So I made a batch of David Lebovitz’s vanilla ice cream. I’ve made several of his flavors, as you know, but never the most classic. Turns out it’s wonderful, combining an entire vanilla bean with its seeds and 3/4 teaspoon of extract (I did a combination of Madagascar Bourbon paste [magical stuff] and [my very favorite] Orlando Mexican vanilla extract). M and I had a couple of scoops the other night with macerated strawberries but the rest is to be paired with birthday cake.
The orange and lemon zest baked into the cake scent the cake over the course of a day but the Mediterranean method of pouring homemade citrus syrup over the hot cake when it is removed from the oven is what makes this cake extra special. At first, most of the syrup pooled at the edges (and certainly tested the seal of my springform), but eventually it all soaked in. Man, it was over-the-top tender, and because most of the base is ground almonds, the flavor and dense texture are slightly reminiscent of citrus-flavored marzipan.
C & K said it was delicious.
Discovered this video explaining how to create a rocher, or oval-shaped scoop of ice cream, earlier today; I tried to do it myself a few times with some of the vanilla when I got home, but . . . I’ll need more time. Nibbled some remnants of the cake from the fridge and I’ve decided I might like it best chilled. If I make it again, I might replace all the orange with lemon to create a sort of lemon bar cake.
Thanks to J, I’ve gotten my hands on a Vanilla Crème Cake pan, so spongey cakes and creamy fillings are abounding in my brain. My favorite idea is a sort of neapolitan Twinkie: one injection each of banana, chocolate and strawberry cream fillings; since a Twinkie is on average three bites, each bite is a different flavor. Hmmm. I might have to just go ahead with that one, eh?