If they aren’t at this stage after 10-15 minutes, continue beating them until they are.Ģ. The eggs should be nearly white, more than doubled in volume and significantly thickened. In a large mixing bowl, beat your eggs on high speed for 10-15 minutes, gradually drizzling in the sugar. Preheat your oven to 175☌/350☏ and grease 2 6″ cake pans. (Greensap milk sponge with ginger poached apples and honeyed cream)ġ vanilla bean, split and scraped (reserve some scrapings for the cream)ġ. Just imagine you’ve plucked the very top layer from the cake when no one was looking, much like thieving little Bungo in the book. You’ll notice it isn’t quite as massive as its book counterpart… in fact, this cake is quite cute and small. The whole thing is wrapped in marzipan and topped with icing roses, just like in the book. I filled the cake with poached apples and a generous helping of honeyed cream. Using these cues, I created this delightful cake consisting of a genoise sponge soaked in a “greensap” milk syrup. You can use these in this recipe or just go with cow’s milk.
In Redwall recipes–of which there are many–it’s usually almond or soy milk.
For those wondering, “greensap milk” is essentially a plant-based milk. The exact flavoring of the cake isn’t really mentioned, but we know it contains greensap milk, honeyed cream, “marchpane” (marzipan) and fruits.
My first purchase was The Great Redwall Feast, which is a Redwall picture book predictably abrim with food! In this book we see the creatures of Redwall creating a massive cake. I did want to participate, though, and Redwall in general looked right up my alley. In any case, I managed to miss this phenomenon even through some 20-odd book releases, multiple picture books and a television series. I don’t think Redwall ever gained great popularity in Germany, or at least it wasn’t well known with my family. When Diana over at Fiction Food Cafe decided to host a Redwall themed blog link-up for this month, I have to admit I had no clue what Redwall was.
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