Date & Honey Cake
2
and 1/2 cups flour
1/2
teaspoon salt1/2 teaspoon baking soda
3/4
teaspoon cinnamon
1/4
teaspoon cloves
1/4
teaspoon dried tarragon
1/4
teaspoon allspice
3/4
cup butter, melted
2
tablespoons vegetable oil
4
eggs
1
cup honey
1/4
cup plain yogurt
2
tablespoons spiced rum
1
teaspoon vanilla extract
13
dates, pitted and chopped
Cinnamon Orange Glaze:
3
cups powdered sugar4 tablespoons plus 2 teaspoons milk
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1/2 teaspoon cinnamon
Directions:
Preheat
the oven to 325 degrees Fahrenheit. To make the cake, mix together the flour,
salt, baking soda, cinnamon, allspice, cloves, and tarragon in a large bowl
until blended. Set aside. In the bowl of an electric mixer fitted with a paddle
attachment, blend together the butter, oil, eggs, and honey at medium speed.
Add the yogurt, rum, and vanilla and mix until blended. Gradually add the flour
mixture to the bowl, mixing at low speed until just incorporated, taking care
not to over mix. Stir in the chopped dates and pour the batter into 3
well-greased and lightly floured 8-inch baking pans. Place in the oven and bake
for 30-35 minutes or until set. Remove from the oven and allow to cool for 15
minutes before removing the cake from the pans and placing on a wire rack to
cool completely. While the cake is cooling, prepare the glaze. Mix together all
of the ingredients with a whisk until smooth. Lightly drizzle the glaze between
the two layers of cake and generously drizzle the glaze over the top of the
third cake layer. If you're presenting it with the holiday garnish discussed in
the note, make sure to remove the decorations before slicing and serving as
they are not edible.
Chocolate-Espresso
Buche de Noel
(This
is really looks difficult, as you can tell by the directions, but read the
notes and you will feel better)Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour, 30 minutes
Yield: One 13-inch log cake
For the Chocolate Sponge:
•3
tablespoons plus 2 teaspoons all-purpose flour •3 tablespoons plus 2 teaspoons) almond flour/meal (Bob's Red Mill)
•2 tablespoons plus 1/2 teaspoon Dutch processed cocoa powder
•1/2 cup, about a little less than 3 eggs) whole eggs, see notes
•3 tablespoons plus 2 teaspoons, about 3 yolks) egg yolks
•1/2 cup + 1 tablespoon) granulated sugar
•1 tablespoon + 2 1/2 teaspoons) granulated sugar
•74 grams egg whites (1/4 cup +1 tablespoon, less than 3 whites) -see notes
Swiss Meringue Buttercream:
•4 Egg whites (or 120g) If you have a scale, you can find the grams measurments
•1 1/2 tablespoons instant espresso powder
•1/2 cup sugar
•1/2 cup (packed) dark brown sugar
•3 sticks (12 ounces) unsalted butter, slightly cool and cut into 1 tablespoon chances
•1 teaspoon pure vanilla extract
•pinch of salt
•2 ounces melted (good quality) milk chocolate of your choice,
The Bark:
•4 ounces semi-sweet chocolate, melted
Instructions:
For the Chocolate Sponge:
1. Preheat the oven to 350 degrees F.
Line a half size sheet pan (18x13-inches, or slightly smaller) with a silpat or
parchment paper. Note: I used a silpat and greased just the sides of the pan,
and this worked incredibly well, much better than parchment paper. If using
parchment, lightly grease.
2. Using a large bowl, add in the all-purpose
flour, then sift in the almond flour and then the cocoa powder. Whisk to
combine.
3. For the eggs: Whisk 3 large eggs to
combine in a small bowl. Separate 3 large eggs.
4. In the bowl of a stand mixer, add in
123grams of the whisked whole eggs (You may have some left over, you can save
them for something else.), and the egg yolks (it worked out to 3 yolks). Add in
the 111 grams of sugar into the bowl, and using the whisk attachment, mix on
medium-low speed for about 1 minute until combined. Increase the speed to high
and whip for about 7 to 10 minutes until the mixture has quadrupled in volume,
is thick, and pale yellow. When the whisk is lifted the mixture should hold a
ribbon for about 8 seconds. Transfer the mixture to a large bowl, about 5
quarts. (if you have another mixer bowl you can just keep it in there)
5. In a clean mixer bowl, whip 74 grams
of eggs whites (a little less than 3 whites, use from separated eggs from
above) , on medium speed for about 1 minute, or until foamy. Lower the speed
and slowly add in the 23 grams of sugar, then increase the speed to medium-high
and whip for about 3 minutes, or until the whites are glossy with soft peaks.
6. Fold the dry ingredients into the yolk
mixture in 2 additions. Then fold in the egg whites in 2 additions. Pour the
batter into the prepared pan, and using an offset spatula smooth out the batter
in an even layer, being sure to get it into the corners.
7. Bake the cake for 12 to 15 minutes, or
until a toothpick inserted into the center comes out clean, be sure not to over
bake or the cake will crack while rolling!
8. Let the cake cool in the pan on a cooling
rack until cool. Sprinkle the top of the cake with granulated sugar, about 1 to
2 tablespoons. Lay a piece of parchment larger than the sheet pan on the
counter. Gently run a knife around the edges of the pan and invert the cake
onto the parchment, and then remove the parchment or silpat on the top. Use the
cake right away and assemble as directed below. Alternatively, they cake can be
wrapped in plastic wrap and kept at room temperature for 4 hours, in the fridge
for 3 days, or frozen up to 2 weeks.
The Buttercream:
1. In the clean bowl of a stand mixer,
add in the egg whites, both sugars, and espresso powder. Gently whisk to combine. Set the bowl over a pot of simmering
water, so that it is not submersed. Keep whisking the egg white mixture until
the temperature reaches 160 degrees F, about 5 minutes. If you don't have a
thermometer, you can check by rubbing some of the mixture between your fingers,
you want all the sugar to be dissolved.
2. Remove from the heat, and using your
stand mixer, with the whip attachment, beat the mixture starting at slow speed,
and gradually increasing to high speed. Beat the meringue for about 10 minutes,
or until the bottom of the bowl is about room temperature.
3. Switch to the paddle attachment, and
on medium-low speed, slowly add in the butter, about 1 to 2 tablespoons at a
time until each one is incorporated. The mixture may look a bit curdled half
way through, but keep mixing and adding the butter, it will come together. Once
all the butter is incorporated, the buttercream should be smooth and silky. Add
in the salt
4. and vanilla extract, and beat on
medium-high speed for a few minutes to remove any air bubbles.
5.
Set
aside about 1/2 of the buttercream in another bowl. Add the melted chocolate to
remaining buttercream (in the stand mixer) and beat on medium speed until all
the chocolate is incorporated. Set aside, this will be used to frost the cake.
The Chocolate Bark:
1.
Melt
the chocolate in a bowl over a double boiler until the chocolate has melted.
Lay a piece of wax paper on the counter about 12-inches long, and cut another
one slightly longer. Pour the melted chocolate onto the shorter wax paper
piece, and using an offset spatula, spread the chocolate in an even layer,
leaving about a 1/2-inch border around the sides. Gently put the second piece
of wax paper over top. Gently flip is over, and roll it up starting with the
short end. You don't want to roll it too tight, but a diameter of about 1-inch
is perfect. Refrigerate for at least 2 hours or overnight. You can also put in
the freezer for about 30 minutes if you prefer to set it up faster.
Assembly:
1. Lay out a piece of parchment paper on
the counter, slightly longer than your sheet pan. Gently flip the sheet of cake
onto the parchment. Evenly spread the reserved espresso icing onto the cake,
leaving about a 1/2-inch on all sides. Using the parchment paper to help you,
very gently roll the cake starting from the short side into a tight roll. It
may crack just a little on the very first roll, that's okay, just keep going.
Once done rolling, gently adjust the cake so that the seam side is down.
Diagonally cut about 3/4 to 1-inch off both ends of the cake and reserve. Very
gently transfer the cake to a cake platter, or serving dish.
2. Using some of the chocolate icing,
spread some on one or both of the cut pieces and affix them to the top of the
cake to make it look like a branch. I only used one. Spread the icing on the
cake, to the top, sides, front and back of the log, as well as the
"branch". It doesn't have to be perfect.
3. Remove the chocolate from the
refrigerator, quickly unroll it. The chocolate will break.
4. Workings quickly, with a small paring
knife, add the pieces of 'bark' to the top of the cake filling it all up,
leaving the ends with just icing.
5. The cake can be refrigerated or at
room temperature. Remove from the fridge at least 1 hour before serving.
Notes
·
Please
read directions for the cake a few times before baking. I highly recommend
using a scale for the cake as it will make it quicker and more accurate cake
making. Like I said, it looks difficult, it is rather easy, you just have to
pay attention to measurements and follow the directions.
·
For the cake- the egg measurements are weird but it works. Don’t
mess around by adding more eggs than what the recipe says or you could end up
with a subpar cake. For the whole eggs, I whisked together 3 whole eggs, then
weighed out what I needed. Saved the rest for a future meal as not to waste.
The egg yolks were exactly 3 yolks, and a little less than 3 whites for the egg
white portion. The remaining whites were added to the leftover whole eggs for a
future meal.
Christmas White Chocolate Cranberry Layer Cake
The Christmas
White Chocolate Cranberry Cake With Sparkling Cranberries makes a 4 layer,
9" round cake. Prep about 2 hours, inactive up to 24 depending on how much
you make ahead of time.
Ingredients:
The Cake
3⅓ cups
cake flour4 tsp baking powder
½ tsp salt
1 cup plus 2 Tbsp. unsalted butter, room temperature
2 cups granulated sugar
1 tsp vanilla extract or seeds from one vanilla bean
6 large egg whites
1 cup milk, room temperature (full fat NOT low or nonfat)
For the filling
3 cups fresh cranberries
⅔ granulated sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground allspice
⅛ tsp ground cloves
1 cup cranberry jelly or preserves
¼ cup cranberry juice
The buttercream
6 large egg whites, room temperature
1 ½ cups granulated sugar
½ cup water
¼ tsp sea salt
8 ounces white chocolate, melted
1½ lbs. butter, cut into pieces, slightly cooler than room temperature
The sparkling cranberries
3 cups fresh cranberries
1 c water
½ c cranberry juice
1 ½ cup granulated sugar
1 cup organic evaporated cane syrup/juice ( larger granule sugar than regular sugar)
1 cup super fine sugar
Instructions:
The Cake
Preheat
the oven to 350 degree F. Grease the bottom of two 9” cake pans with butter and
line with parchment paper circles on the bottom only. Grease with butter again
and lightly flour, tapping out any extra. In a
medium bowl sift together the flour, salt and baking powder. Set aside In a
bowl of a stand mixer, cream the butter on medium until light and fluffy. Add
in the sugar and beat again for 2-3 minutes, scraping down the sides when
necessary. Add in the egg whites in thirds, beating well between each addition.
Add in the flour mixture alternating with the milk, ending with flour until it
is barely incorporated. Add in the vanilla and mix on medium about 20 more
seconds. Scrape down the sides and divide the mixture evenly amongst the cake
pans. Bake for 30-35 min, rotating pans a about 20 minutes into baking, and
test for doneness with a toothpick. Let the cakes cool in the pans for 10
minutes and then invert onto a cooling rack to cool for another hour. Wrap in
plastic wrap and freeze until the cakes are very firm.
The filling
In a
saucepan combine 2 cups of the cranberries along with the rest of the
ingredients. Bring to a simmer and remove from the heat as soon as most of the
cranberries have popped open. Add in the remaining cranberries and transfer the
filling to an airtight container. Chill completely. The filling can be made
several days ahead of time. Bring to room temperature before cake assembly
The buttercream
Place
the egg whites in the bowl of a stand mixer and have the whisk attachment in
place. In a high sided sauce pan combine the sugar, salt and water and place
over medium-high head. Clip on a candy thermometer and stir the mixture until
the sugar has dissolved. Stop stirring and bring the mixture to a boil. Once it
gets to about 220 degrees turn the mixer on high to whip the egg whites to a
stiff peak. Keep the mixer running but drop it to medium speed, and watch the
temperature on the sugar mixture. Once it reaches 245 degree F remove the pan
from the stove and carefully pour the syrup into the egg whites. Once it’s all
in, bring the speed back up to high and whip for 5-7 minutes, or until the bowl
feels cool to the touch. In the meantime heat the white chocolate in a
microwave safe bowl until its melted. Let cool slightly. Once the mixer bowl is
cool to the touch, add in the butter one tablespoon at a time, stopping to
scrape down the sides when needed. Once all the butter is in and its fully
incorporated, whip on high until the buttercream is light and fluffy. Add in
the melted white chocolate and mix on medium until well combined. If frosting
cake same day, leave the buttercream at room temperature. If not, transfer to
an airtight container and keep refrigerated until ready to use. Bring the
buttercream fully to room temperature and then mix on low to get it back to the
right consistency.
The sugared cranberries
Rinse
the fresh cranberries and pick out any mushy ones. Transfer to a bowl and set
aside.
Combine
the sugar, water, and cranberry juice in a saucepan over medium heat. Stir
until the sugar is dissolved. Don’t bring to a boil. Once almost at a simmer
remove from the heat and add the cranberries. Pour into an airtight container
and immediately refrigerate at least 4 hours if not, overnight. The longer the
better the chance of the sugar sticking. Once
they are ready, drain the cranberries reserving the simple syrup, and toss the
cranberries with the organic or larger grained sugar. Let dry for an hour and
then toss again in a smaller grained sugar and let dry completely. These can be
made up to two days ahead of time
The Cake assembly
1.Take
the frozen cakes and let thaw slightly. Cut each cake in half so you have 4
equal cake rounds. Place one with cut side up on a cake plate or stand .Lightly
brush the top of the cake with reserved simple syrup from the sugared
cranberries. Spread on a thin layer of buttercream, about ⅔ c, and top with
some of the cranberry filling. If you want to pipe a ring around the cake edges
to keep the filling from spilling out the sides, use a pastry bag with a small,
¼ “ round pastry tip and pipe a circle around the edges. Repeat with remaining
layers ending with the last layer on top, bottom side up. Brush the last layer
with the cranberry simple syrup.
2.Spread
on a thin coat of the buttercream icing to seal in the crumbs. Chill until it
is set. Once it is chilled, finish frosting with the rest of the buttercream,
smoothing as best as you can. Top with the sugared cranberries and place them
around the bottom of the cake. Chill again until ready to serve. Cut the cake
when cold with a hot, sharp knife. Serve the cake at room temperature.
Hazelnut Panna Cotta
With A Honey Cocoa Glaze
Ingredients:
Hazelnut Panna Cotta
·
1
and 1/2 cups heavy cream· 1 cup plus 1 tablespoon whole milk
· 1/2 cup light brown sugar
· 3 tablespoons water
· 1/4 cup Frangelico hazelnut liquor
· 1 teaspoon vanilla extract
· 1 & 1/2 packets gelatin
Raw Honey Cocoa Glaze
· 1/3 cup raw honey
· 1 tablespoon raw cocoa powder
Toasted Hazelnut Topping
· 1/4 cup crushed hazelnuts
· generous pinch salt
Directions:
1.
To
make the panna cotta, whisk together the gelatin, water, vanilla extract, and
Frangelico in a small bowl and set aside. Bring the cream, milk, and sugar to a
boil over medium heat and then lower the heat to a simmer and cook for 3
minutes or until all the sugar has dissolved, stirring constantly. Remove from
heat and whisk in the gelatin mixture until completely smooth. The gelatin
might have gotten chunky while it was sitting out but it should dissolve
completely when exposed to the warm liquid and mix in smoothly. Pour the
mixture into (3) 1-cup capacity ramekins or (1) 3-cup capacity miniature Bundt
pan and refrigerate overnight.
2.
While
the panna cotta is setting, you can get to toasting the hazelnuts &
making the glaze. Preheat the oven to oven to 350 degrees Fahrenheit. Place the
hazelnuts in a metal baking dish in an even flat layer and sprinkle with salt.
Roast in the oven for 10 minutes, or until the nuts have darkened slightly and
are aromatic. Remove and allow to cool completely.
3.
To
make the glaze, whisk together the honey and cocoa powder until blended and set
aside.
4.
Once
the panna cotta is set, dip the pan in hot water (do not submerge it, of
course, just dip it in up until about 1 inch away from the top) for 10-20
seconds and then flip it over onto the serving surface. If it doesn't unmold
right away, dip the pan in the hot water for a longer period of time. Once it unmolds,
drizzle the honey glaze over the top and sprinkle with the toasted hazelnuts.
Serve immediately and refrigerate any leftovers.
The
Rest of the recipes will just have pictures
with links to the recipes.
Soft gingerbread cake
with cream cheese frosting
and sugared
cranberries
http://call-me-cupcake.blogspot.ca/2013/12/soft-gingerbread-cake-with-cream-cheese.html#.VGp9V1fF801
Fudge Mountain Cake
Chocolate-Malt Stump
De Noel
Roasted Pears With Espresso Mascarpone Cream
Black Forest Pavlova With Espresso Cream
Affogato Cake
Chocolate Swirl Meringue
Eggnog Cake With Pink
Marshmallow Frosting
Lemon-and-Orange-Glazed Pound Cake
Tiramisu Cake
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