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Herman - the Friendship cake
Tue 10-Jul-12
2:43 pm
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mauramac
Kent

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Hi all

I expect a lot of you will already know all about Herman but it was new to me until my husband brought me home a little tub of 'starter' from a colleague at work. It looked like fun so I had a go and on day 10 made my cake as per the instructions.

Two problems..........

First off I put Herman in a round cake tin and it took 1 hour 20 min before it set in middle so a shallower tin is probably the better option as insructions say 45 - 65 mins.

Second problem and most weird all of the outer edge tasted of salt :-/

I have cut off the offending bits and the remainder tastes fabulous but what have I done to achieve a salty crust to this lovely cake?

I did grease the tin as usual but this time I used my goats butter as that is what I had to hand but surely this couldn't be the cause - could it?

The recipe calls for 1/4 cup melted butter to be poured on top of mixture along with sugar to form the crust on top and that tasted fine so what happened to the sides.

It's got me puzzled and I wondered if anyone on here could help out please.

Here is the recipe for anyone who hasn't heard of Herman....

http://srroberts.hubpages.com/hub/German-Friendshi.....ake-Herman

Learn from yesterday, live for today, hope for tomorrow.

Tue 10-Jul-12
7:51 pm
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Xahha
Suffolk

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OH has been plagued by lots of cake bakers locally to make the Herman friendship cake- apparently it is too watery so hard to get fully cooked and also does not taste that good either- so she has succesfully avoided being given any starter so far.

 Are we having fun yet? I am!

Tue 10-Jul-12
11:26 pm
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mike.
Coventry

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Hmmm, not heard of a salty herman before whistle I suppose if the goat's butter is fairly salty then that might have had an effect.

I was given some herman starter earlier this year and made a few cakes using it. I put the details on my blog. It took about an hour to bake in a shallow tin so it definitely does take a while, longer than some recipes claim.

Visit my blog for food, drink, photography and hamsters.

Wed 25-Jul-12
5:20 pm
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mauramac
Kent

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Sorry for delay in replying but I haven't been getting emails alerting me to replies.

I agree it does need a lot longer to bake it than recipes state. Have made 3 now plus a loaf of bread and overcame the salt problem finally by not pouring melted butter over cake mix. I guess the goats butter is to blame for that.

The loaf of bread I put in my breadmaker -  and it was lovely - a bit sweet but great with cheese and a big hit with the OH. Only downside was having to put it on the 6 hour French bread setting but I would definitely do it again - but probably overnight.

It was without doubt the easiest cake to mix and I liked it for that but need to find a space for it out of the way while it is going through the bubbling on worktop stage as I am limited for work space otherwise.

I'll have a look at the blog a bit later - thanks for that Bob.

Learn from yesterday, live for today, hope for tomorrow.

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