1. I immediately sensed a striking similarity to Ricotta Cheese in both
texture and aftertaste (although more subdued on both accounts)
2. Its rich, velvety feel on the tongue was akin to the that of
3. Its heft reminded me of cream cheese
The icing is composed of whipping cream, mascarpone cheese, powdered sugar and vanilla. Very simple... in theory. Unlike Giada's icing, where the ingredients combined flawlessly, mine started to clump quickly!!! It looked like a sauce that had broken. I was almost in tears. However, R convinced me to mix my way through it and 15 minutes later (thank God for Kitchen-Aid stand mixers) I had a light, airy and absofreakinlutely delicious icing. Heavenly. Because I was in a bit of a time crunch (pun intended) and Brookshire Brothers does not carry hazelnuts, I cheated and substituted Heath Bars for the Hazelnut Brittle component.
Stroke of genius, I know.
As time was running out before we had to leave, I began to hurry and cake ended up a tad lopsided looking. And this new icing with its fluffy, delicate texture was throwing me for a loop. I considered not even taking it because of how homely it looked. However, I had stupidly made a comment on FB about the fact I was baking it, so I had no choice. Cake ended up being a big hit (phew) and I was glad I brought it along.
I've already begun to research how to make my own homemade mascarpone cheese...
As a follow-up:
1. No, I have not made my own homemade mascarpone cheese. Instead I stumbled on to a fabulous sale at Spec's and stocked up!
2. I have made this cake several times over the past few months and it never fails to please. Still haven't attempted the Hazelnut Crunch component - read a few reviews of it that included the mention of cracked teeth and the dental repair work that followed.
3. Lost pictures of the cake when laptop crashed back in September. Sadness...