Hawaiian Chantilly Cake
Chantilly cake is uniquely Hawaiian. It originated in the 1950's, in Oahu, at a bakery called Liliha Bakery. It is a chocolate cake with a creamy frosting, a creamy pudding-like filling, and it has toasted macadamia nuts around the edges. In the old days, fresh milk was not readily available in Hawaii, so the local bakers used Evaporated Milk instead. Evaporated Milk has more fat content than whole milk, so it is a rich addition to fillings and frostings.
My Experience:
This cake has a lot of parts that can take awhile to complete. The frosting has to be made at least 4 hours ahead of time so that it has time to chill. Then the filling needs to be prepared and chilled for at least 3 hours. After that the macadamia nuts need to be toasted and cooled. This cake also has the familiar step of beating the egg whites separately to create that tenderness and lift.
After all of those steps and waiting it makes you wonder if the cake is worth it. Well, I am pretty sure that this cake was the majority of everyone's favorite from the entire book of cakes! Check out the comments, people were trying not to swear and were lying to their kids haha!
Recipe:
Neighbor's Comments:
"Omg, that is delicious....like beyond delicious, omg!"
"Oh man, so so so delicious. It is so good, we lied to the kids and told them it had alcohol in it so they couldn't try any. We didn't want to share."
"Seriously, my favorite cake!"
"Oh man, that is frickin good!"
"Holy eff! That is good!"
Comments