Category: DESSERTS

LUSCIOUS LEMON LAYER CAKE

LUSCIOUS LEMON LAYER CAKE
CAKE
3 cups sifted cake flour
1 tablespoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
1 tablespoon grated lemon zest
4 eggs, room temperature
1 1⁄2 cups buttermilk
1 1⁄2 teaspoons vanilla

2 cups lemon curd
3 cups buttercream icing (recipe below)

  • Sift flour with baking powder, baking soda and salt in a mixing bowl and set aside.
  • Cream butter, sugar, and grated lemon zest with an electric mixer in separate mixing bowl until pale and fluffy.
  • Beat eggs in 1 at a time, thoroughly.
  • With electric mixer on low, gradually add flour mixture, alternating with the buttermilk.
  • Add vanilla and beat until smooth.
  • Divide batter evenly between two buttered and floured 9 inch cake pans.
  • Bake at 350 degrees for 30 minutes or until cakes are golden and toothpick inserted in center comes out clean.
  • Cool cakes in pans for 10-15 minutes.
  • Remove cooled layers from pans.
  • Cut layers in half horizontally with a serrated knife.
  • Spread a thin layer of buttercream icing followed by a thin layer of lemon curd evenly between the layers and stack on serving plate.

ICING
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine (softened)
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
1 tablespoon lemon zest
2 tablespoons milk

  • In large bowl, beat shortening and butter with electric mixer until light and fluffy.
  • Beat in vanilla and lemon zest.
  • Gradually add sugar, one cup at a time, beating well on medium speed.
  • Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
  • Gradually add milk; beat at medium speed until light and fluffy.

BAKING PARTNERS – RIGO JANCSI

This month challenge (since this is the month of Valentine’s Day and love) is to make a Hungarian pastry called Rigo Jancsi.  A popular Austria-Hungary dessert is named after Rigó Jancsi (1858–1927), a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of American millionaire E. B. Ward and the wife of Belgian Prince de Caraman-Chimay. Their love story never ended happily ever after though. This is actually a chocolate sponge cake filled with chocolate mousse, and topped with chocolate ganache.  I added some fresh raspberries and and a raspberry coulee.

This really is a time taking effort, you need at a least a day to make it but it worth all effort. This recipe is adapted from Joe pastry and stabilized chocolate mousse inspired  from here. This recipe makes about six 2 ½ inch pieces.

For the sponge cake:
2 ½ tablespoon (24g)  all-purpose flour
1 tablespoons (6g)  cocoa powder
5 tablespoon (71g) butter
2 ounces  (57g) semisweet chocolate, chopped fine
3 eggs, room temperature and separated
3 tablespoon (45g)  sugar
1/8 teaspoon salt
For the chocolate glaze:
3 ounces (84g)bittersweet chocolate, chopped
1 tablespoon(26g)  butter
1 tablespoon (27g)  light corn syrup
1/4 teaspoon vanilla extract
For the filling:
3/4 tablespoons (5g)  cocoa powder
3 tablespoon  powdered sugar
3 ounces semisweet chocolate, chopped fine
¾ cup heavy cream + 1 tablespoon
¼ teaspoon rum extract( other wise use 3/4 tablespoon  rum)
¾ teaspoon gelatin
1 tablespoon cold water
1 tablespoon boiling water
1/2 teaspoon vanilla extract
For the assembly:
Apricot glaze
1 tablespoon apricot jam
¼ cup water
  • Preheat your oven to 350. Line a 8  inch square pan with parchment paper and brush it with melted butter.
  • For the cake: Whisk together the cocoa powder and flour. 
  • Add the chocolate pieces and butter in a bowl and stir to melt, apply ten-second bursts of heat as necessary. When the mixture is smooth, set it aside to cool. 
  • In a mixer fitted with a whip, beat the egg yolks on high until pale and thick, about five minutes, then with the machine running add half the sugar in a stream. 
  • Continue whipping until the yolks and sugar fall from the whip in a ribbon. 
  • Transfer the yolk mixture to a medium bowl and fold in chocolate mixture. Set the bowl aside while you prepare the whites. 
  • Rinse and dry the mixer bowl and whip (If you have a second bowl like I do place it in the freezer while you do the above steps). Put the whites in the bowl and whip to soft peaks, add the salt, then add the remaining sugar in a stream. 
  • Continue to whip to the stiff peak stage, the foam should be very glossy. Stir 1/3 of the whites into the yolk mixture to lighten the batter, then fold in the rest in two additions. Lastly, fold in the flour and cocoa. 
  • Scrape the batter into the prepared pan and level it with an icing spatula. Bake for 12-15 minutes.
  • Remove the cake from the oven and loosen the edges with a knife. 
  • Lay a second sheet of parchment and a wire rack over the layer, then invert the pan. Remove the pan and — carefully — the top sheet of parchment. 
  • Cover the cake with a clean kitchen towel and another wire rack and invert the cake again. Remove the parchment from the top and allow the cake to cool.
  • When the cake is cool, cut the sheet in half. 
  • Prepare the glaze by combining all the ingredients except for the vanilla in a microwave-safe bowl. Heat the bowl for 20 seconds on full power, then apply as many ten-second bursts as needed to melt the chocolate completely, stirring in between to allow the residual heat to do most of the work. 
  • Stir in the vanilla and pour the glaze over the cake, spreading it promptly with an icing spatula. Allow the glaze to set, about 45 minutes to an hour. 
  • Divide into two equal halves, cut one half into 2 ½ inch 6 pieces. .Set the pieces aside or store in the refrigerator.
  • For the filling: melt the chocolate pieces with 1 tablespoon heavy cream in the microwave, using a 20-second burst, then as many ten-second bursts as needed until it’s completely smooth. Cool it until it’s just barely warm to the touch. 
  • Add ¾ teaspoon gelatin in 1 tablespoon cold water and set aside for 5 minutes.
  • Then add 1 tablespoon of boiling water into the gelatin. 
  • Add this liquid gelatin to  3/4 cup heavy cream along with rum extract, vanilla and whip very well. 
  • Stir together the cocoa and powdered sugar. 
  • Whip the cream mixture to just shy of soft peaks. Then, with the machine on, whip in the cocoa and sugar mixture. 
  • Add the melted chocolate all at once and quickly whip or whisk it in, whichever works better for you. 
  • Set the second cake layer on sheet of parchment paper and trim up the sides. Brush apricot glaze over it, then apply the filling, being careful to apply it evenly. 
  • Square up the corners. 
  • Gently lay the glazed top pieces on the top, then refrigerate the entire cake for at least an hour. 
  • When ready to serve, cut the cake into pieces using a sharp knife heated under hot top water. 
  • Enjoy

PROPOSED EASTER MENU

Things are moving along well, so well that we decided to host Easter. I’m really excited about being far enough along host Easter and being able to really bake and cook again. This is my proposed menu. Any other ideas?

TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.
DEVILED EGGS

8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar

1 teaspoon creamy horseradish
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
paprika

  • Cut eggs in half and scoop out yolks. 
  • In a mixing bowl mash the yolks to a fine consistency. 
  • Add the remaining ingredients except the paprika and mix well until smooth and creamy. 
  •  Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.

HOLIDAY APRICOT CARROT CASSEROLE

2 pounds carrots**
1/2 cup golden raisins
1/4 cup butter, melted
2 cans apricot pineapple nectar
1 pound dried apricots
1 cup packed brown sugar
1/4 cup crushed walnuts

  • Clean and bake carrots until slightly mushy.
  • Cool, Slice lengthwise and set aside.
  • While carrots are baking, put dried apricots in a dutch oven and cover with nectar.
  • Simmer apricots until mushy – about an hour.
  • Add butter, brown sugar and walnuts to apricot mixture.
  • In a 13×9 greased baking dish layer carrots and apricot mixture twice.
  • Bake 30-45 minutes at 350°.

**Yams or sweet potatoes or a combination of can be substituted easily.

CHEESY AU GRATIN POTATOES
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 clove garlic, minced
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups grated sharp cheddar
Wondra Flour

  • Preheat oven to 350 degrees.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

CHOCOLATE BERRY BASKETS 
Chocolate 
Strawberries
Blackberries
Blueberries 

ROLLS OF SHARON aka CINNAMON RAISIN BUNS
ROLLS
2 packages Fleischman’s Rapid Rise Yeast
1/2 cup + 2 teaspoons sugar
1/2 cup WARM water
1 cup scalded milk (2 minutes in the microwave)
1/2 cup Crisco stick
5 cups flour, divided
2 large eggs, well beaten
1 teaspoon salt

  • In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
  • In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
  • Add yeast mixture and blend well.
  • Add the well beaten eggs and half the flour. Mix until well blended.
  • Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
  • With vegetable oil, wipe the inside of another bowl.
  • Place dough in bowl and turn once.
  • Cover with wax paper and a towel.
  • Let rest in a warm place until double in size.

 

  • Punch down and divide into 2 balls.
  • Put one on the pastry board and one back in the bowl.
  • Let rest 10 minutes.
  • While resting prepare the filling ingredients.

 

  • Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
  • Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
  • Spread half the raisins over that.
  • Roll tightly jelly roll style and cut into 18 rolls.
  • Place rolls in greased pans 1/4 to 1/2 inches apart.
  • Cover with wax paper and a towel.
  • Let rise again until double in size.
  • Bake 15-20 minutes at 350 degrees.
  • While baking prepare the icing.

 

  • When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING
1 stick melted butter
1 cup sugar
2 tablespoons cinnamon
1 cup golden raisins

  • Whisk together the sugar and cinnamon until well blended.

ICING
1 stick butter, softened
3 3/4 cups powdered sugar
1 tablespoon powdered vanilla
4-6 tablespoons milk

  • Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.
These freeze really well. 

MOSCATO STRAWBERRY LEMONADE
1 bottle pink moscato
6 cups lemonade
1/4 cup strawberry vodka
Frozen Strawberry Slices
Lemon slices

  • Blend together well.
  • Enjoy!   

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BAKING PARTNERS – APRICOT CHERRY GALETTE

OUR Baking partner’s challenge this month is a Galette, an open pie pastry. It was suggested by Suja of Kitchen Corner try it.  Galettes make a wonderful rustic fall fruit dessert.

APRICOT CHERRY GALETTE

1 cup All purpose flour
1/2 cup Cake Flour
1/2 cup Chilled Unsalted Butter, chopped
2 tablespoons Sugar
1/4 teaspoon Salt
4 tablespoons Ice water
3 apricots, sliced
1 cup cherries, pitted
Juice of 1 Lemon
4 tablespoons sugar
1 teaspoon vanilla
1 teaspoon cornstarch
  • In a bowl mix flour, salt and sugar. 
  • Add butter pieces to the flour. Using a pastry blender cut in through the flour, rapidly till the mixture becomes coarse. The flour will look like large flakes and the butter in the size of peas. If you are using a food processor, first pulse the flour, sugar and butter. Then add the butter and pulse for 7- 8 times till the dough attains the above mentioned texture.
  • Slowly add ice cold water, 2 tablespoons at a time and mix until the dough starts coming together, making sure that the dough masses together roughly but the butter pieces remain about the same size.
  • Transfer this onto a lightly floured work surface.
  • Flatten into a rectangle rapidly with heel of your palm. 
  • Rapidly pat and smooth the top. 
  • Lift the dough off work surface using a pastry sheet. 
  • Flip the bottom of the rectangle to the middle and the top down to cover it like an envelope.
  • Tuck the two sides towards the bottom. 
  • Cover in plastic wrap and refrigerate for half an hour to relax the gluten.

  • Meanwhile make the filling. 
  • Toss together the apricots and cherries.
  • Whisk together the sugar, cornstarch, vanilla and lemon juice.
  • Toss fruit with lemon juice mixture. Set Aside.
  • Preheat oven to 350° and line a baking sheet with parchment paper. 
  • Remove dough from the fridge and place on a lightly floured surface. 
  • Roll into 1/8 inch thick circles. You can use a plate to cut into the desired size. Fold the disk into half and gently transfer into the baking sheet. Unfold it and sprinkle a mixture of flour and sugar. You will need around two tablespoons. 
  • Arrange the fruit mixture in a single layer in the center of the disc leaving 3 inches border. 
  • Fold the edge up over the filling forming loose pleats. Gently press the pleats so that it stick together. 
  • Sprinkle with coarse sugar. 
  • Bake for 20 minutes or until the filling is bubbly and the pastry is golden brown. 
  • Remove from the oven and allow it to cool down a bit in the pan and then transfer to a wire rack.

HUMMINGBIRD CAKE with CARAMEL FROSTING

WHEN I FIRST READ ABOUT THIS RECIPE I EXPECTED A LIGHTER FLUFFIER CAKE. IT WAS GOOD, BUT IT WAS MORE BREAD LIKE THAN CAKE LIKE.

HUMMINGBIRD CAKE
3 cups flour
2 cups sugar
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
2 cups mashed ripe bananas (5-6 small bananas)
8 ounce can crushed pineapple
1/2 cup golden raisins
1 cup vegetable oil
3 eggs, lightly beaten
1/2 cup flaked coconut
1 1/2 teaspoons vanilla
1 recipe Salted Caramel Frosting

  • Preheat oven to 350°.
  • Spray 13 x 9 cake pan with non-stick spray and flour it with cocoa.
  • In a large mixing bowl whisk together the flour, sugar baking powder, salt, baking soda and cinnamon.
  • Add the bananas, pineapple, oil, eggs, coconut and vanilla stirring together JUST until combined.
  • Spread batter into prepared pan.
  • Bake 40-45 minutes until cake tester comes out clean.
  • Cool in pan on wire rack.
  • Frost with Salted Caramel Frosting.

Salted Caramel Frosting
4 ounces cream cheese, softened
4 tablespoons butter, softened
1/4 cup caramel ice cream topping*
1 teaspoon vanilla
1/4 teaspoon textured sea salt
2 3/4 – 3 cups powdered sugar

  • In a large mixing bowl beat together the cream cheese and butter until smooth.
  • Add caramel sauce and vanilla, blending well with a hand mixer until light and fluffy.
  • Add powdered sugar until desired consistency reached.

*I usually have a batch of Caramel sauce on hand and prefer the homemade.

HARVEST MUFFINS

I LOVE these muffins for a snack or a meal.  Every bite is moist and flavorful!

HARVEST MUFFINS yields 24 muffins
2 cups flour
1 1/4 cups packed brown sugar
2 teaspoons baking soda
1 1/2 teaspoon apple pie spice
1/2 teaspoon salt
*2 cups finely shredded carrots
*1 cup finely shredded apples
1/2 cup golden raisins#
3 eggs
2/3 cup vegetable oil
1/3 cup milk
1 teaspoon PURE vanilla
1/2 cup walnut pieces (optional)
1 recipe Coconut Streusel (optional)

  • Preheat oven to 350°.
  • Line muffin tins with cupcake papers.
  • In a large bowl whisk together flour, sugar, baking soda, apple pie spice and salt.
  • Make a well in the center of the flour mixture.
  • In a separate bowl whisk together the eggs, oil, vanilla and milk. 
  • Fold in carrots, apples, raisins and walnuts..
  • Add egg mixture all at once to the flour mixture, stirring JUST to combine.
  • Spoon mixture into cupcake liners about 3/4 full.
  • Sprinkle with coconut streusel.
  • Bake 22-25 minutes or until golden and plump.
  • Cool 10-15 minutes before frosting.

COCONUT STREUSEL
1/4 cup flour
1/4 cup brown sugar
1/4 cup COLD butter, diced
1/2 cup shredded coconut

  • Combine flour and brown sugar.
  • Add butter using a pastry blender until coarse crumbs.
  • Add coconut and blend well.

ORANGE CREAM CHEESE FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon orange juice
2 teaspoons pure vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended, smooth and desired consistency.

*or any combination of your choosing
NOTE: # On a personal note I like to soak golden raisins in Malibu rum before making this recipe.  Be sure to drain them well before adding to the batter.

CARAMEL SHORTBREAD BARS

I found this recipe in a waiting room Oprah magazine originally so I have no idea how old it is.  You know how waiting rooms are, the magazine may have been 10 years old for all I know. I made a few changes for our liking and am now calling it CARAMEL SHORTBREAD BARS. There are so many flavor possibilities with changing the chip flavors and/or nut pieces.

CARAMEL SHORTBREAD BARS
1 1/2-3/4 cup cake flour
1/3 cup powdered sugar
1 teaspoon sea salt
3 +/- tablespoon ice water
10 tablespoons COLD unsalted butter, cut into small cubes
1 cup unsweetened coconut milk
1/4 cup packed brown sugar
1/4 cup honey*
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
2 teaspoons espresso powder
1 cup chopped and toasted macadamia nuts

CRUST

  • Preheat oven to 350°.
  • Spray 9×9 inch baking dish with non-stick cooking spray.
  • Using a metal blade food process the flour, powdered sugar and salt.
  • Add butter pieces and pulse several times until dough resemble coarse bread crumbs.
  • Add 3 tablespoons ice water and pulse until dough forms.  You can add more ice water as necessary if dough is too dry.
  • Press dough mixture into baking dish evenly.
  • Bake 30 minutes or until golden and edges are beginning to pull away.
  • Set aside to cool for 5-10 minutes.

CARAMEL SAUCE

  • While the crust is baking add the coconut milk, brown sugar and honey to a medium saucepan over medium-high heat stirring well to dissolve sugar.  Bring to a SLOW boil and continue boiling until mixture darkens and reduces by half (7-10 minutes). Set aside to cool.

ASSEMBLY

  • Sprinkle chocolate and butterscotch chips over crust evenly.
  • Sprinkle espresso powder evenly over chips.
  • Sprinkle macadamia nut pieces evenly on top.
  • Drizzle caramel mixture evenly over top.
  • Return to the oven for 15 minutes until golden brown and bubbling.
  • Remove from oven and run a knife all around the edges.
  • Cool on rack 15 minutes.
  • Cover and move to the refrigerator for 1 hour.
  • Cut into bars.
  • Keep refrigerated.

*use a quality honey, it really makes a difference

OPERA CAKE ala BAKING PARTNERS CHALLENGE

Opera Cake is a very famous French Pastry, where almond sponge cake is soaked in coffee syrup, topped with french coffee butter cream and finally glazed with ganache.  This cake is a labor of love as it is labor intensive. It can be prepared in 3 phases. First day prepare the sponge cake, second day prepare the butter cream and coffee syrup, and third day prepare ganache, chocolate glaze and assemble the final cake. The taste is awesome and worth the effort. I skipped the ganache to make it a little lighter.

NOTE:  The key for a good opera cake is evenly soaking the cake with the coffee syrup without sogging it down.

Source : Joe Pastry

For the Almond Sponge (Joconde):
6 Egg whites @ room temperature
2 1/4 tablespoons Sugar 
8 ounces Blanched almonds 
1 cup sifted Powdered sugar
6 Large eggs 
1/2 cup + 1 tablespoon All purpose flour
3 tablespoons Clarified butter, melted
1 1/2 teaspoon Vanilla 
  • Blanch almonds. Soak almonds in hot water for 30 minutes and then peel the skin off. 
  • Dry the almonds well on a paper towel and then powder in mini food processor. 
  • All ingredients need to be at room temperature for best results.
  • Pre heat the oven 425 F. 
  • Grease a half sheet pan with melted butter. 
  • Cut parchment paper exactly to the size of the pan. If it is too long , it may make the corners jagged.
  • Aadd the eggs to mixing bowl. 
  • To the eggs add sieved powdered sugar beating until pal yellow and sugar has been incorporated well with the eggs. The mixture would have increased in volume.
  • Add the powdered almonds and all purpose flour to the egg mixture blending until smooth with no lumps.
  • While this is happening, separate the other egg whites from the yolk. The bowl has to be clean. Reserve the egg yolks for making buttercream.
  • While the almond mixture is incorporating, prepare the meringue. Beat the egg whites until it reaches soft peaks. Now add the granulated sugar and beat again until it reaches stiff peak. DO NOT over beat the meringue – it may become flat. 
  • Fold the meringue into the almond mixture taking care not to flatten the mixture. 
  • Add melted butter and vanilla to the batter.
  • Grease the parchment paper with melted butter again. 
  • Pour the batter into the pan and spread it using a spatula. Take care to spread the batter on the corners. Corners are the culprits for not getting even sized sponge. 
  • Bake the sponge for 5-7 minutes or until the sponge is springy to the touch. DO NOT over bake – cake will become hard. 
  • Turn the sponge over a parchment paper and let it cool. Once one side is cooled, turn it over and peel the parchment paper and let the other side cool completely. If you are going to freeze wrap it using a cling wrap and freeze. If you are going to prepare the cake within 2 days, then it can be covered completely and stored at room temperature.
For French Coffee Buttercream:
2 tablespoons Coffee powder 
2 teaspoons Boiling water 
6 Egg yolks 
1 cup Sugar 
1/4 cup Water
1  pound Butter 
2 teaspoons Vanilla  
  • Dissolve the coffee powder in hot water and set aside. 
  • Add the reserved egg yolks to a mixing bowl. Beat until it becomes foamy,for at least 3 minutes. 
  • While the egg yolks are mixing prepare the sugar syrup. 
  • Add sugar and water in a sauce pan. Let it reach 238 degeree F. The mixture will be bubbling hot.
  • When the sugar is hot, immediately pour the syrup into the yolk little by little. DO NOT pour it in a hurry. DO NOT let it touch the walls of the mixer – the sugar will become crystal. Pour it little by little, mixing after each addition. Whisk the egg yolk mixture until it becomes cold. This is very important for the butter cream. The egg and sugar mixture MUST BE cooled down completely. 
  • Once it is cooled, remove the whisk attachment and insert the beater attachment to the mixer. 
  • Drop the butter one cube at a time to the mixer until it is incorporated well into the egg mixture.
  • Beat the butter mixture on high speed for at least 5 minutes until it becomes fluffy and pale.
  • Add the coffee and vanilla to the mixture and beat for a minute. This will make the buttercream rich in coffee flavor.

 

For Ganache:
10 ounces Bittersweet Chocolate
1 cup Cream
  • Add the chocolate to a bowl. 
  • Heat cream slowly until it reaches boiling point. 
  • Pour immediately over the chocolate. 
  • Let stand for 5 minutes and then mix with a spoon until it is smooth.
  • Whisk the chocolate using a wire whisk. 
  • Let stand for 5 minutes. The ganache has to be spreadable consistency.
For Coffee flavored syrup:
1/2 cup Sugar  
1 cup Water   
3 tablespoons Instant Coffee powder
  • Take sugar and water in a pan aand let it get reduced to half the volume. Now add coffee powder and let it dissolve into the hot water. Turn off  and let it cool.
For Tempered Chocolate:
6 ounces Callebaut chocolate (gourmet chocolate)
2 tablespoons Butter   
  • Prepare 2 bowls with ice water in one and cold water in the other. 
  • Add the chocolate to a microwave safe bowl, melt it in microwave one minute at a time until it is melted completely.
  • Place it on top of the cold water bowl. The temperature would have dropped to 84 degree F. Now take the bowl out and place it on top of the hot water bowl, the temperature would have hiked to 89 degree F. 
  • Immediately mix the butter and the chocolate. 
  • Pour the tempered chocolate on top of the cake.

ASSEMBLY

  • Cut the sponge into 4 equal sized rectangles.  
  • Apply the ganache a thin layer on top of the cake board. This will make sure that the cake comes out clean, when we cut it ,without sticking to the board.  
  • Place the first rectangle on the board. 
  • Center the cake. The up side of the cake has to remain the upside of the cake as it has lot of pores which will absorb the syrup.
  • Soak the sponge completely with coffee syrup. Be liberal in soaking, as the cake has to be melt in mouth. We can also pierce the sponge with fork and soak it with coffee syrup. 
  • Apply a thick layer of coffee buttercream on top of the sponge cake. 
  • Place the second rectangle of the almond sponge cake on top of the buttercream. 
  • Soak it again with coffee syrup.
  • Spread the ganache on top of the butter cream. Use an angled spatula to cover all the corners.
  • Place the 3rd sponge cake on top of the ganache and soak again with coffee syrup.
  • Apply buttercream on top of the sponge cake.
  • Place the 4th sponge cake on top o
  • At last apply a thin layer of buttercream on the sponge. 

 

  • Now comes the glazing part. We can either glaze the cake with melted chocolate or we can temper the chocolate and pour it on top of the cake. I tempered the chocolate and poured it on top of the cake.
  • Let the chocolate set at room temperature for about 10 minutes. 
  • Trim the sides of the cake. You should have a neat rectangle part of the cake. 
  • Mark the cake with a sharp knife with lines. These lines will help us to cut the cake after chilling, without breaking down the cake. 
  • Chill the cake for about 3 hours or overnight. 
  • Bring the cake to room temperature and cut it. 
  • Top the cake with chocolate garnishes and serve.

CARAMEL PECAN DUMP CAKE

This is one of those recipes I cut out from a magazine that is super simple. I’m going to give you the original recipe and then my from scratch version.

original recipe: APPLE CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple pie filling
1 box caramel or yellow cake mix
1/2 cup butter, sliced thin into 12 slices
1/2 cup chopped pecans
1/2 cup caramel sauce

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Even spread cake mix over top of fruit.
  • Lay slices of butter in a single layer on top of cake mix.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.


my version: CARAMEL PECAN DUMP CAKE
2-21 ounce cans apple, peach or lemon pie filling
1 tablespoon cinnamon (omit if using lemon)

2 1/4 cups (8 ounces) cake flour

1 1/2 cups + 2 tablespoons sugar

1/2 teaspoons salt

1/2 teaspoons baking soda

1/2 cup butter, sliced thin
1/2 cup caramel sauce
4 ounces pecan pieces, minced 

  • Preheat oven to 350°.
  • Lightly spray 9×13 cake pan with non-stick cooking spray.
  • Pour both cans of pie filling into the bottom of the pan.
  • Sprinkle cinnamon over fruit.
  • Sift together dry ingredients and spread evenly over fruit layer.
  • Lay slices of butter in a single layer on top of dry ingredients.
  • Sprinkle pecan pieces over butter slices.
  • Drizzle caramel sauce all over top.
  • Bake 35-40 minutes or until cake is golden and fruit is bubbling.

PAYDAY BARS

This was one of the recipes from my cooking magazine finds!  It was a HUGE hit with a small addition.

PAYDAY BARS
2 cups chopped roasted, salted peanuts
1/2 cup Heath bar toffee bits
14 ounces KRAFT caramel bits
1 cup mini marshmallows
1 tablespoon heavy cream

  • Prepare 8 inch square baking dish with parchment paper or foil.
  • Spray well with non-stick cooking spray.
  • Mix together the nuts and toffee bits.
  • Arrange half the nuts evenly in bottom of the pan.
  • Using a double boiler, melt caramels with heavy cream.
  • When caramel mixture is smooth add marshmallows and stir until smooth.
  • Immediately pour caramel mixture over nuts and top with remaining nut mixture.
  • Cool 2-3 hours until set before cutting.
  • Store in air tight container with wax paper between the layers.

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE

This cake is super rich, but a beautiful cake for a holiday or special occasion. I sure wish my DIL was here – tomorrow is her birthday and she loves chocolate and would love this cake.   Happy virtual birthday Dawn. I adapted this recipe from Shugary Sweets.

SALTED CARAMEL CHOCOLATE CHEESECAKE CAKE
CHEESECAKE
2 8-ounce packages Philadelphia cream cheese at room temperature
2/3 cup fine sugar
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
Juice of 1 lemon
1 teaspoon PURE vanilla
pinch fresh ground Himalayan Pink salt

  • Preheat oven to 350°.
  • Add a cake pan half full of water to lower shelf in oven.
  • Prepare a 9 inch springform pan with non-stick spray. Wrap foil around the bottom and up the sides.  Cut a circle section of parchment paper to fit in the bottom and spray it also with non-stick spray.
  • Beat cream cheese with sugar until light and creamy.
  • Add salt and eggs one at a time, beating until creamy after each addition.
  • Beat in sour cream, heavy cream, lemon juice and vanilla.
  • Pour into prepared pan and place in preheated oven.  Immediately lower temperature to 325°.
  • Bake 45 minutes.
  • Turn oven off and leave cake in for 30 more minutes.
  • Remove from oven and cool on rack until completely cool.
  • When cool, wrap in saran and place in freezer for 2-3 hours.

CHOCOLATE CAKE
1 cup butter
4 cups sugar
4 JUMBO eggs
4 cups buttermilk
5 cups flour
4 teaspoons baking soda
1 cup cocoa powder
2 teaspoons PURE vanilla
1/4 teaspoon fresh ground Himalayan Pink salt

  • Grease and “flour” 2 9-inch pans.  I use cocoa instead of flour so the coloring matches.
  • Preheat oven to 350 degrees.
  • Cream together butter and sugar until fluffy.
  • Add eggs and beat well.
  • Sift together the flour, cocoa, salt and baking soda.
  • Add alternately flour mixture, vanilla and buttermilk until well blended and smooth.
  • Pour into prepared pan(s).
  • Bake 30-50 minutes depending on pan until center springs back and toothpick comes out clean.

FROSTING
1 cup unsalted butter, at room temperature
1/2 cup caramel sauce (recipe below or jarred is okay)
4 cups powdered sugar
2 tablespoons whole milk
pinch fresh ground Himalayan Pink salt

  • Beat butter until fluffy.
  • Add caramel sauce, milk, salt and powdered sugar gradually, beating until smooth and creamy between additions.

CARAMEL SAUCE

6 tablespoons light corn syrup
1/2 cup + 2 tablespoons sugar
3 tablespoons unsalted butter, cubed
1/2 cup heavy cream
1/2 teaspoon sea salt
  • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
  • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
  • Add the heavy cream in a thin stream, stirring constantly until smooth.
  • Add salt and blend well.
  • Transfer the caramel to a heatproof container and allow to cool.

GANACHE
4 ounces dark chocolate
1/3 cup heavy cream

  • In a double boiler or microwave at 30 second intervals, melt chocolate with heavy cream. Cool.

ASSEMBLY
1/2 bag Heath Bar baking pieces
2 tablespoons caramel sauce (recipe above or jarred is okay)
pinch fresh ground Himalayan Pink salt

  • On a cake plate arrange 1 chocolate cake layer.
  • Top with the cheesecake layer.
  • Sprinkle half of the heath bar pieces on top of cheesecake and press down lightly.
  • Add 2nd chocolate cake to the later.  Gently press the layers together.
  • Frost cake.
  • Add ganache to the top (some will run down sides).
  • Sprinkle with salt and then add remaining Heath bar pieces.

PEACH BLACKBERRY CRUMBLE GALETTE

PEACH BLACKBERRY GALETTE
CRUST – do NOT over mix
1 1/4 cups all purpose flour + flour for rolling
1/4 teaspoon fine ground sea salt
2 teaspoons sugar
1/2 cup cold unsalted butter, chopped
3 tablespoons ice cold water

  • In food processor pulse flour, salt and sugar until combined.
  • Add butter pieces, pulsing until becomes coarse crumbs.
  • Sprinkle with ice water.
  • Pulse again JUST until dough is crumbly, but holds together when squeezed together. You can add 1-2 more tablespoons as necessary to get desired texture.
  • Form dough into a disc, wrap in plastic wrap and chill at least 1 hour.

FILLING
2 1/2 pounds white peaches, pitted, peeled and sliced
1 bag frozen blackberries, thawed and drained well
1/4 cup light brown sugar
2 tablespoons Wondra flour

  • Toss fruit together and then sprinkle with flour and brown sugar tossing again until well coated.

CRUMBLE
1/3 cup packed light brown sugar
1/3 cup Wondra flour
1/3 cup old fashioned rolled oats
6 tablespoons cold unsalted butter, chopped

  • Combine flour, brown sugar and rolled oats.
  • Using your hands add butter and work into large crumbs.

ASSEMBLY

  • Preheat oven to 375°.
  • Lightly flour rolling pin and work surface.
  • Roll out dough to 12 inches.
  • Place dough in a 9 inch pie pan or make free form galette on prepared cookie sheet.
  •  Add filling and top with crumble mixture.
  • Bake 1 hour until golden and bubbly.
  • Let cool on wire rack 1-2 hours before serving.