Romeo & Juliet Cake

Hey, am I the only one who has never heard of a Romeo & Juliet cake? That was the cake for the month of February in the Have the Cake baking group.

I made it, but didn't enjoy it. I thought the cake was tough and the crumb was coarse. Also, it called for guava paste, which in this little Mississippi town, was virtually impossible to find. I had to substitute Smuckers guava jam.

At first I worried about a cake with cheese in it, but there is absolutely no taste of cheese.

I'm sorry to say, I wouldn't bake this cake again.

Here is the recipe I used. It was posted on Have the Cake's blog.


3 large eggs
200g sugar
200g flour
2 tbsp cornstarch
1 tbsp baking powder
20g grated parmesan cheese
200ml milk
40ml oil
Topping
300g goiabada cubed (guava paste)
water

Directions
Preheat the oven to 350˚F. Grease a 22cm round pan. Sift the flour, cornstarch and baking powder. Set aside.
Beat the eggs with sugar for 10 minutes in high speed. Beat for more 2 minutes in slow speed. Fold in the sifted ingredients. Mix in 1/4 of batter the oil. Fold in the remaining batter and mix the grated parmesan.
Spoon into the pan and bake for 25 minutes. Let cool on a rack. Cover with goiabada.
Topping
Melt the goiabada with water. Let boil, stirring until reduce. Let cool slightly and cover the cake.
Serve: 8 portions.