Sunday, July 27, 2014

      ''For the July Daring Baker’s Challenge, Ruth from The Crafts of Mommyhood challenged us to bake a cake. But not just any cake; she asked us to add in a special surprise for our eyes as well as our taste buds!''

                                              Plain chiffon sponge cake
                                   3                                                                  egg whites
                                   3                                                                  egg yolks
                                   60ml                                                            oil
                                   90ml                                                            water
                                   150gr                                                           cake flour
                                   150gr                                                           granulated sugar
                                   6gr                                                               baking powder
                                   2gr                                                               salt
                                   as preferred                                                 vanilla

                                   Chocolate chiffon sponge cake
                                   as in plain chiffon with the substitution of 32gr flour with cocoa powder

                                   Vanilla buttercream
                                   170gr                                                            butter, room temperature
                                   50gr                                                              shortening, room temperature
                                   3                                                                   egg whites, room temperature
                                   100gr                                                            granulated sugar
                                   60gr                                                              glucose
                                   45gr                                                              water
                                   as preferred                                                  vanilla

                                   Hazelnut buttercream
                                   60gr                                                              hazelnut praline (caramelised hazelnuts)
                                   240gr                                                            buttercream

                                  Chocolate buttercream
                                  75gr                                                               dark chocolate, melted
                                  rest of the buttercream

                                  40ml                                                              hazelnut liqueur
                                  200gr                                                             simple syrup

For the chiffon sponges mix the ingredients for each flavor in separate bowls excluding the egg whites and 50gr of sugar from each recipe. Whisk the mixtures for about 3min and separately beat the egg whites and sugar to meringue. Then fold half of the meringue in each mixture and fill two 20cm-diameter rings sealed on the bottom with aluminum foil. Bake at 170C for about 45min, let cool and preferably refrigerate before cutting. Continue with the buttercream by thoroughly mixing the butter with shortening. Then combine the sugar with glucose and water in a small pot and keep watching the temperature with a candy thermometer until it reaches 100C.

At this point start whisking the egg whites at high speed . When they become foamy and the syrup reaches soft ball stage at 120C, remove from heat and pour the syrup into the whites in the form of a string dripping between the bowl and the whisk, while whisking in medium speed. Continue beating at high speed until cool. Making sure that the meringue is not warm enough to melt the butter, gradually whisk it in also adding the vanilla. If necessary soften the hazelnut praline with some liqeuer to get a foldable consistency and combine it with 240gr of the buttercream. In the rest of the buttercream fold the melted chocolate with the last quite cooled down.

Cut each sponge cake in four layers keeping three from the one and 2-3 from the other. If you choose the chocolate one as the first, place one layer on the bottom and brush with the mixture of liqeuer and simple syrup. Then spread a layer of hazelnut buttercream 3mm thick and cover with a plain sponge layer also moistened with syrup. Spread hazelnut buttercream and repeat the same process ending up with a plain chiffon on top. After refrigerating for a couple of hours, take a sharp pointy knife and insert it diagonally 2cm from the sides of the top and towards the bottom at a distance of 8cm from the periphery.

Cut all way parallel to the perimeter and remove a cone shaped piece with two bases measuring 16 and 4cm. Set aside and spread a layer of chocolate buttercream on the remaining cake, placing a chocolate sponge on top. Moisten with syrup and push the layer down to make sure it touches the sides of the hole beneath. Then turn the cake upside down and push down the sides to invert the shape of the hole. Spread another layer of chocolate buttercream and replace the cone in the hole. Optionally cover with chocolate buttercream and another sponge on top or just finish by frosting the cake with leftovers of the filling.

Monday, April 21, 2014

                                    Pastry cream
                                    180gr                                                     cake flour    
                                    300gr                                                     sugar
                                    1,5lt                                                      milk
                                    9                                                           eggs
                                    as preferred                                          vanilla
                                    45gr                                                      butter
                                    750gr                                                    heavy cream
                                    150gr                                                    sliced almonds, baked
                                    450gr                                                    kataifi      
                                    150gr                                                    butter, melted       
                                    100gr                                                    almonds, coarsely chopped
                                    450gr                                                    sugar       
                                    450gr                                                    water
                                    2 lemons                                               zest
                                    Orange sauce
                                    150gr                                                    orange juice
                                    150gr                                                    sugar with pectin
First comb and shred the kataifi mixing it with the chopped almonds. Evenly spread it in a 35x30cm pan and pour over it the melted butter. Bake in a preheated oven at 160-170C for 20min, turn the half-baked kataifi upside down cutting in quarters if needed and resume baking for another 20min until golden brown. Let it cool to room temperature and prepare the syrup by bringing water with sugar and zest to a boil for 1min. Pour the boiling hot syrup over the kataifi and let it soak. For the pastry cream heat the milk with the vanilla and whisk the eggs with flour and sugar in a separate bowl until homogeneous.
ekmek kataifi

Temper the egg mixture with 1/3 of the hot milk whisking continuously and combine it with the rest of the milk over heat. Keep stirring until the cream boils and remove from heat. Stir in the butter until completely dissolved and pour the cream over the kataifi covering the top with plastic wrap. Let cool and refrigerate preferably overnight. Whisk the heavy cream to chantilly and evenly spread the 500gr over the cream keeping the rest for piping half of the 16 pieces. As a variation decorate the rest with sliced almonds and serve with the orange sauce made by boiling the juice with sugar.

Saturday, September 28, 2013

 Thanks Inma for this month's challenge! It was so simple yet so enjoyable and unexpectedly flavorful. For my variation I decided to blend the milky flavors with coffee infused creme anglaise and add cocoa dusted cream cheese mousse in a tiramisu inspired combination. Delicious!
                             140gr                                                           cake flour
                             11gr                                                             baking powder
                              6                                                                 yolks
                             115gr                                                           granulated sugar
                              6                                                                 egg whites

                              320ml                                                           sweetened condensed milk
                              275ml                                                           evaporated milk
                              365ml                                                           heavy cream
                              45ml                                                             dark rum

                              Coffee crème anglaise
                              5                                                                   egg yolks
                              125gr                                                             sugar
                              415ml                                                            milk
                              as preferred                                                    vanilla
                              6gr                                                                 Instant coffee
                              Cream cheese mousse
                              300gr                                                              cream cheese
                              6,4gr                                                               gelatin sheet
                              55gr                                                                water
                              28gr                                                                dark rum
                              135ml                                                              heavy cream, whipped to soft peaks
                              3                                                                     egg whites, room temperature
                              145gr                                                               sugar
                              as preferred                                                     vanilla
                              as needed                                                        cocoa powder

Start with the syrup by simply combining all the ingredients in a bowl. For the cake shift flour with baking powder together and set aside. Then beat the egg yolks with 45gr of sugar until pale and thick and separately whisk the egg whites with the rest of the sugar to meringue. Fold one third of the meringue to the yolk mixture and gradually continue with the rest, adding simultaneously the flour mixture and gently incorporating with a spatula. Pour the batter in a lined 20x24cm pan and bake at a preheated oven to 180C for 30-40min until the cake is golden brown and bounces back when lightly pressed. While the cake is still hot, invert it on a deep plate and pick holes with a knife to enhance the absorption.

Then gradually pour the syrup with a ladle on the surface, let it cool and refrigerate. For the cream cheese mousse combine  20gr of the water with rum in a small pot and soak in the gelatin. Set aside and in a separate pot bring the sugar with the rest of the water to boil. When the syrup reaches 100C start whisking the egg whites and as soon as syrup temperature rises up to 115C, remove from heat and pour it in a thin string into the egg whites while whisking in high speed. Keep whisking until the meringue is relatively cool and stiff. Then with the heat left on the stove warm the gelatin mixture just until dissolved without overheating. Beat the cream cheese with the mixer until creamy without lumps and stir in the vanilla and melted gelatin incorporating well.

Fold in one third of the meringue and continue with portions of the rest along with the whipped cream. Refrigerate until quite set and ready to be piped and meanwhile prepare the creme anglaise. Warm the milk and vanilla until hot but not boiling in saucepan and whisk the egg yolks with the sugar in a separate bowl until smooth. Temper the yolks with one third of the milk whisking well and combine the mixture with the rest of the milk on the stove. Warm in low heat and stir constantly until quite thickened without exceeding 85C. Then remove from heat, transfer in a cold bowl, dissolve in the coffee and set aside to cool. When the topping is ready, pipe it over the cake and dust with plenty of cocoa powder. Finally cut the cake and serve each portion over a layer of creme anglaise.