I was recently reminded of a project I completed in anticipation of family arriving from overseas. The project wasn’t imperative for their comfort or enjoyment, it was just the impetus I needed to “git ‘er done” as they say!
We’ve lived in our present home for almost 15 years, and ever since the first day we moved in, I’ve wanted curtains on both windows in our living room (or lounge) but we already had perfectly good, and totally lovely curtains on the back sliding doors. To replace perfectly good (and well made, I might add) curtains seemed excessive to me, so we lived with them. For 14+ years. Until I did some math and to my utmost delight , I discovered I could get two for the price of one, out of the generous fabric that the original curtains had. I wanted the dated tabs replaced with a more contemporary and clean look (for the sewers out there, I simply folded the tabs down, behind the top and stitched across. Pull the rod through the tabs to hang. I also added recycled toilet tissue rolls to help hold the role). The sliding door curtains are functional and we do close them down on the very cold days, but the front ones are just for show! I am just so happy every time I look at them. Of course, I had to do the dining room next…it’s really never ending. While hemming the new dining room curtains, I started thinking about the Indonesian Spekkoek Lapis Legit cakes I made a couple of years ago (here and here), specifically about how I can change it up. My FILs birthday was in mid-May so making a cake for him was the perfect opportunity to experiment. We all love Charles’ Kladdkaka and Tuppkaka so I wondered if I could combine the two delicious cakes using the Spekkoek Lapis Legit technique. It was a huge success and the two flavours went together famously. I made the cake again for JTs birthday in June, by special request.
What project have you put off only to get it done for guests?
Making the layered cake:
- The first layer is chocolate, use about 1/2 cup of chocolate batter for the first layer.
- Broil for 2-4 minutes watching carefully so it doesn’t burn. Once it is set and your tester comes out clean, pour 1/2 cup of the almond batter on top and spread evenly (the heat from the chocolate will begin cooking the batter so you’ll need to work fast.
- Broil for 2-4 minutes until it is set and your cake tester comes out clean. Repeat alternating the flavours until you have used up both almond and chocolate batters, broiling each layer individually.
- Allow to cool completely before layering the ganache on the cake.
Chocolate Ganache Ingredients:
- 114 g dark semi-sweet chocolate
- 125 mL (1/2 cup) heavy cream
- Heat cream to almost boiling, pour over chocolate and stir until melted and entirely incorporated and smooth.
- Pour over cake and smooth top and sides.
- Refrigerate until set.
- Set your oven rack 2nd highest from the top.
- As the cake becomes taller you may need to reduce the broil to low so it doesn’t burn.
- I baked the final layer in a 350°F oven for 10 minutes because it just got too close to my boiler and I was concerned it would burn.