2 tsp. baking powder
1 tsp. salt
3 large eggs, at room temperature
1 cup buttermilk
1⁄2 cup (1 stick) unsalted butter, softened (see my note below)
1⁄2 cup vegetable shortening (preferably Spectrum brand)
2 tsp. finely grated lemon zest
1⁄4 cup freshly squeezed lemon juice
1⁄4 cup lemon-lime or lime soda (I use Hansen’s Natural Cane Soda)
1 tsp. vanilla extract
Fresh Lemon Frosting (see below)
Preheat oven to 350°F.In a large bowl, whisk together flour, sugar, baking powder and salt.Add eggs, buttermilk, butter, shortening, lemon zest and lemon juice to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes. Add lemon-lime soda and vanilla; beat on low speed for 15 to 30 seconds, until just blended.Spread batter evenly in prepared pans, dividing equally.Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around edge of pans, then invert cakes onto rack to cool completely.Place one cake layer, flat side up, on a cake plate or platter. Spread 3⁄4 cup of the frosting evenly over bottom layer. Top with the second cake layer, flat side down. Spread the remaining frosting over top and sides of cake. Refrigerate for 1 hour before serving.Butter Note: This is a one-bowl cake, which means the butter and sugar are not creamed separately from the remaining ingredients–they are all combined in one fell swoop. That means it is extra-important to make sure your butter is really softened; otherwise, the butter will not be completely incorporated into the butter.
How soft? You should be able to drag your finger through the butter with ease (yet it should not be melting). To speed up the process, grate the butter using the large holes of a cheese grater. Even rock hard butter will be soft in about 5 minutes!Fresh Lemon Frosting:
6 oz brick-style cream cheese, softened (3/4 of an 8-oz brick)
1 cup unsalted butter, softened
4 cups confectioners’ sugar (or natural cane confectioners’ sugar)
1 Tbsp. finely grated lemon zest
1⁄2 cup freshly squeezed lemon juice
In a large bowl, using an electric mixer on high speed, beat cream cheese and butter until creamy.
Gradually add confectioners’ sugar, beating on low speed until blended. Scrape down bowl with a spatula. Add lemon zest and lemon juice; beat on high speed for 1 to 2 minutes or until fluffy. Cover and refrigerate for 30 to 45 minutes or until firm enough to spread.
200g de manteiga sem sal, amolecida
1 ¾ xícaras (350g) de açúcar cristal
raspas da casca de 3 limões sicilianos
½ colher (chá) de extrato de baunilha
3 ovos grandes
3 gemas grandes
2 ¼ xícaras (315g) de farinha de trigo
¼ colher (chá) de bicarbonato de sódio
1 pitada de sal
½ xícara de creme azedo (sour cream)*
1 ½ colheres (sopa) de suco de limão sicilianoCobertura:
2 xícaras (280g) de açúcar de confeiteiro
2-3 colher (sopa)s de suco de limão siciliano, mais se necessárioPré-aqueça o forno a 180°C. Unte com manteiga duas formas de bolo inglês de 20x10x5cm, forre com papel manteiga e unte o papel também.
Na tigela grande da batedeira, bata a manteiga, o açúcar, as raspas de limão e a baunilha até obter um creme claro e fofo. Junte os ovos, um a um, seguidos das gemas, batendo bem a cada adição – raspe as laterais da tigela com uma espátula ocasionalmente. Peneire a farinha, o bicarbonato e o sal sobre a tigela, junte o creme azedo e o suco de limão e misture gentilmente, de baixo para cima. Transfira a massa para as formas preparadas.Asse por 45 minutos ou até que os bolos cresçam e dourem (fala o teste do palito). Deixe esfriar nas formas sobre uma gradinha por 10-15 minutos e então desenforme com cuidado. Remova o papel e deixe esfriar completamente.Cobertura: peneire o açúcar de confeiteiro em uma tigela média, junte o suco de limão aos poucos, misturando, até obter a consistência desejada. Derrame sobre os bolos já frios.* creme azedo (sour cream) caseiro: para preparar 1 xícara de creme azedo, misture 1 xícara (240ml) de creme de leite fresco com 2-3 colheres (chá) de suco de limão ou limão siciliano em uma tigela. Vá mexendo até que comece a engrossar. Cubra com filme plástico e deixe em temperatura ambiente por 1 hora ou até que engrosse um pouco mais (geralmente faço o meu na noite anterior e deixo sobre a pia – com exceção de noites extremamente quentes – coberto com filme plástico; na manhã seguinte o creme fica bem cremoso – leve à geladeira para ficar mais espesso ainda)Rend.: 2 bolos (cada um serve 6 porções)
3 xícaras (420g) de farinha de trigo
1 colher (chá) de fermento em pó
½ colher (chá) de bicarbonato de sódio
½ colher (chá) de sal
2 colheres (chá) de noz-moscada ralada na hora
1 xícara (226g) de manteiga sem sal, amolecida
2 xícaras (400g) de açúcar cristal (eu uso orgânico)
4 ovos grandes (eu uso orgânicos)
2 colheres (chá) de extrato de baunilha
1 xícara de creme azedo (sour cream)*Calda:
6 colheres (sopa) – 84g – de manteiga sem sal, picada
2/3 xícara + 2 colheres (sopa) – 157g – de açúcar cristal
½ colher (chá) de noz-moscada ralada na horaPré-aqueça o forno a 180°C. Unte e enfarinhe uma forma de furo central canelada (do tipo Bundt).
Bolo: peneire a farinha, o fermento, o bicarbonato, o sal e a noz-moscada em uma tigela média e reserve.Na tigela grande da batedeira bata a manteiga até ficar cremosa. Aos poucos, junte o açúcar, batendo, e depois bata até obter um creme claro e fofo. Acrescente os ovos, um a um, batendo. Raspe as laterais da tigela a cada adição. Junte a baunilha.
Em velocidade baixa, acrescente os ingredientes secos em três adições, alternando com o sour cream em duas adições (comece e termine com os ingredientes secos). Raspe as laterais da tigela a cada adição.Transfira a massa para a forma preparada e alise a superfície. Asse por cerca de 55 minutos ou ate que o bolo cresça e doure (faça o teste do palito).
Deixe o bolo esfriar na forma, sobre uma gradinha, por 10 minutos – enquanto isso, prepare a calda: em uma panelinha de fundo grosso, junte a manteiga, o açúcar e a noz-moscada. Leve ao fogo baixo, mexendo ocasionalmente, até a manteiga derreter e o açúcar dissolver levemente. Retire do fogo. Desenforme o bolo sobre a gradinha e pincele-o generosamente com a calda. Deixe esfriar completamente antes de fatiar e servir.* creme azedo (sour cream) caseiro: para preparar 1 xícara de creme azedo, misture 1 xícara (240ml) de creme de leite fresco com 2-3 colheres (chá) de suco de limão ou limão siciliano em uma tigela. Vá mexendo até que comece a engrossar. Cubra com filme plástico e deixe em temperatura ambiente por 1 hora ou até que engrosse um pouco mais (geralmente faço o meu na noite anterior e deixo sobre a pia – com exceção de noites extremamente quentes – coberto com filme plástico; na manhã seguinte o creme fica bem cremoso – leve à geladeira para ficar mais espesso ainda)
3 Lg Eggs
3 Lg Egg Yolks…
2 Tsps Lemon Extract
1 Tsp Vanilla
1 1/2 C Cake Flour
1/2 Tsp Salt
2 Sticks Unsalted Butter
1 1/3 C Granulated Sugar
2 Tsps Lemon ZestInstructions
Preheat oven to 325 degrees F (167 degress C). Spray four 2 cup loaf pans with cooking spray.Mix eggs. egg yolks, vanilla and lemon extract in small bowl. Set aside.Combine flour and salt in medium bowl. Whisk flour and salt together. Set aside.Place butter in large mixing bowl. Beat on medium high speed speed with electric mixer for 20 seconds.Add sugar and beat until mixture is light and fluffy and not wet.
Turn mixer down to medium speed and start adding flour and egg mixtures. Alternate between the egg mixture and the flour mixture. Make sure each addition is mixed in well before you add more. Be careful not to overmix or the cake will be dry. If adding in more than 2 additions, hand mix last additions. Fold in lemon zest. Batter will be thick.
Scrape batter into pans dividing equally between the four.
Bake until cakes are golden brown on top. 35 to 40 minutes. Check center of cakes at 35 minutes. If toothpick comes out clean, remove from oven.
Remove from oven and place on cooling rack. Let cool for 5 minutes and unmold.
Variations
If using a bundt pan instead of a mini loaf pans, increase cooking time by 10 minutes.
13.5 ounces all-purpose flour (roughly 2.5 – 2.75 cups)…
1 1/2 tablespoons finely chopped fresh rosemary
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup olive oil
1/2 cup low fat milk
2 teaspoons grated lemon rind
1/4 cup fresh lemon juice
1/2 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
3 large eggs
1 cup powdered sugar
1 tablespoon fresh lemon juice
Rosemary sprig for garnish (optional)Preheat oven to 350 F.Coat a 10-inch tube pan with Baker’s Joy cooking spray; or regular cooking spray then dust with 2 tablespoons flour. Weigh or lightly spoon 13.5 ounces flour (about 2.5 – 2.75 cups) into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl.Place granulated sugar and next 7 ingredients (through eggs) in a medium bowl; beat with a mixer at low speed 2 minutes or until smooth. Add to flour mixture; beat until blended.Pour batter into prepared pan. Bake at 350 F for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on a wire rack, and remove from pan. Cool completely on wire rack. Combine powdered sugar and 1 tablespoon lemon juice, stirring until smooth. Drizzle sugar mixture over cake. Garnish with rosemary sprig, if desired.
1 to 2 large Meyer lemons
½ cup granulated sugarFor loaf
1-¼ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
6-½ tbsp unsalted butter,
softened
1 cup granulated sugar
1 tsp fresh lemon zest
2 large organic eggs
½ cup whole milk
1 tsp poppy seeds
1 package blueberries for servingDirections
1 Preheat the oven to 350°F. Grease and flour a loaf pan; set aside.2 Squeeze out enough lemon juice to measure ½ cup. To make the syrup, stir together all but 1 teaspoon of lemon juice and sugar in a small bowl until dissolved. Set syrup aside.3 To make the loaf, sift together the flour, baking powder and salt in a medium bowl; set aside.
4 Using an electric mixer, beat together the butter, sugar and lemon zest in a large bowl until the mixture is light and fluffy. Beat in the eggs, one at a time. Slowly add the flour mixture, alternating with milk, until combined. Stir in the poppy seeds and reserved 1 teaspoon lemon juice.
5 Pour batter into prepared pan and bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in the centre of the loaf comes out clean. Let cool on a wire rack.
6 Serve loaf in slices drizzled with lemon syrup and topped with a handful of fresh blueberries.
(Note) The lemon poppy seed loaf can be wrapped and stored in an airtight container for four days, or wrapped in foil and frozen for up to one month.
Serves 8.
75 g toasted slivered almonds (or almond powder)
45 g graham cracker crumbs
20 g sugar
3 Tbs. butter, meltedCheesecake Filling:
24 oz cream cheese (three 8-oz blocks)
200 g sugar
3 eggs + 1 yolk
2 Tbs. flour
95 g heavy cream
vanilla bean seedsJellied Cream:
200 g heavy cream
25 g granulated sugar
3/4 tsp powdered gelatin (add about 1 tbs of water)
seeds from 1/2 vanilla beanTo make the Cheesecake:To make the crust: if you’re using slivered almond, pulse it in a food processor until fine, if using powder, just combine it with the rest of the ingredients. Press the mixture in the bottom of a springform pan (I lined mine with parchment paper too, but you don’t have to). Bake the crust on 350F for about 10-15minutes until the crust is slightly brown. Let cool.
To make the cheesecake filling: combine the cream cheese, vanilla bean seeds, and the sugar and mix with paddle attachment until soft and creamy. Add the eggs and egg yolk one at a time, then add the heavy cream and flour. Pour onto the cooled (or slightly cooled) crust and bake in a waterbath for 3 hours at 194F (90C). Let cool, leave to sit in the refrigerator for 24 hours. Spread the jellied cream on top of the cheesecake and smooth out with spatula, let it set. Remove the cheesecake from the pan.
Note:
If you want to make it into 9″ round springform pan, use five 8-oz blocks and re-size the rest of the ingredients for the cheesecake filling and the crust accordingly. You can use the same amount of the jellied cream and the yogurt sherbet.
The book uses grind tart crust to make the base crust for the cheesecake. It also suggests using regular plain graham cracker crust if you have it available, but I’m never a fan of the regular graham cracker, and I’ve been using this almond crust for every of my cheesecake. You can use any type of crust you want.
4 whole eggs
4 egg yolks…
100 g sugar
80 g cake flour, sifted
60 g melted butterFilling:
100 g mascarpone cheese, room temperature
50 g sugar
250 g heavy cream
Cointreau or Grand Marnier (or Kirsch)
fresh sweet strawberries, sliced (set aside some whole ones for decoration)To make the sponge cake: Preheat the oven to 350F and lined two 8″ square pan with parchment paperBeat the eggs (whole and yolks) with the sugar on a med-high speed until the mixture is very thick and pale (ribbon-stage)Incorporate the flour in three addition and fold carefully as not to lose too much air
Fold in the melted butter until well-mixedDivide the batter between two prepared pans and bake it for about 20 minutes or until done.
Let cool on a wire rack
To make the filling: Combine the mascarpone cheese, sugar, heavy cream, and liqueur, and beat until it forms a semi-stiff peak but still has its shine. Use it immediately
To assemble: Put one layer of cake on a base and spread the filling on top.
Arrange the strawberry slices and top it with the other cake.
Spread another thin layer of filling on top and decorate all you want
If you don’t have enough filling for the top layer or to decorate it with, just simply whip fresh whipped cream with a little sugar (you can add liqueur if you want).
28 ladyfingers
1/3 cup warm espresso
2 tbsp grated chocolate
3 egg yolks
1/4 cup plus 2 tbsp. sugar
1 (8-ounce) container mascarpone
1 cup heavy cream
2 tbsp. confectioners’ sugar
1/2 tbsp dark rum or imitation rumGarnish: unsweetened cocoa powder, chocolate curlsDirections:
1. Cut about 1/4 off end of each lady finger; brush one side of each ladyfinger with espresso and sprinkle with chopped chocolate.2. Arrange ladyfingers in circle inside of round mould. I used a large round cookie cutter, find any container that will fit ladyfingers tightly into a circle. Set aside.
3. In a bowl using an electric mixer at high speed, combine egg yolks and sugar, mix for 6 minutes. Slowly mix in the mascarpone until mixture is uniform.
3. In a separate bowl using electric mixer at high speed, whip the cream, confectioners’ sugar and rum until stiff peaks form.
4. Fold the whipped cream into the mascarpone mixture.
5. Fill ladyfinger bowls with custard, tie ribbon around lady finger bowl to hold in place, garnish with cocoa powder and chocolate curls.
6. Refrigerate for at least 1 hour before serving.
ENJOY!
1 cup all-purpose flour
3/4 cup unsweetened Dutch-Process Cocoa powder
1/4 teaspoon baking soda
3/4 teaspoon caking powder
1/4 cup firm packed brown sugar
1/4 teaspoon salt
1/2 cup vegetable oil
1 large organic egg
1 teaspoon pure vanilla extract
2 tablespoons NutellaFor the Cranberry Filling1/2 cup cranberries
1/4 cup water
pomegranate seeds for garnishDirections
To make the cranberry filling,reduce the cranberries with water under tender about 15 minutes;process to a smooth paste for the filling.
Preheat oven to 350°F and grease a loaf pan with butter.
Sift all the dry ingredients(flour and powders) in large mixing bowl.
In another mixing bowl whisk together oil and sugar until creamy. Crack the egg and whisk some more and stir in vanilla.
Now combine wet and dry mixtures. Pour in the baking pan and set in the oven for about 30 minutes until toothpick inserted comes out clean.
Let cool for at least 2 hours on a rack. Using a table knife loose the edges of the cake and flip in a plate.
Halve it ,trim sides(if desired) to give a snazzy hexagonal shape ,slather one half with cranberry filling and top with the other half .Garnish with little more cranberry filling in the center and sprinkle with pomegranate seeds to give a jeweled rubied bedazzled look to the cake.
Adapted minimally from Sailu’s Kitchen1 cup all-purpose flour,
1/2 cup good quality cocoa powder {I used Valrhona}…
1 cup yogurt {home made}
3/4 cup vanilla sugar
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 cup olive oil {I used Borges from here}
1/2 vanilla bean {optional}
1/2 cup chopped walnuts
1 sachet vanilla sugarMethod:
Preheat oven to 200C. Grease a 6″ round tin, and line the bottom.
Beat the vanilla sugar, scraped vanilla bean and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear.
Sift the flour and cocoa 2-3 times. Reserve in bowl.
Beat in the olive oil. Slowly add the flour mix in 3-4 lots, blending in well after each addition.
Sprinkle the top with chopped walnuts, followed by a sprinkling of vanilla sugar from the sachet.
Bake at 200C for 10 minutes, reduce temperature to 175C and bake for 40-45 minutes or till a toothpick inserted into the cake comes out clean. {The original recipe used a ring mold I think, and the baking time at 175C was 20-25 minutes. Mine took a lot longer}.
Cool the cake for 20-30 minutes and then overturn onto a plate.
Adapted minimally from Sailu’s Kitchen1 1/2 cups all-purpose flour, sieved
1 cup yogurt {home made}…
3/4 cup vanilla sugar
1/2 tsp baking soda
1 1/4 tsp baking powder
1/2 cup unsalted butter, melted {or oil}
1/2 vanilla bean {optional}
1/2 cup frozen cherries {optional}
1 heaped tbsp cocoa {I used Valrhona}
1 sachet vanilla sugarMethod:
Preheat oven to 200 C for 10 minutes. Grease a 6″ round tin, and line the bottom.
Beat the vanilla sugar, scraped vanilla bean and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear.
Beat in the melted butter and vanilla essence. Next, slowly add the flour in 4 lots, blending in well after each addition.
Take 1/3 of the dough in a separate bowl and stir in the cocoa. {You can make just vanilla as well, in which case, omit this step}
Add 1/2 the vanilla batter to the bottom of the tin, smooth it out to spread across the whole surface. Add all the chocolate batter, and smoothen it out too. It might be pretty thick, as mine was. Top with the remaining vanilla batter to make a third layer. Top with frozen cherries if using, and sprinkle over the sachet of vanilla sugar.
Bake at 200C for 10 minutes, reduce temperature to 175C and bake for 40-45 minutes or till a toothpick inserted into the cake comes out clean. {Original recipe uses a ring mold I think, and the baking time at 175C was 20-25 minutes. Mine took a lot longer, so test before taking it out of the o}.
Cool the cake for 20-30 minutes and then overturn onto a plate.
Wait for an hour or two before slicing it else it doesn’t slice neatly. {My kids couldn’t wait}. The cake was very good the next day too, and sliced beautifully!
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 3/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons vegetable oil
3/4 cup granulated sugar
2 large eggs
3/4 cup unsulphered molasses (not blackstrap)
1/4 cup honey
2 teaspoons orange zest
3/4 cup warm waterFor the Cream Cheese Frosting:
1 block (8 ounces) cream cheese frosting, softened
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
big pinch of salt
2 cups powdered sugar, sifted
2 teaspoons pure vanilla extract (plus half of a scraped vanilla bean if you’d like)
pomegranate seeds for garnish
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Grease an 8×8-inch square (or 9-inch round) baking pan. Line with parchment paper and grease and flour the parchment paper. The parchment paper isn’t entirely necessary, it just makes the cake easier to remove from the pan. Set pan aside.
In a medium bowl, whisk together flour, spices, baking soda, and salt. Set aside.
In a large bowl whisk together vegetable oil, sugar, and eggs until thick and pale. Stir in molasses, honey, and orange zest.
Add the dry ingredients, all at once, to the wet ingredients. Stir together until entirely incorporated. Add the warm water and gently stir until entirely incorporated and the mixture is silky smooth.
Pour the batter into the prepared pan. If you find that the mixture fills the pan more than three-quarters of the way full, you might consider using a larger pan (a 9 or 10-inch pan may serve your better).
Bake cake for 35-45 minutes, or until a cake tester inserted into the center of the cake comes out clean.
While the cake bakes, make the cream cheese frosting.
In the bowl of an electric stand mixer fitted with a paddle attachment, blend the cream cheese (yea… just the cream cheese) on medium speed. The cream cheese should be as soft and smooth as possible. Stop the mixer. Add the softened butter. Scraped down the sides of the bowl and beat the two together over medium speed until smooth and incorporated. Add one cup of powdered sugar. Blend until incorporated. Add vanilla extract (and bean, if using) and remaining cup of powdered sugar. Beat on medium high speed until frosting is smooth and silky.
Allow cake to cool in the pan for 20 minutes. Remove and allow to cool completely on a wire rack before frosting the cake. Sprinkle with pomegranate seeds before serving.
This cake can be stored, well wrapped in the refrigerator, for up to 3 days.
Inspired by this cheesecake from Betty Crocker
Crust:
1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
1/4 cup melted butter…Filling:
2 tablespoons instant coffee granules
1 tablespoon vanilla
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 cup caramel topping
4 eggs, lightly beatenTopping:
1 cup whipping cream
3 tablespoons powdered sugar
1/4 cup caramel toppingPreheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.
Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
Combine the vanilla and coffee granules in a small dish until dissolved.
In a large mixing bowl combine the cream cheese, sour cream, and sugar. Beat until the sugar is dissolved (5 minutes). Add the coffee and vanilla mixture, caramel, and cinnamon and beat until combined. Add the eggs and beat just until combined. Pour over the crust in the pan.
Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.
Beat the whipping cream and sugar in a chilled bowl until soft peaks form. Spread over the top of the cheesecake. Drizzle on the rest of the caramel. I like to drizzle it all in lines in one direction and then run the knife in parallel lines through it, alternating directions.
Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream
In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it’s all combined. Bring it back to the heat if you get clumps and stir it until they’re dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup (I think).
Serves 8 peopleIngredients:
…
Peppermint Buttercream Frosting:12 tablespoons of unsalted butter
5 tablespoons of heavy cream
2 cups confectioner sugar
½ cup chopped Peppermint Andes
Chocolate Pouring Sauce:2/3 cups dark chocolate
2 tablespoons heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm
Instructions:
Peppermint Buttercream Frosting:
1. Place all ingredients in a bowl and beat until smooth.
Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Assembly:
Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.
Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top.
Finish with peppermint Andes shavings.
Chocolate Genoise
Ingredients
5 tablespoons unsalted butter, plus more for parchment and pan
2/3 cup sifted cake flour (not self-rising)
1/3 cup sifted cocoa powder, plus more for dusting
Pinch of baking soda
6 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
Directions
Heat oven to 350 degrees. Butter a 10 1/2-by-15 1/2-by-1-inch jelly-roll pan. Line with parchment; butter and flour paper, tapping out the excess flour.
Sift flour, cocoa, and baking soda together twice into a medium bowl. Set aside. In a small saucepan over low heat, melt butter. Skim off white foam, and pour clear yellow butter into a bowl, discarding white liquid at the bottom. Set aside in a warm place.
In a medium-size heat-proof bowl, whisk together eggs and sugar. Set bowl over a pan of simmering water; stir until mixture is warm to the touch and sugar has dissolved. Remove from heat, and beat on high speed until mixture is thick and pale and has tripled in bulk. Reduce speed to medium, add vanilla, and beat 2 to 3 minutes more.
In three additions, sift flour mixture over egg mixture, folding in gently with a spatula. While folding in last addition, dribble melted butter over batter and fold in.
Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the bowl. Tap pan on counter to remove air bubbles. Bake until cake springs back when touched in center, 15 to 20 minutes. Don’t overbake or cake will crack. Let sit in pan on a wire rack until cool enough to handle.
Dust surface with cocoa powder. To make rolling easier, trim edges of cake, and cover with a sheet of waxed paper and a damp dish towel. Invert onto a work surface, and peel off parchment; dust with cocoa. Starting from one long end, carefully roll up cake in towel. Wrap in plastic; refrigerate until ready to use.
4 eggs
1 cup flour (150 gr.)…
1∕2 teaspoon baking powder
50 gr. melted butter + 1 tablespoon for brushing the cake form.Preparation:Preheat the oven to 175◦C
Prepare your 22 cm cake pan (better a ring form) y brushing it with 1 table spoon of butter and spreading flour.
With an electric mixer mix all ingredients (milk, eggs, flour, baking powder and melted butter) till smooth then add them to the cake pan.
Bake in the preheated oven for 40 minutes (or less according to the cake thickness).
Sprinkle some powdered sugar on top and serve with fruit sauce or fresh fruits.
Prep time: 15 min
Cook time: 1 hr 30 min…
14 ounces high-quality chocolate
1 stick plus 1 tablespoon unsalted butter
6 eggs or equivalent egg replacement
½ cup superfine sugar
¼ cup dark brown sugar
¾ cup light brown sugar
1 teaspoon pure vanilla extract
¼ cup light corn syrup
1 cup heavy cream or nondairy creamer
1 teaspoon salt
1 vanilla bean, split and beans scraped into a bowl
Preheat the oven to 350°. Grease a 9-inch round cake pan and line with parchment paper cut to fit the bottom of the pan. Set the prepared pan inside a 12-inch pan. In a double boiler, heat chocolate and 7 tablespoons butter until fully melted. Stir until smooth. Let cool for about 5 minutes.
In a large bowl, whisk together the eggs, the superfine sugar, dark brown sugar, ¼ cup light brown sugar and the vanilla until fully incorporated. Add the cooled chocolate mixture to the egg mixture; whisk until smooth. Pour the batter into the prepared 9-inch pan. Carefully fill the larger pan with water until it reaches about halfway up the side of the smaller pan. Tightly cover with aluminum foil.
Bake until top of cake is no longer sticky to the touch, about 90 minutes. Let cool for 10 minutes, then invert the cake onto a plate to cool completely.
In a heavy saucepan over medium heat, combine the remaining ½ cup light brown sugar, the remaining 2 tablespoons butter, the syrup, ½ cup cream and the salt and bring to a boil, stirring occasionally. Boil uncovered until the sauce is very thick and deep golden brown, 10 to 12 minutes. Stir in the remaining ½ cup cream and return to a boil, stirring constantly until the mixture is perfectly smooth. Stir in the vanilla beans. Pour sauce into a heatproof glass jar; refrigerate until just cool (about 2 hours) and spread a thick layer over the cake. Refrigerate the cake until fully cool, about another hour.
1 medium to large pineapple
225g caster sugar
60ml water
30g unsalted butter
[Crust]
150g chocolate biscuits (I like Arnotts Chocolate Ripple but you could use anything you like)
1/2 tsp ground ginger (optional)
40g unsalted butter, melted
pinch of salt
[Cheesecake]
400g cream cheese
150g sour cream
2 eggs
1 egg yolk
90g caster sugar
1/2 tsp vanilla extract
Method
Before you get started, take the cream cheese, sour cream and eggs out of the fridge. Ingredients needs to be at room temperature before mixing.
Peel and core pineapple then cut into 8 to 10 x 1.5cm slices. Combine sugar and water in a large pan over low heat. Once the sugar has dissolved, increase heat to medium then cook until an amber caramel, swirling occasionally.
Add the pineapple slices in a single layer then cook, turning once for about 10-15 minutes until slightly translucent and caramelised, basting the pineapple every few minutes with the sauce (you might have to do this in batches if you don’t have a large enough pan). Remove fruit from pan and set aside to cool. Cook remaining liquid until reduced to a light syrup. Remove from heat then stir through the butter and leave aside to cool completely.
Take approximately 120g of the caramel pineapple and process into a rough purée for the cheesecake batter (you should have about 6-8 slices left over for garnishing the cake).
Preheat oven to 150°C. Lightly grease the sides of 6 x 7.5cm cake rings or springform cake tins then place on a baking paper-lined tray. Process all the crust ingredients until crumbly then press into the bases then refrigerate.
Meanwhile combine the cream cheese, sour cream, eggs, egg yolk, sugar, vanilla and the pineapple purée in a food processor. Take care not to over-mix and incorporate too much air (I like to rap the bowl on the counter a few times to get rid of any air bubbles).
Pour into the cake rings then bake for about 20 minutes. Cake is ready when the sides are just set but there is still a jiggle in the centre. Switch off the heat, leave the oven door slightly ajar and allow cheesecake to cool completely in the oven before chilling in the fridge for at least a few hours or overnight.
Serve topped with caramel pineapple rings and extra syrup.
redonda de 30 cm ou uma retangular de 40 cm por 60 cm)
…
150 g de farinha de trigo
125 g de nozes moídas
115 g de açúcar
115 g de água
80 g de amido de milho
50 g de açúcar mascavo
25 g de emulsificante em pasta (para uso em sorvetes)
10 g de fermento em pó
5 ovos grandes (ou 350 g)
1 colher (café) de essência de nozes1 Pese e junte todos os ingredientes secos. 2 Coloque na batedeira os ovos e incorpore a água, a essência de nozes e o emulsificante. 3 Despeje os secos e bata na batedeira entre 8 e 10 minutos até obter uma mistura leve, clara e fofa. 4 Asse em forno caseiro a 180º C ou 180º C em forno turbo.
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces, plus extra for greasing pan
7 ounces bittersweet chocolate, chopped fine (Ghirardelli Bittersweet Chocolate Baking Bar is recommended)
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs, separated
Pinch table salt
1/3 cup packed (about 2 1/2 ounces) light brown sugar, crumbled with fingers to remove lumps
Middle Layer
2 tablespoons cocoa powder, preferably Dutch-processed
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine (Ghirardelli Bittersweet Chocolate Baking Bar)
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt
Top Layer
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips (Guittard Choc-Au-Lait White Chips are recommended)
1 1/2 cups cold heavy cream
Shaved chocolate or cocoa powder for serving, optional (use a vegetable peeler to shave chocolate)
1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.
2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.
3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.
4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.
5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.
7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).
8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.
9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.
– 1 cup cake flour (not self-rising)
– ½ teaspoon salt…
– 13 large egg whites, room temperature
– 1 teaspoon cream of tartar
– 1 ¼ cups superfine sugar
– 2 teaspoons pure vanilla extract
– Strawberries & cream, for servingInstructions:
– Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form, about 2 minutes. Add vanilla; beat to combine.
– Gently transfer egg-white mixture to a large, wide bowl. In four batches, using the sieve again, sift flour mixture over egg-white mixture. While turning the bowl, use a rubber spatula to fold in the mixture by cutting down the center and coming up the sides.
– Gently spoon batter into an ungreased angel food cake pan with a removable bottom; smooth top. Cut a knife or small spatula through batter to release air bubbles. Bake until cake is golden and springs back when lightly pressed, 35 to 40 minutes. Invert pan; let cool in pan, 1 hour. Run a knife around the inside of the pan and around the tube to release cake, and unmold. Use knife to release cake from bottom of pan, and remove.
:: 2 pounds fresh strawberries
:: 3 tbsp. sugar…
:: 1 tsp. real vanilla extractFOR THE ANGEL FOOD CAKE:
:: 1 cup cake flour
:: 1 1/2 cup sugar
:: 12 large egg whites (make sure they’re room temperature!)
:: 1 1/2 tsp. cream of tartar
:: 1/4 tsp. salt
:: 1 1/2 tsp. real vanilla extract
:: 1/2 tsp. almond extract
FOR THE WHIPPED CREAM:
:: 500 mL whipping cream
:: 3 tbsp. of sugar (to taste)
:: 1 vanilla bean
DO
FOR THE STRAWBERRIES:
1. Hull, and quarter 1 1/2 pounds of the strawberries.
2. Place in bowl and add sugar.
3. Cover and place in the fridge for 30 minutes. The sugar will help all those delicious juices release.
FOR THE ANGEL FOOD CAKE:
1. Heat oven to 375 degrees F.
2. Sift the cake flour and 3/4 cup plus 2 tbsp. sugar together and set aside.
3. Combine the vanilla and almond extract in small bowl and set aside.
4. Separate eggs and be sure not to get any yolk in the bowl. If a yolk breaks, you’ll unfortunately need to start again.
5. Beat the egg whites, cream of tartar and salt until peaks begin to form.
6. Slowly add the remaining 3/4 cup of sugar and continue beating on high until stiff peaks begin to form.
7. Slowly fold in the flour and the extract mixture.
8. Distribute batter evenly into three ungreased cake pans (note: 2 piece pans work best here).
9. Bake for 25-35 minutes, until golden brown and completely cooked through.
10. Remove from oven and cool completely.
FOR THE WHIPPED CREAM:
1. Beat the cream until peaks begin to form.
2. Add sugar, beating on low, until desired sweetness is reached (I don’t like my whipped cream terribly sweet so I stopped at around 1.5 tbsp.)
3. Cut vanilla bean pod lengthwise, run your knife along the inside of the pod to grab all of those delicious vanilla bean seeds. Add them to the mixture.
4. Beat until stiff peaks begin to form.
Note: don’t discard that vanilla pod – add it to a small bowl of sugar for instant vanilla sugar.
TO ASSEMBLE:
1. Place your first layer of cake on your plate/cake stand.
2. Add 1/3 of the whipped cream, making sure to spread it all the way to the edges.
3. Add 1/2 of the quartered, juicey strawberries (and half the juice as well!)
4. Add your second layer of cake.
5. Repeat steps 2-3.
6. Add your last layer of cake.
7. Add the remaining whipped cream.
TO DECORATE:
1. Hull and slice, lengthwise, the remaining 1/2 pound of strawberries.
2. Starting in the center of your cake, place each strawberry, standing up and slightly overlapping, in concentric circles until the entire cake is covered.
¾ polenta/ corn flour
1 cup sugar …
4 tbsp butter
¼ cup vegetable oil
1 tsp vanilla essence
2 tbsp orange zest
1 cup fresh Orange Juice
3 medium egg
1 tbsp baking powderMethod:
1) Preheat oven to 180C. Line the base and sides of a round 23cm cake tin with baking parchment.
2) Cream the butter, oil and sugar (1 cup leaving 4 tsp for glaze) together until light and fluffy using a whisk.
3) Add the eggs one at a time and mix thoroughly.
4) Sieve all the dry ingredients together in a separate bowl.
5) Add all the dry ingredients and the zest.
6) Add half a cup juice to the mixture.
7) Transfer the mixture to the tin, spread evenly, then cook for about 35 mins or until a skewer inserted into the centre of the cake comes out clean.
8) Remove from the oven and turn out onto a wire rack to cool.
9) To make the glaze, put the remaining juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow cooling.
10) Drizzle the orange glaze over the top of the warm cake. Serve with cold vanilla ice cream.
Dois ovos
Duas xícaras (chá) de fubá mimoso.
Uma xícara (chá) de farinha de trigo.
Uma xícara e meia (chá) de açúcar.
Duas xícaras (chá) de óleo de soja.
Uma lata (390 gramas) de leite condensado.
Uma caixinha (200 gramas) de creme de leite.
Uma garrafinha (200 ml) de leite de coco.
Duas colheres de azeite.
50 gramas de queijo parmesão ralado.
Uma colher (sopa) bem cheia de fermento químico.
Bata as duas claras em neve e reserve.
O restante dos ingredientes é só bater no liquidificador. Vai ficar uma massa lisa, bem amarelinha. E aí é só misturar as claras em neve bem devagar, até incorporarem totalmente. Sua massa está pronta!
É só untar uma forma de furo central com fubá e mandar pro forno (200 graus) por 40 minutos. E se preparar pra dieta depois! Não vai sobrar nada!
•2 cups all purpose flour
•1 1/2 teaspoon baking soda…
•3/4 teaspoon baking powder
•3/4 teaspoon salt
•12 teaspoons unsalted butter, room temp
•2 cups sugar
•3/4 cup cocoa powder
•2 teaspoons vanilla extract
•3 large eggs, room temp
•1 1/4 cup water
•1/4 cup milkFor the whipped cream
•1 1/2 cup heavy cream, chilled
•1/2 cup powdered sugar
•2 teaspoon vanilla extract
For the cherries
•1 can cherry pie filling
•1 tablespoon Kirsch [optional]
Dark Chocolate Shavings
Instructions
For the Cake
1.Preheat oven to 350 degrees, spray cake pans with cooking spray
2.In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside
3.With an electric mixer, beat the butter and sugar until light and smooth
4.Add the cocoa powder and vanilla and beat at medium speed to combine
5.Add the eggs, one at a time, beating for 1 minute between each addition
6.Combine the water and milk in a saucepan and bring just to a boil. Remove from heat.
7.Alternate between adding the flour mixture and hot liquid in the batter starting with the flour (batter will be watery)
8.Divide the batter evenly between the prepared pans. Lightly drop each pan onto the counter to settle the batter.
9.Bake for 30-35 minutes, or until a toothpick comes out clean.
10.While cake is warm, level the tops with a serrated knife or cake leveler
11.Cool completely before beginning to decorate or else whipped cream will melt off the cake
Make the whipped cream while cake is baking
1.With an electric mixer, combine cream, sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.
For the pie filling, separate cherries and cherry syrup
1.If using Kirsch, mix with separated cherries
2.Discard cherry syrup
Decorate the Cake
1.Place one layer of cake on the plate, top with a layer of cherries. A tip: keep cherries 1/2″ away from the edge of the cake, when you place the second layer on top, the cherries with distribute outward and you don’t want them to overflow out of the sides.
2.Spread a generous layer of whipped cream over top the cherries so that they are completely covered
3.Place the second layer, rough-side down, on top of the filling
4.Cover the entire cake evenly with whipped cream
5.Attach chocolate shavings to the cake but lifting them with an offset spatula and gently touching them to bottom edge of the cake
6.Cover the top of the cake with more chocolate shavings leaving 1/2″ inch from the edge with whipped cream exposed.
7.Place remaining whipped cream in a piping bag with a star tip (I used 1M) and pipe stars in a circle atop the cake
8.Arrange cherries on top of every other whipped cream star
Refrigerate if not enjoying immediately
1 package (3.4-ounce) instant vanilla pudding
4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
1/4 cup plus 2 tablespoons sugar
2 teaspoons fresh lemon juice
1 cup whipping cream
1 teaspoon vanilla extract
24 to 36 ladyfingers
How to make it
1 To make the fillings, prepare the pudding according to the package directions and chill it.
2 Slice the strawberries, if you’re using them, then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.
3 In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.
4 To make the layers, set a layer of ladyfingers (around 7 or 8) on the bottom of a large, clear serving bowl (ours was 4 quarts). Top with the berries with half of the pudding.
5 Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.
6 Refrigerate until you’re ready to serve. Serves 8 to 10.
2. To make the pastry, tip the flour onto the bench and make a well in the centre. Dice the butter and put it and the salt into the well, then use a pastry scraper to cut the butter into the flour. Make a well again and pour in the cold water. Using the pastry scraper work in the flour and butter into the water, do not knead the dough. At this po…int the dough will look very lumpy, the butter still in pieces, but it should hold together. Flour your working bench, roll out the pastry to make a rectangle about one centimetre thick. Keeping the longer side of the rectangle parallel to the bench, fold both ends into the centre – it will look like an open book. Then fold one side over the other – to close the book. Cover and place pastry in the fridge for 10 minutes.
3. Remove the pastry from the fridge and repeat rolling and folding process above. Place into the fridge for a further 10 minutes.
4. To make the frangipane, place the butter and caster sugar in to a bowl and beat with an electric mixer until light and creamy – approximately 6 minutes. Then add the eggs, one at a time, then the brandy. Mix for a further 1 minute and then add the flour and the almond meal, mix until well combined. Put the almond frangipane into a container and set aside until ready to use.
5. Remove the pastry from the fridge. Repeat rolling and folding method. Cover and place pastry in the fridge for a further 10 minutes. Remove the pastry from the fridge. Roll out the puff pastry on a floured bench until it is four millimetres thick, then cut out a rectangle 12cm wide x 30cm long. Place onto a baking tray, brushing around sides with egg glaze, then cut strips of the puff pastry two centimetres wide, from all sides and place around the edge of the tart base, to build up a slight edge. Place in the fridge for 5 minutes. Remove from the fridge, spike the bottom with a fork, then place into the preheated oven for 20 minutes.
6. Remove from the oven and inhibit the pastry by pressing a clean tea towel carefully over the centre, forcing all of the accumulated hot air out. Spread the almond frangipane evenly over the pastry base, brush the side with egg wash and bake for a further 5 minutes.
7. Remove tart from the oven and turn the oven onto grill at 200°C. Place the prepared fig slices in a roof tile pattern on top of the almonds frangipane and brush with Fig Vino Cotto. Place under the grill for 3 to 5 minutes until golden brown. Remove the tart from the grill, cut a portion and serve with Verjuice and Extra Virgin Olive Oil Ice Cream.
professorca 