![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Christine Bavarian birthday cake
I just spent a long while figuring out all the steps needed for this cake and a sensible order. One issue is that i am substituting agar agar for gelatin, which apparently sets up very quickly and one should be ready. So, that was part of looking at all the other recipes and trying to figure out a working order.
I've learned from very messy and frustrating kitchen adventures that really working out how i am going to do the thing before doing helps with keeping the mess to a minimum. For example, this cake has a light and airy cream that should be used immediately (is my thinking, since it has egg whites). But all the instructions have make the cream and THEN prepare the torn cake in what ever pan, including lining the pans with parchment paper. I'm pondering, since coconut flavoring is desired, not just coconut on the outside but replacing the whipped dairy cream with whipped coconut cream.
angel food cake
4 eggs
salt
1 c sugar
1/2 c water
2 tsp agar agar
pint whipping cream
2 tsp. vanilla
2 c milk
1 pt whipping cream
big pot (base of “double boiler”
smaller pot: for custard as upper “double boiler”
tiny pot for agar agar prep
three mixing bowls
cup
cup, half cup, teaspoon measure
hand whisk
power whisk
Day 1. Make cake from mix & let cool
Day 2.
1. Separate eggs into cup then large mixing bowl (whites, keeping any yolk out) and small bowl (yolks) - let whites come up to room temp for whipping
2. Cut parchment paper to line bottom, sides of spring form pan
3. cut or break up cake (into 1/2 inch pieces), put layer in bottom of pan; keep rest to the side
4. put pint cream & vanilla in medium bowl; whip
5. wash whisk, teaspoon measure and dry whisk with towel
6. Big pot with water on stove bringing up to simmer
7. two pinches of salt in whites
8. 1/2 c water in small pot and add 2 tsp agar agar
9. Add 1 cup sugar in small bowl with yolks
10. put 2c milk in pot, put over simmering water and warm
11. beat yolks and sugar by hand, add to milk, cook until thickened.
12. set small pot with agar agar on to boil
13. beat whites slowly, then quickly into stiff peaks
14. fold agar agar into custard
15. fold whipped cream into whipped eggwhites
16. fold custard into eggwhites & cream
17. layer Bavarian cream over cake, add cake and cream until full.
18. Refrigerate overnight (although agar agar apparently sets up faster).
19. WASH ALL THE THINGS
[https://www.familycookbookproject.com/recipe/1080806/bovards-angel-icebox-cakebavarian-cream-cake.html]
[https://recipegoldmine.com/mothersdaydess/angel-bavarian-cake.html]
[https://www.cooks.com/recipe/i64cb4yw/angel-bavarian-cake.html]
\====
[https://www.thespruceeats.com/all-about-whipping-egg-whites-1328681]
Agar-agar replacement
HOW MANY TABLESPOONS ARE IN AN ENVELOPE? **1 pouch is about 2 1/2 teaspoons (7g)** unflavoured gelatine. If a recipe calls for 1 tablespoon, use 1 pouch of unflavoured gelatine.
[https://blog.modernistpantry.com/advice/the-starting-guide-to-replacing-gelatin-with-agar/]
> It is easier to replicate the soft texture of a gelatin dessert with low amounts of agar. If you are looking to replicate the texture of a gelatin panna cotta or jello you can start as low as 0.75% of the total weight of the recipe.
[https://www.masterclass.com/articles/agar-vs-gelatin]
> Mixing one teaspoon of agar powder (or one tablespoon of agar flakes) with one cup of liquid will produce a reliable gelling agent.
[https://food52.com/blog/17465-agar-agar-is-inconsistent-wily-mysterious-but-here-s-what-we-know]
> Agar is not a 1:1 substitute for gelatin. … between a third and half the amount of gelatin called for …using about half the amount of agar as a recipe with gelatin would call for, or about 1 teaspoon agar per 3 cups liquid. …
>
> Agar sets very quickly, and at room temperature! There are good and bad parts to this: You don't have to wait around for agar-agar like you do for gelatin. It's also stays stable when hot (up to 185° F!) …. you also have to have all your pieces in place before you begin: whisk, pot, liquid, mold. (Also, if you're using a mold, grease it first. Agar won't slide right out the way gelatin gel will.)
>
> …**Don't simmer longer than a few minutes.** Many recipes advise simmering the agar-agar with the liquid, but Victoria and I found a very short simmer, 4 to 5 minutes, was all it took to activate the agar (and that simmering longer made rubbery gel more likely). Victoria only brings her agar-liquid mix up to a boil before removing it from the heat and pouring it into a mold. If it doesn't seem like your gel is starting to set up as soon as you pull it off the heat (which it should), fear not: You can just return it to the pot and simmer for a few more minutes.
>
> **Whisk very thoroughly—or use an immersion blender—to fully incorporate the powder into the liquid.** It may help to add just a splash of liquid at a time to the agar, then whisk to combine, forming a homogeneous paste, before adding more liquid. This will help the liquid and agar combine and set evenly.
I just spent a long while figuring out all the steps needed for this cake and a sensible order. One issue is that i am substituting agar agar for gelatin, which apparently sets up very quickly and one should be ready. So, that was part of looking at all the other recipes and trying to figure out a working order.
I've learned from very messy and frustrating kitchen adventures that really working out how i am going to do the thing before doing helps with keeping the mess to a minimum. For example, this cake has a light and airy cream that should be used immediately (is my thinking, since it has egg whites). But all the instructions have make the cream and THEN prepare the torn cake in what ever pan, including lining the pans with parchment paper. I'm pondering, since coconut flavoring is desired, not just coconut on the outside but replacing the whipped dairy cream with whipped coconut cream.
angel food cake
4 eggs
salt
1 c sugar
1/2 c water
2 tsp agar agar
pint whipping cream
2 tsp. vanilla
2 c milk
1 pt whipping cream
big pot (base of “double boiler”
smaller pot: for custard as upper “double boiler”
tiny pot for agar agar prep
three mixing bowls
cup
cup, half cup, teaspoon measure
hand whisk
power whisk
Day 1. Make cake from mix & let cool
Day 2.
1. Separate eggs into cup then large mixing bowl (whites, keeping any yolk out) and small bowl (yolks) - let whites come up to room temp for whipping
2. Cut parchment paper to line bottom, sides of spring form pan
3. cut or break up cake (into 1/2 inch pieces), put layer in bottom of pan; keep rest to the side
4. put pint cream & vanilla in medium bowl; whip
5. wash whisk, teaspoon measure and dry whisk with towel
6. Big pot with water on stove bringing up to simmer
7. two pinches of salt in whites
8. 1/2 c water in small pot and add 2 tsp agar agar
9. Add 1 cup sugar in small bowl with yolks
10. put 2c milk in pot, put over simmering water and warm
11. beat yolks and sugar by hand, add to milk, cook until thickened.
12. set small pot with agar agar on to boil
13. beat whites slowly, then quickly into stiff peaks
14. fold agar agar into custard
15. fold whipped cream into whipped eggwhites
16. fold custard into eggwhites & cream
17. layer Bavarian cream over cake, add cake and cream until full.
18. Refrigerate overnight (although agar agar apparently sets up faster).
19. WASH ALL THE THINGS
[https://www.familycookbookproject.com/recipe/1080806/bovards-angel-icebox-cakebavarian-cream-cake.html]
[https://recipegoldmine.com/mothersdaydess/angel-bavarian-cake.html]
[https://www.cooks.com/recipe/i64cb4yw/angel-bavarian-cake.html]
\====
[https://www.thespruceeats.com/all-about-whipping-egg-whites-1328681]
Agar-agar replacement
HOW MANY TABLESPOONS ARE IN AN ENVELOPE? **1 pouch is about 2 1/2 teaspoons (7g)** unflavoured gelatine. If a recipe calls for 1 tablespoon, use 1 pouch of unflavoured gelatine.
[https://blog.modernistpantry.com/advice/the-starting-guide-to-replacing-gelatin-with-agar/]
> It is easier to replicate the soft texture of a gelatin dessert with low amounts of agar. If you are looking to replicate the texture of a gelatin panna cotta or jello you can start as low as 0.75% of the total weight of the recipe.
[https://www.masterclass.com/articles/agar-vs-gelatin]
> Mixing one teaspoon of agar powder (or one tablespoon of agar flakes) with one cup of liquid will produce a reliable gelling agent.
[https://food52.com/blog/17465-agar-agar-is-inconsistent-wily-mysterious-but-here-s-what-we-know]
> Agar is not a 1:1 substitute for gelatin. … between a third and half the amount of gelatin called for …using about half the amount of agar as a recipe with gelatin would call for, or about 1 teaspoon agar per 3 cups liquid. …
>
> Agar sets very quickly, and at room temperature! There are good and bad parts to this: You don't have to wait around for agar-agar like you do for gelatin. It's also stays stable when hot (up to 185° F!) …. you also have to have all your pieces in place before you begin: whisk, pot, liquid, mold. (Also, if you're using a mold, grease it first. Agar won't slide right out the way gelatin gel will.)
>
> …**Don't simmer longer than a few minutes.** Many recipes advise simmering the agar-agar with the liquid, but Victoria and I found a very short simmer, 4 to 5 minutes, was all it took to activate the agar (and that simmering longer made rubbery gel more likely). Victoria only brings her agar-liquid mix up to a boil before removing it from the heat and pouring it into a mold. If it doesn't seem like your gel is starting to set up as soon as you pull it off the heat (which it should), fear not: You can just return it to the pot and simmer for a few more minutes.
>
> **Whisk very thoroughly—or use an immersion blender—to fully incorporate the powder into the liquid.** It may help to add just a splash of liquid at a time to the agar, then whisk to combine, forming a homogeneous paste, before adding more liquid. This will help the liquid and agar combine and set evenly.