The eggs and sugar were cooked over a water until 110-120 degrees then whipped with a mixer until doubled in size. This was a new technique for me and was very appreciative of the link Zosia posted about making this batter.
I had watched Dorie’s video making this cake prior to baking which helped calm my nerves when my cake cracked upon unrolling. Dorie said do not worry if it cracks you have filling and icing to cover it up and she was right.
After the frosting and nuts went on top no one was the wiser of my cracked cake. What I learned along the way: I did not have the proper kitchen towel to prevent sticking, I would use a fresh piece of parchment paper when rolling as my used one stuck to the towel and frosting does fix most mistakes. I also took the easy route and used some sugar pecans I had on hand, it did save me one step. I also heeded my fellow Doristas and made half a batch of frosting and that was plenty. A full recipe would have been too much for our family.
I am glad that I tackled this recipe. Loved the frosting and cake but the filling was a bit heavy. I would make this again if someone asked me, it is definitely a special occasion cake.
Tuesdays With Dorie is an international baking group working our way through Baking Chez Moi by Dorie Greenspan. To see what others did in this group go here.