Behold! A coconut-coated sugar bomb. A blizzard of a cake. An edible pompom, if you will. During its construction, I affectionately called this cake “Snow Beast”, which is fitting if not appetizing. Its official title is Raffaello Angel Cake with Salted Almond Cream, which is much more respectful and descriptive than its playful moniker. But it will always be Snow Beast to me.
If you spend any amount of time poking around this blog, you’ll find there aren’t many cakes here. Actually, you’ll find there aren’t that many dessert recipes period. The truth is I’m no prolific baker. I find the activity rather stressful with a high degree of difficulty. But the desire to be better is always there. And as a person who enjoys aesthetics, I do feel a real desire to make beautiful desserts. So, every now and then, I try my hand at a layer cake to see if I’m just as clumsy as I was before. And with today’s Midnight Cake with Dark Chocolate Fig Ganache, I do feel like I’ve leveled up…maybe to, like, a green belt? Or is that really high? I never took tae kwon do.
Okay, so this was a stressful undertaking. But about 50% of that stress was completely self-imposed and unwarranted because I expected it to be stressful. From the moment I learned what a Baked Alaska was, it seemed people were lining up to tell me not to make it. Not in a “your thighs will never forgive you” sort of way, but in a “you’ll have to scrape your self-esteem off of the kitchen floor” way. It’s been relayed in a hundred different ways and through a multitude of mediums: Baked Alaskas are difficult. So, naturally, I was a hair afraid of this dessert.
In spite of my Irish last name, St. Patrick’s Day never fails to sneak up on me. When March 17th hits I’m generally too preoccupied with emerging from my winter-induced depression to even start thinking about merriment. Does anyone remember these vibrant Matcha Cream Tarts from last year? The recipe I intended to be a St. Patty’s Day delight but I posted them, like, three days late? Yeah, not the best track record. But this year I came prepared with this Nanaimo Bar Stout Cake with Whiskey Ganache. True, I did mean to post it yesterday, but it’s here today and it is delicious.
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