For all you chefs, chefettes, cooks, recipe followers and aga-strokers the round-up for the Layered Cake edition of Waiter There’s Something In My… a theme selected by me. An excellent selection of some of the most delicious cakes available across the blogosphere. The only criteria was that the cake should have layers and part of it must be baked.
Pictured a version of my entry – replacing the Lemon Curd Cream and raspberry topping of my official entry this has chocolate mousse sandwiched between the two sponge layers. Rich and decadent but the chocolate over-powered the subtle lemon flavours of the sponge. Good but not as successful as the lemon version.
Carrot Cake from Carrie’s Cooking Adventures “it was so moist and the frosting was creamy, it was HEAVEN!!!!!”
Peach Streuselkuchen from Jugalbandi but they write “A decent breakfast dish, but with an identity crisis. It’s somewhere between a bread and a cake.”
Chocolate Applesauce Cake from Jumbo Empanadas “If you’re looking to make a moist chocolate layer cake, you’d do well with this one“.
Ultimate Cravings Mini-Cake from What Smells So Good “The result of my kitchen playtime was a light peanut butter sponge cake that was the perfect foil for a raspberry and chocolate filling that I made in the microwave“.
Coconut Cream Cake from Megan’s Cooking “One 3-layer Coconut Custard Cake. This cake had coconut in each layer, with two layers of custard, and Toasted Coconut Cream Cheese Frosting. To finish it off, a layer of toasted coconut on top“.
Chocolate Layered Cake from Homemades “The cake is chocolate sponge which sandwiched with the mixture of cream cheese, thickened cream, grated chocolate, and apricots“.
Mango Cream Cake from Fresh From The Oven “both the lady fingers and lychee proved to be worthy for the space they occupied. They just added so much interesting flavors to the cake“.
Zabaglione and Raspberry Torte from Laws of the Kitchen “This cake is rich but delicious. It is a definite “special occasion” cake, but is worth the effort required to make it“.
Elegant White Cake from Gigi Cakes “Elegant White Cake is the name of recipe in the book and it is. Even if my piping skills say otherwise“.
Meekook aka Estonian Layered Honey Cake from Nami Nami “available in most cake shops and is a popular birthday table option. It consists of six thin cake layers and six simple sweetened sour cream layers. Our layers were slightly thicker than we expected them to be, but the taste was exactly right“.
Strawberry Sponge Cake from Food and Family “light, moist and springy and completely restored my faith in sponge cake recipes after a few bad experiences“.
Zucchini Cake from Bake or Break “If you like strong citrus flavors, then dive in and make it“.
Oscar II’s Cake from Anne’s Food “simple little cake, with almond meringue layers and almond buttercream, was Oscar II:s favorite cake. (He was the king of Sweden between 1872-1907.) Nowadays, it’s many people’s favorite, and most of them across the world can find this at Ikea“.
Spice Cake with Toffee Crunch from Married With Dinner “it’s got a spicy, deep flavor that would make a perfect finish for an autumn feast. While the icing’s got enough sugar to satisfy even the most intense sugar junkie“
Raspberry Napoléon from The Passionate Cook “one of the easiest cakes to put together if you a) buy, rather than make, your puff pastry and b) possess a Thermomix which whips up the crème pâtissière in a matter of six minute“
Triple Ginger Layer Cake from The Cooksister “it is a robust, gingerbready kind of cake, not a fluffy sponge, so if you’re looking for feather-light, look elsewhere. Other than that, you should love it.“
Finally my entry Spanish Lemon Cake with Lemon Curd Cream and Rapberries “The creamy middle is a tub of double cream whipped to stiffness with half a jar of lemon curd folded in. Sweet indeed thus requiring the raspberries to add a little tartness. I’m on my second huge slice…“
Who forgot to turn the oven on then! Chocolate Rum Layered Cake from AnItalian in the US “The cake was really good: rich, but not excessively sweet, and very rummy! I served it with some whipped cream made on the spot.”