Fluffy dutch cake?!
Answers: i had this cake the other day, it was mostly made of some kind of whipped cream, and it was set with geleton toit was like a whipped fluffy cake with fruit in it. aparently it's a dutch cake, but i can't remember what it was called. if anybody knows what i'm talking about, and could tell me the name it would be greatly appreciated
Is this it? It's from my "The Art of Dutch Cooking or How the Dutch Treat" by C. Countess van Limburg Stirum
BLANCMANGE (Roompudding) (Serves 8)
1 T gelatine
1/2 c milk
2 c cream
1/2 c sugar
1 1/4 tsp vanilla
1 c heavy cream, whipped
Soak and dissolve the gelatin in 3 tablespoons water. Bring the milk and the cream, the sugar and the vanilla to a boil. Stir the gelatin into this mixture. Cool. When this mixture starts to thicken, fold in the heavy cream, whipped stiff. Pour into a moist mold, chill and unmold.
That is the basic recipe. The following ingredients may be added to the mixture before it starts to thicken:
6 broken macaroons
or ladyfingers soaked in brandy and crumbled
or 1/4 c ground almonds
or chopped candied fruits, (red and green)
or chopped dates or figs
Enjoy!
If that isn't it, I found another recipe called Chipolata Pudding in my "Let's Go Dutch" cookbook by Johanna (van der Zeijst) Bates. It contains the gelatin, raisins, currants, maraschino liqueur or Kirsch, ladyfingers, eggs, berry sugar, coffee, cream, milk, almonds, candied lemon and orange peel, whipping cream and vanilla sugar. It is layered kind of like a Trifle and the whipped cream is placed in a pastry bag and piped using a leaf or rosette tip around the bottom of the pudding. It is garnished with cherries or flowers.
DO YOU MEAN SPEKKOEK?
Spekkoek (also called Spiku in some cities in Indonesia) is a Dutch-Indonesian pastry. The pastry was developed during colonial times in the Dutch East Indies. It was probably based on Dutch cake recipes but using local ingredients.[citation needed]
The name of the pastry is derived from the typical bi-coloured layered structure which reminds one of bacon (lit. bacon-cake). This layered structured is achieved by using two colours of batter which are poured on top of the cured layer consecutively. This makes the baking of Spekkoek a very labour intensive process.
http://www.cooks.com/rec/search/0,1-0,wh...
Here is a link to some recipes....
Room pudding_blancmange