Espresso cake with raspberry & rhubarb compote & Italian meringue – Redux

Espresso cake with raspberry & rhubarb compote & Italian meringue

Espresso cake with raspberry & rhubarb compote & Italian meringue

I rarely make the same cake twice (which is not a good habit at all), but this time one of my colleague has requested this as the leaving-do cake, so here it is, again.

This time I was armed with many more tools like my 5L mixing bowl, more mixing bowls in general, and my experience from last time. I have also discovered a local nut store that sells toasted and blanched hazelnut(i.e. skins off). Bingo. A simple thing like that reduced my prep time by an hour.

All in all it was alot easier than last time. I would half the Italian Meringue portion, and also half the rhubarb compote (which I did this time). Should yield just enough for the cake.

For the candied hazelnut, definitely wait for that 3 minutes after taking the caramel off the heat. Not sure the ice water is needed – During my first batch I had the iced water and at the end the caramel hardened too much. Second batch without iced water gave me more time to muck around with taping the skewers to the kitchen bench.

Note to self – next time, take that pot of boiling sugar syrup off the stove when there’s an earthquake (can’t believe I ran around the house while I left it boiling)!

And to get rid of hardened caramel / sugar syrup? Add quite a bit of water, and bring it to boil with high heat. No mess no fuss cleanup.

Refer to my previous post for recipe (off Cuisine Magazine) and other comments.

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