Hot Milk Cake

 

 
 I have been working like a demon for the past few weeks, and did not have a chance to try out my new professional grade bake ware.  Luckily I had two days off in a row.  It is designed to bake faster and with less heat.  It is like cooking in a ferrari!  My mom got me the Miette Cookbook named after the bakery in San Francisco, so I thought now would be a good time to whip up a cake.  First off, this was the most complicated cake I have ever made.  I needed to warm milk to 88 degrees, cook eggs milk in sugar in a bain marie until they were 125 degrees, pass it through a sieve, whip it again until everything was 88 degrees, then stir the whole mixture four times counterclockwise.  The whole cake was only six inches across, everything in the book is tiny. 

Then, there was frosting to be made with a candy thermometer.  I did not have enough eggs, so I went with a classic butter cream made with meringue powder.  Both parents loved the cake, I thought it was a little dry.  (Getting used to the ferrari pans...)  I would make it again and am looking forward to making others from the book :)

My cake is lopsided.  

Here the Fat Daddio pans!  They have a special coating, so I can only use butter, no Pam.