3/30/2008

Perfect Party Cake

Daring Baker's March Challenge



Dorie's Perfect party Cake was the challenge for this month, I really learnt a lot with this challenge; thanks to Morwen for sharing this wonderful recipe, the cake taste delicious, I changed it a little bit bacause I used non diary whipping cream and home made guava marmelade and jelly instead of buttercream and raspberry preserves, which is not an item in the supermarket, also the recipe called for buttermilk (or milk but I wanted to use buttermilk because I love it) but it desapear from the supermarket ... maybe because I needed it, because there is always buttermilk in the supermarket, ok but it was no problem because Helen from Tartellet gave me a recipe for home made buttercream. This time the kitchen was a mess at the end because this amateur "chef" forgot about the "Mise en place" but I do not care because the result was delicious =)
Thanks Morven and Helen

The Original Recipe:

For the Cake

2 1/4 cups cake flour

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)

4 large egg whites

1 ½ cups sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature

½ teaspoon pure lemon extract

For the Buttercream

1 cup sugar

4 large egg whites

3 sticks (12 ounces) unsalted butter, at room temperature

¼ cup fresh lemon juice (from 2 large lemons)

1 teaspoon pure vanilla extract

For Finishing

2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable About 1 ½ cups sweetened shredded coconut

Getting Ready Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake

Sift together the flour, baking powder and salt.Whisk together the milk and egg whites in a medium bowl.Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out cleanTransfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream

Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.Remove the bowl from the heat.Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.During this time the buttercream may curdle or separate – just keep beating and it will come together again.On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.To Assemble the CakeUsing a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.Spread it with one third of the preserves.Cover the jam evenly with about one quarter of the buttercream.Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.

Serving

The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.

Storing

The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

Playing Around

Since lemon is such a friendly flavour, feel free to make changes in the preserves: other red preserves – cherry or strawberry – look especially nice, but you can even use plum or blueberry jam.Fresh Berry CakeIf you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit. You can replace the coconut on top of the cake with a crown of berries, or use both coconut and berries. You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – let it sit for about 20 minutes at room temperature before serving.

Lemon Meringue Pie

Lemon Meringue Pie Faery's Style
recipe soon (it is 1 oclock am)
My brother came along with his wife and my two nieces and a camera, they came for eastern, we had a very good time together .Due to it is a long journey from Valencia to El Tigre they come very few times during the year, when they come home we cook not only traditional dishes of the season but other traditional dishes in this family and some new ones, this time We were lucky to find self raising flour in the supermarket (a friend of mine called me to tell me “I’ve got some flour for you) so I bought 20 kilograms of flour =) *sigh* I had the chance to get relaxed in the kitchen baking, baking and baking… did I mentioned that my brother brought a camera with him…yes not like mine…so he took some pictures of my “creations” the pictures are very good… Please, do not get used to pics like these ok …until Christmas






3/29/2008

Girelle

Girelle
Ingredients.
250 gr self raising flour
100 gr milk
10 gr instant yeast
1 ½ tablespoons malt extract
100 gr mozzarella cheese
25 gr butter or margarine
5 gr salt
Filling
50 gr approximately of concentrated tomato
1 cup mozzarella cheese chopped in very small cubes
1 cup Shredded cheddar cheese
1 cup parmesan cheese
Dry origano

Directions.

1- Sift the four in a bowl
2- Add the chopped mozzarella and butter, rub with your hands these ingredients until they look like fine bread crumble
3- Mix the milk, malt extract and yeast and add it to the flour mix well
4- Knead until it is a smooth and elastic dough (like bread dough)
5- Form a ball with the dough and put it in a greased bowl, let rest for 30 minutes
6- Roll the dough until it is 2.5 mm (very thin)
7 Spread the tomato paste on the rolled dough, sprinkle with the parmesan cheese, mozzarella, cheddar and origano
8- roll up very thight and wrap the dough in aluminum foil
9- Put it in the refrigerator for some minutes about 10 or less
10- Unwrap the dough and slice Slice into 1 or 1 1/2 centimeters slices and place on a pan covered with waxed paper and well greased leaving space between them so they can rise
11- Allow to rise 1 hour in a warm place and bake in a 200 degree oven until the down side is golden brown .



Cream Puffs

Cream Puffs

Ingredients
2 cups self raising flour
2 cups water
4 tablespoons butter or margarine
1 tablespoon sugar
1 teaspoon baking powder
1 pinch salt
4 eggs
Custard
Chocolate glaze

Directions.
1- Bring to a boil water, sugar, salt and butter .
2- Stir in flour until the mixture forms a ball, let cool for about 5 minutes
3- Using a wooden spoon, beat in the eggs one at a time, mixing well after each
4- Add the baking powder and mix well
5- Fill a pastry bag with this dough and form your cream puffs or ├ęclairs on a greased and floured baking sheet
6- Bake until they are golden brown
7- Let cool and fill and drizzle glaze on top of the cream puffs