I had a really weird experience with 7-minute frosting about a month ago.
I have, on my wordpress dashboard, a half-written post about how I really messed up the frosting for my mom’s birthday cake. It was so unfortunate, I couldn’t bring myself to publish the pictures. I had crafted this amazing, sumptuous vanilla cake. It was all super-yellow irish butter and whole vanilla bean goodness. The batter was a voluminous mousse of what appeared to be lighter-than-air vanilla pudding. While it baked, a heavenly vanilla scent filled my apartment.
Deciding that this cake was perfect in every way, I set about deciding on the perfect flavors to accompany such a cake. I would turn some egg yolks (I have a bowl in my freezer containing no fewer than 2 dozen yolks…more on that later) into a raspberry curd fit for the finest vanilla gelato. I’d lighten the curd with freshly whipped cream, and make a giant raspberry whipped-cream sandwich on perfect vanilla cake. I’d top it with great swoops of marshmallowy 7-minute frosting. What could be better?
Probably nothing, if that was how it had actually gone down.
Oh my goodness. I cannot stop thinking about fruit fillings. I need to start making my own jam, but that’s an adventure for another day. Recently, I was going on about how much I love making lemon curd, and I’ve been feeling he need to make some sort of filling since then.
A few days ago, I headed down to Wicker Park and got some yarn so I could start working on a blanket for my sister. It’s going to be pretty! It’s a tradition I have with my roommate that if we go to Nina, we also go to Alliance and grab some macarons, or some kind of treat. I got this little milk chocolate mousse/cake heart that was filled with passionfruit curd. It was too good!! I started looking up where I could find passionfruit for baking, and last night, I struck gold in Albany Park at Chicago Produce.
I got some puree that was frost-bitten and way in the back of the freezer. The juice thawed overnight in the fridge and I got to work in the morning.
I made a fairly small amount (for making cookies, not filling a cake), so the work was fast. Also, I’ve started getting into making gifts for people, and I think I need to learn how to properly jar these fillings. My roommate brought some lemon curd home from a NYE party hosted by a chef, and I used some to fill macarons…in March. It was wonderful, because it was jarred.
People’s scones don’t know they’re missing passionfruit curd, but trust me, they are.