Posted in Cakes, Desserts, Sauces, tagged caramel, coconut sugar, custard, December 6, delicious, Dessert, Mikulás, moreish, pears, tasty on December 7, 2015 |
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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?
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
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
- Pre-heat the oven to 330° F (165° C).
- Prepare a 21 cm x 11 cm(4″ x 8″) loaf pan by lining it with parchment paper.
- Melt the butter and cool to room temperature.
- Warm the milk combined with vanilla until lukewarm (should not be hot).
- Beat the egg whites with a pinch of cream of tartar until stiff but not dry, set aside.
- 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.
- Slowly fold in the flour alternating with the warm milk until it is fully combined.
- 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.
- 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:
- Pre-heat the oven to 350° F (171° C).
- 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
- 1 tbsp water
- 1/8 tsp lemon juice
- 1/4 cup hot cream
- 1 tbsp unsalted butter
Directions for Coconut Sugar Caramel Sauce:
- Heat cream in a microwave proof container until very hot but not boiling, set aside.
- Mix sugar, water and lemon juice in a 2 cup pyrex measuring cup.
- Microwave for 15-60 seconds (this depends entirely on how strong your microwave is), until sugar bubbles up but does NOT BURN, sugar crystals should be completely dissolved. Remove and set on a dish cloth for 30 seconds and slowly pour in the hot cream, being careful as this will bubble up.
- Stir well and then add the butter and and stir until completely incorporated. Serve warm or at room temperature.
- 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.
- Reheat the baked pear cubes until steamy (microwave for a minute or so on high).
- 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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Posted in Desserts, Recipes, tagged almás, Apple, cake, cinnamon, German, german apple cake, martha stewart, süteménj on June 29, 2015 |
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We had a grand 2-week visit with my Hungarian relatives, enjoying the many things that Toronto has to offer. During the annual street party, our dear neighbour (one of whom we do the Progressive dinners with) asked us all over to their place for a BBQ. I made dessert. I chose to remake the Martha Stewart Apple Cake that I previously posted here. It was so well received that My cousin asked for the recipe, so I will post this recipe in Hungarian for my kin in Budapest (English will follow).
Egy nagyon jó két hétes nyaralás volt a magyar rokonokal. Meglátogatunk mindent ami van Torontoba. Az este amikor az utca ünneplés volt, a kedves szomszéd (akikval közül csináljuk Progresszív vacsorákat) meg hivtak minket egy grillezésre. Én csináltam a desszertet. Úgy döntöttem, hogy meg csinálmon a Martha Stewart almás süteményét, amit korábban irtam rola itt. Annyira szereték, hogy az unokatestvérem kérte a receptet, így én hozzászólom a receptet magyarul (English recipe to follow).
A tasty combo of cake and apples with a good dose of cinnamon. Egy finom torta almával és egy jó adag fahéjjel.
Az eredeti recept it van.
Egy reczept csinál egy 23 cm kerék tepsit ami 8 – 10 cm magas, vagy két 20 cm kerék tepsit de csak 5 cm magas.
- szukor meghinteni a tepsit
- 195 g liszt
- 12 g sütőpor
- 5 g só
- 7 g fahéj puder, plusz egy kicsi a tepsinek és a pite tetejére
- 85 g vaj, olvaszva
- 170 g barna cukor, plusz egy kicsi a pite tetejére
- 125 mL tej
- 2 tojás, szobahőmérség
- 2 nagy alma, hámozott és vékonyra szeletelve
- 30 g vaj, plusz egy kicsi a tepsinek és a pite tetejére kis csipetkékb
- A sütőt előmelegítjük 200 °C-ra.
- Ki vajazuk a tepsit egy kis vajal és meghintjük cukorral.
- A liszthez hozzáadjuk a sütőport, a sót, és a fahéj pudert és alaposan keverjük össze.
- Egy másik tálban jól megkeverük egy habverővel az olvasztott vajat, a barna cukrot, a tejet, és a tojást.
- Lassan a vaj keveréket a liszt keveréketel hozá adjuk és osze keverjük.
- Öntsük a tésztát az előkészített tepsibe és az almát egyenként rendezzük körbe szorokan amíg elfogy (ugy mint a kép).
- A pite tetejét meghintjük egy kis barna cukral és fahéjjal es kis csipetke vajjal.
- Sütjük amíg a teteje arany szinu és a gyümölcs meg van fóve, körülbelül 40-50 perc, vagy amíg a sütemény teszter (tiszta fogpiszkáló) a tészta közepének jön ki tisztan.
Perfect for dessert or afternoon tea. Egy tökéletes desszert, vagy délutáni cávéval.
Original recipe may be found here.
Makes one 9″ deep spring-form pan cake or two 8″ slightly shallower round cakes.
- sugar for dusting pan
- 195 g flour
- 12 g baking powder
- 5 g salt
- 7 g cinnamon
- 85 g butter, unsalted and melted, plus a bit more for the pan and cake top
- 170 g dark brown sugar, packed
- 125 mL milk (I used skim)
- 2 large eggs, room temperature
- 2 large apples, peeled, cored and sliced into 2 mm sliced wedges
- Preheat oven to 375° F. Butter a 9″ springform pan and line the bottom with parchment. Sprinkle with sugar and shake the pan to coat.
- In a large bowl, whisk together flour, baking powder, salt and cinnamon.
- In a medium sized bowl, whisk together melted butter, brown sugar, milk and eggs.
- Slowly fold the butter mixture into the flour mixture, just stirring until blended.
- Spoon the batter mixture into the prepared springform pan, smooth the top evenly.
- Arrange the apple slices in a circle closely together in the cake batter. Then press each piece of fruit gently down into the batter.
- Sprinkle over with the 2 tbsp brown sugar and cinnamon. Top the brown sugar by dotting the remaining 1 tablespoon of butter over.
- Bake until top is golden and the fruit has softened, about 35-50 minutes in a convection oven (fan oven for my European friends), or until a cake tester inserted in the centre comes out clean.
Our last lunch together on the back patio.
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Posted in Cakes, Desserts, Kitcheninspirations Original Recipe, Swedish Recipes, tagged almond, cake, chocolate, fusion, Indonesian, sweedish on June 22, 2015 |
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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?
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!
- 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
- Prepare your spring-form tart pan with non-stick cooking spray. Line the bottom with parchment paper.
- Add the sugar, flour, cocoa powder and baking powder to the bowl of your food processor. Plus few times to incorporate evenly.
- 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.
- 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.
- Set aside while you make the Tuppkaka layer.
- 300g Caster Sugar
- 200g Plain Flour
- 74g Butter
- 2 Eggs, separated
- 2 tsp almond flavouring
- 1/4 cup water
- Melt butter and allow to cool to room temperature.
- 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.
- Sift in the flour and stir until entirely incorporated.
Making the layered cake:
- The first layer is chocolate, use about 1/2 cup of chocolate batter for the first layer.
- 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.
- 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.
- 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
- Heat cream to almost boiling, pour over chocolate and stir until melted and entirely incorporated and smooth.
- Pour over cake and smooth top and sides.
- Refrigerate until set.
- 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.
It’s a little like eating chocolate marzipan!
I still need to work on my layers but it tasted darn good!
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Posted in Cakes, Desserts, Progressive Dinners, Recipes, tagged bourbon, chococlate, decadent, delicious, Mardi Gras, Mississippi, mud, pie on March 29, 2015 |
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We had another Progressive Dinner a short time ago and because it was in such close proximity to Mardi Gras, we decided it would be a perfect theme! JT and I had dessert so I experimented with King’s Cake, a brioche style pastry roll with pecans and sugar, decorated with yellow, green and purple sanding sugars, but honestly it tasted like breakfast to me and not dessert (sorry Southerners), so back to the drawing board I went. JT suggested Mississippi Mud Pie and after a little research I agreed. Definitely decadent enough for a Mardi Gras dessert and it can be classed up, restaurant style. I found a delightful warm chocolate tart recipe on Anna Olson’s website and altered it a bit to include some of the warm spices reminiscent of King’s Cake. OK, I am fully aware that mud pie is usually made from ice cream and whipped cream, but hey, I’m taking artistic licence!
This was our 9th progressive dinner, we’ve been having them since 2012! It’s the BEST group of neighbours and everyone gives it their all to make the evening fantastic, which often lasts until the wee hours of the morning…
Here is the menu from this time around, everything was incredibly DELICIOUS!
House #1 Appetizers:
- Spicy Cajun Shrimp
- Fried Andouille Sausage
- Crab Cakes
House #2 Main Course:
- Blackened Chicken Thighs
- Corn Maque Choux
- Rice and Beans
House #3 Dessert:
- Bourbon Street Mud Pie with Bourbon Whipped Cream
- Late night snack: homemade potato chips with sour cream (Greek yogurt) and onion dip
It’s a tasty, chocolate tart.
Bourbon Street Mud Pie
Makes 8 servings of 10 cm or 4 inch mini tarts. Original recipe can be found here.
Ingredients for the pastry:
- 1/2 cup unsalted butter, at room temperature
- 80 g icing sugar, sifted
- 3 large egg yolks
- 160 g cake & pastry flour
- 24 g Dutch Process cocoa powder
- 20 g cornstarch
- 1/4 tsp salt
- 1 tsp bourbon
Directions for the pastry:
- Cream the icing sugar and butter until smooth, then add the yolks and bourbon all at once and beat until fully encorporated.
- Sift the dry ingredients (flour, cocoa powder, cornstarch and salt) into the butter mixture and stir by hand until evenly combined. The dough is much looser than most pastries. Shape the dough into a disc, wrap and freeze for 30 minutes.
- Roll out the dough between two sheets of parchment until just less than 2mm (¼” thick). Cut circles of the pastry to line eight 10 cm (4-inch) fluted tart shells with a removable bottom, pressing the dough into the shells and trimming away any excess. If the dough softens, just pop it back into the freezer to harden up for a few minutes. Prick the pastry with a fork. Chill the tart shells for at least 20 minutes.
- Preheat the oven to 350°F. Place the chilled tart shells onto a baking sheet and bake them for about 15-18minutes, until you see that the pastry has an even, dull finish. Allow to cool while preparing the filling.
Ingredients for the filling:
- 3 large egg separated
- 112 g sugar, divided
- 1 tsp finely grated orange zest
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 12 g Dutch Process cocoa powder, sifted
- 86 g bittersweet chocolate, melted (but still warm)
- 30 bourbon
Directions for the filling:
- Whip the remaining 3 egg whites until foamy then slowly add ¼ cup of the sugar and continue whipping on high speed until the whites hold a soft peak. Set aside.
- Whip the 3 egg yolks with the remaining ¼ cup (112 g) of sugar, the vanilla and orange zest until pale and thick. Fold in the egg whites and gently whisk in the cocoa powder, melted chocolate and bourbon. You may refrigerate this overnight (I did for 1 night and 1 full day and it was fine).
- Pour the filling into the cooled tart shells and bake for about 8-12 minutes at 350°F until the tarts just begin to lose their shine around the edges, but the centre is still dark and glossy. Allow the tarts to cool 2 minutes, before carefully removing them from their shells to serve warm or allow to come to room temperature. Serve with whipped cream.
You may have noticed that this one has ganache on top…we determined was a bit excessive as it’s a very chocolatey tarte.
This was my first try for a friend’s dinner but it turned out way too rich.
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Do not be fooled that these are Vegan, they are surprisingly, incredibly truffle-like.
This is the last of the vegan recipe series that I’m doing for the time being. It was a great experience to cook this way and I’m very happy to have been able to document it. Cooking vegan is not nearly as difficult as I originally thought and like most everything, it’s not always healthy. If I were to be serious about this type of cooking, I would definitely research different types of fats to use because I really did not like the vegan margarine one bit. The blog resource I found is excellent and I would definitely recommend it to anyone cooking vegan.
I have definitely left the best for last, these vegan truffles are the pièce de résistance!
Incredibly creamy truffles, just as they should be.
Makes about 3-5 dozen, depending on size
- 12 oz bittersweet or semi-sweet chocolate chips (I used Belgian chocolate)
- 1/2 cup coconut milk (full fat)
- 1 tbsp margarine or coconut oil
- 1 tsp orange extract
- 1 tsp orange zest
- 1 tsp espresso powder + 1/4 tsp cinnamon
- Espresso powder and icing sugar for rolling in
- Combine chocolate, coconut milk and margarine in a saucepan and heat until chocolate has melted and mixture is thick. Divide into two portions, about the same volume. Add your choice of flavourings to each portion.
- Pour into a bowl , cover with plastic wrap and set in refrigerator overnight (I actually had mine sit a couple of days and it was fine).
- Using a melon baller, sprayed with oil or vegan butter, shape into spheres. Roll into your favourite topping. Store in the refrigerator.
I was completely floored by how authentic these truffles tasted.The coconut flavour was quite subtle, if any and what it brought to the table was total creaminess. I would make these again, even for non-vegans. I think this recipe is totally a keeper and I hope you like it too. These truffles act much the same way as real, cream version truffles so you need not worry about them melting into a puddle.
Indeed, they are as creamy as they look.
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Dope Pie is my version of Crack Pie that I made and posted at the end of September. It was unhealthy to say the least so I had an idea to make it slightly healthier and I was successful. I’ve been making these blondies since the beginning of time and the crack pie made me think of them as soon as I tasted the first bite, so with a few alterations I came up with this.
It’s really just a blondie pie.
Ingredients for Crust:
- 1 cup AP flour
- 1/4 cup granulated sugar
- 1/4 cup ground almonds
- Zest of 1 lemon
- 1/4 cup unsalted butter
- 1 egg yolk
- 1/2 tsp vanilla
- 1 tbsp water
Directions for Crust:
- Pre-heat oven to 177° C (350°F).
- In a food processor, combine flour, sugar, almonds and lemon zest and pulse until mixed well.
- Drop in the butter bit by bit and pulse until small crumbs form.
- Drop in the egg yolk and vanilla and pulse until combined. Add the water in a steady stream while pulsing and mix until the dough forms a ball.
- Roll out dough to fit a 25 cm or 10 inch spring form tart pan. Blind bake for about 15 minutes, flattening any bubbles as they come up.
Ingredients for the Filling:
- ¾ cup All Purpose Flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup unsalted butter
- 1 cup packed brown sugar
- 1 egg, slightly beaten
- 1 tsp vanilla
Directions for the Filling:
- Lower oven temperature to 150ºC (300ºF).
- Sift together flour, baking powder and salt together. Set aside
- Melt butter and brown sugar over low heat. Remove from heat.
- Add slightly beaten egg, be careful not to cook the egg, make sure the mixture is not too hot.
- Blend in dry ingredients.
- Pour into the partially baked crust and continue to bake for 15-20 minutes or until it has set and the top cracks a bit.
This is slightly healthier than the original recipe.
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