Mardi Gras Cream Cheese filled King Cake

This is a post from 2008... so yes, since I'm not posting right now- I am recycling! I thought it might be of current interest.

Stemming back to the 1700's, King Cakes are the traditional celebratory cake of Mardi Gras. Originally king cakes were served at Mardi Gras Parties and the king cake held a bean inside instead of a plastic baby. When served, the "lucky" person having the bean on their plate was named the king or queen of the party, and was then responsible for holding the next Mardi gras party which would include all the guests present at the party where the bean was found.

Living in South Louisiana, I have eaten more than my fair share of King cake. The bakeries make them in just about every flavor imaginable. The most popular are Praline and cream cheese, which is my favorite. Up until today I had not made my own king cake, but a few days ago I stumbled across this Swedish Ring at Tartelette and knew it would be perfect for my cake. I used the dough portion of her recipe and adapted it to make my king cake, then filled it with cream cheese.

I am not an avid yeast user, so making bread which uses yeast as it's leavening always makes me a little nervous. I followed her directions exactly, but the first batch of dough turned out a bit dry. I made a second batch with less flour and it was perfect. We emailed back and forth and she confirmed it was the flour, she had forgotten to write to add the flour in stages. Since the first I made this I have learned to add  flour slowly- you can always add more, but can never take it away.



Cream Cheese filled King Cake

2 1/4 teaspoons yeast or 1 package instant yeast
1/2 cup milk
1/4 cup butter softened (1/2 stick)
2 tablespoons sugar
1/4 teaspoon salt
1 egg, room temperature
1 teaspoon nutmeg
grated zest of one lemon (1 tablespoon)
2 1/2 cups flour

Filling:
10 oz. cream cheese
1/4 cup sugar
1 teaspoon lemon zest
1 teaspoon vanilla

Icing:
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla
colored sugars (green, purple and yellow)

1. Heat milk to 105-110 degrees in a small saucepan over low heat. Place milk in the bowl of a standing mixer, add yeast and stir to combine. Allow milk mixture to rest for about 10 minutes or until frothy.

2. Beat the egg in a small bowl and add to milk mixture. Then add 2 1/2 cups flour, butter, sugar, salt, nutmeg and lemon zest. With the dough hook on low speed, mix until dough comes together. The dough will be slightly sticky, not too wet. If the dough seems very moist you may add up to 1/2 cup additional flour 1 tablespoon at a time. (having made my dough twice using both amounts of flour, I found less flour worked best as I incorporated a little extra flour when kneading it by hand).

3. Transfer dough to a lightly floured surface and knead for a few minutes until dough is soft and smooth. Place dough in a lightly oiled bowl and cover with a towel or plastic wrap. Allow dough to rise in a warm and draft-free place for about an hour, or until doubled in size. (Since it is quite a cold day today and my house is a little drafty I turned on the oven and sat the bowl on the range).

4. Make filling by beating the cream cheese, vanilla, and sugar together with a mixer until fluffy then set aside.

5. Lay dough on lightly floured surface, punch down and roll into a 20" by 10" rectangle. Spread cream cheese mixture evenly on one half of the dough, then fold other half over to cover. Pinch dough together to seal in cream cheese. Make a ring and pinch ends together, the ring can be a circle or oval. Place on a parchment lined cookie sheet, cover loosely with plastic wrap and allow to rose for 45 minutes.

6. In 375 degree oven bake king cake for 20 minutes or until slightly browned. Remove from oven and set a side to cool. I add the bean at this point by making a small slit underneath the cake with a paring knife.

7. Mix icing ingredients together and whisk until smooth. Drizzle icing heavily over king cake, and while still wet, sprinkle with colored sugars.

Happy Mardi Gras!!

RECIPE: Lemon Blueberry Pound Cake

I think I am officially back.  I know I keep saying that and then disappear for months at a time, but this time I really mean it! My life was turned upside down, but is now back together.  Life is good.

This pound cake is one of my favorites.  The recipe is easily adjusted to accommodate almost any flavoring you choose.  I like the lemon blueberry combination, it is one of my best sellers at a local coffee shop.  The cake comes together easily, but it is extremely important all ingredients be at room temperature.  When creaming the butter and sugar beat the mixture until very very fluffy, I usually use a timer and set it to five minutes.  Once the flour is added, take the bowl out of the mixer stand and fold.  After the flour comes in contact with liquids, the gluten starts to form a chemical reaction and if stirred too much the cake will have a tough texture and uneven grain.

LEMON BLUEBERRY POUND CAKE WITH LEMON ICING

1/2 pound unsalted butter at room temperature
2 cups granulated sugar
zest of one lemon (about 1 tablespoon)
3 eggs at room temperature
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk at room temperature
1 teaspoon vanilla extract
1 pint fresh blueberries
juice of one lemon
1 1/2 cups powdered sugar

12 cup bundt pan, buttered and floured.
preheat oven to 350

1. In bowl of an electric mixer, combine butter and sugar.  Beat until light and fluffy, about 5 minutes.  Add lemon zest.  Add eggs one at a time, scraping bowl between additions.  Making sure each egg is incorporated before adding the next.  Add vanilla extract and mix until incorporated.

2. Sift flour, baking powder, and salt onto a pice of parchment paper.  Add flour  to butter mixture alternatively with milk, beginning and ending with flour.  Remove bowl from mixer.

3. Fold in blueberries with a spatula.  Scrape batter into bundt pan and smooth top.

4. Bake 45-50 minutes at 350 degrees or until toothpick inserted in center comes out clean.Cake should be golden brown.  Cool in pan 15 minutes, then invert onto serving platter.

5. Mix powdered sugar with juice of one lemon until a thick paste is formed.  Spread on cake while still warm.

Citrus Cakeletes

I haven't been doing much posting lately as a result of a short little trip to Virginia to visit my dear friend Sharman. But, I am back, totally energized and full of ideas for the blog and work. I came up with citrus cakelet idea after looking through one of Sharman's Martha Stewart cookbooks which I fell in love with. She was sweet enough to send the book home with me, so today I set out to make the cakes. The recipe originally called for Strawberry jam, I substituted orange marmalade and added the zest of a beautiful bright orange tangelo I found at the market. For the icing, I used the juice of a couple of tangelos mixed with some powdered sugar.

Citrus Cakeletes

1/2 cup unsalted butter, room temperature
3/4 cup sugar
2 eggs, separated
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1- 1/2 cups all purpose flour
1 teaspoon finely grated tangelo, mandarin, or orange zest
6 tablespoons Orange marmalade or preserves of your choice

6 tablespoons Tangelo or Orange juice
1-1/2 cup powdered sugar, sifted

1. Cream butter and sugar until light and fluffy in the bowl of an electric mixer on medium speed for 3-5 minutes.

2. Add egg yolks, one at a time, blending well between each one; beat until incorporated.

3. Sift flour with baking powder and salt. Add flour and milk to butter mixture and beat until incorporated.

4. Transfer the batter to a large bowl, wash the mixer bowl, then in the same mixer bowl beat egg whites until fluffy at medium high speed.

5. Fold a little bit of the egg whites into the batter at a time until incorporated. Grease and flour a jumbo muffin tin (6). divide half of the batter evenly in the tin, add a tablespoon of preserves or marmalade then cover with additional batter. Make sure the preserves are completely enclosed in the batter so it does not leak out.

6. Bake at 350 F for 20-25 minutes or until lightly browned on top. Cool on a rack. When muffins are completely cooled through, combine sugar and tangelo juice and spread on tops.

Italian Country Rice Flan / Torta di Risso

This is another of my Italian favorites and also known as Torta di Risso. I have been working on this recipe for some time, I finally feel like it's good enough to share. Good quality Citron is sometimes very hard to find, but King Arthur Flour has it available on their web site. Do not use the candied fruit they sell at the grocery store that is traditionally used for fruit cakes. If you cannot find good quality citron, then just add some extra lemon rind in it's place.

The ratio of rice to milk may seem a little odd, but the finished product produces a rich custard like flan. After simmering at a slow boil for an hour the rice plumps up and most of the milk is absorbed. I keep the heat on medium-low and stir occasionally, scraping the side of the pot. If the rice mixture is not thick enough after cooking for an hour, continue to cook until it becomes thick like rice pudding.(it's more about how it looks rather than how long it takes to get there). I make the pastry by hand, you can use a food processor if you like. The pastry seems a little dry at first, but after all the ingredients are incorporated and while the dough is still in the bowl; I knead it lightly until it comes together into a ball. (I leave the dough in the bowl to knead so I don't have to add additional flour as a result of kneading it on the counter). For the topping, you may use lattice work or lay horizontal pieces of dough like I did (see photo). The recipe calls for an 8" spring-form pan, you could substitute a 9" pan which is a more common size. The only difference if you use a larger pan is it will be a little flatter and will cook for a shorter period of time.



Italian Country Rice Flan / Torta di Risso

Pastry:

2 cups (300 grams) all- purpose flour
200 grams butter (3/4 cup, plus 2 tablespoons)
1/2 cup sugar
1 egg

Filling:

3 3/4 cups whole milk
3/4 cup sugar
2 tablespoons unsalted butter
1/4 cup arborio or other short grain rice
4 eggs
4 oz. cream cheese
1/2 cup chopped citron
1/4 teaspoon ground cinnamon
grated zest of 1 lemon
grated zest of one orange
powdered sugar mixed with a little cinnamon for topping for sprinkling on top if desired

1. Sift flour into a very large bowl, then using a pastry blender, cut in butter evenly. Lightly mix in sugar and egg to make a dough. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

2. In a heavy bottomed medium saucepan over medium heat, bring milk, sugar and butter to a boil. Stir in rice; reduce heat and simmer gently for 1 hour. Stirring occasionally until mixture is thick and creamy, (the milk should be almost all the way absorbed, the mixture should be very thick). Remove from heat and set aside to cool.

3. In a large mixing bowl, beat eggs, cream cheese, citron, lemon and orange zest and cinnamon to combine. Gradually stir into rice mixture and allow to cool.

4. Preheat oven to 400 degrees. On a lightly floured surface, roll out two thirds of the dough to fit an 8" spring-form pan. Cover the sides and bottom of the pan. Pour rice mixture into pan.

5. with the remaining dough, make a lattice over the rice. Bake 45-50 minutes, covering with foil if starts becoming too brown. Do not unmold until completely set. Sift cinnamon laced powdered sugar on top if desired. Serve at room temperature.

Triple Chocolate Raspberry Triffle

I made this triffle for the Culinate Chocolate Contest which was held last week. It was fun entering an online contest and I always love a challenge.

Triple Chocolate Raspberry Triffles- They are mini triffles (ok, not so mini- large enough to be shared by two). The layers start chocolate sponge cake drizzled with Framboise, filled by fresh raspberries topped with white chocolate pastry cream. The fourth layer is a yummy Chocolate Mousse-then cake, raspberries, pastry cream and mousse again topped with white, milk and dark chocololate curls.

All of the parts of the triffle require some folding. The sponge cake does not have any leavening in it, it rises because of the whipped eggs so you must be careful to whip when required and gently fold at the end when combining the ingredients. This is a good explanation I found online to explain folding. ( Just in case someone doesn't have much experience with this technique- I was having a hard time putting it into words!)




Triple Chocolate Raspberry Triffle

Chocolate Sponge Cake

1/3 cup all purpose flour
1/3 cup cornstarch
1/3 cup Dutch-process cocoa powder
4 large eggs, separated (room temperature)
3/4 cup sugar
1 teaspoon vanilla extract

1- 9" cake pan or springform pan, buttered and bottom ined with parchment paper.

Preheat oven to 350F

1. Sift together flour, cornstarch and cocoa onto a piece of parchment paper and set aside.

2. In the bowl of an electric mixer, whisk egg yolks and half of the sugar until combined. Whip on medium speed until pale and fluffy, about 3-4 minutes. Transfer to another large bowl and set aside.

3. In a clean, dry mixer bowl, whip the egg whites and salt on medium speed until they hold a soft peak. Continue to whip while slowly adding the remaining half of the sugar and vanilla. Whip until the whites hold stiff peaks.

4. Gently fold the whites into the yolks. (they do not have to complately incorporate to one another at this point, because you will continue to fold when adding the flour).

5. Sift the flour mixture over the eggs, slowly and gently fold everything together. (the batter should be thick and foamy). Spread batter into prepared pan and smooth top with a rubber spatula. bake for 25-30 minutes or until firm to the touch. Set aside to cool.



Chocolate Mousse

6 oz. bittersweet chocolate
3 tablespoons unsalted butter
2 tablespoons Framboise
3 eggs, separated, (room temperature)
3 tablespoons sugar
3 tablespoons water
1/4 cup sugar
1/2 cup heavy whipping cream, whipped to soft peaks and chilled.

1. Heat water in a medium saucepan over medium heat. In a heat proof bowl (or bain marie) combine chocolate, butter and franboise. Stir until melted and combined then remove bowl from heat and set aside.

2. Over the same simmering water, combine egg yolks, 3 tablespoons water and 3 tablespoons sugar in a large bowl. (I use a copper mixing bowl). Whisk together until pale and fluffy- it should have the consistency of marshmellow cream and should take about 5 minutes. Remove from heat and set aside.

3. In a the bowl of an electric mixer, whip egg whites until foamy, add 1/4 cup sugar slowly and increase speed to medium high. Whip until stiff peaks appear.

4. Combine egg yolks and choclate mixtures by gently whipping together. Add about half of the egg whites to the chocolate mixture and gently FOLD together, adding the whites in two stages will make them easier to incorporate. Add remaing whipped egg whites and fold again, do not over mix. Add whipped cream and fold together until just incorporated.

White Chocolate Pastry Cream

1/2 lb. white chocolate, chopped
3 cups whole milk
2 vanilla beans, scraped
8 egg yolks
3/4 cup sugar
1/3 cup cornstarch
3 tablespoons unsated butter
2 teaspoons vanilla

1. In a medium heavy saucepan over medium low heat, bring milk and vanilla beans to a simmer. While milk is heating, whisk together sugar and cornstartch in a small bowl. Add sugar and cornstarch to milk and whisk to combine. Whisk constantly- specially around the edges of the pot so it doesn't start to stick.

2. Put egg yolks in a small bowl and lightly whisk, then temper egg yolks by adding 1/2 cup of milk mixture. Slowly add egg yolk mixture to milk and whisk constantly. Continue to whisk until boling- after a few bubbles appear, remove from heat.

3. Add chopped white chocolate and butter and stir until the chocolate is melted and all ingredients are combined. Add vanilla, stir to mix well then cover with plastic wrap (lay the plastic directly on the cream to prevent a skin from forming). Set aside to cool.

To assemble the triffle you will need additional Framboise and fresh raspberries.



Cut the sponge cake to fit your triffle bowl, layer cake then drizzle with framboise, layer with berries, white cholate pastry cream, and choclate mousse until you reach the top- ending with mousse and raspberries. Garnish with shaved chocolate and refrigerate until ready to serve.

Best Cream Cheese Pound Cake

As a little girl, I was used to always having a cake or some type of pastry around the house. It was called pan dulce, at my Grandparent's it was kept in a Tupperware box in the dining room- I was quite familiar with that box. The box always had something yummy in it and I became accustomed to ending every meal on something sweet. This is where my love of baking comes in particularly handy- to satisfy my sweet tooth.

I make this pound cake often because it keeps well for at least a week under a cake dome in the kitchen. I found the recipe in a Bon Apettit magazine a long time ago, I have made it many times since. I changed nothing about the recipe, even the baking times- which I know seem a bit odd, but I promise if you follow the directions you will not be disappointed. The grain is fine, the cake is not dense, the crust has sort a crunchy feel, it is quite versatile, and best of all it keeps well. I like it with a simple Confectioner's sugar icing and seasonal fresh fruit. I do not exaggerate when I tell you this is the best pound cake I have ever had- if you were looking for a good pound cake-look no further.

A few notes about cake making:
Ingredients should always be at room temperature unless the recipe specifies otherwise. Eggs fluff up much better at room temperature and so does butter. Most cake recipes I use begin by creaming the butter and sugar, in this case the butter, cream cheese and sugar. This is the time to beat- and beat a lot. Before you add any other ingredients the butter, cheese and sugar mixture should be extremely fluffy, this will take about 5 minutes in a stand mixer at med.-high speed. Be sure to time it, as it's much longer than you think. Add the eggs one at a time, scraping the bowl and mixing only until incorporated. Once you add the flour take it very gently from there. I usually mix with the mixer a few seconds, then finish by folding it in by hand. Following these "rules" will ensure good results for your cakes.

I don't always make an icing for the pound cake, the cake can stand on it's own. This is the recipe if you want to make one: 3 cups sifted confectioner's sugar, 1 tablespoon cream, 1 tablespoon vanilla or other flavoring. (like Grand Marnier, Bailey's Khalua, almond extract, or lemon juice) Mix together until a paste forms then add additional cream or milk to take it to the desired consistency. I usually cool the cake as directed, then after cooling for 20 minutes on the rack: I place a cookie sheet under it to catch the drippings and spread the thick icing on the cake. The icing will melt slightly and drip down the sides a bit, which looks nice.

Best Cream Cheese Pound Cake

1/2 lb unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
3 cups sugar
6 eggs, at room temperature
4 teaspoons vanilla extract
1 teaspoon salt
3 cups sifted all purpose flour

One 12 cup bundt pan

In large mixer bowl combine, butter, cream cheese and sugar and beat with paddle attachment on medium speed about 5 minutes or until very fluffy.

Add eggs one at a time, beating just until Incorporated. Add vanilla and beat to combine.

Add flour and salt and mix on low speed until just incorporated- do not over mix.

Pour batter into greased and floured pan and place in a cold oven set at 200 degrees. (yes, turn the oven on as you put the cake in). Bake at 200 for 20 minutes, then increase oven temperature to 250 and bake additional 20 minutes. Increase oven temperature to 275 and bake for 10 minutes longer. Now increase oven to 300 and bake about an hour, or until tester comes out clean. (I find setting a timer helps a lot with this cake).

Cool cake in pan for 15 minutes, then turn out onto rack to cool. Store at room temperature.

Serve with fresh fruit and whipped cream if desired.

Crostata della Nonna / Italian Jam Crostata

This is my grandmother's crostata, it's beautiful, tasty and most of all- very easy to make. I had some friends over for dinner and since my menu was of the Italian inclination, it gave me the perfect opportunity to make it, (not that I really needed an excuse). It was sort of a last minute affair so we made a simple one dish meal of Pasta Pepperonata with Italian Sausage, a beautiful arugula and Cannellinni bean salad and for dessert I served the raspberry crostata. This was an easy and very satisfying meal which did not require a whole lot of work. I wish I would have had time to photograph everything, but eating and enjoying the food sort of got in the way! The crostata, I had prepared the day before, so it made it to the blog.

You may use any kind of jam or preserves you like, I have used apricot, strawberry and pineapple before- they all taste really yummy. I also really like that the ingredients are simple are most likely to be in my pantry at any given time. The dough for the crostata is sort of between a cake and a pie dough. The directions may sound a little odd, but this was my grandmother's recipe and I'm not going to change it. The only difference in the preparation from hers and mine is that I use a pastry blender and she used a fork. The measurements for the flour are in grams because that is how she gave them to me, when I make it again I will measure in cups after weighing and update the recipe.

Italian Jam Crostata

300 grams all purpose flour
1/2 cup plus 2 tablespoons sugar
1/2 teaspoon baking powder
150 grams cold butter, cut into small pieces
2 eggs
zest of one lemon
pinch of salt
4 tablespoons of your favorite jam or preserves

Preheat oven to 400 F

1.Butter a 9" springform pan and set aside.

2. Place flour in a large mixing bowl, make a well in the center and add the eggs. With a pastry blender or fork, start incorporating the eggs into the flour. Add the butter and work into the dough for a couple of minutes. (the dough will be in clumps).

3. Add the sugar, lemon zest, baking powder and a pinch of salt. Continue to work the dough with the fork or pastry blender until is it very crumbly. At this point I start working the dough with my hands until it starts coming together, I do this is the bowl to avoid kneading it on the counter and incorporating too much flour. Once the dough comes together it will be a little sticky.

4. On a lightly floured surface knead the dough a couple of times, then make a ball and cut off one third of it with a knife. (for the lattice)

5. Roll out the larger ball of dough into about a nine inch circle and press into the springform pan. Making sure the dough is evenly distributed in the pan. Prick the dough with a fork, then add the preserves spreading evenly.



6. Make little balls out of the reserved dough and roll each one into a strip- these do not need to be all even and perfect. Place the strips over the jam, pressing lightly at the edges to adhere them to the crust.

7. Bake for about 25-30 minutes or until the top is lightly golden. You may serve it warm with some whipped cream or ice cream, or by itself at room temperature. The crostata will keep covered at room temperature for 1 week. (mine never lasts that long!)

Caramel Cake

As a result of the restaurant being closed for New Year's, I've had the opportunity to catch up on my food magazines. I just recently received the January issue of Gourmet, it's a nice issue, this month they featured Southern food. Which I find to be comfort food, specially in winter, so after reading the magazine from cover to cover I set out to make the caramel cake. The caramel cake I usually make is a two layer cake filled and frosted with caramel. Quite a production to make and one that cannot be made on a very humid or rainy day because the caramel will never set.  When I saw the very simple cake they featured I could not wait to try it. The cake is very light and the caramel has just the right amount of sweetness.

The cake is light and the caramel is just drizzled on top. I followed the recipe almost exactly, this is the link to Epicurious in case you have a recipe box at the site and want to save it. It is definetely a keeper, the only change I made was I continued to drizzle the caramel that runs off the cake as it hardened a bit. I also made holes in the cake with a fork so the caramel would soak in. The cake itself is nice,  I will use it again even without the caramel; it baked evenly and has a nice grain.

A little note on measuring flour: The recipe instructs to sift the flour before measuring, make sure you do this. I measured the flour out of the box and sifted it into a bowl, then placed a piece of parchment paper on the counter and measured it into the sifter again, I added the baking powder, soda, and salt and sifted over the paper. Then I make a sort of cone with the parchment and dump the flour into the mixing bowl. The reason I tell you this is because I was surprised at how much flour (about 1/2 cup) was left over after I measured the second time. I would not have expected the difference between 2 sifts and 1 to be that large. The extra flour would have kept the cake from being as light, so be sure to not skip that step.

2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk

For caramel glaze

1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract

Preheat oven to 350°F with rack in middle.

Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.

Sift together flour, baking powder, baking soda, and salt.

Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.

Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Make glaze:

Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.

Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. ( I continued to spoon the glaze than ran off the sides over the cake). Cool until glaze is set, about 30 minutes

note: Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.

Buche de Noel / Yule Log

A little late...but, better than never I suppose. I did not think I would have time to make the Daring Baker's Challenge for December, Buche Noel, but at the last minute I ended up making it on Christmas day morning. We did all the Santa stuff and gift opening really early, as Jack woke at 5:15 AM- (yes, you read that correctly). I had made the meringue mushrooms on Sunday so the cake and icing were quick. I read many of the posts by the other bakers regarding the Swiss Merngue curdling, I think it all depends on the speed of the mixer. I find it does look curdled for a bit- but then you beat it until it cannot be beat anymore and it pulls together again into a smooth satiny cream.

The cake was delicious, I filled it with a white chocolate pastry cream which I made a little loose on purpose so the cake would stay very moist and I added 8 oz melted dark chocolate to the icing at the end. Since I was also serving it to children and I was afraid they would not care for the coffee flavor which is what the recipe called for. Other than that, I followed the Daring Baker's recipe exactly. I also sprinkled the mushrooms with cocoa and powdered sugar- they came out really cute, but I forgot to take a photo of it- maybe next time.

Plain Genoise
3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour - spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
¼ cup cornstarch

one (1) 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again

1.Set a rack in the middle of the oven and preheat to 400 degrees F.

2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.

3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger - it should be warm to the touch).

4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.

5.While the eggs are whipping, stir together the flour and cornstarch.

6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.

7.Scrape the batter into the prepared pan and smooth the top.

8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.

9.While the cake is baking, begin making the buttercream.

10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.

Buttercream

4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons Brandy
8 oz. melted and slightly cooled dark chocolate

1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.

2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Add liquor and beat into the buttercream, add melted chocolate and mix well.

Meringue Mushrooms:
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup (3-1/2 ounces/105 g.) granulated sugar
1/3 cup (1-1/3 ounces/40 g.) icing sugarUnsweetened cocoa powder for dusting

1.Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment. Have ready a pastry bag fitted with a small (no. 6) plain tip. In a bowl, using a mixer on medium-low speed, beat together the egg whites and cream of tartar until very foamy. Slowly add the granulated sugar while beating. Increase the speed to high and beat until soft peaks form when the beaters are lifted. Continue until the whites hold stiff, shiny peaks. Sift the icing sugar over the whites and, using a rubber spatula, fold in until well blended.

2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

3.Bake until dry and firm enough to lift off the paper, 50-55 minutes. Set the pans on the counter and turn the mounds flat side up. With the tip of a knife, carefully make a small hole in the flat side of each mound. Pipe small dabs of the remaining meringue into the holes and insert the stems tip first. Return to the oven until completely dry, about 15 minutes longer. Let cool completely on the sheets.

Brown Sugar Pound Cake with Maple Roasted Pears and French Vanilla Ice Cream

I say, one can never eat too much cake! This dish was born out of a search for new desserts...yes, that's how I spend my free time. The brown sugar pound cake is an old favorite and the maple roasted pears I had previously eaten filled with Gorgonzola cheese. (over field greens with balsamic vinaigrette- yum!) With the first bite of that pear (so very long ago), I knew it would be delicious with cake- and I was right!

I think the brown sugar pound cake, the French vanilla ice cream and the maple roasted pears make a delightful combination. The ice cream starts melting a little and mixes with the pear juices and maple syrup which then make a really nice sauce for the cake. Obviously I have thought this out a bit and you now know I am dessert obsessed!

The pears are best warm, the cake at room temperature and of course the ice cream rather frozen. The brown sugar pound cake can be made up to three days in advance, kept at room temperature wrapped in aluminum foil. I hope you enjoy my new dessert as much as I have!

Brown Sugar Pound Cake

3 cups cake flour, sifted

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 lb. unsalted butter (2 sticks)

2 cups sugar

1 cup firmly packed light brown sugar

6 large eggs

1 Tablespoon vanilla

1 cup sour cream

preheat oven to 325 F

1. Grease a 12 cup Bundt pan. Dust with flour and tap out excess. Set aside.

2. Sift the flour, salt, baking powder, and baking soda into a medium bowl. Set aside.

3. Beat the butter and the sugars in a large bowl with the mixer on medium speed until light and fluffy-- about 5 minutes. Beat in the eggs, one at a time, beating well after each addition. Add vanilla and mix well.

4. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients, mixing just until the batter is smooth.

5. Pour the batter into the prepared pan and spread evenly. Bake until a tester inserted into the center of the cake comes out clean- about 1 hour 20 min.

Maple Roasted Pears

2 tablespoons unsalted butter

1/2 cup sugar

3 pears

1/4 cup maple syrup

1 tablespoon vanilla extract

1. Preheat oven to 400 F. Rub the butter over the bottom of a baking sheet with sides and sprinkle with sugar.

2. Peel the pears and slice them lengthwise. Cut the cores out with a melon scoop and place cut side down on the baking sheet.

3. Combine the vanilla and Maple syrup in a measuring cup and drizzle evenly over the pears.

Roast the pears until tender and the sugar is caramelized, about 30 minutes.

4. Remove from the oven. Add about 3 tablespoons of water to the pan to de-glaze, the syrup will thin out. Carefully coat the pears well with syrup.

Easy Chocolate Cake

I am pretty much in charge of all the baking at the restaurant. We have a few staples like creme brulee and our white chocolate bread pudding which are prepared from my husband's recipes by the kitchen staff, but anything else is up to me to make. With the restaurant opening for dinner, the number of desserts sold in a day of course has gone up. Which is great for me as I very much enjoy baking, but last Friday, at 4pm (we open at 5pm) I realized the pastry case was rather empty- and that was not something I was excited about! I was a little stressed with the transition to dinner and we already had a few reservations so I knew it was probably going to be a busy night. I had to prepare something I could from start to finish have ready in less than an hour- Yikes!! So, to my rescue came this cake.

In hindsight I should have just made some chocolate mousse or something I didn't have to bake, but in freak-out mode (yes, I freak out now and then) all that came to mind with was my very easy, tried and true, chocolate cake- this was not the time to experiment. This cake has been one of my staples for a while now, you don't even have to have a mixer to make it and I know the recipe like the back of my hand. This time, because of the time constraint I had to keep it simple, so I just iced the cake and put berries around it. Other times (when I have more than 5 minutes) I have made a strawberry or raspberry coulis to puddle underneath or made it into a layer cake and topped it with a nice ganache. Because the icing is rather sweet, berries complement the cake well and balance the sweetness out. I can attest it was very good... right after I took the photo this piece was instantly devoured! (yes, by me)

I made the cake in a 9"x 13" pan and cut it into squares, but if you prefer a layer cake use two 8" pans. Reduce the baking time to 20 minutes or until it barely pulls away from the side of the pan. I always use a mixer, as I am not the strong-muscularly type, but if you choose, you can beat it all by hand. The cake is best stored at room temperature so it doesn't dry out.

Chocolate Sheet Cake

2 cups sugar
2 cups all-purpose flour
1/4 lb. unsalted butter (1 stick)
1/2 cup vegetable oil
1/2 cup unsweetened cocoa powder
1/4 cup water
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
2 teaspoons vanilla
1/2 teaspoon salt

Icing:
1/4 lb. unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup plus 2 tablespoons milk
3 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon Godiva liqueur (you can substitute Grand Marnier or Framboise)


Preheat oven to 350 Degrees F

1. In large mixing bowl combine sugar, salt, and flour and set aside.

2. In a medium saucepan, bring 1/4 cup water, cocoa, butter, and oil to a boil. Add to the flour mixture and combine over medium speed or by hand.

3. In a separate bowl, combine eggs, buttermilk, baking soda and vanilla. Add to the chocolate mixture, mix well and pour into greased and floured 9x13 inch pan. Bake for 25 minutes.

Icing: In a medium saucepan over low heat melt butter, cocoa and milk. Bring to a boil then remove from the heat and add powdered sugar. Blend well with a whisk until sugar dissolves then add vanilla and Liqueur. Allow the cake to cool for 10 minutes then spread icing on top.