The Daring Bakers May 2013:Traditional Swedish Prinsesstårta

Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!

This one came in just under the wire, kids. As in, I finished the recipe about 5 minutes ago. This month was truly a challenge (as they all have been recently- I know, I know, quit whining about being pregnant and tired) in more ways than one. First, I didn't quite get the sponge cake spongey enough, so it didn't rise as much as it should. Second, I had to make two batches of pastry cream and neither one was up to my standards (although, the second was usable where the first was just disgusting.) Third, I had plans to make and use marshmallow fondant rather than marzipan, which is great, but I've never made nor used marshmallow fondant before so there was a bit of swearing and tantrum throwing before I finally wised up and used enough icing sugar to make it not stick to the counter.

Updated to add this photo of the awesome layers!

We haven't cut into it yet, but I'm excited to try it. I'll edit this post with more photos after we have some. The best part is all the layers inside! I think that with practice this would not be a very difficult cake to make, and it sure looks impressive. I'll put this recipe into the "try again another time" pile and hopefully in the future give it another go. Until then, I'm going to put my feet up and wait the 5 or so more weeks until my own little baking projects arrive!

Here is a link to the recipe on The Daring Kitchen website.

The Daring Bakers April 2013: Savarin

Natalia of Gatti Fili e Farina challenges us to make a traditional Savarin, complete with soaking syrup and cream filling! We were to follow the Savarin recipe but were allowed to be creative with the soaking syrup and filling, allowing us to come up with some very delicious cakes!

Yep, still alive. Yep, still bad at updating the blog. I kept looking at all the wonderful challenges and telling myself I'd make it later, but then next thing I knew it was the posting date and I hadn't done the challenge. This month I made a concerted effort to find the time to do the challenge and we enjoyed it at a brunch with friends. This was a delicious cake that was well worth the work. This is a great recipe to make when you're in the 3rd trimester with 5 lbs of babies kicking around inside of you and you need to sit down frequently while cooking. 

I decided to simply follow the delicious looking recipe that Natalia had provided, as I was lucky to be doing the challenge in the first place. The peach flavors were a lovely fresh addition to our brunch. I'd definitely like to experiment with different flavor combinations in the future. 

Savarin Servings:8/10

Ingredients

21⁄2 cups  bread flour

2 tablespoons water, lukewarm

6 large eggs at room temperature, separated

1⁄2 satchel  instant yeast 

4 teaspoons sugar

2/3 stick  butter at room temperature

1 tablespoon  orange and lemon zest (optional) 

1 teaspoon salt

1⁄4 cup butter for greasing the work surface, hands, dough scraper & baking pan

Directions:

Sponge

In a small bowl mix 2 tablespoons lukewarm water, 3 tablespoons flour and yeast , cover with cling film and let rise 60 minutes

Dough

1. After 30 minutes put the egg whites in the mixer bowl and start working with the paddle at low speed adding flour until you have a soft dough that sticks to the bowl (about 2 cups) and work until it comes together , cover with cling film and let rest 30 min

2. Add the sponge to the mixer bowl along with a tablespoon of flour and start mixing at low speed (if you wish to add the zests do it now)

3. When it starts pulling away from the sides of the bowl add one yolk and as soon as the yolk is absorbed add one tablespoon of flour

4. Add the second yolk , the sugar and as soon as the yolk is absorbed add one tablespoon of flour

5. Raise the speed a little

6. Add the third yolk and the salt and as soon as the yolk is absorbed add one tablespoon of flour

7. Keep on adding one yolk at the time and the flour saving a tablespoon of flour for later

8. Mix the dough until is elastic and makes “threads”

9. Add the butter at room temperature and as soon as the butter is adsorbed add the last tablespoon of flour

10. Keep on mixing till the dough passes the “window pane test”

11. Cover the dough with cling film and let it proof until it has tripled in volume (2 to 3 hours)

12. You can prepare the Pastry cream now if you chose to use it, and refrigerate it

13. While you wait prepare your baking pan buttering it very carefully not leaving too much

butter on it

14. Grease your dough scraper, your hands and your work surface and put the dough on it and fold with the Dough Package Fold two or three times around (5 folds twice or three times). Cover with cling foil and let it rest 15 minutes on the counter

15. Turn the dough upside down and with the help of your buttered dough scraper shape your dough  in a rounded bun

16. Make a hole in the center with your thumb and put it in the prepared pan

17. Cover with cling film and let rise in a warm spot until the dough reaches the top of the pan (about 1 hour)

18. Pre-heat oven to moderate 340°F

19. Bake the Savarin for about 40 minutes until the top is golden brown

20. Meanwhile prepare the Syrup

21. When the Savarin is done take it out of the oven and let it cool.

22. You have two choices now : you can immerse it in syrup right now or you can let it dry out (so

it will lose some of his moisture that will be replaced by the syrup) and soak it later on.

23. To immerse it in syrup it is a good idea to place it in the mold you baked it in (I’m afraid a

spring-form one wouldn’t work for this) and keep adding ladles of syrup until you see it along the rim of the pan. Or you can just soak it in a big bowl keeping your ladle on top of it so it doesn’t float. Once the Savarin is really well soaked carefully move it on a cooling rack positioned over a pan to let the excess syrup drip.

24. The soaked Savarin gains in flavor the next day

25. Whatever you decide the day you want to serve it glaze it and fill the hole with your filling of

choice and decorate it. You can serve the Savarin with some filling on the side.

26. Enjoy it!

Peach Flavored Syrup:

Servings: 1 savarin

Ingredients

11⁄2 cups peach tea

11⁄2 cups peach juice

11⁄2 cups water

1 cup sugar 

zest of one lemon

one cinnamon stick

Directions:

1. Combine tea, water, sugar, lemon zest and cinnamon stick and bring to a boil

2. Let boil 5 minutes and remove from the stove

3. When cooled a bit add the peach juice.

Glaze:

Servings:1 savarin

Ingredients

2 tablespoons apricot Jam 

2 tablespoons water

Directions:

1. In a saucepan mix jam and water and warm up

2. When the savarin is cool and soaked brush it with the glaze

Pastry Cream and Chantilly:

Servings: 1 savarin plus some for serving

Ingredients

2 cups milk

1⁄4 cup sugar

zest of one lemon

2 large egg yolks

1 large egg

2 tablespoons cornstarch 

1⁄4 cup sugar

1 cup  heavy cream

Directions:

1. In a saucepan bring to a boil milk and sugar

2. In a bowl whisk together egg yolks, egg, cornstarch and sugar

3. Add the hot milk to the eggs one tablespoon at the time to temper it

4. Pour in the saucepan again and bring to a boil stirring constantly

5. When the cream thickens remove from the stove

6. Put cling film onto the cream (touching the surface) and cool

7. Pour 1 cup cold heavy cream in mixer bowl with the whisk attachment

8. Beat until whipped

9. Combine with the cooled pastry cream adding a tablespoon at the time of whipped cream until it gets to the right consistency. (or it looks right to you!)

Storage & Freezing Instructions/Tips:

You can store the dried savarin for 5 days in a closed container. If you have soaked it cover well with cling foil and store it in the refrigerator for up to 5 days.

Daring Bakers June 2012: Battenberg Cake

So I feel like this could be the most ridiculous post ever, simply because there is so much to tell about! I got to break in the new kitchen with this awesome challenge recipe, we went to California for our honeymoon/anniversary trip. We got to do a wine tasting in this castle. Really. Probably the coolest thing we did on our trip! If you are ever in the Calistoga area, make sure you check out Castello di Amorosa.

We also checked out the sights of San Francisco and brought home enough wine that we won't need to buy more for quite a while. It was a really fantastic trip, I'm so glad we waited for a year to do our honeymoon and took a big trip! Then we came home to boxes to unpack. Every day the house looks more and more like people actually live here.

I feel like I'm always coming in under the wire on these challenges and making excuses for why the pictures suck and everything looks rushed. I think I just need to finally admit that I'm a procrastinator. These cakes were inspired by the Royal Jubilee, but I made mine with another anniversary in mind. One year ago I married the love of my life (insert sappy "aww" here) with my very best friends by my side. It was a really beautiful day and a year later I am still incredibly happy.

A traditional Battenberg is almond flavored with a marzipan covering and has pink and yellow squares. I'm a little wary of marzipan and wanted to try something a little different. In searching for different recipes I found a chocolate version and was immediately interested. As I've said before, when given the option to do a non-traditional recipe that involves chocolate, you add the chocolate! The chocolate plastique instead of the marzipan was just the... uh, icing on the cake?

Mandy of What the Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry's techniques and recipes to allow us to create this unique little cake with ease.

Dark Chocolate Plastique/Modelling Chocolate

200 gm/7oz good quality Dark Chocolate

¼ cup light corn syrup

1. Melt the chocolate in a double boiler or in a heatproof bowl over a pot of simmering water, stir occasionally.

2. Once completely melted, remove from heat and allow to cool a bit.

3. Stir in corn syrup, it will seize up almost immediately, just keep stirring until mixed and it comes away from the sides of the bowl.

4. Transfer chocolate into a sealable bag, spread the chocolate out and then seal the bag.

5. Leave overnight or refrigerate for about 2 hours until completely firm.

6. Turn out from the bag and knead on a surface dusted with powdered sugar (or a silpat), at first it will just break, but as you knead, it will warm up and start to become pliable.

7. Knead until it's pliable enough to mould, 5-10 minutes. When ready to use, roll out on silpat to a 10x13 rectangle then use to cover the assembled cake.

Chocolate Battenberg (adapted from Jamie Oliver Magazine)

3 sticks butter, plus extra for greasing

1¾ cups granulated sugar

6 eggs

½ tablespoon vanilla extract

2 tablespoons milk

2¼ cups self-rising flour

⅓ cup ground almonds

⅓ cup cocoa

raspberry jam 

1 recipe chocolate plastique (above)

1. Preheat oven to 350℉ and grease 2 small loaf tins.

2. Cream the butter and sugar together. Beat in the eggs, one at a time until combined. Fold in the flour.

3. Divide the batter evenly into two bowls. In one bowl, fold in the vanilla and one tablespoon of the milk. In the other fold in the almonds, cocoa and remaining tablespoon of milk.

4. Spoon batter into each of the tins. Bake both for 30-40 minutes. Cool for 10 minutes, then turn out onto a rack.

5. To assemble, warm the jam. Level off the tops and sides of the cakes with a knife so each cake is a rectangle and the same size. Cut in half lengthways  so you have two long strips of each.

6. Join the 4 cake strips with the jam between the layers so that you have a checkerboard pattern. Trim any uneven sides. Wrap with the chocolate plastique. 

Daring Bakers November 2011, Filipino Desserts

Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake! And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.


November is a crazy month. I decided to get this challenge done early and just do one of the two recipes offered because I was so worried about everything that has been on my plate lately.  I had my first concert with the 6th grade band at my "new" job, parent-teacher conferences, a trip to the Music Teacher's Convention, uncounted meetings and of course the holiday at the end of the month. I was really worried that if I didn't get this challenge done right away it wasn't going to happen. I didn't want to tempt fate, so I decided to make the recipe exactly as it was given, no changes to the flavors or anything.  Also, I was a little worried about the dacquoise. I've never made dacquoise before, and in fact, my history with egg whites is a little shady. I always want to stop whipping them a little too early. 

I needn't have worried. I did this challenge in a matter of hours one Saturday morning, served it for dessert that Saturday night and I was really happy with the results. In fact, I told my husband that I thought this was the easiest Daring Bakers challenge yet! I did the chocolate version, because really, when given the option to add chocolate, you always add the chocolate. This was a seriously delicious challenge, I'm sure it is one that I will make again. 

This month's playlist is just music I enjoyed listening to while making the Sans Rival. I didn't even know where to start with Filipino music, and while I would enjoy learning more, I wouldn't want to make a playlist of stuff I don't know much about. Lots of awesome, soulful lady singers on this playlist!

Sans Rival:Servings: 12

Photos shown are chocolate version, which is not traditional.

Ingredients
10 large egg whites, room temp
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1 teaspoon (5 ml) (3 gm) cream of tartar
¼ cup (60 ml) (20 gm) (2/3 oz) Dutch processed cocoa (optional and not traditional)
2 cups (480 ml) (240 gm) (8½ oz) chopped, toasted cashews

Directions:
Note: You will need four layers which will mean that you might have to bake in two batches. Be sure to use fresh parchment paper and cooled pans for each batch.

1. Preheat oven to moderate 325°F/160°C/gas mark 3.


2. Line cake pan bottoms with parchment paper and butter and flour the sides really well.

3. In a large clean, dry glass or metal mixing bowl, beat egg whites on medium until foamy (2 mins.). Sprinkle with cream of tartar. Gradually add sugar, a couple of tablespoons at a time, continuing to beat now at high speed until stiff shiny peaks form. (about 7-10 mins.)

4. Fold in nuts, reserving enough to use for decoration. 

5. Divide meringue into four equal parts. Spread in pans, evenly to edges. If doing batches, use fresh parchment paper and cooled pans for each batch.

 6. Bake in preheated oven for 30 minutes, or until golden brown. Remove the meringue from the baking pans while still hot; allow to cool slightly. Peel off the parchment paper while it is still warm, it is difficult to remove sometimes when they have completely cooled.

7. When cool, trim edges so that all 4 meringue layers are uniformly shaped. Set aside.

French Buttercream:
Ingredients
5 large egg yolks, room temperature
1 cup (240 ml) (225 gm) (8 oz) white granulated sugar
1/4 cup (60 ml) water
1¼ cup (300 ml) (2½ sticks) (285 gm) (10 oz) unsalted butter, room temperature
Optional Flavorings: 2 oz (55 gm) unsweetened chocolate, melted, or 1½ teaspoon (7 ½ ml) almond extract, or 1½ teaspoon (7 ½ ml) vanilla extract, or any flavor you like

Directions:

1. Put the egg yolks in a mixing bowl. Beat at high speed until the yolks have doubled in volume and are a lemon yellow.


2. Put the sugar and water in a heavy pan and cook over medium heat, stirring the sides down only until all the sugar is dissolved and the syrup reaches 235°F/112°C (or thread stage).


3. With the mixer on high, very slowly pour the syrup down the sides of the bowl, until all has been added. Be careful as the very hot syrup could burn you if it splashes from the beaters. Continue beating on high until the mixture is ROOM TEMPERATURE (about 15 mins). Still on high, beat in the soft, room temperature butter a tablespoon at a time. Add flavoring after you beat in the butter. Refrigerate the buttercream for at least an hour, and whip it smooth just before you use it.

I tried decorating the top all cool like this, but I ran out of frosting.

Assembly:
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and sides. Decorate with reserved nuts.

Assembly:
Set bottom meringue on cake board with a dab of butter cream to hold it in place. Spread a
thin layer of buttercream and then place another meringue on top. Repeat with a thin layer of
buttercream, meringue, thin layer of buttercream, meringue, and finally buttercream the top and
sides. Decorate with reserved nuts.

Refrigerate until ready to serve. It is easier to cut cold. May freeze.

Mocha-Almond Cake for two

The baking urge hit today, and it hit hard. Unfortunately, it is time to go grocery shopping so there isn't a whole lot around the house to bake with. We have two eggs, but we also like to do eggs for breakfasts in the mornings on weekends so I was faced with a dilemma. After doing some searching online, I found a few recipes for chocolate cake that didn't use any eggs and did some combinations and made some changes. My first attempt baking a cake without eggs, and I'm pretty pleased with the result.


This was also a fun experiment with the 6 inch cake pan. We don't need a whole 9-inch two layer cake for two people, so I cut down the recipe by half and made a 6 inch two layer cake. The only difficulty with this was the baking time. It was just a matter of setting the timer for smaller intervals and checking the cake often. 

Lop-sided cake... this is the reason for my cake-guillotine.

No-egg Chocolate Cake

• 2-1/4 cups sifted all-purpose flour
• 1-1/2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 1-1/2 cups water
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon and 1-1/2 teaspoons vanilla extract
• 1/3 cup mini chocolate chips

1. Preheat oven to 350, grease and flour a 6 inch round pan.

2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.

3. Add oil, water and vanilla and mix thoroughly.

4. Pour into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean.

Mocha- Almond Frosting

1 1/2 cups powdered sugar

1/3 cup unsweetened cocoa

1 1/2 tablespoons hot brewed coffee

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup butter, softened

2 tablespoons half & half

1. Whisk together sugar and cocoa in a bowl. Combine coffee, vanilla and almond extract in another bowl. 

2. Beat butter at medium speed until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half and half, 1 tablespoon at a time until smooth and mixture has reached desired consistency.

*A word about the frosting: DELICIOUS. It is so creamy and light. If you don't have or want to use the almond extract, use a full teaspoon of vanilla extract in the frosting instead.*

Assembling the cake:

1. When cake layers are completely cool, place bottom layer on serving plate. Trim tops of both layers to create flat, even pieces. Spread a layer of frosting on top of the cake. Top with second layer of cake and frost top and sides. 

2. Sprinkle with toasted slivered almonds. 

Viennese Cake

You KNOW if these are the ingredients, it's going to be a good one! 

We've been going to various cake tastings lately, trying to choose our bakery for the wedding. At our second tasting, we had this cake that I knew my fiance wouldn't like, but I LOVED.  The description alone left me in a haze of chocolate overdose amazingness- "Four layers of dark chocolate cake with red raspberry preserves, belgian dark chocolate ganache, delicate chocolate mousse, chocolate buttercream and finally enrobed in belgian dark chocolate ganache".  The actual cake was even better than you can imagine, I actually couldn't finish the thin slice on my plate at the tasting (keep in mind, we were also trying a cake with two chocolate cake layers with a layer of raspberry preserves and CHEESECAKE between). 


Ever since then I've been looking for a similar recipe to try to recreate it at home. This is my tweaked version of a Viennese chocolate cake recipe (for a 6 inch cake pan because, two people do not need a whole cake to tempt them all week). We had this as a dessert after the manicotti. It was a perfect ending to the meal, although we were all stuffed and this cake is quite decadent, so small slices were plenty. We had enough left over for a few more days of enjoyment.


Cake
1/3 cup plus 1 tablespoon cake flour
3 tablespoons Dutch-processed cocoa powder
3 large eggs, separated plus 1 large white, at room temperature
1/2 cup granulated sugar
3 tablespoons unsalted butter


1. Preheat the oven to 350 degrees. Grease and flour a 6 inch cake pan. 


2. Sift the flour and cocoa into a bowl. Whisk the egg yolks with 1/3 cup of the sugar until they are light and frothy. Using an electric mixer, beat the egg whites until they form stiff peaks, adding the rest of the sugar halfway through the process. 


3. Melt the butter and cool slightly. Gently fold in a third of the egg whites to the beaten egg mixture with a rubber spatula. Then add the melted butter and the flour mixture. Finally, fold in the rest of the egg whites. 


4. Pour the mixture into the pan and bake for about 30 minutes, until the cake springs back when pressed. Remove from the pan and cool on a wire rack. 


5. When cool, slice the cake horizontally into 3 layers of equal thickness.

Chocolate Ganache
7 ounces bittersweet chocolate, chopped
2/3 cup heavy cream
4 tablespoons unsalted butter, diced and softened


1. Melt the chocolate in a microwave or in a bowl set over a pan of barely simmering water (the bowl must not touch the water). 


2. Bring the cream to a boil, and pour the cream onto the melted chocolate. Whisk until smooth, then add the butter, one piece at a time, whisking well until smooth.


3. Refrigerate until the ganache is as thick as pudding.


To assemble the cake:
- Spread each of the three cake layers with a thin layer of warmed raspberry jam. Spread a third of the chocolate ganache over the jam on each layer, up to the edges, but not over. 
- Stack the layers into a single cake. Cut a strip of parchment paper to the depth of the cake by the circumference of the cake, plus an inch or two. Wrap the strip around the cake, fastening the overlap with a piece of tape to hold the layers firmly in place while chilling. 
- Chill in the refrigerator at least 5 hours. 


Chocolate Icing
4 ounces bittersweet chocolate, chopped
1/4 cup water
2 teaspoons glycerine
3/4 cup sifted confectioners' sugar, as needed


1. Melt the chocolate with the water, beat in the glycerine and sufficient sugar to achieve a coating consistency. 


2. Cool until pourable, but not too runny, or it will not adhere well to the sides of the cake.


3. Remove the paper strip on the cake. Place on serving plate. Smooth the icing over the top and sides of the cake with a metal spatula, and return to the refrigerator to set. Before serving, allow to come to room temperature for best flavor. 

Pound Cake

I woke up this morning feeling a little sad that I didn't have a reason to bake this weekend. After the marathon of pie-cake-and banana bread baking day I took a week or so off, but then made a cheesecake for my dad's birthday. Who doesn't love cheesecake? But I haven't been able to think of another reason to bake- until inspiration hit while making the grocery list this week. 

While looking at the ad for this week's sales at the grocery store, I saw that strawberries were on sale. So, the baking muse whispered in my ear and said "pound cake, fresh strawberries, and whipped cream". Of course, I had to oblige. 

Last summer, when the relationship with the fiancé was fairly new,  we were supposed to go to his parents' for dinner (and a first meeting). I thought I'd make a great first impression and bake something to take along for dessert. Well, the only issue here was that the knobs on the stove in the fiancé's apartment had all the numbers and wording rubbed off.... so I was guessing on where "bake" was and the temperature too. After twice the amount of time called for in the recipe, I came to the realization that only the top burner had been going the whole time, hence my burned on top and still batter on the bottom pound cakes... well, let's just say I wouldn't advise broiling your pound cake. We've since had the knobs replaced and baking has been much easier since. 

So, about a year later, I got up the guts to try the pound cake recipe again, this time with the stove securely set to "bake".  

Pound Cake

1/2 lb butter

1/2 cup shortening

3 cups sugar

5 eggs

3 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup milk

1 teaspoon vanilla

1. Preheat oven to 350. Cream butter and shortening together. Add sugar, a little at a time. Add eggs, one at a time, beating after each addition.

2. Stir dry ingredients together, add to mix alternately with milk. Begin adding with flour, end with flour. 

3. Mix in vanilla. Pour batter into 2 greased and floured 9 inch bread pans. Bake 1- 1.5 hours, until toothpick comes out clean. Cool in pan for 10 minutes, then take out and let cool completely.