervous. I have yet to make a successful genoise or sponge cake batter (maybe it knows I don't like eating it) and well, meringues, I haven't had too much experience with.
I started successfully with the whipped cream and the coleur (a caramelized sugar with added espresso). I thought the coleur was burnt and almost tossed it, but when mixed with the whipped cream, the next day, all I could taste was espresso. Perfect.
The meringue also turned out just fine and was simple to make. (I have recipe for Eton Mes that I have been wanting to try and now I think I will.) I may have piped the meringue a bit thin but it was suitable. Then came the sponge batter which was initiated with the leftover meringue batter. I followed the directions as well as I could, timing the mixing and everything, but I believe I whipped it too much. It piped out well but seemed a bit airy and when baked just collapsed on itself. (The ladyfingers I made after that suffered a worse fate- flat as flat.)
Assembling was quite fun: layering the cakes and the whipped cream. Even if mine turned out with half the height of the one shown in the recipe book, it still looked somewhat grand. Accompanied with a raspberry filled caramel basket, it looked delicious. And it tasted delicious too.
Unfortunately not delicious enough to make again. I will look for it when and if I find myself in Austria and will savor it, knowing how hard it is to make and master.
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