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I made a vacherin! Pictures incuded

Hope these pictures turn out, first time I've posted pictures. This was a neat experience, I mostly cook and don't bake at all, but thought this would be a neat challenge...will be tasting it for dessert so can't wait for that, either. The "cake" of this cake is an eggwhite mixture, piped, baked and cooled...when the whipped cream is added to the layers, the layers get softer I am noticing as they absorb moisture from the cream. Sorry for the long links w/ the pix. Anyone else make one of these before?

http://render2.snapfish.com/render2/i...

http://render2.snapfish.com/render2/i...

http://render2.snapfish.com/render2/i...

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  1. It looks picturebook perfect and delicious too.

    1. Wow- great job!
      I need to take a break from this site- just started training for for a 1/2 marathon. Pictures like that are bad for me :)

      1. A-HA! It's a highrise Pavlova!

        Not something I'd ever make, unless by very special request (or challenge!), but - as was the case with the Pavlova - I suspect it would be ridiculously delicious. Very pretty, too.

        1. Thanks all so much - couldn't wait to post pix for my chowhounds. Sometimes I just like to challenge myself and try something different.

          1. Oh it looks BEAUTIFUL! My mouth is watering. Mind if I ask how long it took you start to finish? Something like that looks like it would take me a week or so!

            1. The process itself was not difficult, just kind of hurry-up-and-wait with the meringues...they were an hour and a half baking, then sit in the oven to cool before assembly. I would say the entire process, start to finish, was about 3 1/2 hours. Like I said, I don't bake much and the pastry bag is the bane of my existence, so someone with more experience there would not take as much time to fill the bag and pipe out the meringue/whipped cream for assembly.

              1. Looks beautiful! (Looks like serving this 'tall beauty' may have been a challenge...how did that go for you?)

                1. Interesting...the top layer did not call for a smear of melted chocolate as did the other two layers, so the top was kind of soft after a while, guess it absorbed some moisture from them cream...took a chef's knife and sliced gently, definitely a little messy and akward to serve at first, but not awful. Almost hated to cut into it, though!

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                    2 Replies
                      1. re: ClaireLiz

                        And I forgot to mention--great-looking Vacherin!

                    1. like everyone else says, youve done well! its beautiful, for real. im a pretty avid baker and i have to say that looks quite intimidating. great job. wish i could taste it, tho.
                      also, like one asked above, i wonder how the presentation/plating went. it looks like a horrorshow to cut. good thing you took pix! thanks for the display.

                      1 Reply
                      1. re: ben61820

                        Taste was interesting - whipping cream did not call for additions, but I put a little vanilla extract into it and a pinch of sugar...so this vacherin called for dark chocolate and raspberries, so you have a little tartness, cream was not overly sweet, but there was a fair amt of sugar and some grated choc in the egg whites, so that is where you get your sweetness from - like a sweet crunchy wafer. Overall pretty satisfying for what you would expect it to taste like.

                      2. All kinds of high fives, pats on the back, hugs and even Blessings to you! You even have a baker here doing a swoon :) It looks great and I bet tastes as good as it looks. You can be proud of your effort. I think this is the reason we all like to cook.

                        1. Another congrats to you, and thanks for posting the photo. VERY photo-worthy. Sorry if I missed this, but what cookbook were you baking from?

                          1. Cookbook is a neat one, desserts only, that a friend gave me a few years ago - chunky little book, with great pictures and descriptions - called "Chocolate and Baking" from Paragon Publishing. They show another vacherin besides this one, a round one with tropical fruit and coconut in the meringue. Here is a link to the book below (tm root!)

                            http://tinyurl.com/kc86y