|sponge cake layers with damp paper towel|
to keep them from drying out
|first layer of chocolate icing|
|Icing it all together|
Some background for you.I've mentioned my "hallway of a kitchen" in previous posts...well, it's oven is also small. A regular-sized oven is 30". Mine is 24". I can only fit 9" x 16" baking sheets inside. Also, I'll share that Regina, Saskatchewan is and was not an ideal spot to build. The city was built in a slough (aka swamp). My house's one side (the South side) is sinking into the clay-like soil. My house is not exactly level. In fact, when I'm making stir fry, the mix falls to the back of the fry pan. It's rather endearing.
Now that you have that information on the structure of my home, you'll understand more clearly why I attacked this project the way I did.
|Finished Torta with Caramel Glaze|
(see the chunky pieces-that's bad)
Second Mistake: To help correct the first mistake, I had to divide the sponge cake layer in half so it seemed like I wasn't missing so many dough layers. This created a further problem when it came time to ice it all. The nice thing about having it all baked out nicely in each sheet, is that the layers are closed. By that I mean, crumbs don't get moved around when you're trying to evenly spread the icing. Because I had divided the layers, I had to contend with lose dough crumbs making my Torta messy looking and unkempt.
Lesson Learned: Do not cut into the dough.
Third Mistake: I melted the sugar on the stove, once it was melted, I was to add some Earth Balance and lemon juice. Well! I added the lemon juice first, and it almost immediately hardened the melted sugar. I could barely get the Earth Balance added. It was quick! Rock hard caramel pieces next to the cake, it even removed some of the chocolate icing. Sad, sad day.
Lesson Learned: Earth Balance first.
|The hardened caramel next to the Torta|
The chocolate icing is darker than my family's icing. Course, that's probably because their icing has raw egg in it.
That kind of makes me want to vomit just thinking about it.Anyway! The icing wasn't much like the icing I was used to. Although, my Mom did say that it's very much like the icing of other Torta's she's eaten.
I do want to experiment and perfect it. I'll let you know how it goes. The dough was a winner. But the icing needs some work.
I'm considering adding silken tofu, or even Vegg (vegan egg yolk) to see how it works. I'll keep you informed.