My birthday is coming up soon (too soon), and I'm really at a loss - I've made so many fantastic cakes over the past several years, many of them several times over, and now I really want to make something new. I've been looking through tons of recipes in my files, my looseleaf books, my cookbooks, and nothing seems to grab me. It seems like I've made all the best ones already and there's nothing left! I'm especially interested in cakes with chocolate, (of course), and/or coffee, or with fruit, such as lemon, raspberry, etc., or perhaps some sort of ice cream cake. No cake mixes or buttercream frostings, please! I'm also open to non-cake dessert ideas. Thanks.
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Need ideas for my birthday cake...
- Thread starter meryl
- Start date
luisa_calif
Well-known member
My mom used to make a cake for my dad that was sponge
then she split it, filled & frosted with whipped cream...NOW the kicker...decorated it with broken homemade honey comb brickle & toasted sliced almonds, all poking out of the sides like a porcupine. She might have put a touch of rum in the cream. Devine!
then she split it, filled & frosted with whipped cream...NOW the kicker...decorated it with broken homemade honey comb brickle & toasted sliced almonds, all poking out of the sides like a porcupine. She might have put a touch of rum in the cream. Devine!
My favorite (Julia Child's too): Queen of Sheba. Post 1105, or follow link
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8312
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8312
Oops .... Ho Ho Cake For the choclate lover in you.
Meryl....I have enjoyed many of your recipes....here is one that my kids insist on for their birthdays.
Mix a choclate fudge cake mix according to pkg directions. Bake in a 17 x 11 pan for 12 to 15 minutes at 350 degrees. You can use a 9 x 13 pan and bake it for 30 min....(which i did) When cool frost with the following.:
Combine 5Tb flour and 1 1/4 c. milk in saucepan. Cook and stir until it thickens. cool.
Beat together 1 stick buter, 1/2 cup crisco, and 1 c. sugar. Add flour mixture and beat until fluffy and the sugar is no longer grainy. Spread on cake and refrigerate.
Frosting: Melt 1 stick buter , 3 squares unsweetened choclate, 3 T water over low heat. Cool Slightly. Add 1 egg, 1 tsp vanilla, and 1-1/2 c. powdered sugar. Pour over cake and spread evenly. Refrigerate.
Really tastes like a ho-ho.
Meryl....I have enjoyed many of your recipes....here is one that my kids insist on for their birthdays.
Mix a choclate fudge cake mix according to pkg directions. Bake in a 17 x 11 pan for 12 to 15 minutes at 350 degrees. You can use a 9 x 13 pan and bake it for 30 min....(which i did) When cool frost with the following.:
Combine 5Tb flour and 1 1/4 c. milk in saucepan. Cook and stir until it thickens. cool.
Beat together 1 stick buter, 1/2 cup crisco, and 1 c. sugar. Add flour mixture and beat until fluffy and the sugar is no longer grainy. Spread on cake and refrigerate.
Frosting: Melt 1 stick buter , 3 squares unsweetened choclate, 3 T water over low heat. Cool Slightly. Add 1 egg, 1 tsp vanilla, and 1-1/2 c. powdered sugar. Pour over cake and spread evenly. Refrigerate.
Really tastes like a ho-ho.
Have you ever tried Epi's Double Chocolate Layer Cake? There's
coffee in the batter and the frosting is a silky luscious ganache. Just read the reviews; to us, it is the ultimate chocolate cake experience. I have not tried it with the Callebaut; I usually use Ghirardelli and I use three 9" pans instead of two 10" and it comes out beautifully.
http://www.epicurious.com/recipes/recipe_views/views/101275
coffee in the batter and the frosting is a silky luscious ganache. Just read the reviews; to us, it is the ultimate chocolate cake experience. I have not tried it with the Callebaut; I usually use Ghirardelli and I use three 9" pans instead of two 10" and it comes out beautifully.
http://www.epicurious.com/recipes/recipe_views/views/101275
I'll offer up two favorites - Gianduia Mousse Cake and Chocolate Pecan Cake
Happy Birthday (early) Meryl! April is known as "National Birthday Month" at our house, as my SIL, aunt, uncle, niece, nephew, 2 dear friends and myself all celebrate this month. smileys/smile.gif
Both of these recipes are from Gourmet magazine. The Gianduia Mousse Cake is very rich and decadent. The Chocolate Pecan Cake is a lighter texture, but still very chocolatey.
GIANDUIA MOUSSE CAKE
We tested this recipe with Lindt, Valrhona, Ghirardelli, and Callebaut bittersweet chocolates, all of which worked equally well. Our favorite, however, was Valrhona, which made for an especially rich-flavored gianduia.
For this recipe you will need heavy-duty foil (thicker and wider than regular foil) to waterproof the springform pan.
9 ounces fine-quality bittersweet chocolate (not unsweetened)
7 ounces fine-quality milk chocolate
1 cup Nutella * (chocolate-hazelnut spread; from a 13-ounce jar)
3/4 cup unsweetened hazelnut butter **
6 large eggs
1/2 cup superfine granulated sugar
1 cup well-chilled heavy cream
Accompaniment: whipped cream
Preheat oven to 350° F and butter a 10-inch springform pan. Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof.
Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using a standing mixer and about 8 minutes if using a hand-held mixer. Pour chocolate mixture into egg mixture and stir until combined well. In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
Pour batter into springform pan and put springform pan in a roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes. Remove springform pan from water and cool cake in pan on a rack 30 minutes. Remove side of pan from cake. Let cake cool completely before serving.
Serve cake with whipped cream. Cake keeps, covered and chilled, 3 days. Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudgelike.
* Available at specialty foods shops and many supermarkets.
** Available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.
Makes 12 to 14 servings.
Gourmet
February 1998
***************************
CHOCOLATE PECAN CAKE
A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.
2 ounces semisweet chocolate, chopped coarse
2 ounces unsweetened chocolate, chopped coarse
1 stick (1/2 cup) unsalted butter, cut into pieces
2 tablespoons bourbon or dark rum
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups sugar
3/4 cup all-purpose flour
1 cup egg whites (from 7 to 8 large eggs)
1/4 teaspoon salt
confectioners' sugar for dusting
Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.
In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.
In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
Pout batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.
Just before serving, dust cake with confectioners' sugar.
Gourmet
February 1997
Happy Birthday (early) Meryl! April is known as "National Birthday Month" at our house, as my SIL, aunt, uncle, niece, nephew, 2 dear friends and myself all celebrate this month. smileys/smile.gif
Both of these recipes are from Gourmet magazine. The Gianduia Mousse Cake is very rich and decadent. The Chocolate Pecan Cake is a lighter texture, but still very chocolatey.
GIANDUIA MOUSSE CAKE
We tested this recipe with Lindt, Valrhona, Ghirardelli, and Callebaut bittersweet chocolates, all of which worked equally well. Our favorite, however, was Valrhona, which made for an especially rich-flavored gianduia.
For this recipe you will need heavy-duty foil (thicker and wider than regular foil) to waterproof the springform pan.
9 ounces fine-quality bittersweet chocolate (not unsweetened)
7 ounces fine-quality milk chocolate
1 cup Nutella * (chocolate-hazelnut spread; from a 13-ounce jar)
3/4 cup unsweetened hazelnut butter **
6 large eggs
1/2 cup superfine granulated sugar
1 cup well-chilled heavy cream
Accompaniment: whipped cream
Preheat oven to 350° F and butter a 10-inch springform pan. Wrap bottom and side of pan with a large piece of heavy-duty foil to waterproof.
Chop chocolates into small pieces and melt in a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove top of double boiler or bowl from heat and stir in Nutella and hazelnut butter until combined well.
In a large bowl of a standing electric mixer or in a large bowl with a handheld mixer beat eggs until frothy, about 1 minute. Gradually add sugar, beating mixture at high speed until thick and pale and it holds a slowly dissolving ribbon when beaters are lifted, about 4 minutes if using a standing mixer and about 8 minutes if using a hand-held mixer. Pour chocolate mixture into egg mixture and stir until combined well. In a chilled bowl beat cream until it holds soft peaks and fold into batter gently but thoroughly.
Pour batter into springform pan and put springform pan in a roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan. Bake cake in middle of oven 1 hour and 10 minutes. Turn off oven and let cake stand in oven 40 minutes. Remove springform pan from water and cool cake in pan on a rack 30 minutes. Remove side of pan from cake. Let cake cool completely before serving.
Serve cake with whipped cream. Cake keeps, covered and chilled, 3 days. Cake served at room temperature will have a texture reminiscent of mousse; chilled cake will be more fudgelike.
* Available at specialty foods shops and many supermarkets.
** Available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.
Makes 12 to 14 servings.
Gourmet
February 1998
***************************
CHOCOLATE PECAN CAKE
A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.
2 ounces semisweet chocolate, chopped coarse
2 ounces unsweetened chocolate, chopped coarse
1 stick (1/2 cup) unsalted butter, cut into pieces
2 tablespoons bourbon or dark rum
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups sugar
3/4 cup all-purpose flour
1 cup egg whites (from 7 to 8 large eggs)
1/4 teaspoon salt
confectioners' sugar for dusting
Preheat oven to 350°F. Oil or butter a 9- by 2-inch round springform pan and line bottom with a round of parchment paper or foil.
In a double boiler or a bowl set over a saucepan of barely simmering water melt chocolates and butter, stirring until smooth. Remove top of double boiler or bowl from heat and stir in bourbon or rum.
In a food processor pulse pecans with 3/4 cup sugar until finely ground. Transfer mixture to a bowl and stir in flour.
In another bowl with an electric mixer beat whites with salt at medium speed until white, opaque, and beginning to hold their shape. Gradually add remaining 3/4 cup sugar, beating at high speed until whites hold soft (not stiff), slightly glossy peaks. Stir in pecan mixture with a spatula until well blended and fold in chocolate mixture until no streaks remain (batter will deflate).
Pout batter into pan and smooth top. Bake cake in middle of oven 50 minutes, or until a tester inserted into center comes out clean. Run a thin knife around edge of cake to loosen and invert cake onto a rack to cool completely.
Remove parchment or foil and transfer cake to a platter. Cake may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Bring cake to room temperature before serving.
Just before serving, dust cake with confectioners' sugar.
Gourmet
February 1997
Rec: Lemon Cake albeit with a buttercream icing; however, it's excellent and gets raves.
*
Lemon Cake
SPRING 1999
BY LUCY WAVERMAN
There are three steps to making this magnificent cake. You need to make (or buy) lemon curd (recipe follows), bake the cake and make an icing (recipe follows). Each step can be done up to three days ahead of time and the cake can be assembled a day ahead. The un-iced cake may be frozen up to one month ahead of time and defrosted in the refrigerator overnight.
1 cup (250 mL) butter, at room temperature
1 1/4 cups (300 mL) granulated sugar
5 eggs
Grated zest and juice of 1 lemon
1 3/4 cups (425 mL) all-purpose flour
2 tsp (10 mL) baking powder
Pinch salt
1/2 cup (125 mL) icing sugar, sifted
1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch (23-cm) round cake pan.
2. In mixing bowl, with an electric beater or by hand, beat together butter and sugar until light and fluffy, about 4 minutes. Beat in eggs one at a time. Beat in lemon zest, reserving juice.
3. In a separate bowl, mix together flour, baking powder and salt. Fold dry ingredients into egg mixture. Spoon batter into cake pan. Bake for 45 to 55 minutes or until a cake tester comes out clean. Loosen cake and turn it out of pan, then return to pan immediately. This is to prevent the cake from sticking when you brush on the glaze.
4. In a small bowl mix together the icing sugar and reserved lemon juice. While the cake is still hot, make some holes in the surface of the cake. Brush the glaze over the cake. Cool and store in an airtight container until ready to use.
Makes 1 cake
Lemon Curd
A thick glossy curd that keeps well for at least two weeks. Useful to have around, it can be used for topping cookies for a quick dessert or mixed with whipped cream for a soft mousse-like dessert.
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) unsalted butter
1 tbsp (15 mL) lemon zest
1/4 cup (50 mL) lemon juice
3 eggs, well beaten
1. Mix all ingredients in a heavy pot. Stir gently over low heat until mixture is thick and coats the back of a spoon, about 7 to 10 minutes. Do not let the mixture boil or it will curdle.
2. Remove from heat and allow to cool. Refrigerate until needed.
Makes about 2 cups (500 mL)
Icing
A typical butter cream icing that lasts up to three days. Just re-beat when needed. Flavour with 2 tsp (10 mL) vanilla or 2 tbsp (25 mL) lemon juice, if desired. Liqueurs also work as flavouring in this icing.
3 egg whites
2 tbsp (25 mL) granulated sugar
3 tbsp (45 mL) water
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) unsalted butter
1. Add egg whites to a bowl and beat until frothy. Continue to beat, adding 2 tbsp (25 mL) of sugar, a teaspoon (5 mL) at a time, until mixture is thick and glossy.
2. Add water to a small pot on high heat. Sprinkle in sugar and boil until a sugar thermometer reaches 250°F (120°C) or until the mixture forms a hard ball when dropped into cold water. Remove from heat. Turn mixer on and add a thin stream of the boiling mixture into egg whites. Continue to beat until mixture cools down, about 3 minutes.
3. Beat butter into mixture 2 tbsp (25 mL) at a time, beating continuously. After all butter has been incorporated, flavour as desired.
Makes enough icing to ice one 9-inch (23-cm) cake
Assembly of Cake:
Cut cake in half horizontally and fill with lemon curd. Place cake on a cake stand and working with a knife dipped in hot water spread icing smoothly over cake. Any remaining icing can be coloured as desired and piped onto make decorations. Alternatively, use spring flowers to decorate.
*
Lemon Cake
SPRING 1999
BY LUCY WAVERMAN
There are three steps to making this magnificent cake. You need to make (or buy) lemon curd (recipe follows), bake the cake and make an icing (recipe follows). Each step can be done up to three days ahead of time and the cake can be assembled a day ahead. The un-iced cake may be frozen up to one month ahead of time and defrosted in the refrigerator overnight.
1 cup (250 mL) butter, at room temperature
1 1/4 cups (300 mL) granulated sugar
5 eggs
Grated zest and juice of 1 lemon
1 3/4 cups (425 mL) all-purpose flour
2 tsp (10 mL) baking powder
Pinch salt
1/2 cup (125 mL) icing sugar, sifted
1. Preheat oven to 350°F (180°C). Butter and flour a 9-inch (23-cm) round cake pan.
2. In mixing bowl, with an electric beater or by hand, beat together butter and sugar until light and fluffy, about 4 minutes. Beat in eggs one at a time. Beat in lemon zest, reserving juice.
3. In a separate bowl, mix together flour, baking powder and salt. Fold dry ingredients into egg mixture. Spoon batter into cake pan. Bake for 45 to 55 minutes or until a cake tester comes out clean. Loosen cake and turn it out of pan, then return to pan immediately. This is to prevent the cake from sticking when you brush on the glaze.
4. In a small bowl mix together the icing sugar and reserved lemon juice. While the cake is still hot, make some holes in the surface of the cake. Brush the glaze over the cake. Cool and store in an airtight container until ready to use.
Makes 1 cake
Lemon Curd
A thick glossy curd that keeps well for at least two weeks. Useful to have around, it can be used for topping cookies for a quick dessert or mixed with whipped cream for a soft mousse-like dessert.
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) unsalted butter
1 tbsp (15 mL) lemon zest
1/4 cup (50 mL) lemon juice
3 eggs, well beaten
1. Mix all ingredients in a heavy pot. Stir gently over low heat until mixture is thick and coats the back of a spoon, about 7 to 10 minutes. Do not let the mixture boil or it will curdle.
2. Remove from heat and allow to cool. Refrigerate until needed.
Makes about 2 cups (500 mL)
Icing
A typical butter cream icing that lasts up to three days. Just re-beat when needed. Flavour with 2 tsp (10 mL) vanilla or 2 tbsp (25 mL) lemon juice, if desired. Liqueurs also work as flavouring in this icing.
3 egg whites
2 tbsp (25 mL) granulated sugar
3 tbsp (45 mL) water
1/2 cup (125 mL) granulated sugar
1 cup (250 mL) unsalted butter
1. Add egg whites to a bowl and beat until frothy. Continue to beat, adding 2 tbsp (25 mL) of sugar, a teaspoon (5 mL) at a time, until mixture is thick and glossy.
2. Add water to a small pot on high heat. Sprinkle in sugar and boil until a sugar thermometer reaches 250°F (120°C) or until the mixture forms a hard ball when dropped into cold water. Remove from heat. Turn mixer on and add a thin stream of the boiling mixture into egg whites. Continue to beat until mixture cools down, about 3 minutes.
3. Beat butter into mixture 2 tbsp (25 mL) at a time, beating continuously. After all butter has been incorporated, flavour as desired.
Makes enough icing to ice one 9-inch (23-cm) cake
Assembly of Cake:
Cut cake in half horizontally and fill with lemon curd. Place cake on a cake stand and working with a knife dipped in hot water spread icing smoothly over cake. Any remaining icing can be coloured as desired and piped onto make decorations. Alternatively, use spring flowers to decorate.
Meryl: I've made this Bon Appetit ice cream pie for a few b'days - everyone loves it
Chocolate cookie and coffee ice cream pie
1 cup whipping cream
8 ounces semisweet chocolate chips
1 teaspoon instant coffee crystals
1/2 teaspoon vanilla extract
1 pint coffee ice cream
1 9-inch-diameter purchased chocolate cookie crumb crust
10 chocolate sandwich cookies, crushed coarsely (about 1 cup)
1 pint chocolate ice cream
Additional sandwich cookies
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.
Makes 8 to 10 servings.
Chocolate cookie and coffee ice cream pie
1 cup whipping cream
8 ounces semisweet chocolate chips
1 teaspoon instant coffee crystals
1/2 teaspoon vanilla extract
1 pint coffee ice cream
1 9-inch-diameter purchased chocolate cookie crumb crust
10 chocolate sandwich cookies, crushed coarsely (about 1 cup)
1 pint chocolate ice cream
Additional sandwich cookies
Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.
Makes 8 to 10 servings.
Meryl, Here is a beautiful Cake I think you might like to see - White Velvet Cake - Tim Towner's Rec
http://seattletimes.nwsource.com/pacificnw/2001/0506/taste.html
http://seattletimes.nwsource.com/pacificnw/2001/0506/taste.html
richard-in-cincy
Well-known member
Festive Mozart Torte
A "way over the top" Austrian baroque Tort
150 g flour
40 g Sugar
2 packs vanilla sugar
100 g soft Butter
4 eggs
2 Tbl. Hot water
100 g sugar
1 pack vanilla sugar
75 g flour
30 g cornstarch
10 g cocoa
2 tsp baking powder
50 g dried cherries
3 tbls rum, cognac, Kirsch, cherry brandy,
or spirit of choice.
1 pack powered gelatine
3 tbl. Cold water
¾ liter whipping cream
75 g Nut-nougat or fine-quality bittersweet
chocolate
20 g sifted powdered sugar
20 g sifted powered sugar
½ cup tart cherry jam
Fine chocolate shavings
Short crust layer (bottom):
Sift first three ingredients into the mixing
bowl. Add the butter to the mixing bowl and
use dough hooks to knead into a short
dough. Knead on a board into a smooth
dough. If it should stick, put it in the
fridge for a while.
Roll out the dough on the bottom of a 10
inch spring form pan. Stick the dough with
a fork in various places, place the sides of
the spring form pan on the bottom. Bake at
350 F for 15 minutes or until golden brown.
Loosen the baked tort bottom from the spring
form pan bottom immediately. Place the tort
bottom on the tort platter before it gets
cold.
Cake layers:
Beat eggs and hot water with a mixer 1
minute until foamy. Sprinkle sugar and
vanilla sugar over the eggs and continue
beating another 2 minutes. Mix together
flour, cornstarch, cocoa, and baking
powder. Sift half of the dry mixture on the
egg cream and fold in. Then sift the
remainder and lightly fold in as well.
Spread the batter in a 10-inch Springform
pan with buttered bottom covered with
parchment paper. Bake in 350 F oven for 25-
30 minutes.
Immediately loosen the tort bottom from the
form and place on a cake rack, peel off the
parchment paper carefully. Slice the cool
layer evenly into two halves.
Fillings:
Marinate cherries and rum several hours to
soften. Stir together gelatine and cold
water in small pan. Let absorb for 10
minutes. Heat the reconstituted gelatin
until it is dissolved.
Beat cream until almost stiff. Stir some of
the cream into the dissolved gelatin. Stir
the gelatin into the remaining whipped
cream. Beat to stiff peeks.
Divide the whipped cream into 3 parts.
Melt nougat or chocolate shavings in a
double boiler until smooth. Allow to cool.
Fold into 1 part of the cream.
Strain the cherries. Combine the liquid
with 20 g powdered sugar. Fold into the
second part of cream.
Fold the next 20 g sugar into the third part
of cream along with the cherries.
Assembling the Mozart Torte:
Spread cherry jam on the short-crust tort
bottom sitting on the tort platter.
Cover with the bottom of the cake layer.
Press lightly to adhere.
Spread the nougat cream over the cake layer.
Place the top cake layer on the nougat cream.
Spread the cherry cream over the top cake
layer.
Reserve 3-4 tablespoons rum cream in a
pastry bag fitted with a star tip. Spread
the remaining rum cream evenly on the sides
and top of the assembled tort.
Press chocolate shavings into the sides of
the tort.
Score the top into servings (12). Decorate
the top of the tort with the rum cream in
the pastry bag by decoratively outlining and
decorating the scores. Pipe rosettes around
the top edge to hold garnish.
Place one of the following lightly into each
rosette: candied or well drained maraschino
cherries, candied violets, unwrapped
chocolate covered cherry, or liqueur-filled
chocolate, small chocolate cups filled with
Kirsch or cherry liqueur, etc.
A "way over the top" Austrian baroque Tort
150 g flour
40 g Sugar
2 packs vanilla sugar
100 g soft Butter
4 eggs
2 Tbl. Hot water
100 g sugar
1 pack vanilla sugar
75 g flour
30 g cornstarch
10 g cocoa
2 tsp baking powder
50 g dried cherries
3 tbls rum, cognac, Kirsch, cherry brandy,
or spirit of choice.
1 pack powered gelatine
3 tbl. Cold water
¾ liter whipping cream
75 g Nut-nougat or fine-quality bittersweet
chocolate
20 g sifted powdered sugar
20 g sifted powered sugar
½ cup tart cherry jam
Fine chocolate shavings
Short crust layer (bottom):
Sift first three ingredients into the mixing
bowl. Add the butter to the mixing bowl and
use dough hooks to knead into a short
dough. Knead on a board into a smooth
dough. If it should stick, put it in the
fridge for a while.
Roll out the dough on the bottom of a 10
inch spring form pan. Stick the dough with
a fork in various places, place the sides of
the spring form pan on the bottom. Bake at
350 F for 15 minutes or until golden brown.
Loosen the baked tort bottom from the spring
form pan bottom immediately. Place the tort
bottom on the tort platter before it gets
cold.
Cake layers:
Beat eggs and hot water with a mixer 1
minute until foamy. Sprinkle sugar and
vanilla sugar over the eggs and continue
beating another 2 minutes. Mix together
flour, cornstarch, cocoa, and baking
powder. Sift half of the dry mixture on the
egg cream and fold in. Then sift the
remainder and lightly fold in as well.
Spread the batter in a 10-inch Springform
pan with buttered bottom covered with
parchment paper. Bake in 350 F oven for 25-
30 minutes.
Immediately loosen the tort bottom from the
form and place on a cake rack, peel off the
parchment paper carefully. Slice the cool
layer evenly into two halves.
Fillings:
Marinate cherries and rum several hours to
soften. Stir together gelatine and cold
water in small pan. Let absorb for 10
minutes. Heat the reconstituted gelatin
until it is dissolved.
Beat cream until almost stiff. Stir some of
the cream into the dissolved gelatin. Stir
the gelatin into the remaining whipped
cream. Beat to stiff peeks.
Divide the whipped cream into 3 parts.
Melt nougat or chocolate shavings in a
double boiler until smooth. Allow to cool.
Fold into 1 part of the cream.
Strain the cherries. Combine the liquid
with 20 g powdered sugar. Fold into the
second part of cream.
Fold the next 20 g sugar into the third part
of cream along with the cherries.
Assembling the Mozart Torte:
Spread cherry jam on the short-crust tort
bottom sitting on the tort platter.
Cover with the bottom of the cake layer.
Press lightly to adhere.
Spread the nougat cream over the cake layer.
Place the top cake layer on the nougat cream.
Spread the cherry cream over the top cake
layer.
Reserve 3-4 tablespoons rum cream in a
pastry bag fitted with a star tip. Spread
the remaining rum cream evenly on the sides
and top of the assembled tort.
Press chocolate shavings into the sides of
the tort.
Score the top into servings (12). Decorate
the top of the tort with the rum cream in
the pastry bag by decoratively outlining and
decorating the scores. Pipe rosettes around
the top edge to hold garnish.
Place one of the following lightly into each
rosette: candied or well drained maraschino
cherries, candied violets, unwrapped
chocolate covered cherry, or liqueur-filled
chocolate, small chocolate cups filled with
Kirsch or cherry liqueur, etc.
richard-in-cincy
Well-known member
Habsburgertorte
Another complex Austrian torte. Only the best from Vienna's Hofburg sugar kitchen was good enough for the Emperor:
Cake:
5 oz. semisweet chocolate, broken into pieces
6 eggs, separated
2 tbs. vanilla sugar
2/3 cup granulated sugar
1-2/3 cup ground hazelnuts
grated zest of 1 lemon
2 tbls. minced mixed candied peel
5 oz. butter, melted and cooled
Chocolate Icing:
(Schodoladenglazur)
2 cups sugar
1/2 cup water
5 oz. semisweet chocolate
1 tbs. butter
Chocolate Filling:
5 oz. semisweet chocolate
5 oz. unsalted butter, softened
1-1/4 cups confectioner's sugar
3 tbs. coffee liqueur
Decoration:
White chocolate, melted.
Preheat oven to 350F. Butter and flour two 8-inch layer cake pans.
Melt the cho. in a bowl over simmering water. Meanwhile, beat the egg yolks w. the vanilla sugar and gran. sugar until light and fluffy. Beat in the hazelnuts, zest, and peel.
Beat the melted choc. and butter into the mixture. Beat the egg whiles into stiff peaks and fold them into the mixture.
Divide batter between pans, bake for 30 min or until passes toothpick test.
Filling: Melt the choc. in a bowl over simmering water. Beat the butter and sifted confectioners' sugar together until smooth, then
beat in the liqueur and finally the melted chocolate. Sandwich the cakes together with the filling.
Icing.
Put the sugar and water into a heavy saucepan. Bring to a boil over medium heat, brushing away any crystals that form on the sides of the pan using a pastry brush dipped in water. Boil the syrup, without stirring, for about 10 minutes, or until it reaches large thread stage.
Meanwhile put the chocolate in a bowl and melt it over simmering water. Add the butter, and stir until smooth.
Gradually pour the hot syrup over the chocolate mixture, stirring constantly with a metal spoon until the icing is thick enough to coat the back of the spoon. Optional: replace water with strong black coffee Ice the cake with the icing.
To decorate, melt the white chocolate and pipe a decorative lacy pattern (squiggles) of melted white chocolate around the top edge of the cake. You want the center of the cake to be plain. Optional, for fancy dinners, place a white rose in the center of the cake.
Another complex Austrian torte. Only the best from Vienna's Hofburg sugar kitchen was good enough for the Emperor:
Cake:
5 oz. semisweet chocolate, broken into pieces
6 eggs, separated
2 tbs. vanilla sugar
2/3 cup granulated sugar
1-2/3 cup ground hazelnuts
grated zest of 1 lemon
2 tbls. minced mixed candied peel
5 oz. butter, melted and cooled
Chocolate Icing:
(Schodoladenglazur)
2 cups sugar
1/2 cup water
5 oz. semisweet chocolate
1 tbs. butter
Chocolate Filling:
5 oz. semisweet chocolate
5 oz. unsalted butter, softened
1-1/4 cups confectioner's sugar
3 tbs. coffee liqueur
Decoration:
White chocolate, melted.
Preheat oven to 350F. Butter and flour two 8-inch layer cake pans.
Melt the cho. in a bowl over simmering water. Meanwhile, beat the egg yolks w. the vanilla sugar and gran. sugar until light and fluffy. Beat in the hazelnuts, zest, and peel.
Beat the melted choc. and butter into the mixture. Beat the egg whiles into stiff peaks and fold them into the mixture.
Divide batter between pans, bake for 30 min or until passes toothpick test.
Filling: Melt the choc. in a bowl over simmering water. Beat the butter and sifted confectioners' sugar together until smooth, then
beat in the liqueur and finally the melted chocolate. Sandwich the cakes together with the filling.
Icing.
Put the sugar and water into a heavy saucepan. Bring to a boil over medium heat, brushing away any crystals that form on the sides of the pan using a pastry brush dipped in water. Boil the syrup, without stirring, for about 10 minutes, or until it reaches large thread stage.
Meanwhile put the chocolate in a bowl and melt it over simmering water. Add the butter, and stir until smooth.
Gradually pour the hot syrup over the chocolate mixture, stirring constantly with a metal spoon until the icing is thick enough to coat the back of the spoon. Optional: replace water with strong black coffee Ice the cake with the icing.
To decorate, melt the white chocolate and pipe a decorative lacy pattern (squiggles) of melted white chocolate around the top edge of the cake. You want the center of the cake to be plain. Optional, for fancy dinners, place a white rose in the center of the cake.
richard-in-cincy
Well-known member
Austro-Hungarian Punschtorte
The layers are regular yellow sponge cake, so
I won't give you the steps.
Punch syrup:
1/4 pound sugar cubes
2 lemons
1 orange
1/2 cup dark rum
1/2 cup water
3/4 oz. plain dark chocolate, melted and cooled
red and green food coloring
To finish:
4 tabl. apricot jam, warmed and strained
punch icing
red food color, if desired
glace cherries
Prepare two 9 1/2 inch yellow sponge cakes in
springform pans, line the pans with butter and
then equal parts flour and sugar. Cool cakes.
Syrup: rub the cubes on the lemons and orange so
that the oils are absorbed onto the sugar cubes.
Halve the fruits and squeeze and strain the juices. Mix together with rum. Set aside. Drop the sugar cubes into the water in a heavy bottom pan. Set over low heat and warm gently until all
the sugar is melted. Turn up the heat and boil
to 225F. (thread stage), takes about 20 seconds
of boiling.
Plunge the base of the pan into cold water for
a moment to stop cooking. Add the rum juice
to the syrup. Stir and blend well. Reserve 1 tbls. syrup for punch icing.
Spoon out 3 equal amounts of syrup into
separate containers. To one add a drop of
green food coloring, the the second a drop
of red, to the third, the melted chocolate.
To assemble:
Cut the center out of one of the cakes, leaving
a 1 inch border, or circle, of cake. Cut the
inner portion into small cubes (about 1 inch
square). Divide the cubes into three portions
and add a portion to each punch syrup containers.
Slice the remaining cake into two layers. Brush
the base with the warm jam. Return the base to
the springform pan (jam side up). Set the sponge border onto the base, pressing down lightly to seal the edges with the jam onto the bottom layer. Pack the punch soaked cubes of cake into the middle close together in an attractive manner. Cover the whole with the remaining sponge layer, brushed with more jam and set on top. Press lightly to seal all the layers together. Refrigerate sealed in wrap, overnight.
Prepare punch glace icing:
2 1/4 cups confectioners sugar, sifted
1 tablespoon fresh orange juice, strained
1 tablespoon fresh lemon juice, strained
2 1/2 tablespoons rum
the reserved spoon of syrup
1/2 tsp. vanilla extract
1 drop red food coloring
Mix the liquids. Slowly add the liquid to
the sifted sugar in a bowl, stirring all the
time. Do not add all liquid at once, for
the icing may become too runny. It should be
thick and smooth enough to coat the back of the
spoon. Place the bowl over a small pan filled
with simmering water, and warm until the icing
thins out and runs easily from the spoon.
Remove from heat and ust immeditately.
Pour almost all the icing onto the center of the cake, place bowl over hot water to prevent from setting. Working quickly with a long dry spatula, smooth the icing from the middle to the edges. Do not try to rework the surface once it sets or the finish will be ruined. Apply the rest of the glaze to the sides with the spatula.
Decorate with the candied cherries.
The layers are regular yellow sponge cake, so
I won't give you the steps.
Punch syrup:
1/4 pound sugar cubes
2 lemons
1 orange
1/2 cup dark rum
1/2 cup water
3/4 oz. plain dark chocolate, melted and cooled
red and green food coloring
To finish:
4 tabl. apricot jam, warmed and strained
punch icing
red food color, if desired
glace cherries
Prepare two 9 1/2 inch yellow sponge cakes in
springform pans, line the pans with butter and
then equal parts flour and sugar. Cool cakes.
Syrup: rub the cubes on the lemons and orange so
that the oils are absorbed onto the sugar cubes.
Halve the fruits and squeeze and strain the juices. Mix together with rum. Set aside. Drop the sugar cubes into the water in a heavy bottom pan. Set over low heat and warm gently until all
the sugar is melted. Turn up the heat and boil
to 225F. (thread stage), takes about 20 seconds
of boiling.
Plunge the base of the pan into cold water for
a moment to stop cooking. Add the rum juice
to the syrup. Stir and blend well. Reserve 1 tbls. syrup for punch icing.
Spoon out 3 equal amounts of syrup into
separate containers. To one add a drop of
green food coloring, the the second a drop
of red, to the third, the melted chocolate.
To assemble:
Cut the center out of one of the cakes, leaving
a 1 inch border, or circle, of cake. Cut the
inner portion into small cubes (about 1 inch
square). Divide the cubes into three portions
and add a portion to each punch syrup containers.
Slice the remaining cake into two layers. Brush
the base with the warm jam. Return the base to
the springform pan (jam side up). Set the sponge border onto the base, pressing down lightly to seal the edges with the jam onto the bottom layer. Pack the punch soaked cubes of cake into the middle close together in an attractive manner. Cover the whole with the remaining sponge layer, brushed with more jam and set on top. Press lightly to seal all the layers together. Refrigerate sealed in wrap, overnight.
Prepare punch glace icing:
2 1/4 cups confectioners sugar, sifted
1 tablespoon fresh orange juice, strained
1 tablespoon fresh lemon juice, strained
2 1/2 tablespoons rum
the reserved spoon of syrup
1/2 tsp. vanilla extract
1 drop red food coloring
Mix the liquids. Slowly add the liquid to
the sifted sugar in a bowl, stirring all the
time. Do not add all liquid at once, for
the icing may become too runny. It should be
thick and smooth enough to coat the back of the
spoon. Place the bowl over a small pan filled
with simmering water, and warm until the icing
thins out and runs easily from the spoon.
Remove from heat and ust immeditately.
Pour almost all the icing onto the center of the cake, place bowl over hot water to prevent from setting. Working quickly with a long dry spatula, smooth the icing from the middle to the edges. Do not try to rework the surface once it sets or the finish will be ruined. Apply the rest of the glaze to the sides with the spatula.
Decorate with the candied cherries.
Rec: Chocolate Mousse Cake
Pat’s note: Even though it’s a bit labor-intensive, this is one of my favorite chocolate cakes. It comes from the Greyston Bakery Cookbook. It can be made ahead and stored in the freezer. I like to serve it straight from the freezer or remove about 15 minutes before serving to thaw just ever so slightly. It’s fabulous. The notes below are taken from the cookbook.
Chocolate Mousse Cake
The favorite of staff and customers alike, this cake is made with chocolate chiffon rounds layered with rich chocolate mousse, thinly covered overall with a bittersweet chocolate glaze, and finished with chocolate shavings on the sides. We make it in both two-and three-layer versions, but in our cookbook trials we found that four layers also worked well, although the cake gets a little harder to handle as it gets so tall. If by accident you damage a cake layer in splitting, just continue with a three-layer version; it is guaranteed to be both beautiful and absolutely satisfying to any chocoholics within reach! This cake freezes well and tastes like an ice-cream cake when the mousse is still semi-frozen.
1 recipe Chocolate Chiffon Layers (recipe below), baked and cooled
Chocolate Chiffon Layers
6 egg whites
1-1/2 cups sugar
3/4 cup vegetable oil
4 egg yolks
1/2 cup water
1 tsp vanilla
3/4 cup unsweetened cocoa
1 cup flour
2 tsp baking powder
1 tsp baking soda
dash salt
Preheat oven to 350 degrees
Butter 2 round 8-inch cake pans
You will need three bowls (two large, one small).
Beat egg whites until soft peaks form. Gradually add 1/2 cup of the sugar and continue beating in large bowl of mixer until very stiff.
Mix oil, egg yolks, water, and vanilla in small bowl.
Sift dry ingredients together into the other large bowl; cocoa, flour, rest of sugar, baking powder and soda, add salt.
Add yolk mixture to dry mixture.
Fold in stiffly beaten egg whites and gently incorporate.
Pour into two prepared pans.
Bake at 350 degrees for about 25 minutes, until sides shrink and top springs back when lightly pressed.
Carefully split cooled cake layers in half. Place carefully on waxed paper on a flat surface.
Chocolate Mousse:
3 cups heavy whipping cream
2/3 cup unsweetened cocoa
3/4 cup sugar
Whip cream with sifted cocoa and sugar until quite firm, using an electric mixer. Place first cake layer cut side down on cake plate. This prevents cake crumbs from coming loose in the mousse. Spread evenly with about 3/4 cup mousse. Repeat with additional layers, always placing cut side down. Frost the entire cake, top and sides, with remaining mousse, covering thinly but completely. Chill in freezer about 1 hour.
Chocolate Water Glaze
8 oz. semisweet chocolate
1/2 cup water
1/8 cup simple syrup (see directions below)
1/8 cup beaten egg (1/2 egg)
4-oz. Semisweet chocolate bar, slightly softened in a warm place
Melt semisweet chocolate and water in heavy saucepan over low heat. Stir well to make a smooth chocolate syrup.
Blend in the 1/8 cup simple syrup, made by boiling 1/2 cup water and 1/2 cup powdered sugar together for 10 minutes. Remove from heat and allow to cool for 3-4 minutes.
Blend in the beaten 1/2 egg and mix thoroughly. Let glaze cool until it is just a little warmer than body temperature.
To Finish:
Carefully shave warmed chocolate bar with a potato peeler or sharp paring knife. Use the entire 4-oz. bar.
Pour the warm glaze on the chilled mousse-covered cake, sides first, smoothing with a knife, followed by the top. The top should be as smooth and even as possible and should be poured on, not spread like a frosting.
Press the chocolate shavings all around the sides, working quickly before the glaze sets. Keep refrigerated until you are ready to indulge. (Pat’s note: I freeze the cake at this point, until ready to serve.)
Pat’s notes:
I split the 2 layers making it a four layer cake. Sometimes I stick a few toothpicks into the top and through all layers to keep them from sliding.
I love to serve slices of this cake garnished with fresh raspberries. Yum! No, make that Super Yum!!
Pat’s note: Even though it’s a bit labor-intensive, this is one of my favorite chocolate cakes. It comes from the Greyston Bakery Cookbook. It can be made ahead and stored in the freezer. I like to serve it straight from the freezer or remove about 15 minutes before serving to thaw just ever so slightly. It’s fabulous. The notes below are taken from the cookbook.
Chocolate Mousse Cake
The favorite of staff and customers alike, this cake is made with chocolate chiffon rounds layered with rich chocolate mousse, thinly covered overall with a bittersweet chocolate glaze, and finished with chocolate shavings on the sides. We make it in both two-and three-layer versions, but in our cookbook trials we found that four layers also worked well, although the cake gets a little harder to handle as it gets so tall. If by accident you damage a cake layer in splitting, just continue with a three-layer version; it is guaranteed to be both beautiful and absolutely satisfying to any chocoholics within reach! This cake freezes well and tastes like an ice-cream cake when the mousse is still semi-frozen.
1 recipe Chocolate Chiffon Layers (recipe below), baked and cooled
Chocolate Chiffon Layers
6 egg whites
1-1/2 cups sugar
3/4 cup vegetable oil
4 egg yolks
1/2 cup water
1 tsp vanilla
3/4 cup unsweetened cocoa
1 cup flour
2 tsp baking powder
1 tsp baking soda
dash salt
Preheat oven to 350 degrees
Butter 2 round 8-inch cake pans
You will need three bowls (two large, one small).
Beat egg whites until soft peaks form. Gradually add 1/2 cup of the sugar and continue beating in large bowl of mixer until very stiff.
Mix oil, egg yolks, water, and vanilla in small bowl.
Sift dry ingredients together into the other large bowl; cocoa, flour, rest of sugar, baking powder and soda, add salt.
Add yolk mixture to dry mixture.
Fold in stiffly beaten egg whites and gently incorporate.
Pour into two prepared pans.
Bake at 350 degrees for about 25 minutes, until sides shrink and top springs back when lightly pressed.
Carefully split cooled cake layers in half. Place carefully on waxed paper on a flat surface.
Chocolate Mousse:
3 cups heavy whipping cream
2/3 cup unsweetened cocoa
3/4 cup sugar
Whip cream with sifted cocoa and sugar until quite firm, using an electric mixer. Place first cake layer cut side down on cake plate. This prevents cake crumbs from coming loose in the mousse. Spread evenly with about 3/4 cup mousse. Repeat with additional layers, always placing cut side down. Frost the entire cake, top and sides, with remaining mousse, covering thinly but completely. Chill in freezer about 1 hour.
Chocolate Water Glaze
8 oz. semisweet chocolate
1/2 cup water
1/8 cup simple syrup (see directions below)
1/8 cup beaten egg (1/2 egg)
4-oz. Semisweet chocolate bar, slightly softened in a warm place
Melt semisweet chocolate and water in heavy saucepan over low heat. Stir well to make a smooth chocolate syrup.
Blend in the 1/8 cup simple syrup, made by boiling 1/2 cup water and 1/2 cup powdered sugar together for 10 minutes. Remove from heat and allow to cool for 3-4 minutes.
Blend in the beaten 1/2 egg and mix thoroughly. Let glaze cool until it is just a little warmer than body temperature.
To Finish:
Carefully shave warmed chocolate bar with a potato peeler or sharp paring knife. Use the entire 4-oz. bar.
Pour the warm glaze on the chilled mousse-covered cake, sides first, smoothing with a knife, followed by the top. The top should be as smooth and even as possible and should be poured on, not spread like a frosting.
Press the chocolate shavings all around the sides, working quickly before the glaze sets. Keep refrigerated until you are ready to indulge. (Pat’s note: I freeze the cake at this point, until ready to serve.)
Pat’s notes:
I split the 2 layers making it a four layer cake. Sometimes I stick a few toothpicks into the top and through all layers to keep them from sliding.
I love to serve slices of this cake garnished with fresh raspberries. Yum! No, make that Super Yum!!
this chocolate macadamia tart is very good.
http://www.culinarycafe.com/Desserts/Chocolate_Macadamia-Nut_Tart.html
http://www.culinarycafe.com/Desserts/Chocolate_Macadamia-Nut_Tart.html