Tag Archives: cake

Berry nut opera cake

Makes 6in x 7.5in cake

  1. 6 eggs + 11 whites
  2. 1/2tsp cream of tartar
  3. 550g sugar
  4. 240g powdered sugar
  5. 190g nut flour
  6. 85g flour
  7. 1/2tsp baking powder
  8. 35tb butter, 2 cups cut into 1tb pieces and softened and 3tb melted and cooled
  9. 1tb vanilla extract
  10. 510g berries
  11. 34g freeze-dried berries, ground
  • Beat 6 egg whites, cream of tartar and 50g sugar to soft peaks. Set aside.
  • Beat whole eggs, 100g sugar and powdered sugar to ribbon stage, about 3-5 minutes. Sift and fold 5-7 into mixture. Fold in egg white mixture. Fold in melted butter and 1/2tb vanilla.
  • Divide batter into two 18in x 13in baking sheets topped with greased parchment and bake at 425 degrees for 8-10 minutes. Let cool. Cake can be wrapped and refrigerated for up to 3 days.
  • Bring 10-11 and 100g sugar to a boil and simmer for 8-10 minutes or until reduced by a fourth. Let cool. Can be made 3 days ahead.
  • Cook remaining 5 egg whites and 300g sugar in a double-boiler, stirring constantly until mixture reaches 160 degrees. Beat until mixture has cooled and reaches med-stiff peaks. Beat in softened butter 1 or 2 pieces at a time. Set aside 1-1/2 cups, beat in 63g of fruit mixture and beat in remaining 1/2tb vanilla into remaining buttercream.
  • Halve cakes. Layer with fruit buttercream and remaining fruit mixture. Decorate top layer with vanilla buttercream. Serve.

Cinnamon roll cake

Serves 10-12

  1. 25tb butter, 4tb melted and remaining softened
  2. 8oz cream cheese
  3. 450g sugar
  4. 1tb vanilla extract
  5. 3 eggs + 1 yolk
  6. 295g cake flour
  7. 2tsp baking powder
  8. 1/2tsp salt
  9. 4tb sour cream
  10. 1/2 cup milk
  11. 130g brown sugar
  12. 1-1/2tb cinnamon
  13. 65g + 1tb flour
  14. 1tb honey
  15. 1 cup cream
  • Cream 1 cup softened butter with half of cream cheese and 300g sugar. Beat in eggs and yolk one at a time along with 2tsp vanilla. Alternately beat in 6-8 and and 9-10 in 5 batches, beginning and ending with dry ingredients. Set aside.
  • Mix melted butter with 55g brown sugar and 2tsp cinnamon. Set aside. Divide half of batter in 2 8in cake tins. Divide half of brown sugar mixture over batter and swirl. Repeat and bake in a 350 degree oven for 25 minutes. Rest for 10 minutes, transfer to rack and let cool.
  • Meanwhile, mix 65g flour with 4tb butter, 2tsp cinnamon, remaining brown sugar and honey. Bake in a single layer for 8-10 minutes, stirring halfway. Let cool.
  • When cake and crumble have cooled, cream remaining cream cheese and vanilla with 50g sugar. Add cream and beat to stiff peaks. Set aside.
  • Bring 2tb water and remaining sugar and cinnamon to a simmer. Take off heat and add remaining butter. Add flour and cool slightly.
  • Spread half of frosting on one cake, top with crumble and drizzle with half of syrup. Top with second cake and remaining frosting and syrup. Serve.

Quadruple lemon cake

Lemon juice/zest/extract may be substituted with other citrus

Serves 10-12

  1. 40tb butter, 28tb cubed and softened and 12tb cubed and chilled.
  2. 902g sugar
  3. 18g lemon zest
  4. 382g lemon juice (about 8-9 lemons)
  5. 3/4tsp salt
  6. 18 eggs, separated into 8 yolks, 10 yolks, 8 whites and 5 whites (reserve remaining 5 whites for other use)
  7. 1/2 cup oil
  8. 2/3 cup milk
  9. 1/2tb vanilla extract
  10. 1/2tsp lemon extract
  11. 361g cake flour
  12. 1tb baking powder
  13. 1/4tsp cream of tartar
  14. 181g water
  • Melt 8tb of chilled butter over med-low heat and whisk in 198g sugar, 6tb lemon zest, 302g lemon juice, 1/4tsp salt and 10 yolks. Cook, stirring constantly, for about 6-8 minutes or until thickened. Take off-heat, mix in remaining 4tb chilled butter, strain, cover and chill for 2 hours.
  • Meanwhile, beat remaining 8 yolks until pale, about 1-2 minutes. Beat in 198g sugar until further paled, thickened and quadrupled in volume, about 5 minutes. Add remaining 12g zest on low speed. Stream in 7-10. Add 11-12 and remaining salt in 4 additions. Set aside.
  • Beat 8 egg whites and cream of tartar on low speed until foamy. Increase speed to med-high and beat to soft peaks. Beat in 100g sugar until mixture reaches medium peaks. Fold into yolk mixture in 4 additions.
  • Divide batter into 2 9in cake pans (about 652g each) and bake in the middle of a 325 degree oven for 50-55 minutes. Cool in pans for 10-15 minutes and finish cooling on racks.
  • Meanwhile, simmer remaining lemon juice with 66g sugar over medium heat until sugar dissolves. Set aside.
  • Bring water and remaining 347g sugar to a boil; do not stir after this point. Meanwhile, begin beating remaining 5 egg whites to soft peaks. Once soft peaks form and syrup reaches 240 degrees, stream syrup into egg whites while beating and continue until bowl is no longer warm. Beat in softened butter 1tb – 2tb at a time. Beat in 239g of chilled lemon curd. Place a quarter of buttercream in a piping bag and set aside.
  • Remove tops of cakes and halve. Place one layer on cake stand or serving platter and brush with a third of the lemon syrup, about 3-1/3tb. Pipe a third of the buttercream in a ring around the outside edge and spread a third of the remaining lemon curd, about 1/2 cup. Repeat with remaining layers, spread a thin layer of buttercream over top and sides of cake and chill for 30 minutes. Spread remaining buttercream and chill for 15 minutes. Serve.

Processor pecan-cinnamon coffee cake

Serves 8-10

  1. 113g toasted pecans
  2. 66oz brown sugar
  3. 307g flour
  4. 1-3/4tsp cinnamon
  5. 1tsp salt
  6. 11tb butter, 4tb melted and 7tb softened
  7. 1tsp water
  8. 198g sugar
  9. 1tsp baking powder
  10. 1/2tsp baking soda
  11. 3/4 cup milk
  12. 1 egg + 1 yolk
  13. 1tsp vanilla extract’
  • Process 1-2 until homogeneous. Add 71g flour, 3/4tsp cinnamon and 1/4tsp salt and pulse 4-5 times. Add melted butter and water and pulse 8-10 times. Set aside.
  • Process remaining 3-5 with 8-10 for 10 seconds. Add softened butter and pulse 5-8 times or until butter is broken into small pieces. Add 11-13 and pulse 4-5 times or until mixture is moistened; some small butter pieces will remain.
  • Pour batter into a 9in spring-form pan and top with pecan mixture; cake can be wrapped and chilled overnight at this point. Bake on a baking sheet in the lower-middle of a 350 degree oven for 45-55 minutes, or 60-75 minutes if chilled overnight. Rest for 15 minutes, remove sides of pan and cool for 2 hours. Serve.

Chocolate roll cake with espresso-mascarpone cream

Serves 8-10

  1. 1-1/4 cup cream
  2. 4tb butter, quartered and chilled
  3. 12oz bitter- or semi-sweet chocolate
  4. 1tb cognac
  5. 2tsp espresso powder
  6. 6tb powdered sugar
  7. 1lb mascarpone
  8. 5tb cocoa powder, sifted
  9. 1/8tsp salt
  10. 1-1/4oz flour
  11. 2tb water, chilled
  12. 6 eggs, separated
  13. 2-1/3oz sugar
  14. 1tsp vanilla extract
  15. 1/8tsp cream of tartar
  • Bring cream and 2tb butter to a simmer and pour over 6oz chocolate and cognac. Whisk smooth and cool for 1 hour.
  • Meanwhile, bring remaining cream to a simmer. Take off-heat, stir in 5-6 and cool slightly. Whisk mascarpone, whisk in mixture, cover and chill.
  • Sift 4tb cocoa powder and 9-10 and set aside. Melt remaining chocolate and butter with water in a double-boiler and set aside.
  • Beat yolks briefly. Beat in half of sugar until mixture pales and thick ribbons form when drizzled, about 8 minutes. Add vanilla and set aside.
  • Beat whites and cream of tartar, gradually adding remaining sugar, to stiff peaks. Set aside.
  • Fold chocolate and yolk mixture. Fold in a quarter of white mixture. Fold in remaining white mixture. Fold in cocoa powder mixture. Pour into a 7-1/2in x 12in baking sheet lined with a greased and floured piece of parchment and tap lightly to pop air bubbles. Bake in the upper-middle of a 400 degree oven for 8-10 minutes or until it springs back when pressed. Cool for 5 minutes.
  • Sift remaining cocoa powder over towel and rub in. Run knife along cake to loosen, flip onto towel and discard parchment. Roll cake and rest for 15 minutes.
  • Unroll cake and set towel aside. Spread mascarpone mixture and re-roll. Place seam-side down and and spread ganache. Serve.

Cheesecake bars

Makes 16

  1. 7 graham crackers
  2. 6tb butter, melted and cooled
  3. 3tb brown sugar
  4. 2tb flour
  5. 1/4tsp salt
  6. 1lb cream cheese
  7. 4-2/3oz sugar
  8. 2 eggs
  9. 4tb sour cream
  10. 2tsp lemon juice
  11. 1tsp vanilla extract
  12. Optional: 3oz chocolate melted with 2tb cream, 1.25 cups chopped strawberries/2tb apricot jam/1tsp lemon juice/1tsp sugar/pinch of salt, or 1 cup caramel sauce
  • Process graham crackers. Pulse in 2-4 and 1/8tsp salt. Press into a foil-lined 8in x 8in baking pan and bake at 325 degrees for 12-15 minutes. Set aside.
  • Beat cream cheese. Beat in sugar. Beat in eggs one at a time. Beat in 9-11.
  • Pour filling into crust. If using swirl, place in dollops on surface and spread with a butter knife. Bake at 325 degrees for 35-40 minutes. Cool for 2 hours. Chill for 3 hours. Use foil to remove cake and cut into 16 squares. Serve.

Mini chocolate dulce de leche cakes

Serves 6

  1. 6tb dulce de leche
  2. 1tsp kosher salt
  3. 8oz bittersweet or semi-sweet chocolate, chopped
  4. 8tb butter
  5. 2tb cocoa powder
  6. 6tb brown sugar
  7. 4 eggs
  • Butter 6 4oz ramekins, dust with cocoa powder and tap out excess. Divide 1-2 into ramekins and set aside.
  • In a double-boiler, melt 3-4. Remove from heat and add 5-6. Temper eggs and divide into ramekins.
  • Bake at 400 degrees for 15 minutes or until center is firm but still jiggly. Cool for 5 minutes and serve.