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Asked by:

Photo by CaptMicha

Cooking Level: Beginning

Living In: Brookeville, Maryland, USA
CaptMicha is asking: (1 answer)
Can anyone enlighten me as to why my farina cake separated into two different layers, a farina layer and a ricotta layer on top? I followed the recipe to a T, except slightly more than one of the four cups of whole milk was 2%. Recipe:http://whataboutthis.biz/2012/03/06/nonnas-breakfast-and-dessert-farina-cake/

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Last updated: Sep. 2, 2014 11:47 am
Posted: Sep. 2, 2014 12:03 am
 
Answered by: anninlondon
Sep. 2, 2014 5:26 am
Good morning Micha. A couple of things come to mind - first I don't think using the 2% milk would have caused the separation. Second, when I look at the picture, it does look to me like the bottom is more dense than the top of the cake - kind of like an inverted pudding cake. The only other things I can think of that might cause that were the cooling of the mixture (too much or too little?) or adding too much of the farina at a time. The recipe is a bit vague on both of those. How disappointing to go to all that effort and use all those great ingredients and not get the result you expected! I think we've all been there.....
Comments:
Indiana Peggy
Sep. 2, 2014 11:47 am
Don't know if you'll see this...I just saw this post and took a look at the recipe. Looks really good. Wondering if you used farina or Cream of Wheat cereal? Someone asked in the comments section about using C of W.
 
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