FINAL FW Tasting Notes v2

FW Tasting Notes v2

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So Clevian is doing to the cake which is very easy, it's an almond cake down into the food processor with almond, flour, a couple of eggs, a bit of baking power too. And some vanilla. And some vanilla. We are a tea a done, cook, we're going to cook this one, you will sit at the end of the class because it takes about 45 minutes to cook. Cooking here at 8,000 feet high, you probably would have to cut down a little bit on the baking powder, or off an egg, or then put a third of a cup more of flour. ANything which prevent it to rising to fast. As you know you lose, one degree for every 500 feet of elevation. So if you have less air pressure things grow up Much faster and lighter, so you have to cut down on those things, when you do something at that altitude. No? The cake should be in the oven already. [LAUGH] I know, I'm trying. So we do a wonderful wedding cake with that. Or graduation cake whatever. By putting several of those cakes together. This is a nine inch I think to whatever. We did two here. A big, old one ten inch and another one smaller. You can have two or three and build them up. So this cooked at 375 degree, about 45 minutes. Once see basically when the class is over. What you wanna do first is to imbibe it with a syrup. that is, moisten it with a syrup. And the syrup, you usually put sugar and water in equal quantities and rum or cognac. A little bit of vanilla if you don't want to put in rum. There's some rum over here. Do you want to use that? Yeah, yeah. We can use that beautiful 12-year-old Macallan, too. I mean, it's sitting there. That's good, too. I thought so. [LAUGHTER] Wow. [LAUGH] I think we use that one. Shall I taste it first? No. [LAUGH] [BLANK_AUDIO] Do you want me to brush it or no? Oh yes, go faster. This way. I, yeah. To absorb all of it So this is a very moist cake like this. And this is for my husband. You know? Okay. Now we put this one on top. So you do it again on top, right? Yeah you go ahead with the rest of it. I'm sorry Sherry took a little bite. Well yeah because it's going to have the alcohol on it. See that's why you don't have to worry too much about that. Now I have a apricot. Jam, beautiful apricot jam. I could dilate the apricot jam with a bit more of that stuff. [LAUGH] Do you want me to go around until it's, until we use it all? Yes. Let me put a little more water maybe in there. So you want to dilate your The best apricot jam you can get or peach flavored is what you get. If you do your own it is better. You don't have to heat it up or anything. So now we arrange this on top the thing. So any type of berry fruit you know in season Okay, berry, you know. So we have blueberry here. We have raspberry. So you can't even see. You can't even put dry fruit. You know sometime I put it piece of dry peach or even raisins. [BLANK_AUDIO] And you have the You know he's glaze it with apricot here. Let's put some mint on top of that or edible. Lara you get the idea here. You don't have to be very precise in terms of decoration or a, And a little bit of mint leaf on top. You have nice creme fraiche you can have a piece of that. Move around, and here it is. Yeah. [APPLAUSE]
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FINAL FW Tasting Notes v2