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Category Archives: cake

http://bossacafez.blogspot.com/2012/03/fraise-exotique.html#more

 

ingredients (makes one 6″/15cm square entremet) :

for the spiced macerated strawberries :

30ml water

30ml sugar

1/2 vanilla bean pod, seeds scraped

1 star anise

8 strawberries

for the biscuit amandes sponge :

30g egg

21g powdered sugar

25g ground almonds

41g egg whites

20g caster sugar

18g cake flour

for the vanilla white choc mousse :

40g egg yolk

1 vanilla bean, seeds scraped

283ml whipping cream

183g white choc couverture, melted

5g sheet gelatin

for the strawberry soaking syrup :

30ml leftover syrup from macerated strawberries

55ml strawberry puree

10ml kirsch

for the decor :

macerated strawberries

mint leaves

vanilla pod

star anise

nappage neutre glaze (mix with 2 tsps leftover soaking syrup if any)

directions :

1. to make the macerated strawberries, cut each strawberry breadthwise into 3 slices. boil together water, sugar, vanilla bean & anise until sugar has dissolved. leave to cool then add in strawberries. toss to coat and leave to macerate for 2-3 hours. remove strawberries and reserve syrup.

2. to make the biscuit amandes, whisk together egg, powdered sugar & ground almonds in a bowl. make meringue with egg whites & caster sugar, fold into the above then fold in cake flour. pour mixture into 7″ square tin and bake on 230C/446F for 5-6 mins or until golden.

3. to make the vanilla white choc mousse, whisk together egg yolk and vanilla bean until thick and pale. heat 113ml whipping cream until boiling then pour in bit by bit into the egg yolk. add in softened gelatin sheet then fold in melted choc. whisk the rest of the whipping cream until stiff peaks then fold into the above.

4. to make the strawberry soaking syrup, mix together syrup, puree and kirsch in a bowl.

5. to assemble, cut sponge into 6″ square and place it into the bottom of the mousse ring. soak sponge with syrup and pour white choc mousse over. freeze until firm then glaze with nappage neutre and decorate with macerated strawberries, mint leaves, vanilla pod and star anise.

http://bossacafez.blogspot.com/2010/04/matcha-souffle-roll-cake.html

 

ingredients (makes one 11″x11″ square tray) :

1 egg

3 eggs, separated

1 tsp vanilla extract

35g unsalted butter

60g cake flour

5g matcha powder

60ml milk

85g caster sugar

for the creme chantilly :

100ml whipping cream

2 tsps caster sugar
directions :

1. combine egg, egg yolks & vanilla extract in a small bowl and beat lightly. set aside.

2. in another bowl, sift together cake flour and matcha powder. set aside.

3. place butter in a small saucepan and heat gently over the stove until melted. add flour mixture to the melted butter and cook through. transfer butter-flour mixture into a bowl then add in egg mixture a little at a time. with a spatula, mix it into a smooth batter. add milk and mix well to combine. strain mixture and set aside.

4. to make the meringue, place egg whites in a clean bowl and beat until foamy. add in sugar gradually and whisk until stiff peaks.

5. add 1/3 egg white mixture into the yolk mixture, fold in lightly then fold in the rest of the egg whites.

6. pour batter into the prepared tray lined with parchment paper, smooth surface with palette knife and bake in a preheated oven of 180C for 20 mins. let cool on wire rack.

7. to make the creme chantilly, whisk whipping cream and caster sugar in a chilled mixing bowl until stiff peaks form.

8. to assemble, turn cooled sponge onto a clean work surface. peel off parchment paper from the bottom of the sponge. spread creme chantilly in an even layer over the sponge then gently roll up. place in the freezer to chill and set before slicing and serving.

Black Forest Cupcakes
from: annie’s eats

http://annies-eats.com/2011/06/10/black-forest-cupcakes/

Yield: about 22 cupcakes
Ingredients:

For the cupcakes:
½ cup unsweetened Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
1 cup (2 sticks) unsalted butter
1½ cups sugar
3 large eggs, at room temperature
2½ tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the cherry filling:
16 oz. frozen cherries, thawed*
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice
1 tbsp. kirsch (optional)

For the frosting:
1½ cups heavy cream, chilled
6 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

For garnish:
Fresh (or maraschino) cherries, with stems
Chocolate shavings

*Note: You can use either tart or sweet cherries for this filling depending on your personal tastes and what is available to you.  Feel free to adjust the sugar as needed to achieve your desired level of sweetness or tartness in the filling.  I used tart cherries and the amount of sugar indicated.

 

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the filling, drain the thawed berries, reserving the juice in a liquid measuring cup.  Add enough water so that the total liquid equals 1¼ cups.  Add the liquid to a medium saucepan with the sugar and cornstarch.  Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken.  Continue whisking so no lumps form.  Once thickened, remove from the heat and whisk in the lemon juice.  Fold in the drained cherries with a spatula.  Stir in the kirsch, if using.  Cover and chill until ready to use.  (The filling will continue to thicken as it chills.)

To fill the cupcakes, use the cone method to remove a portion from the center of each cupcake.  Fill each with a spoonful of the cherry filling.

To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed.  While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time.  Whip the cream until stiff peaks form.  (Be careful not to overbeat!)  Fold in the vanilla extract.

Frost the filled cupcakes with the whipped cream.  (I used a pastry bag fitted with an Ateco #809 tip.) Garnish as desired with cherries and chocolate shavings.  Refrigerate until ready to serve.

webbie: http://www.raspberricupcakes.com/2011/05/ultimate-milo-chocolate-malt-cake.html

milo_cake-6

125g butter, room temperature
50g (about 1/4 cup) caster sugar
195g (about 1 1/4 cups) plain flour
2 1/2 tsp baking powder
150g (about 1 1/4 cups) Milo powder (you could also use Ovaltine or Malted Milk Powder + Cocoa)
3 eggs
120ml (1/2 cup) buttermilk

For the condensed milk icing:
150g butter
350g icing sugar
2/3 cups condensed milk

For the ganache:
300ml pouring cream (min. 35% milk fat pure cream)
400g dark chocolate
1/2 cup Milo

Preheat oven to 180°C (350°F) and grease and line a 20cm round springform tin. Cream butter and sugar together until smooth and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and Milo together and then gradually add to the rest of the mixture with the mixer on low speed. With the mixer still on low, add buttermilk until just combined. Pour into cake tin and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Remove and cool in tin for 10 minutes, then place on a wire rack to cool completely.

To prepare condensed milk icing, remove butter from fridge at least 30 mins before starting. Place butter in a large mixing bowl and beat on high with an electric mixer until fluffy, add icing sugar and condensed milk and beat until smooth and fluffy. Cut cooled cake into three equal slices, sandwich condensed milk icing in between layers of cake. Prepare the milo ganache; break chocolate up into small pieces and place in a large mixing bowl with the milo. (I found the milo formed small clumps, so it might be better to try adding milo to the cream in the saucepan first) Heat cream gently in a medium saucepan until it just reaches the boil. Pour hot cream into mixing bowl and set aside for 10 minutes to allow chocolate to melt. Using a whisk, stir until mixture is smooth and glossy. Set aside to cool to room temperature, until mixture is thick and only just pourable. (If you are impatient, you can chill in the fridge for about 5-10 minutes)

Pour ganache over the top of the sandwiched cake. If the ganache runs right off the edge of the cake, it is not cool enough, scrape the excess ganache back into the bowl and chill for longer. When it is ready, the ganache will lighten and be slightly less shiny, and then you can use a spatula to cover the top and sides of the cake, swirling the surface using the spatula. Leave ganache to set for about half an hour before serving. Can be stored in the fridge overnight. Serve at room temperature.

 

webbie: http://www.thecurvycarrot.com/2011/10/15/banana-bread-cupcakes-with-caramel-cream-cheese-frosting/

Servings: 12 cupcakes

Ingredients

For the cupcakes:
1 and 1/4 cups all purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large ripe bananas, peeled
1/2 cup sour cream (I used low-fat, and they turned out great!)
1 and 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 large egg yolk

For the caramel cream cheese frosting:
1 pound confectioners’ sugar
1/2 cup plus 1 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 8-ounce package of cream cheese, at room temperature
1/4 cup (4 tablespoons, or 1/2-stick) unsalted butter, at room temperature

Instructions
1. For the cupcakes: Preheat the oven to 350 degrees.
2. Line a cupcake pan with the liners of your choice.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a small bowl, using a potato masher or fork, mash the bananas until smooth.
5. Add the sour cream and the vanilla to the mashed bananas, mixing well.
6. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed, until light and fluffy, about 2-3 minutes.
7. Reduce the mixer speed to medium-low and add the egg and egg yolk, mixing until thoroughly combined.
8. Reduce the mixer speed to low and alternately add the flour and sour cream/banana mixture in two additions, mixing until just combined.
9. Divide the batter evenly among the prepared lined baking cups and bake until a tester inserted into the center comes out clean, about 20 minutes.
10. Remove from the oven and let cool completely before frosting.

11. For the caramel cream cheese frosting:  In a nonstick skillet over medium heat, melt (without stirring!) 1/2 cup cup of the confectioners’ sugar (this shouldn’t take too long-watch the sugar carefully because once it starts turning into liquid, it goes very quickly!)
12. Continue cooking the sugar until it turns a golden amber color (about 1-2 minutes more), stirring occasionally.
13. Very carefully (it will bubble up vigorously, so please be careful!), add 1/2 cup whipping cream, the vanilla, and the salt, mixing well until smooth.
14. Add the remaining 1 tablespoon whipping cream and mix well.
15. Strain the hot caramel sauce over a bowl and let cool to room temperature.
16. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and cream cheese on medium speed until thoroughly mixed and smooth, about 2 minutes.
17. Reduce the mixer speed to low (unless you want powdered sugar everywhere, including in your lungs….), and slowly add the confectioners’ sugar into the mixture until smooth.
18. Add the cooled caramel to the frosting and mix well to thoroughly incorporate.

 

webbie: http://manggy.blogspot.com/2008/11/trio-of-chocolate-mousse-cake.html

Trio of Chocolate Mousse Cake (with title)

 

For this recipe you’ll need a 6″ cake ring 2.5″ high, or a cake pan of the same dimensions, but it’s easy to make it in a 9″ cake ring, springform, or cake pan: simply double the quantities listed here. If using a cake ring, a strip of acetate at least 2.5″ wide and at least 19″ long is recommended to make a clean side. If you don’t have acetate, just freeze the cake for longer and unmold when very firm. It will be difficult to add the cocoa mirror glaze if using a cake pan without destroying the pristine sides, but you can build the layers any order you want, and decorate some other way, such as with white/dark chocolate shavings or peaks of whipped cream.

Creme Anglaise Base

    • 120g (1/2 cup) whole milk

 

    • 2 large egg yolks

 

    • 15g (1-1/2 tablespoons) sugar

 

  • 25g (1-1/2 tablespoons) light corn syrup

In a small saucepan over medium heat, bring the milk to a boil. In a separate small bowl, whisk the egg yolks, sugar, and corn syrup. Slowly pour the milk into the yolks in a thin stream while whisking madly. Return the mixture to the saucepan and reduce the heat to low. Stir constantly with a wooden spoon until it is thick enough to coat the back of the spoon and leave a trail when you run your finger through it (it will take a little more than a minute). Remove from heat and strain into a bowl. You will need the creme anglaise to be hot enough to melt the chocolate in the next step, so work quickly.

Chocolate Mousses

    • 55g (1-3/4 oz) white chocolate, chopped

 

    • 55g (1-3/4 oz) milk chocolate, chopped

 

    • 63g (2 oz) 72% chocolate, chopped

 

    • 375g (1-1/2 cup plus 1 tablespoon) heavy cream, chilled

and for each chocolate mousse:

    • 1/2 teaspoon powdered unflavored gelatin

 

  • 15g (1 tablespoon) cold water

Prepare 3 medium bowls each containing one type of chocolate and 3 small cups, one for each type of chocolate. Sprinkle the gelatin over the water and let stand for 2 minutes. Microwave on low power for 15 seconds, or until the gelatin is fully dissolved. Dump 1/4 cup (60g) of the hot creme anglaise over each type of chocolate and give each a gentle stir to melt the chocolate. Stir in the dissolved gelatin into each chocolate sauce and stir until well-combined. Set aside.

In a well-chilled bowl and using well-chilled beaters, whip the cream until it holds medium peaks, about 5 minutes. When not using the whipped cream, keep it in the fridge.

Line the sides of a 6″ cake ring with acetate and place on a piece of plastic wrap large enough to cover the bottom of the ring on a rimless baking sheet or removable bottom of a tart pan. If using a cake pan, spray with vegetable cooking spray and line with a large piece of plastic wrap, pressing it against the sides.

Take a third of the whipped cream (125g) and fold it into the dark chocolate sauce until well-combined. Pour it into the center of the ring and give it a gentle bang to level the mousse. Place in the freezer for about 20 minutes or until halfway firm. Take half of the remaining whipped cream (125g) and fold it into the milk chocolate sauce until well-combined. Pour it into the center of the firm dark chocolate mousse and give it a gentle bang to level the mousse. Return to the freezer for 20 more minutes. Fold the white chocolate sauce into the remaining whipped cream until well-combined. Pour it into the center of the firm milk chocolate mousse, taking care to leave a few mm space to pour in the cocoa glaze (eat the remaining white chocolate mousse if there is any as a treat). Leave in the freezer overnight, or until completely firm.

Cocoa Mirror Glaze

    • 60g (1/4 cup) whole milk or heavy cream

 

    • 75g (5 tablespoons) water

 

    • 90g (7 tablespoons plus 1/2 teaspoon) granulated sugar

 

    • 33g (5 tablespoons plus 1/2 teaspoon) Dutch-processed cocoa powder, preferably Valrhona

 

    • 3g (1/2 packet) gelatin granules

 

  • 15g (1 tablespoons) water

Prepare the glaze according to the instructions for glacage here. You will have enough for two cakes. Pour the glaze into the remaining space of the cake ring and place in the freezer for 20 minutes, or until set.

To unmold the mousse, place a 6″ cake board (you could just use a 6″ circle of stiff cardboard coated with aluminum foil) under the dessert and ease the plastic wrap away. Push from the bottom to release the mousse from the ring. Peel away the acetate and place on a serving platter. If you’ve used a cake ring, simply invert it into a serving platter and peel away the plastic wrap. Let it thaw in the fridge for a few hours before serving. I decorated the top with melted white chocolate.

Read more: http://manggy.blogspot.com/2008/11/trio-of-chocolate-mousse-cake.html#ixzz1bKppyHzy

 

webbie: http://www.gourmetrecepies.com/2011/04/chocolate-mousse-cake.html

Ingredients:

250 g good quality chocolate,
200 g butter,
1 tbsp coffee powder, dissolved in 1 tbsp boiling water
6 eggs, separated
1 1/2 cup caster sugar
2 tsp vanilla essence
1 1/2 cup gluten-free flour mix (or normal flour)

Preheat oven to 180C. Spray 2 23 cm spring-form cake tins with baking spray and line with baker paper.

Melt chocolate and butter over a gentle heat until melted but not too hot. Beat the egg yolks with the sugar until pale and fluffy. Slow add egg whites in 4 lots. This process takes about 10 minutes but it is worth it. Add vanilla, coffee and flour on a very low speed then gradually beat in the chocolate mixture.

Carefully pour into the prepared tins and bake for 25-30 minutes or until a skewer comes out clean. Remove from the oven and cover tins with a damp tea towel to trap the steam and keep the crust soft. Cool in the tins.

For the mousse:

300 g chocolate,
640 g silken tofu (must be silken)
1/2 cup simple sugar syrup (or 50 ml maple syrup, or 50ml liquid honey, or 50 ml agave nectar )
1 leaf gelatin (optional)

Simple sugar syrup is made up of 2 parts of sugar and 1 part of water. Bring the water to boil, dissolve the sugar into the boiling water, stirring constantly. Remove from the heat once sugar is dissolved completely. Allow to cool before use.

To make the mousse, melt the chocolate over a double boiler or in microwave. Place silken tofu and sugar syrup in the blender or food processor. Blend until smooth add the melted chocolate and blend again. I also added 1 leaf gelatin dissolved in 2 tbsp of water.

To assemble, slice the top of the cakes to form even surface. Line the original spring-form with cling film, allowing a good overhang. Place one cake into the bottom, covet with a thick layer of mousse, add the second cake and finish with remaining mousse . Fold the cling film over or cover with a dinner plate and refrigerate for 4 hour or overnight.

To serve, remove from the tin, transfer to serving platter and smooth the sides of the cake with a palette knife. Decorate with fresh seasonal fruit or berries, ganache or topping of your choice.

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