DEAR SUN SPOTS: Does anyone know someone who still works on old stereo equipment? I have a 1990s stereo receiver that needs looking at because one day it just stopped working. It would bring me great joy to have it repaired. I have looked everywhere, but have had no luck. I’m very old-school and love listening to my old records and cassettes.

I read Sun Spots all the time and thought maybe you could help me out as you have helped so many others. — Robert, Auburn

ANSWER: I understand your predicament. It’s sad when we lose these “old friends” that we’ve counted on for so long.

I recommend The Stereo Doctor at 151 Water St. in Augusta, but if anyone knows a similar business in L-A, I would like to hear about it. Meanwhile, Stereo Doctor’s information is: www.stereodoc.com; 623-3222. You can also text him. This service is by appointment only.

Another tack you can take is to have your treasured music collection converted to CDs or saved to other updated technology, even if it’s simply to back everything up. If you want to consider this, contact Photo Finish at 555 Center St. in the Auburn Mall. (mainephotofinish.com; 783-3354). They can give you guidance so you can make an informed decision. If you’re of a mind to and have the time, you can also purchase software to do this yourself.

DEAR SUN SPOTS: Many years ago we bought a wonderful, tasty chocolate Bavarian cream cake at Eith’s Bakery in Auburn. The cake consisted of thick Bavarian cream between two or three chocolate layers and was covered with the same frosting and decorated like a birthday cake. It was delicious!

Since they closed, I haven’t been able to find one like it. Can anyone help me with this? — No name, no town

ANSWER: That cake sounds dreamy! If I were you, I’d call around to other bakeries to see if you could have them make you one. Or perhaps, you can make one yourself! The Bavarian Cream you speak of is a bit tricky, but well worth the effort. Here’s a recipe: In a small bowl, stir together 2 tablespoons unflavored gelatin and ½ cup cold water. Set aside to soften. In a medium bowl, whisk together 4 egg yolks, ½ cup sugar, and a pinch of salt until smooth.

In a medium saucepan, bring 2 cups milk to a boil. Pour hot milk in a steady stream into yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer. Stir in the softened gelatin and vanilla until the gelatin is melted. Allow to cool.

When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately frost the prepared cake layers, as the cream will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

Here’s another thought: I wouldn’t be surprised if we hear from professional bakers or other Sun Spots readers who will offer to make you this cake. Let’s keep an eye out and see if anyone rises to the challenge!

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to [email protected].

 


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