I need HELP!!!!

need to see the rest of the recipe - that looks like possibly the "cream" filling?
kat

I'm sure Kat is right. That's your cream for the inside. It's a pretty basic pastry cream.

I would use castor sugar in place of the granulated sugar if you can find it. Castor sugar as smaller granules than regular granulated sugar and can support more fat and creates uniform air cells.Also dissolves quicker due to the smaller size granules but thats just me.

Rgds Rook

OK, a lot of info missing....

OK, that's the 'cream filling'. Mine is 3 whole eggs, 5 tb cornstarch, 8 oz sugar, 1 qt whole cream, tb of vanilla, pinch of salt, 3 tb butter (unsalted)...

mix cornstarch with sugar and salt, thoroughly mix in eggs, scald cream, temper into cornstarch mix, add vanilla, stir over med heat until thick, add vanilla and butter until melted and blended, cover surface with saran (touching the top of the custard). chill. When it's cool and thick you can blend it with whipped cream to make kind of a bavarian cream.

OK, what about the rest of the recipe?

Where's the 'cake' part? What does your recipe tell you to do? Do you bake them separate and assemble or layer batter and filling then bake? :confused:

:eek:

April

It appears to require some fluid - milk? Begin with 1/3 - 1/2 cup and work you way up....

A drier type of cake can be soaked with simple syrup to add moisture.....

Compare with these Gold Cake recipes with yours:

ALTON BROWN'S GOLD CAKE
12 tb butter flavored shortening
1 1/4 cup sugar
2 1/2 cups cake flour
3 teaspoons baking powder
1/4 teaspoon salt
8 egg yolks, beaten
3/4 cup milk
1 teaspoon vanilla

SPRY SILKEN GOLD CAKE
1/2 cup shortening
1/2 teaspoon salt
1 teaspoon vanilla
1 3/4 cups granulated sugar, divided
1 1/4 cups milk
6 egg yolks
2 3/4 cups sifted flour
2 1/2 teaspoons baking powder
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch cake pans.
Combine shortening, salt and vanilla. Add 1 cup sugar gradually, beating until light and fluffy.
Dissolve the remaining 3/4 cup sugar in milk. Set aside.
Beat egg yolks until thick and light in color. Add to shortening mixture; beat thoroughly.
Sift flour and baking powder together 3 times. Add small amounts of flour to shortening mixture alternately with small amounts of milk
mixture, beating after each addition until smooth. Pour batter into pans, dividing evenly. Bake until done, 25 to 30 minutes. Let cool slightly, remove cake from pans and set on racks to cool completely.

LEMON GOLD CAKE
2 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 tablespoon lemon zest
1 3/4 cups white sugar
6 egg yolks
1 1/8 cups milk
Line two 9 inch round pans with parchment paper. Preheat oven to 350 degrees F (175 degrees C).
Measure sifted flour, baking powder, and salt; sift together three times.
Cream butter or margarine and lemon rind together. Gradually add sugar, creaming until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add sifted ingredients alternately with milk to the creamed mixture, a small amount at a time; beat after each addition until smooth.
Bake for 25 to 30 minutes. Cool on wire racks.