on March 15 2010 10:53:33
This bit makes it sound extra good: "Når kagen er bagt færdig og stadig håndlun, dryppes den med ekstra whisky, til den er godt fugtig."  |
on March 15 2010 13:32:58
I think I'm going to give it a go sometime soon.
Who knows, maybe it'll be in time for the match on Sunday between Man Utd and Liverpool? 
I don't have any Irish whiskey, so I think I'll use Ballantine's instead. |
on March 17 2010 14:25:37
I'm unsure if Ballantine's is a good whisky to use, instead of a Irish whiskey like Tullamore... since it's not as sweet. |
on March 17 2010 18:05:31
Well, I only Scottish whisky - Ballantine's, Glenmorangie (Nectar d'Or), Dalwhinnie and Lagavulin. I'm definitely not going to use the Lagavulin or Glenmorangie - and I'd think the Dalwhinnie is too smoky for a cake.
I'm not sure if I really want to buy a bottle of Irish whiskey, just to make a cake.
And having reread the recipe a few times, I'm starting to have second thoughts. It seems really rich and sweet - I'm worried that it will be so rich that I'll only be able to eat a bite or two.  |
on March 17 2010 21:05:32
Error above: should be "I only have..."
I also just realised how silly the reasoning behind not using Ballantine's is. You're saying Tullamore is less sweet!
I doubt most people would notice that when we're talking 150ml of whisky/whiskey in a cake that contains:
200g sugar
300g siroppy sugar
400g white chocolate
|
on March 18 2010 04:06:39
No Tullamore is more sweet and creamy like. Hence why it and Jameson are used in Irish creams.
But your point on the suger and etc. is well taken and Ballantine's is probably good enough |
on March 19 2010 21:37:28
@Norlander: On Sunday at 1330, I'll be watching Man Utd against Liverpool. 
I suppose Torellion will be coming round. And I'm guessing you might be coming as well since I'm planning on serving the cake. I bought all the ingredients I was missing earlier today.  |
on March 23 2010 01:17:31
well, how did it go?  |
Awesome
