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[quote=Anonymous][quote=Anonymous][quote]Anonymous wrote:
Anonymous

Seriously? Basque cake for someone whose baking mojo is temporarily off.

We get it, 16:07. You iz a gourmay and are generally perfect.

It is a simple cake with ingredients most people have in their house.

It's three in the afternoon and she's got a dinner party that evening. The cake takes 50 minutes to bake. I don't think the madcap whimsy of spreading pastry cream rather than piping it is going to get her were she needs to be in time.[/quote]
Maybe for you[/quote]

Sorry, a different PP here.  I agree.  I looked at your recipe and while I might try it on a day when I had plenty of time and no deadline or commitment, the list of ingredients and several of the instructions made me write this off as something as a last minute fix.  If I got your suggestion at 16:07 and had guests coming over at 18:00, then I'm not even going to finish reading your instructions, but will put that aside for experimenting with on another day.

Ideas that work have less than 10 ingredients, not 18.  They also don't include instructions such as warming, but not scalding milk, tempering eggs, whisking custard constantly  until it boils, thickens and then butter is completely incorporated...and that's only for the pastry cream.  Your cake instructions also including piping the batter in two layers while spreading the pastry cream between the layers without touching the sides of the pan.  Nothing hard, but many instructions including ones that requires some precision and care.  If you haven't made the recipe before, the assembly is going to take you 45 minutes plus the 50 minutes of baking.  It's easy enough to you because you're familiar with the recipe, but this is not a last minute, rush fix for a ruined dessert with a couple of hours before guests arrive when you've never seen the recipe before.  Too many accidents waiting to happen.

It may be a good recipe, but your contention that this was at all a feasible solution for OP was completely delusional.[/quote]

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