Here is the world. Beautiful and terrible things will happen. Don’t be afraid.
~ Frederick Buechner
If you’ve read my blog for a long, long time, you may recall (vaguely) that I once made a project of cooking through Tessa Kiros’s “Falling Cloudberries”. As it is, I reached #62 with her champagne risotto… and mysteriously fell off the cookbookwagon after that.
I still feel a little bad about that.
To be honest, I’m not sure if I’ll get around to completing that project. I’m considering the amount of $ that will go into this if I do it (and the resultant smaller budget for other things). I’m hesitant about the sound of a few recipes. I do not think I can afford to pour the necessary time into it if I am to live the rest of my life, love humans, see the light of day, work full time, and sleep too.
But if I find a friend who’ll force me to make stuffed fried herrings and then eat them with me, or a friend who will dry my tears as I burn my lingonberry jam crazy, perhaps I will pick up the project again. (Chances aren’t high though, if you must know).
In the meantime, I’m happy to share that I made something from her book, the first new Tessa-recipe I’ve attempted since… October 2010! Ding ding ding!
#63 Nut Meringue Cake with Whipped Cream – Page 268
I almost didn’t make it. When my eyes first fell on the phrase “you will need two springform tins that will fit in the oven at the same time”, I got ready to turn the page… you see, I’m a little afraid of sandwich cakes. Somehow I always imagine them turning into catastrophes… being too thin, looking stupid, getting uncomfortably “smooshy”, collapsing, etc.
But something about the recipe title caught my attention, too. “Nut meringue cake with whipped cream”… it definitely sounded like something different, something light and floaty and fun. Something challenging… I like challenging. Lastly, a two-tiered cake felt strangely apt for the day: saying bye to January and saying hello to February.
I followed Tessa’s recipe as best as I could (without kitchen scales) and modified a few things to use what I had (blueberries for raspberries, kahlua for vanilla essence, and 9″ cake tins in the absence of 8.5″ ones).
The two cakes came together pretty easily, especially with a handheld electric whisk that I still feel grateful for each time I see it! (Gone are the days of beating egg whites till my hand cries). The finished product was light-tasting, nutty and fragrant – and I like the cream and berries in the middle. I took it as a lovely compliment that most everyone ate and finished their slice even though we’d all already shared a marvellous carrot cake just before! (Yes, we ate two cakes in an evening).
The last picture in this post is courtesy a boy who made my cake blush with the number of pictures he took [so we could "tag" a girl on Facebook, who left early, and let her know that she missed cake]. (Thank you Daniel M).