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Archive for the ‘Cakes’ Category

Black Forest Cake is JT’s favourite cake. It’s been his favourite since he was a little kid. In fact, it was our wedding cake! We didn’t have that traditional fruit cake, it was Black Forest Cake all the way. In late February, we were invited to dinner at friends’ and I offered to bring dessert so JT asked me to bake a Black Forest Cake. I chose this recipe because of the unusual cake recipe, to be honest, it turned out a bit dry because I did not soak the layers in the cherry kirschwasser syrup as indicated;  I didn’t want to use the full strength Kirschwasser as there was a teenager but I would definitely do it if I were to bake this cake again, I might even omit the kirschwasser so it’s not as boozy. Or maybe I’ll double it!

Black Forest Cake

For the original recipe, please click here.

Ingredients:

  • 70 g unsalted butter, melted and cooled
  • 200 g sugar
  • 6 eggs
  • 150 g flour
  • 105 g cornstarch
  • 45 g cocoa powder
  • 5 g salt
  • 250 mL jarred, canned or frozen (see notes) sour cherries, drained, reserving 12 cup cherry juice from jar, plus 16 cherries, to garnish
  • 125 mL Kirschwasser

Directions:

  1. Preheat the oven to 350° F (I used the convection setting).
  2. Prepare two spring-form pans about 20 cm (8 inches) diameter by buttering and flouring the bottom and sides. Cust a piece of parchment to fit the bottom and butter and flour it too.
  3. Combine sugar and eggs in the large bowl of your stand mixer fitted with the whisk attachment and whisk on medium speed for about 8 minutes or until tripled in volume.
  4. Combine the flour, cornstarch, cocoa powder and salt and whisk. Sift into the egg and sugar mixture and fold until combined. Pour in the cooled melted butter and stir until just combined.
  5. Pour about half of the batter into each pan and bake for 30-45 minutes or until a cake tester comes out clean.
  6. Cool completely.

Kirschwasser syrup:

Ingredients:

  • 250 mL  jarred, canned or frozen sour cherries, drained, reserving 125 mL cherry juice and 12 cherries for garnish
  • 30-75 mL kirschwasser (I was making this kid-friendly so I barely used any)
  • 100 g sugar

Directions:

  1. Combine cherries with the kirschwasser and allow to macerate for 30 minutes. If using frozen cherries, just marinate the cherries in the kirschwasser until defrosted and reserve the liquid as indicated in the ingredients.
  2. Meanwhile, combine the reserved cherry juice with the sugar and bring to a boil until sugar dissolves.
  3. Drain macerated cherries and add the liquid to the cherry syrup. Set aside. If using frozen cherries, skip this step.

Whipped Cream Frosting:

Ingredients:

  • 10 g unflavored powdered gelatin
  • 250 mL milk, divided
  • 65 g 1/2 cup cornstarch
  • 45 g sugar
  • 500 mL 2 cups heavy cream, chilled
  • 5 mL 1 tsp. vanilla extract
  • 50-60 g dark chocolate, melted and piped onto paper, see notes below.

Directions:

  1. Sprinkle gelatin over 90 mL milk in a bowl; let sit until gelatin softens, about 5 minutes. Whisk cornstarch and sugar in a medium saucepan and add remaining milk, heat over medium heat. Cook, stirring constantly to thicken the mixture.
  2. Using a stick blender, blend this thick mixture with the softened gelatin and blend until very smooth (if you choose to skip this step, your whipped cream will be lumpy. You can also press it through a fine seive if you don’t want to blend). Set aside to cool a bit.
  3. Beat the whipping cream with the vanilla in the bowl of a stand mixer fitted with a whisk until soft peaks form.
  4. Add about 13 of the whipped cream to the gelatin mixture and stir until smooth.
  5. Add gelatin mixture to the remaining whipping cream in the stand mixer bowl and whip until smooth.

Assembly Instructions:

  1. Crumb-coat the cake with the whipped cream mixture. Place in the freezer for 10-15 minutes. Meanwhile, melt the chocolate and drizzle onto parchment like this. Refrigerate the drizzled chocolate on a flat surface until set (you don’t want it super stiff).
  2. Add a thicker coating of the whipped cream to the cake and smooth out. Leave enough whipped cream to decorate with cherry florets.
  3. Decorate the top of the cake with the remaining chocolate and then add florets, press one cherry into each floret.
  4. Lift the hardened drizzled chocolate from the base parchment and carefully wrap all-the-way around the cake; remove the outside parchment slowly. Refrigerate until required.

Notes:

  • The whipped cream is a bit like French Pastry cream but not as rich. It is far thicker and richer than stabilized whipped cream. I loved the whipped cream.
  • This is not a sweet cake by any stretch of the imagination, but it is flavourful and our friends loved that it wasn’t sweet.
  • For the chocolate drizzles, measure the diameter of the iced cake and not the pan, I measured the exterior of the pan and came out too short because I didn’t account for the extra thickness of the frosting. It was easy to fix but why fix if you can do it right the first time.
  • Do not skip soaking the cake layers in the syrup, otherwise, the cake is very dry.
  • If I were to do this cake again, I would make fewer drizzles on the chocolate wrap so that the creamy texture of the cake below it comes through.
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Orange Cake

Several years ago I had a conversation with a long-time blogger friend, A-Boelyn about our Mothers’ orange cake, it was a recipe I had been searching for, for many years. You see, I had lost my dear Mother’s recipe and sadly it had been my favourite cake. I am certain Mom clipped the recipe from the newspaper (so many of our favourites were found this way) but alas it has been lost for many decades. This recipe was my birthday cake request, time and time again. Its moist crumb and delicious flavour was void of heavy icing, it just showcased the beautiful orange in its glory, and a bit of booze, should you wish to indulge! I no longer recall the exact flavours of my dear Mother’s cake but if I had to guess, this recipe comes pretty close, we Europeans love the use of ground nuts in our cakes! And the flavour of this cake brings me back to my childhood, memories of Christmas marzipan! The texture is not light and airy like a sponge but rich and thick like marzipan. It’s not a cake you want a huge slice of, a small slice will satisfy your sweet tooth and leave you wanting more, and that is exactly what I want of a cake.

Orange Cake

Original recipe by David Lebovitz

Makes one 25 cm (10 inch) cake

Ingredients:

  • 3 oranges, zested
  • 300 g sugar
  • 200 g unsalted butter, room temperature
  • 240 g almond flour
  • 110 g AP flour
  • 4 large eggs, at room temperature
  • pinch of salt

Directions:

  1. Pre-heat the oven to 350° F. Prepare a 25 cm (10 inch) springform pan by buttering all sides and lining the bottom with parchment paper.
  2. Add the sugar and orange zest into the large bowl of your food processor and process until zest is chopped into tiny bits and thoroughly incorporated into the sugar. Leave the processor because you will use it again later.
  3. Beat the butter and sugar-orange mixture until light and fluffy, scraping down the sides of the bowl often. Add the eggs one at a time and beat thoroughly.
  4. Add the flour, almond flour and salt into the food processor and pulse until well mixed.
  5. Add half of the flour mixture to the egg and butter mixture and mix until well incorporated. Add the remainder of the flour mixture and mix only until well incorporated. It will be thick.
  6. Turn the batter into the prepared pan and using a spatula, spread out evenly.
  7. Bake for 40-45 minutes or until a cake tester comes out clean. Spoon the orange syrup mixture over the hot cake until it is all absorbed. Cool in the pan.

Ingredients for the syrup:

  • 180 mL orange juice, from the zested oranges
  • 75 g sugar

Directions for the syrup:

  1. Combine the orange juice and sugar and bring to a boil in a non-reactive pan until the sugar has entirely melted. See step 7 above for directions.

This is an extremely moist and dense cake, it reminded me of orange marzipan.

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Is it a cake, fruit custard or pie?

I was invited to a BBQ at the marketing firm I work with and, of course, I couldn’t go empty handed! I spotted Lorraine’s recipe for an apple cake she made for Mr. NQN’s birthday and was immediately intrigued. Everyone loves cake and everyone loves apples (I hope) so I dove in head first and made her lovely cake. I modified the recipe to be gluten free (I didn’t know everyone at the BBQ and wanted to be safe and inclusive) and I used coconut sugar instead of superfine white sugar and increased the apple volume because I bought 5!

Thanks Lorraine for this tasty inspiration.

One of those peeler gizmos would have come in handy.

It’s really more apples than cake.

I made JT a tester.

The Imposter Apple Cake with Salted Coconut Caramel Sauce

For the original recipe on Lorraine Elliot’s beautiful blog, please click here.

Makes 1 cake, 20 cm (8 inch) diametre. Serves 6-8.

Please click here to print this recipe.

Ingredients:

  • 5 medium apples (about 750 g, I used Galas)
  • 3 eggs, room temperature
  • 100 g (2/3 cup) super fine coconut sugar
  • 150 mL (5 oz) milk
  • 30 g (2 tbsp) butter, melted and cooled
  • 120 g (3/4 cup) gluten free flour
  • 1 tsp cinnamon
  • Pinch of salt
  • 50 g (1/2 cup) slivered almonds, toasted (reserve until ready to serve).

Directions:

  1. Preheat the oven to 350° F (170° C).
  2. Line the bottom of a 20 cm (8 inch) round cake pan with parchment and spray generously with non-stick spray.
  3. Prepare a bowl with cold water and 2 tbsp lemon juice, set aside.
  4. Peel the apples and slice very thinly using a mandoline. Immerse the slices into the cold lemony water.
  5. Combine the eggs and sugar and beat until thick. Add the milk and melted butter and beat until well combined.
  6. Sift the flour, cinnamon and salt and add to the wet ingredients. Beat just until combined and lumps are gone.
  7. Drain the sliced apples and dry slightly. Fold the apple slices into the batter to coat well.
  8. Pour into the prepared pan and bake uncovered for 50-55 minutes or when a cake tester comes out clean.
  9. Cool completely before serving.
  10. Top with toasted almonds when serving.

Ingredients for Salted Caramel Sauce

Makes 200 mL (3/4 cup) caramel sauce

  • 90 g  (3/4 cup) coconut sugar
  • 1/4 tsp lemon juice
  • 5 mL (1 tsp) water
  • Good pinch of sea salt
  • 125 mL (1/2 cup) 18% cream
  • 20 g (heaping tablespoon ) butter

Directions:

  1. Heat cream and salt in a microwave proof container until very hot but not boiling, set aside.
  2. Combine coconut sugar, lemon juice and water in a microwave safe container and mix well (I used a 250 mL (2 cup) glass measuring cup).
  3. Microwave sugar mixture for 1-3 minutes in 15-second intervals (45 seconds did it for me) until sugar bubbles up but does NOT BURN, sugar crystals should be completely dissolved and you should begin to see it turn to a darker amber colour.
  4. Remove and set on a dishcloth for 30 seconds or until it reaches the colour of dark caramel.
  5. Slowly pour in the hot milk, being VERY careful as this will bubble up, whisking to incorporate.
  6. Stir well and then add the butter and stir until completely dissolved. Serve warm or at room temperature.

The caramel sauce really makes this dessert.

Notes:

  • This is not a very sweet cake and therefore, the coconut sugar caramel sauce is perfect for it.
  • Want to jazz it up even more? Add a dollop of cream fraiche or whipped cream on top.
  • The original recipe put the almonds on top of the raw batter and bake it altogether, but I found that almonds went soggy after 1 day in the refrigerator so next time I make this tasty cake, I will not add the amonds until I am ready to serve (recipe has been amended with this change).

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It was somebody’s birthday last month and I wanted to bake a special birthday cake that was not too sweet or too heavy because it’s been ridiculously hot and humid in these parts. I had also just finished baking a mess of macarons so I was still in the meringue-making kinda mood. I found this recipe from Ricardo Larrivée’s of Food Network Canada and was intrigued. Years ago, a dear friend had brought a La Rocca Caramel Crunch Cake to the cottage and it was made with meringue instead of cake and I’ve never quite forgotten how moreish the texture was (think giant macaron!) so I modified Ricardo’s recipe a bit and came up with this decadent Chocolate, Chestnut, Coffee, Crunch Cake.

Decadent Chocolate, Chestnut, Coffee Crunch Cake

Makes one 20 cm (8 inch) layered cake.

Original recipe may be found here.

The Cake

Ingredients for the light cake:

  • 40 g (1/2 cup) almond flour
  • 65 g (1/2 cup) all-purpose flour
  • 30 g (1/4 cup) icing sugar
  • 2 egg whites
  • 95 g (1/2 cup) granulated sugar

Directions:

  1. Pre-heat the oven to 325° F (170° C).
  2. Cut four parchment paper circles, about 20 cm (8 inches) in diameter. Spray circles with non-stick spray.
  3. Combine almond flour, all-purpose flour and icing sugar in a bowl and mix well. Set aside.
  4. Beat egg whites until soft peaks form, then add the granulated sugar one tablespoon at a time until stiff peaks form.
  5. Add the almond flour mixture all at once and fold into the beaten egg whites, macrophage-style.
  6. Spread 2 circles with the batter right to the edge and bake for 30 minutes or until lightly golden and firm to the touch. If the batter sticks too much to your spatula, spray it with non-stick spray.
  7. Cool completely.

Ingredients for the chocolate cake:

  • 40 g (1/2 cup) almond flour
  • 65 g (1/2 cup) all-purpose flour
  • 25 g (scant 1/4 cup) icing sugar
  • 5 g (1 tbsp) cocoa, sifted
  • 2 egg whites
  • 95 g (1/2 cup) granulated sugar

Directions:

  1. Combine almond flour, all-purpose flour, cocoa powder and icing sugar in a bowl and mix well. Set aside.
  2. Beat egg whites until soft peaks form, then add the granulated sugar one tablespoon at a time until stiff peaks form.
  3. Add the almond flour mixture all at once and fold into the beaten egg whites, macronage-style.
  4. Spread 2 remaining circles with the batter right to the edge and bake for 30 minutes or until lightly golden and firm to the touch. If the batter sticks too much to your spatula, spray it with non-stick spray.
  5. Cool completely.

Chestnut filling:

Ingredients:

  • 100 g (3.5 oz) peeled chestnuts*, roasted
  • 30 mL (2 tbsp) milk or cream
  • pinch of salt

Directions:

  1. In a small, narrow container blend the chestnuts with the milk and pinch of salt with a stick blender, until smooth and creamy. Set aside.

Cake assembly:

Ingredients:

  • 125 mL (1/2 cup) Chocolate Buttercream
  • 125 mL (1/2 cup) Coffee Buttercream
  • 200 g (7 oz) Belgian chocolate wafers
  • 30 mL (2 tbsp) heavy cream

Directions:

  1. Place the chocolate layer first and spread the entire quantity of the chestnut cream on top. Add the white layer and spread the coffee buttercream on it. Add the chocolate layer again and spread the chocolate buttercream on it. Finish the cake with the white layer but place it upside-down so the smooth side is up.
  2. Melt the Belgian chocolate wafers the heavy cream to make a ganache, pour over the cake and spread out on top and sides evenly.
  3. Refrigerate. Decorate with chocolate curls. Serve chilled (it’s been extremely warm in these parts and the buttercream would melt if served at room temperature!)

Like a Macaron, this cake is best if filled a day or two before serving so that the buttercream has time to soften the meringue cake.

Notes:

  • For buttercream, I always use this recipe.
  • For roasted chestnuts, I usually buy this brand.
  • Use a serated knife to make a clean cut of the meringue.

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Swedish Apple Cake

Due to the overwhelming response on social media last Saturday, I am re-posting the recipe for this show stopper apple cake (plus I made a few changes since the first time I made it in 2013). I originally found this cake on my friend Charles’ blog, Five Euro Food (in hiatus right now), I had made it for Easter dinner for the outlaws. It was quite the success the first time, so I’m not really sure why I haven’t made it since. Way back in 2013 I had to alter the original recipe because we had diabetic and hypo-glycemic guests and you know how I hate to make two different things, so I was happy to convert Charles’ recipe to fit the circumstance. Last Saturday did not present such issues, so I revised the recipe again and liked it even better.

The recipe depends on the sweetness and flavour of the apples and I must say that the humble Macintosh really shined. As you read the recipe, you will notice that it has exactly 17 g (1 tbsp) brown sugar so don’t expect a super sweet cake, but those of you who like dessert, but not overwhelmingly sweet, will love this version. Of course, the Skor bits add sweetness and a touch of caramel flavour within the sliced apples, in the topping adds some lovely texture. Of course, you may omit them if you cannot find them (or you could buy them on Amazon).

Swedish Apple cake

This is all about the apples.

Appelkaka Remake, A Swedish Apple Cake

Makes one 16.5 cm (6.5 inch) cake, serves 4-6, depending on the slice size
To make a 23 cm (9 inch) cake, double the recipe

Ingredients:

  • 800 g (1 3/4 lb), about 8 small Macintosh Apples, peeled and thinly sliced
  • lemon juice
  • 17 g (1 tbsp) brown sugar
  • 120 g (1 1/4 cup) oats
  • 50 g (1/2 cup) almond flour or meal
  • 2 g (1 tbsp) cinnamon
  • 35 g (1/4 cup) Skor bits, divided
  • 60 g (2 tbsp) unsalted butter

Directions:

  1. Pre heat the oven to 395° F (200° C).
  2. Line a 16.5 cm (6.5 inch) spring form pan with parchment.
  3. To the small bowl of a food processor add, brown sugar, oats, almond flour, cinnamon, 1 tbsp of the Skor bits and butter; pulse until it resembles a coarse meal.
  4. Take about 1/2 of the oat mix and press firmly into the bottom of the prepared springform pan.
  5. Peel and finely slice the apples, a splash of lemon juice will prevent them from discolouring.
  6. Carefully arrange about half of the apples on the oat mixture, sprinkle with half of the remaining Skor bits, then finish layering the remaining apples and press down firmly.
  7. Sprinkle the remainder of the oat mix with the remainder of the Skor bits on top, just like a crumble.
  8. Bake for about 30-40 minutes or until the apples are luciously soft (test with a toothpick).
  9. Serve warm or at room temperature.

Notes (updated):

  • I used macintosh apples (sold in a bag) from no frills, they are the perfect baking apples.
  • Slice the apples using a mandolin, believe me, it makes it a lot quicker and far less tedious (but watch your fingers!).
  • I used large oats which were not instant, instant would probably work as they are used to absorbed the liquid the apples release.
  • If you don’t use Skor bits, try a squeeze of organic honey!

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MagicalCustardCake_FIRST

Yesterday, December 6th was Hungarian Mikulásnap (Santa’s Day). This date was very important in our house because it was the date that Mikulás visited our home to pick up the letters we would write to him…the Christmas wish list! It was always our tradition to put the letters into freshly polished, shiny boots on the windowsill just before we went to bed. In the morning, we would find our boots filled with European chocolates (if we were good) or the dreaded virgács (thin branches that our parents could use to slap our bottoms with, if we were bad). To the best of my memory, we only received the virgács once; that’s my story and I’m sticking to it. I am always nostalgic this time of year, particularly in my neighbourhood of European delis that stock the same delicious chocolates we used to receive as kids.

Although chocolate treats in the form of Santa (or Mikulás) would be a lovely dessert, recently I decided to make an unusual cake that has been making the rounds on the blog-o-sphere for some time. Surprisingly, there is nothing unusual about the ingredients and the recipe is pretty much like a jelly roll or genoise sponge, but what’s really unusual is that the cake separates into a custard portion and a cake portion during baking. I suspect this recipe came about as a mistake someone made a long time ago and it baked into this amazing and delicious surprise (like so many recipes out there). The history really doesn’t matter, it is a delicious cake that is a cross between a custard and a cake and I think you should try it.

Since I’m not much of Pinterest person, I only saw this cake on the blogs I follow and the very first one was Bizzy Lizzy, my Hungarian bogging friend down under and then Lorraine of Not Quite Nigella made a pumpkin version — I knew I had to make this unusual dessert. We loved the Hungarian Custard Squares (Krémes Szelet) so I suspected that this recipe would be a winner too. I used Liz’s recipe but I halved it because there were only four of us for brunch; I topped it with baked pears (I scored the pears at $1.96 for 10 because they were not perfect specimens!) and a drizzle of coconut sugar caramel sauce. The dessert received rave reviews and as a bonus, it stores well in the fridge for a couple of days (unassembled). It’s definitely going into my dessert repertoire…now to figure out a gluten free version!

What Christmas/holiday traditions do you have?

MagicalCustardCake_7587

Soft custard, baked pears, fluffy cake and sweet earthy caramel sauce garnished with a toasted walnut. May I cut you a slice?

Magical Custard Cake with Baked Pears and Coconut Caramel Sauce

Original Recipe from Bizzy Lizzy’s Good Things

Serves 4

Ingredients for the Magical Custard Cake:

  • 60 g unsalted butter
  • 240 mL low fat milk
  • 1/2 teaspoon vanilla
  • 2 eggs, room temperature, separated
  • 60 g icing sugar, sifted
  • pinch, cream of tartar
  • 57 g unbleached AP flour, sifted
  • 4 walnut halves for garnish, toasted

Directions:

  1. Pre-heat the oven to 330° F (165° C).
  2. Prepare a 21 cm x 11 cm(4″ x 8″) loaf pan by lining it with parchment paper.
  3. Melt the butter and cool to room temperature.
  4. Warm the milk combined with vanilla until lukewarm (should not be hot).
  5. Beat the egg whites with a pinch of cream of tartar until stiff but not dry, set aside.
  6. Beat the egg yolks with the icing sugar until light and fluffy (about 5 – 7 minutes). Set the mixer speed to the lowest and slowly drizzle in the melted butter until entirely combined.
  7. Slowly fold in the flour alternating with the warm milk until it is fully combined.
  8. Fold in the beaten egg whites a spoon at a time until fully incorporated but not deflated. This is quite a runny batter, so don’t worry.
  9. Bake for 40 minutes or until a tester comes out clean. Allow to cool completely and then refrigerate for 2 hours or overnight.

Ingredients for the baked pears:

  • 10 small pears, peeled, cored and cut into cubes
  • 1 tbsp coconut sugar
  • 1/2 tsp cinnamon
  • pinch of salt

Directions for the baked pears:

  1. Pre-heat the oven to 350° F (171° C).
  2. Toss cubed pears with sugar, cinnamon and salt and pour into a casserole dish. Bake for 20-30 minutes or until soft. Set aside.

Ingredients for Coconut Sugar Caramel Sauce:

  • 1/4 cup Grace coconut sugar (or regular granulated sugar)
  • 1 tbsp water
  • 1/8 tsp lemon juice
  • 1/4 cup hot cream
  • 1 tbsp unsalted butter

Directions for Coconut Sugar Caramel Sauce:

  1. Heat cream in a microwave proof container until very hot but not boiling, set aside.
  2. Mix sugar, water and lemon juice in a 2 cup pyrex measuring cup.
  3. Microwave for 15-60 seconds (note that in 2016 I doubled the recipe and it took 3 minutes 25 seconds of microwaving to get the amber colour I was looking for), until sugar bubbles up but does NOT BURN, sugar crystals should be completely dissolved and you should begin to see it turn to a light amber colour. Remove and set on a dishcloth for 30 seconds and slowly pour in the hot cream, being careful as this will bubble up.
  4. Stir well and then add the butter  and stir until completely incorporated. Serve warm or at room temperature.

Assembly Directions:

  1. Remove cold ‘cake’ from the fridge and set on a cutting board. Cut into 4 slices and set each slice on the centre of a plate.
  2. Reheat the baked pear cubes until steamy (microwave for a minute or so on high).
  3. Spoon equal amounts of the pears onto each slice, then drizzle with the coconut caramel. Garnish with a toasted walnut half.

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ChocolateAlmondCake_First

I was recently reminded of a project I completed in anticipation of family arriving from overseas. The project wasn’t imperative for their comfort or enjoyment, it was just the impetus I needed to “git ‘er done” as they say!

We’ve lived in our present home for almost 15 years, and ever since the first day we moved in, I’ve wanted curtains on both windows in our living room (or lounge) but we already had perfectly good, and totally lovely curtains on the back sliding doors. To replace perfectly good (and well made, I might add) curtains seemed excessive to me, so we lived with them. For 14+ years. Until I did some math and to my utmost delight , I discovered I could get two for the price of one, out of the generous fabric that the original curtains had. I wanted the dated tabs replaced with a more contemporary and clean look (for the sewers out there, I simply folded the tabs down, behind the top and stitched across. Pull the rod through the tabs to hang. I also added recycled toilet tissue rolls to help hold  the role). The sliding door curtains are functional and we do close them down on the very cold days, but the front ones are just for show! I am just so happy every time I look at them. Of course, I had to do the dining room next…it’s really never ending. While hemming the new dining room curtains, I started thinking about the Indonesian Spekkoek Lapis Legit cakes I made a couple of years ago (here and here), specifically about how I can change it up. My FILs birthday was in mid-May so making a cake for him was the perfect opportunity to experiment. We all love Charles’ Kladdkaka and Tuppkaka so I wondered if I could combine the two delicious cakes using the Spekkoek Lapis Legit technique. It was a huge success and the two flavours went together famously. I made the cake again for JTs birthday in June, by special request.

What project have you put off only to get it done for guests?

OldCurtains

These are the very generous old curtains

I changed the rod to something a little more in style with the Craftsman home. I’ve also fixed the hem since this photo!

Kladdkaka

Ingredients:

  • 200 g Caster Sugar
  • 140 g unbleached Flour
  • 50 g Cocoa Powder
  • 2 tsp Baking Powder
  • 2 tsp Vanilla
  • 120 g Butter
  • 2 eggs
  • 1/4 cup water

Directions:

  1. Prepare your spring-form tart pan with non-stick cooking spray. Line the bottom with parchment paper.
  2. Add the sugar, flour, cocoa powder and baking powder to the bowl of your food processor. Plus few times to incorporate evenly.
  3. In the microwave, melt the butter slowly so it doesn’t overheat. Combine the cooled melted butter, eggs, vanilla and water. Slowly pour the melted butter mixture in an even stream while processing. Mix well, scraping down the sides as required. 
  4. Lightly grease a round tin about 20cm in diametre (I used a spring form tin). Spoon the batter into the tin and smooth out to the edges (it is rather thick). Resist the urge to try this batter, it’s seriously good and you will not be able to stop.
  5. Set aside while you make the Tuppkaka layer.

Tuppkaka

Ingredients:

  • 300g Caster Sugar
  • 200g Plain Flour
  • 74g Butter
  • 2 Eggs, separated
  • 2 tsp almond flavouring
  • 1/4 cup water

Directions:

  1. Melt butter and allow to cool to room temperature.
  2. Combine the eggs with the sugar and beat well (until thick and very pale yellow). Combine the melted butter with the almond flavouring and water and and mix well.
  3. Sift in the flour and stir until entirely incorporated.

Making the layered cake:

  1. The first layer is chocolate, use about 1/2 cup of chocolate batter for the first layer.
  2. Broil for 2-4 minutes watching carefully so it doesn’t burn. Once it is set and your tester comes out clean, pour 1/2 cup of the almond batter on top and spread evenly (the heat from the chocolate will begin cooking the batter so you’ll need to work fast.
  3. Broil for 2-4 minutes until it is set and your cake tester comes out clean. Repeat alternating the flavours until you have used up both almond and chocolate batters, broiling each layer individually.
  4. Allow to cool completely before layering the ganache on the cake.

Chocolate Ganache Ingredients:

  • 114 g dark semi-sweet chocolate
  • 125 mL (1/2 cup) heavy cream

Ganache Directions:

  1. Heat cream to almost boiling, pour over chocolate and stir until melted and entirely incorporated and smooth.
  2. Pour over cake and smooth top and sides.
  3. Refrigerate until set.

Notes:

  • Set your oven rack 2nd highest from the top.
  • As the cake becomes taller you may need to reduce the broil to low so it doesn’t burn.
  • I baked the final layer in a 350°F oven for 10 minutes because it just got too close to my boiler and I was concerned it would burn.
ChocolateAlmondCake

It’s a little like eating chocolate marzipan!

ChocolateAlmondCakeCut

I still need to work on my layers but it tasted darn good!

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