Custard and amaretti pie (It was an experiment)

Pandora said:

This afternoon I was reading a cooking magazin, when I was attracted by a
cake recipe:
Custard and amaretti pie.
I begun to follow instructions, but I soon noted that there were few eggs
for the dough.
So, I added an egg!
Then I begun to make the cream: a mountain of cream for that pie, IMHO.
So, I had to change the dimension of the cake stamp.
The cooking: the instruction said I had to cook the pie for 30 minutes.
After 30 minutes my cake was still raw.
So I had to prolong the cooking of other 30 minutes.
At the end, the instructions said that I had to cool the cake "for a while"
before eating.
I have waited 1 hour! But after having cut it all the cream splash out
form the cake: it seamed it hadn't cooked at all 🙁(((
Look:
http://tinypic.com/hs9oo1.jpg
A very disaster!!! Even if the cake was very good, we have tasted it with a
spoon!
What could have happened?
Perhaps, should have I maden holes with the fork over the pie's cover ?
(The instructions didn't say this).
Or shall I wait other hours to make the pie become cooler? Cream was still
hot inside after an hour of cooling.
Or, was the cream to much?
It's the first time that a magazine recipe is no good! And it is a good
magazine!!!!
I will telephon them to protest!!!!!!!
Cheers
Pandora
Cheers
Pandora

The recipe says "pie" but you keep saying "cake". I see nothing wrong
with it from the picture you posted. Anyway, how can anyone figure out
what happened if you don't post the recipe?

"djs0302" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

This afternoon I was reading a cooking magazin, when I was attracted by a
cake recipe:
Custard and amaretti pie.
I begun to follow instructions, but I soon noted that there were few
eggs
for the dough.
So, I added an egg!
Then I begun to make the cream: a mountain of cream for that pie, IMHO.
So, I had to change the dimension of the cake stamp.
The cooking: the instruction said I had to cook the pie for 30 minutes.
After 30 minutes my cake was still raw.
So I had to prolong the cooking of other 30 minutes.
At the end, the instructions said that I had to cool the cake "for a
while"
before eating.
I have waited 1 hour! But after having cut it all the cream splash out
form the cake: it seamed it hadn't cooked at all 🙁(((
Look:
http://tinypic.com/hs9oo1.jpg
A very disaster!!! Even if the cake was very good, we have tasted it with
a
spoon!
What could have happened?
Perhaps, should have I maden holes with the fork over the pie's cover ?
(The instructions didn't say this).
Or shall I wait other hours to make the pie become cooler? Cream was
still
hot inside after an hour of cooling.
Or, was the cream to much?
It's the first time that a magazine recipe is no good! And it is a good
magazine!!!!
I will telephon them to protest!!!!!!!
Cheers
Pandora
Cheers
Pandora

The recipe says "pie" but you keep saying "cake". I see nothing wrong
with it from the picture you posted. Anyway, how can anyone figure out
what happened if you don't post the recipe?

Oh! Yes, sorry! I will post today. BTW the name of the recipe was: "custard
tarte".
I know that you call tarte other things. I know that this is a pie for you,
so I called it "Pie"!
BTW, now the cream has become hard! Perhaps I shoud have maden only some
holes on the surface!!!!!
Thank you
Pandora

Quoted message said:

On Thu, 24 Nov 2005 18:28:30 +0100, "Pandora" <[email hidden]>

Quoted message said:

This afternoon I was reading a cooking magazin, when I was attracted by a
cake recipe:
Custard and amaretti pie.

m the cake: it seamed it hadn't cooked at all 🙁(((

Quoted message said:

Look:
http://tinypic.com/hs9oo1.jpg
A very disaster!!! Even if the cake was very good, we have tasted it with a
spoon!
What could have happened?

Quoted message said:

Pandora

Maybe the cake was meant to look like that? The crucial bit is the
taste and texture. Did you like it? Serve with icecream as a dessert.
I think it looks pretty good as is. I don't know if it was meant to
turn out like that but it certainly looks good enough to eat.

Kathy in NZ

"Kathy in NZ" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

On Thu, 24 Nov 2005 18:28:30 +0100, "Pandora" <[email hidden]>

Quoted message said:

This afternoon I was reading a cooking magazin, when I was attracted by a
cake recipe:
Custard and amaretti pie.

m the cake: it seamed it hadn't cooked at all 🙁(((

Quoted message said:

Look:
http://tinypic.com/hs9oo1.jpg
A very disaster!!! Even if the cake was very good, we have tasted it with
a
spoon!
What could have happened?

Quoted message said:

Pandora

Maybe the cake was meant to look like that? The crucial bit is the
taste and texture. Did you like it? Serve with icecream as a dessert.
I think it looks pretty good as is. I don't know if it was meant to
turn out like that but it certainly looks good enough to eat.

Kathy in NZ

It was good! But not llike the photo 🙂
But thank you for the encouragement!
Pandora

Quoted message said:

Pandora said:

This afternoon I was reading a cooking magazin, when I was attracted by a
cake recipe:
Custard and amaretti pie.
I begun to follow instructions, but I soon noted that there were few eggs
for the dough.
So, I added an egg!
Then I begun to make the cream: a mountain of cream for that pie, IMHO.
So, I had to change the dimension of the cake stamp.
The cooking: the instruction said I had to cook the pie for 30 minutes.
After 30 minutes my cake was still raw.
So I had to prolong the cooking of other 30 minutes.
At the end, the instructions said that I had to cool the cake "for a while"
before eating.
I have waited 1 hour! But after having cut it all the cream splash out
form the cake: it seamed it hadn't cooked at all 🙁(((
Look:
http://tinypic.com/hs9oo1.jpg
A very disaster!!! Even if the cake was very good, we have tasted it with a
spoon!
What could have happened?
Perhaps, should have I maden holes with the fork over the pie's cover ?
(The instructions didn't say this).
Or shall I wait other hours to make the pie become cooler? Cream was still
hot inside after an hour of cooling.
Or, was the cream to much?
It's the first time that a magazine recipe is no good! And it is a good
magazine!!!!
I will telephon them to protest!!!!!!!
Cheers
Pandora
Cheers
Pandora

Have had this problem myself. Answers were:
use more eggs in the runny mix
drain the contents more if theres any free clear water after cooking
and yes, let it cool completely, totally cold.
cook it longer, with oiled paper on the top to prevent drying or
browning
and, depending on the texture you want, a spoonful of starch can help a
bit too.

NT

<[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

This afternoon I was reading a cooking magazin, when I was attracted by a
cake recipe:
Custard and amaretti pie.
I begun to follow instructions, but I soon noted that there were few
eggs
for the dough.
So, I added an egg!
Then I begun to make the cream: a mountain of cream for that pie, IMHO.
So, I had to change the dimension of the cake stamp.
The cooking: the instruction said I had to cook the pie for 30 minutes.
After 30 minutes my cake was still raw.
So I had to prolong the cooking of other 30 minutes.
At the end, the instructions said that I had to cool the cake "for a
while"
before eating.
I have waited 1 hour! But after having cut it all the cream splash out
form the cake: it seamed it hadn't cooked at all 🙁(((
Look:
http://tinypic.com/hs9oo1.jpg
A very disaster!!! Even if the cake was very good, we have tasted it with
a
spoon!
What could have happened?
Perhaps, should have I maden holes with the fork over the pie's cover ?
(The instructions didn't say this).
Or shall I wait other hours to make the pie become cooler? Cream was
still
hot inside after an hour of cooling.
Or, was the cream to much?
It's the first time that a magazine recipe is no good! And it is a good
magazine!!!!
I will telephon them to protest!!!!!!!
Cheers
Pandora
Cheers
Pandora

Have had this problem myself. Answers were:
use more eggs in the runny mix
drain the contents more if theres any free clear water after cooking
and yes, let it cool completely, totally cold.
cook it longer, with oiled paper on the top to prevent drying or
browning
and, depending on the texture you want, a spoonful of starch can help a
bit too.

Uhhhhhhh|!!!! Good idea oil paper over!!!!!!!!!!!!!!!!!!! Thank you very
much!
I have also put 3 Tbs of starch inside cream.
Cheers and thank you
Pandora

Quoted message said:

NT