Question about that Balzano Apple Cake

[shaun-in-to]

We're in the middle of making this, and I don't think I've ever made a cake where the pan is lined with foil -- parchment yes, wax paper yes, but not foil.

Is there a particular reason it has to be foil?

http://www.finerkitchens.com/swap/forum1/64198_Found_this_photo_-_Balzano_Apple_Cake_and_then_found_the_recipe

 

[sandi-in-hawaii]

I haven't made this, but here's a blog entry about it....

Although since you mentioned it, I may just have to make this!

(Dang, take my foil helmet off for just one minute.....)

Looks like she just lined the bottom of a round pan with parchment. But if you scroll down, you'll see the edges are quite brown. I wonder if foil woulda prevented that?

http://alexandracooks.blogspot.com/2007/10/best-dessert-ever.html

 

[shaun-in-to]

Thanks, Sandi! She also used a dark nonstick pan, which would contribute to those dark edges.

 

[sylvia]

I've used foil in the pan but have been tempted to skip it and just butter the pan.

I think using the foil might prevent the edges from browning too much. Perhaps next time I make the cake I will be adventurous.

 

[randi]

I decided to try this and it's in the oven now smileys/smile.gif I didn't use foil and I'll let you know in bit.

there were two things with this recipe that struck me, one, it seemed to be a lot of sugar, I used 3/4 cup. two, that's a pretty high temp to cook something like this for 50 min. after 20 min, I lowered to 350.

I also checked a similar recipe I've made and that one is baked at 375 but only for a half hour.

sooo, I'll seeya later smileys/smile.gif

 

[randi]

success! no foil, no burning smileys/smile.gif I really think the temp is too high. by 20 min it

was about as brown as you would want it to be. if I had continued at 350 there would have deffinately been burned areas. the next time I'll start it at 350 and leave it for the entire 50 min - one hour.

reducing the sugar produced a slightly tart cake, not overly sweet.

thanks for posting Shaun

 

[joe]

You didn't use foil? Is that because you used it all for something else?

 

[randi]

yes, and there's that annoying sound again..... Cassoulet..... Cassoulet...... LOL

 

[joe]

Wouldn't it be easier in the long run, and cheaper, to just make the cassoulet?

 

[randi]

I think you should get on to Pacific Coast Hwy, head west, have a trunk full of duck

legs and confite and teach me how to make it. there is always so much to learn by watching a master and I know I could never do it without your expert guidance and teachings..... smileys/smile.gif

 

[randi]

PS: check and check mate! LOL