Ok guys here is a challenge for you. I am 36 years old but still remember a wedding cake I had when I was about 12! It really left a lasting impression in that I have never had a cake with that type of filling again. I've tried to replicate it but to no avail so I now come to you guys for help.
Looking back it was as if the filling was an entire layer of a crispy, slightly chewy meringue. I've baked large meringue disks to sandwich between layers of cake both with and without a touch of buttercreme but it either turns out too dry or too soggy!
If anyone has any idea what I am describing please let me know. I would love to enjoy this filling again and share it with others.
could it have been cinder toffee, i think that is what it is called? you know, like the stuff inside crunchies. that sets up really hard on the outside but maybe inside a cake, it would ahve gone that bit softer?
I've never heard of cinder toffee but just looked it up. There is a recipe that consists of butter, water, vinegar, sugar, golden syrup (corn syrup?) & baking soda.
I recently visited Canada and purchased something called sponge toffee. I wonder if it is the same thing. It was good but did have a bit of a burnt sugar after taste. I think I have some left so maybe I'll try some in between cake with some buttercreme as well.
Thanks brincess_b!!! I think I am getting closer to my dream filling!!!!
sounds like the right ingredients, and sounds like sponge toffee could be the same thing.
golden syrup and corn syrup are almost the same thing. i think in the us, you have 3 types of syrup, all we have (without a huge hunt) is golden syrup.
Have you ever heard it used in a cake filling???
Sounds like dacquoise to me....a nut meringue
I just looked it up and I think you are right bakers2!!! I found what looks to be a yummy recipe where some sour cream ganache is sandwiched between two disks of the dacquoise. I never made sour cream ganache but it sounds yummy. I know what I'll be trying this weekend.
glad to help - hope it turns out!