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.
Hmmm, not heard of a salty herman before 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.
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.
Most Users Ever Online: 767
Currently Online:
21 Guest(s)
Currently Browsing this Page:
1 Guest(s)
Top Posters:
brightspark: 10535
danast: 10232
Aly: 9516
Sooliz: 8084
Hattie: 6920
Ambersparkle: 6699
JoannaS: 4800
Terrier: 4518
eileen54: 4424
Hannah: 4231
Member Stats:
Guest Posters: 11
Members: 16220
Moderators: 3
Admins: 1
Forum Stats:
Groups: 6
Forums: 25
Topics: 2273
Posts: 123063
Newest Members:
EdwardDum, Suzanneclics, Brianalile, JamesSlops, RickySek, BonsmutModerators: Toffeeapple: 16337, AdminTA: 10, Fiona Nevile: 0
Administrators: Danny: 5517
Copyright © 2006-2023 Cottage Smallholder Our Privacy Policy Advertise on Cottage Smallholder