Sep 5, 2012
Hope everyone had a great Labor Day weekend. Yesterday I was a bit under the weather. I suddenly came down with a mysterious fever (with severe chills!) late Sunday night and spent most of the next day on the couch. No beach or BBQing for me. Today I went in for my yearly check-up and ended up walking out with a suspicious-sounding lung, a prescription for Zithromax and a shot in the butt because my doctor diagnosed me with pneumonia. Did not expect that. But it would probably explain the fever, not to mention why I've been feeling generally crappy lately.
While the discovery of a potentially serious infection during a routine check-up is not exactly serendipitous I'm certainly glad it was caught before things got worse. Let's see how long I can milk this for the family's sympathy...
So back to this cake. I was able to muster some energy to spend a few hours in the kitchen yesterday to bake this recipe with the Tuesdays with Dorie group... I couldn't let them down! It wasn't a particularly difficult recipe, just a lot of steps. After reading through the recipe several times I still messed up (see next paragraph).
In place of a 10" springform that I don't own, I used a 9" springform pan. I melted the butter for the topping in a glass measuring cup instead of in the pan directly on the stovetop (this made me nervous for some reason, and apparently some other TWDers felt the same way). I accidentally poured all 1.5 cups of sugar in with the egg yolks, instead of reserving half a cup to whisk with the egg whites. Doh. So I put a scant 1/4 cup of sugar during the egg white whipping stage, hoping that everything was not ruined at this point. Fortunately, I got a gorgeous meringue and was able to continue.
I baked my cake for 45 minutes, checked it, left it in for 5 minutes more, then removed it from the oven. But a nagging feeling and a peek at the reviews over at TWD that questioned the baking time made me double back. I stuck the cake back in the oven for 20 more minutes. I'm glad I did. Though the top was dark brown, the center of the cake was finally done, albeit sunken in after some time cooling.
I debated whether to make the streusel because some of the TWDers left it out. I decided to go ahead with it but left the top of the cake streusel-free, enjoying my slice with whipped cream instead.
I'm relieved the cake turned out fine even with the extra sugar. I think peaches would work just as well in place of nectarines; it did for Susan (one of the hosts this month). I'm looking forward to having a piece for breakfast with a cup of joe in the morning. Head over to Marlise's blog The Double Trouble Kitchen and Susan's blog The Little French Bakery for the recipe and beautiful photos, and to the links page if you'd like to check out everyone else's posts.