Strawberry Cake

 

I want something that I can make in pieces, and then assemble when company comes.

SO: Vanilla cupcakes, custard, strawberry compote, and whipping cream.

To serve: Slice the vanilla cupcake in half, add a dollop of custard and a dollop of strawberry compote. Replace the top of the cupcake. Top with whipping cream. Serve with meringue crumble.

NOTE: These ingredients can also be arranged in a trifle. Find a tall container. Layer first cake, then compote, then custard, then cream. Alternate attractively. Serve.

Custard Recipe (makes 3 cups):

4 large egg yolks
1/2 c sugar
1/4 c cornstarch
pinch salt
2 c milk
1 1/4 tsp vanilla extract

Directions:

  1. Whisk egg yolks until smooth in large bowl. Combine sugar, corn starch, and salt in medium saucepan and heat on medium heat. Stir constantly, adding milk gradually in a slow, steady stream. Cook until mixture thickens and begins to bubble, about 5 min.
  2. Whisking constantly, slowly pour 1/3 of the milk mixture into the egg yolks (this is called tempering, which keeps the yolks from curdling). Pour remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 min. Remove from heat, stir in vanilla.
  3. Strain mixture through fine sieve into heatproof bowl. Cover with parchment paper or plastic wrap, pressing directly onto surface to prevent skin from forming. Refrigerate until chilled and firm, at least 2 hours, up to 2 days.

Vanilla Cake Recipe:

Ingredients:

1.5 c all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6 tbsp room temperature butter
1 1/8 c sugar
2 eggs
2/3 c buttermilk
1 tsp vanilla extract

Directions:

1. Mix butter and sugar on high in kitchenaid until fluffy.

2. Add eggs. Blend on high until fluffy.

3. Add baking soda, baking powder, salt. Blend on low until fluffy.

4. Add buttermilk and vanilla extract. Blend on low until fluffy.

5. Add flour. Blend on low until cohesive dough forms.

6. Bake 350 degrees for 25 min.

7. Remove from pan, let cool.

Strawberry Compote:

1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
3/4 c sugar

Directions:

  1. In a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt.
  2. Using a potato masher, gently mash strawberries.
  3. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute.
  4. Remove from heat and let cool slightly.
  5. Stir in remaining strawberries.
  6. Refrigerate until set, at least 4 hours (or up to 1 day).

Whipping Cream:

2 c heavy cream
1/4 c confectioner’s sugar, sifted

  1. Whisk heavy cream until soft peaks form.
  2. Add sugar, whisk until combined.
  3. If not being used immediately, cover tightly and refrigerate for up to 3 hours in airtight container.

Meringues:

2 large egg whites
1/4 tsp cream of tartar
dash salt
1/2 c sugar
1/2 tsp vanilla extract

  1. Preheat oven to 200F.
  2. In large bowl, combine egg whites, cream of tartar, and salt.
  3. Beat until soft peaks form, THEN gradually add the sugar, continuing to beat until the mixture is stiff and glossy. Add vanilla extract at the end.
  4. Line cookie sheet with parchment paper or aluminum foil, shiny side up. Drop the meringue by large teaspoonfuls.
  5. Bake 1.5 hours. THEN turn off the heat and leave the meringues in the oven until they are completely cool, 3 hours or more (best done overnight..).
  6. Store in airtight container to keep crisp.

 

Rose Pistacio Doughnuts

Recipe from Extra Crispy.

Yields: 12 doughnuts
Cook Time: 15 minutes
Hands-On Time: 15 minutes
Total Time: 30 minutes

Ingredients:

For the doughnuts:

½ cup raw pistachios
1 ½ cup flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cardamom powder
¼ cup brown sugar
½ cup granulated sugar
1 egg
½ cup Greek yogurt
1 tablespoon rosewater
3 tablespoons pistachio oil
2 drops green food coloring (optional)

For the glaze:

1 cup powdered sugar
2 tablespoons milk
½ teaspoon rosewater
Red food coloring (optional)
Fresh edible rose petals, for garnish
Pistachios, for garnish

Directions:

  1. Preheat the oven to 350°F.
  2. Pulse pistachios in a food processor until chopped, about 1 minute. Process in 30-second intervals until finely ground resembling a dry, gritty flour. Reserve 1 tablespoon for sprinkling over the icing.
  3. In a medium mixing bowl, whisk together the ground pistachio, flour, baking powder, baking soda, cardamom powder, and salt. Set aside.
  4. Using a stand mixer or a hand mixer on low speed, cream the brown and granulated sugars with the egg. Add the Greek yogurt and mix some more.
  5. Add the dry ingredients to the wet and mix until just combined. Slowly add rosewater, while stirring on a low speed and drizzle in the oil. Optional: Deepen the batter’s color by adding a drop or two of green food coloring.
  6. Spray a 12-cavity doughnut pan with cooking oil. Scoop the batter into a large sealable plastic bag and cut a hole on one of the bottom corners to form a makeshift “piping bag.” Fill each mold three-quarters of the way.
  7. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven. Place the doughnuts on a wire rack and let them cool completely.
  9. To make the glaze, whisk together powdered sugar, milk, and rosewater in a small bowl. Add a drop or two of red food coloring for a baby pink shade.
  10. Dunk each doughnut down into the bowl of icing, twisting and turning to form a thick, even layer. Sprinkle with reserved ground pistachios and fresh rose petals. Allow the glaze to set before serving.

P.S. These cake doughnuts taste much, much better a day later once the icing has seeped into the dough.

P.S.S. If you leave the doughnuts out to sit overnight, the rose petals will dry out and look even prettier than before.

Apple Cake

YIELD: A 9×13 sheet cake

CAKE
2 1/3 cups King Arthur Unbleached All-Purpose Flour or King Arthur White Whole Wheat Flour
1 2/3 cups granulated sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons Apple Pie Spice or 1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
2 large eggs
1/2 cup (8 tablespoons) unsalted butter, softened
4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples
1 cup diced toasted walnuts or pecans

FROSTING
7 tablespoons unsalted butter
2/3 cup brown sugar
1/4 teaspoon salt
1/4 cup milk
2 1/4 cups confectioners’ sugar
3/4 teaspoon vanilla extract or 1/4 teaspoon vanilla-butternut flavor

DIRECTIONS:

  1. Preheat the oven to 325°F. Grease and flour a 9″ x 13″ pan.
  2. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
  3. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
  4. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
  5. Spread the batter in the prepared pan, smoothing it with your wet fingers.
  6. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
  7. Remove the cake from the oven and place it on a rack to cool completely; don’t remove the cake from the pan.
  8. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
  9. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
  10. After 10 minutes, stir in the confectioners’ sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners’ sugar. Spread on the cake while frosting is still warm.
    Yield: about 2 dozen servings.

Vegan Spice Cake

From King Arthur Flour

INGREDIENTS:

1 3/4 cups King Arthur White Whole Wheat Flour
1 cup brown sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons vegetable oil
1 cup tomato juice
1 cup grated carrots, raisins, dried cranberries, chopped apples, or nuts

DIRECTIONS:

  1. Preheat your oven to 350°F.
  2. Measure all the dry ingredients into an 8″ or 9″ round or square cake pan; if you use an 8″ pan, make sure it’s at least 2″ deep.
  3. Blend the ingredients together thoroughly with a fork or whisk and scoop out two holes, or indentations.
  4. Pour the vanilla into the first hole and the vegetable oil into the second.
  5. Take the tomato juice and pour it directly over everything in the pan.
  6. Stir everything together with your fork until they are well blended.
  7. Stir in the fruit/nuts of your choice.
  8. Pour the batter into the prepared pan.
  9. Bake the cake for 30 to 40 minutes, until a toothpick inserted into the center comes out clean.
  10. Remove it from the oven, and serve right from the pan.
  11. Yield: 9 servings.

Swedish Princess Cake II

(THIS is supposed to be the authentic recipe)

Prinsesstårta (adapted from Vår kok bok)
serves 12

For the sponge cake:
4 eggs
1 cup (225g) sugar
1/2 cup (62g) flour
1/2 cup (80g) potato starch flour
1 teaspoon baking powder
breadcrumbs

For the vanilla custard:
1 cup (240ml) heavy cream
4 egg yolks
3 tablespoons potato starch flour or 2 tablespoons corn starch
2 tablespoons sugar
4 teaspoons vanilla sugar or 2 teaspoons vanilla extract

For the assembly:
2 cups (480ml) heavy cream, whipped
10 ounces (300g) marzipan
green and yellow food coloring
powdered sugar for dusting
purchased marzipan rose and leaves for garnish or extra marzipan and red food coloring to make your own rose and leaves

Make the cake

1. Preheat the oven to 350°F (175°C). Thoroughly butter a 9″ x 2″ (2 liter) round baking pan. Toss in enough breadcrumbs to cover the bottom and sides of the pan and shake them around to ensure all surfaces are covered (the same as you would typically do with flour when baking a cake, you are just using breadcrumbs instead).

2. Place the eggs and sugar in a mixing bowl and beat on high speed until light colored and fluffy.

3. Blend the flour and baking powder together and carefully fold them into the egg and sugar mixture until thoroughly blended. Pour the batter into the prepared baking pan and bake in the lower portion of the oven for about 40 minutes or until golden and a toothpick comes out clean. Let the cake cool slightly in the pan before turning it out onto a rack to cool completely.

Make the vanilla custard

Place the cream, egg yolks, potato flour, and sugar in a small saucepan and whisk together (do not use a steel whisk as it can turn the custard grayish). Cook over low heat, stirring constantly, until the custard thickens. Remove from heat and stir in the vanilla. If cooking the custard with potato starch flour you need to use the custard shortly after you make it. If using corn starch the custard can be prepared a day ahead and stored in the refrigerator.

Prepare the marzipan

Knead the marzipan with your hands to soften it up and add the green and yellow food coloring sparingly until you have achieved a bright, spring green. Flatten the marzipan into a disk. Place it between two pieces of parchment paper or on a smooth surface dusted with powdered sugar and roll it into a thin, even circle ideally about 1/32″ (just under 2mm) thick but do the best you can to thin it out. Keep in mind the circle has to be large enough to cover the entire cake. You can dust the marzipan and work surface with powdered sugar if need be to prevent sticking.

Assemble the prinsesstårta (It’s helpful to refer to the pictures above)

Once the sponge cake has cooled completely, slice it into three layers keeping the top layer a bit thinner than the others. Start to assemble the prinsesstårta by spreading a thin layer of jam onto the bottom layer of the sponge cake. Add a generous layer of vanilla custard by either piping or spreading it over the jam. Add the next layer of sponge cake and another generous layer of vanilla custard. Whip the 2 cups (480ml) of heavy cream until stiff and pile a generous, fluffy mound onto the last custard layer. Add the final layer of sponge cake and gently form it into a dome shape over the cream being careful not to squish too much cream out of the sides. Spread a thin layer of cream over the top to even out and seal the surface. Gently lay the thin marzipan sheet over the top of the cake and use your hands to help define the shape. Trim the excess marzipan from the bottom of the cake by using a pizza or pastry wheel or a very sharp knife. Dust the top with sifted powdered sugar (you can use a tea strainer) and garnish with a pink marzipan rose with leaves. The cake needs to be refrigerated until serving time and any leftovers need to be refrigerated as well. Ideally the cake should be eaten the day it is made.

Swedish Princess Cake

From: Telegraph

Note: This is time consuming and difficult, so do it when you have a whole day free.

INGREDIENTS

75g raspberry jam

For the vanilla patisserie cream

1 vanilla pod
500ml whole milk
6 egg yolks
140g caster sugar
45g corn flour

For the cake layers

5 eggs
150g caster sugar
130g plain flour
1 tsp vanilla sugar

For the whipped cream

700ml whipping cream
2tbs icing sugar
1tsp vanilla sugar

To garnish

1 marzipan lid (available at Scandi Kitchen) – or 300g marzipan and green food colouring
1 tsp icing sugar

Marzipan rose

40g marzipan
1 drop red food colouring
1 drop green food colouring

DIRECTIONS

To make the patisserie cream, split the vanilla pod and scrape out the seeds and add to a saucepan with the milk. Bring to the boil. Take care not to burn and turn off heat as soon as boiling point is reached.

Whisk the egg yolks and sugar until it goes almost white, then turn off the whisk and add the corn flour. Turn the whisk back on medium and slowly add the hot milk to the bowl, whisking continuously.

Pour the mixture back into the saucepan and bring back to the boil and cook for 1 minute to thicken. Turn off, sieve the mixture into a bowl, cling film and cool down completely in the fridge before using.

Heat the oven to 200C/400F/gas 6

Trace 3 identical circles onto baking paper – approximately 20-22 cm diameter. Place baking paper onto flat baking trays.

To make the cake layers, whisk the egg and sugar until white and fluffy. The key here is to whisk for a long time to incorporate as much air as possible as there are no raising agents in the mixture.

Sift the flour and vanilla sugar into the egg mixture and fold, very carefully, until completely incorporated. Preserve as much air as possible, so fold carefully but thoroughly.

Carefully divide the batter between the three circles and ensure batter fills the circles all the way around, neatly.

Bake in the oven until just golden brown and done – this will depend on your oven, but 5-6 minutes is usually fine.

Remove from the oven and leave to cool completely on a cooling rack. Very carefully remove the baking paper – if it sticks, wet the back of the paper a little bit and it should come off with more ease.

On high speed, whisk all ingredients for the whipping cream until stiff peaks form. The cream needs to be quite firm to hold when decorating the cake – but take care not to over whip.

Place the first layer cake on the plate you wish to serve on. Spread a nice layer of raspberry jam, follow by a 1cm thick layer of the patisserie cream. Add another cake layer and repeat over again and then add the final cake layer on top (You may have a bit of excess patisserie cream left over).

On the top sponge layer, carefully add the whipped cream in a slightly flat “dome” shape – you will need to use a spatula here to get it quite smooth all over. You’re looking for around 3-4 cm “top” on the cake. Then carefully place the marzipan lid on top and over the edge of the cake, making sure the sides are completely covered and smooth. If you make your own marzipan lid, add the food colouring to the marzipan and roll it out into a round shape which you then put on the cake.

Sift powdered sugar on top, then use a piping nozzle and any leftover whipped cream to pipe rosettes of cream around the edge to hide the bottom of the marzipan and any folds.
To make an easy rose garnish, add few drops of food colouring to the marzipan – add icing sugar if it gets too sticky. Roll out a 1 mm thick piece, 2cm wide and around 10cm long. Roll it up loosely, nip the bottom together, spread the leaves a bit and voila: a marzipan rose for the top of your cake.

This cake greatly improves after a few hours in the fridge so all the flavours are soaked into the cake layers.

Sticky Toffee Pudding

From the Great British Bake Off

Adapted from a recipe by “The Great British Bake Off” contestant Tamal Ray.

You’ll need an 8-inch springform pan and an instant-read thermometer. We tested this with all-purpose flour and more baking powder, rather than the self-rising flour called for in the original recipe.

Make Ahead: The unfrosted cake can be baked and tightly wrapped in plastic 1 day in advance.

Tested size: 16 servings; makes one 8-inch layer cake

INGREDIENTS

FOR THE CAKE

About 2 cups (9 ounces) Medjool dates, pitted and chopped
Generous 1/2 cup (4 ounces) dried figs, chopped
Scant 1 cup (3 1/2 ounces) prunes, chopped
Finely grated zest of 3 lemons, plus the juice of 1 1/2 lemons (1 tablespoon zest and 2 tablespoons juice)
Scant 1/4 cup (1 ounce) flour for coating the fruit, plus 1 3/4 cups (9 ounces) for the batter
Finely grated zest of 1 orange
16 tablespoons (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 1/2 cups (7 ounces) light brown sugar
4 large eggs
2 teaspoons baking powder

FOR THE TOFFEE SAUCE FROSTING

3/4 cup (9 1/2 ounces) date syrup/molasses (see headnote)
8 tablespoons (1 stick) plus scant 1 tablespoon 4 1/2 ounces total) unsalted butter
1 3/4 cups heavy cream

FOR DECORATION (OPTIONAL)

Scant 3/4 cup (5 1/2 ounces) granulated sugar
3 tablespoons water

DIRECTIONS

For the cake: Combine the chopped dates, figs and prunes with the lemon juice in a bowl. Stir in the 1/4 cup of flour, then the lemon and orange zests.

Preheat the oven to 300 degrees. Grease the inside of the springform pan with butter, then line the base with parchment paper. Place a small plate in the freezer.

Combine the butter and brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. Beat in the eggs one at a time on medium speed, beating well between each addition. Stop to scrape down the bowl. Add the remaining 1 3/4 cups of flour, the baking powder and the dried-fruit mixture; beat on low speed just until incorporated.

Spoon the batter into the pan, spreading it evenly. Bake (middle rack) for about 1 hour and 15 minutes or until nicely browned and fragrant. A tester inserted into the center should come out clean. (If the top of the cake begins to brown too quickly, loosely tent the pan with aluminum foil.) Let cool for 5 minutes, then remove from the pan. Discard the parchment paper on the base of the cake; transfer the cake to a wire rack to cool completely.

For the toffee sauce frosting: Combine the date syrup, butter and heavy cream in a large saucepan over low heat. Cook for 40 to 45 minutes, stirring often, until smooth and bubbling (the temperature of the mixture will register about 240 degrees on an instant-read thermometer). To test whether it is ready, remove the plate from the freezer and put a teaspoonful of the hot sauce in the middle. Leave it for a minute, then test the consistency: It should be spreadable and not runny. Transfer to a bowl; let it cool and thicken to a spreadable consistency, 20 to 30 minutes, stirring occasionally to dissipate the heat and keep it smooth and glossy.

Once the cake is cool, cut it in half horizontally. Place the bottom half on a serving plate and spread some of the toffee sauce on top. Sandwich with the top half and spread more toffee sauce neatly all over the sides and top of the cake.

For the optional sugar decoration: Combine the granulated sugar and water in a small saucepan over medium heat; once the sugar has dissolved, increase the heat to medium-high and cook without stirring to form a rich, amber-colored, translucent caramel that registers 350 to 360 degrees on the thermometer.

Remove from the heat; let it cool just enough so the liquid sugar begins to thicken a little bit; this will ensure that it holds its shape. Here’s where you can have some fun. Experiment with the mixture in different shapes — drizzle it over a rolling pin covered in parchment paper, stretch it into thin threads to form a “nest” or drop small bits onto parchment or a silicone mat to form beads.

Once the sugar decorations are cool (the sauce should be set well on the cake, too), arrange them on the cake however you like.

The cake can be served right away. To make clean cuts, you may want to use a serrated knife, dipping it in a glass of hot water and wiping it off between cuts.

OTHER GREAT GBBO RECIPES!