Another top-notch recipe to have in your repertoire as a 'Foundation Recipe' is an upside-down cake.
Although there are a number of different cake textures I enjoy, this one has a really pronounced and satisfying crumb and is a great.
To top this cake your imagination is only limited by a few elements of guidance. Although you can use fresh fruits, dried fruits or even canned fruits, there are a few things that require attention.
The size, texture and moisture levels of your fruit.
Both dried and fresh fruits can be too hard and won't soften enough during the baking phase - consider pre-roasting, pan-heat, even microwave.
Canned fruit might have too much sugar and turn out too sweet - check the ingredients.
Fresh fruit should be peeled.
You can use decorative elements in your topping, or go rogue (like I usually do).
Everything else is you, your pantry/fridge/freezer and experimentation!
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