Friday, August 9, 2013

Bakewell Slice



Adapted from Delicious Magazine

My Edits:
- I used a 10x15” pan and lined it with parchment paper for easy removal.
- I blind baked the pastry base at 350°F for 15 minutes with weights and 5 minutes without until lightly browned. 
- I let the base cool for 5 minutes and then brushed it with eggwhite to seal the crust.
- I used seedless raspberry jam.
- I used large eggs instead of medium so I removed 2 tablespoons of eggwhites.
- I used maraschino cherries.
This cake freezes very well before decorating! When making the icing, it will be a thick but spreadable paste, and will set if left to dry. These bakewell slices are delicious!

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