Made desserts for the holiday dinner we do every year with Lia's group of women artists and assorted mates. Lia made her classic persimmon pudding (hachiyas) with raisins, walnuts, butter, eggs, sugar and vanilla as best I could tell, steaming now for three hours. I'll be asleep before it is ready.
Mine is in the freezer, done. It's another of Poca's Portugueses cookie cakes: layers of Maria's wafers dipped in warm coffee wth a dash of kailua liquor, one soaked cookie goes in the middle and then gets ringed in by six others and followed by a layer of Chantilly made with two cups of whipping cream, three tbsp sugar and a flick of vanilla. Then the chantilly goes back in the freezer between each layer. Got it up pretty high like a regular cake and managed to frost it onto the sides of the cake too. For the finishing touch I take a dark chocolate expresso bean bar and chop it up unevenly in the food processor. That lumpily dusts all the outer layer of the cake and pools plate it wills it on.
Mine is in the freezer, done. It's another of Poca's Portugueses cookie cakes: layers of Maria's wafers dipped in warm coffee wth a dash of kailua liquor, one soaked cookie goes in the middle and then gets ringed in by six others and followed by a layer of Chantilly made with two cups of whipping cream, three tbsp sugar and a flick of vanilla. Then the chantilly goes back in the freezer between each layer. Got it up pretty high like a regular cake and managed to frost it onto the sides of the cake too. For the finishing touch I take a dark chocolate expresso bean bar and chop it up unevenly in the food processor. That lumpily dusts all the outer layer of the cake and pools plate it wills it on.
