Ecko Baker's Secret Tiara Dessert Pan

topic posted Sun, September 26, 2004 - 2:22 PM by  Anne
Have any of you guys ever tried anything beyond the Chocolate Mousse Cake, Black Forest Cherries and Cream, and there were a couple of others. That's all I could find on a Google search for this pan I bought about a zillion years ago.

I am going to make a sponge-type base, fill the center with a vanilla-type pudding (NOT a mix! LOL) filling and then put kiwi fruit on the top, sort of like making a tart.

Any other ideas?
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  • Re: Ecko Baker's Secret Tiara Dessert Pan

    Sun, September 26, 2004 - 3:35 PM
    Essentially the same thing, but with a firmer, cookie-like crust:

    2 cups flour
    1/4 cup sugar
    1 cup butter
    2 egg yolks

    4 cups fresh fruit
    1/2 cup sugar
    1/4 cup water
    2 tablespoon cornstarch

    1 egg white
    1 tablespoon sugar
    1/2 cup sliced almonds, toasted

    2 tablespoon sugar
    1 teaspoon vanilla extract
    1 cup heavy cream, whipped

    Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks, mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown.

    Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place fruit slices or halves in a decorative pattern in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan.

    Beat egg white until foamy. Gradually beat in the sugar. Beat until stiff peaks are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completely cover the sides.

    When ready to serve, gently fold sugar and vanilla into whipped cream. Spoon over torte slices. Garnish with sliced toasted almonds, if desired.
    • Re: Ecko Baker's Secret Tiara Dessert Pan

      Sun, September 26, 2004 - 8:24 PM
      What is a tiara dessert pan?
      • Re: Ecko Baker's Secret Tiara Dessert Pan

        Mon, September 27, 2004 - 10:28 AM
        quite a number of years ago (don't remember how maney, but more than 5), Ecko and Duncan Hines teamed up to create this kinda cool desert pan. It looks like a fluted pie pan, except the center of the pan is raised.

        You cook a cake-like batter in the pan and when it has finished baking and cooled off, you turn it out, bottom side up, and fill the center of the cake. It came with the Chocolate Mousse Cake and Black Forest Cherry and Cream Cake recipes.

        Here is a website where you can see a picture of one:

        I did finally make a recipe that I think turned out pretty good. I will post it here shortly.
    • Re: Ecko Baker's Secret Tiara Dessert Pan

      Mon, September 27, 2004 - 10:31 AM
      yeah, this is your basic fruit tart... I've made several of these <grin>. They are quite yummy... In this case, however, I wanted to use up some kiwi fruit that had been residing in my fridge, and didn't want to bake or cook them. Plus, I don't have a springform pan (sigh) -- I think I will just have to ask for one for Christmas... <grin>
  • Re: Ecko Baker's Secret Tiara Dessert Pan

    Mon, September 27, 2004 - 11:59 AM
    Okay, here's what I ended up doing. It ended up pretty good...

    My Better Homes and Gardens Cookbook had a spongecake recipe that didn't need to be cooked in a Angel Cake pan so I used that. For the filling I made Pots de Creme (French, pronounced poh-duh-KREM), which is quite rich, and then topped it with sliced kiwi fruit. It was/is very tasty. I have put a pic on my profile:

    Hot-Milk Sponge Cake (Fast)

    2 eggs
    1 C sugar
    1 tsp grated orange or lemon peel
    1 C all purpose flour
    1 tsp baking powder
    1/2 C orange juice
    2 Tbl margarine or butter

    Oven 350 degrees

    1. Beat eggs on HIGH speed 4 minutes until thick. Gradually add sugar; beat at MEDIUM speed for 5 minutes until light and fluffy. Add orange or lemon peel.

    2. Add baking powder and mix thoroughly. Add flour and beat on LOW until just combined.

    3. In a saucepan, heat and stir juice and margarine until margarine melts. Add to batter.

    4. Pour about 2/3 of batter into Tiara Desert pan (bake the rest in a 8" cake pan to eat plain or as desired) sprayed with PAM.

    5. Bake for 20-25 minutes or until toothpick comes out clean. Do not over cook or cake will become rubbery.

    6. In my experience, waiting until the cake is cool makes it difficult to remove from the pan. I might try adding a little flour to the bottom of the pan only. Or, I might try turning the pan over as in a regular sponge cake. At any rate, I found that the cake was flexible enough that using my fingers to lift the fluted edge and inserting an egg turner spatula worked to loosen the cake from the pan.


    Note: this is a traditional recipe from Gourmet Sleuth ( I used a slightly different recipe, but wasn't very happy with it. I think I would be more likely to use a recipe like this the next time, even though it's more work. I like the idea of this kind of filling, but you could use vanilla pudding or a more traditional tart filling too.

    Pots de Creme Traditional
    by Fine Cooking Magazine( Includes two variations

    I N G R E D I E N T S

    2 cups heavy cream
    2 cups milk
    1/2 vanilla bean or 1 tsp. vanilla extract
    1/2 cup sugar
    8 egg yolks
    Pinch salt

    I N S T R U C T I O N S

    Use 6-oz. ramekins. [Note: I used a soufle pan instead of individual dishes.] Heat the oven to 325°F. Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan). Split the vanilla bean in half, if using, and scrape the seeds into the cream. Meanwhile, in a medium bowl, slowly whisk the sugar into the egg yolks and eggs. Slowly temper the hot cream/milk into the sugar/yolk mixture. Strain the mixture through a fine sieve into a pitcher or measuring cup. Stir in the salt and vanilla extract, if using.

    Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil. Bake until just set, 25 to 50 min. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days. [Note: I just cooled in the fridge for 2 hours to allow the creme to finish thickening.]

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