food at home: dessert / cakes

Showing posts with label dessert / cakes. Show all posts

Doughnuts

October 19,2013

<< recipe >> on ubiquitous

Spiced Chocolate Cake

September 5, 2009

170 x 40 min.~

18cm cake pan

200g eggs
80g sugar
50g cream (35%)
30g butter, melted
70g flour, shifted
15g cocoa powder
1/4 tsp cinnamon powder
1 cardamom pod, gently crushed

Cover the bottom and the side of a cake pan
with baking paper.
Sift the flour and cocoa powder together.

Put the cream in a saucepan and bring to a boil.
Remove from the heat and add the cardamom.
Let steep for a few minute. Strain into a fine
strainer over a bowl and add butter.

:biscuit au chocolat:

1.
Place the eggs and sugar in a bowl. Heat over simmering water
to about 40C, whipping continuously.
Remove from the heat and whip at high speed until the mixture
has cooled and is light and fluffy.
2.
Add the flour,cinnamon powder and cocoa powder.Fold gently.
Add the melted butter, cream and cardamom pod,
3.
Divide the batter into the cake pan.
Bake until a wooden pick inserted in center comes out clean.

:decoration:

180ml cream (35%), very cold
45ml cream (47%), very cold
20g sugar
1 pear, sliced and cut into 1cm x 1cm dice
:sugar syrup:
200ml water
sugar

1.
Cut the skin from the top of a sponge cake and cut 2 layers
of the sponge cakes.
Whip the half of the cream to stiff peaks over the iced water bath.
2.
Brush the cake with the sugar syrup and spread the cream
evenly over the first sponge.
Place the sliced pear over the cream and spread the cream
over the pears.
3.
Whip the remaining cream to soft peaks over the iced water bath.
Place the second sponge layers on the cream and press down
lightly to even the tops.
Brush again with the sugar syrup and spread cream evenly over
the second sponge.
Spread the remaining cream on the side of the cake.
Place the cake in the fridge, covered, until the cream is firm.

Sprinkle sugar over the pear. Using a blow torch,blown the pear.
Cut the cake into 8 pieces.Decorate with the pears and mint.

Marron Chocolate Cake

September 4, 2009

190 x 12 min.~

25 x 27cm cake sheet pan

:biscuit chocolat:
120g egg whites
80g sugar
50g cream (35%)
100g egg yolk
20 sugar
40g flour, shifted
10g cocoa powder

1.
Cover the bottom and the side of a cake pan with baking paper.
Sift flour and cocoa powder together.
Pour the cream in a bowl. Set the bowl over a bain-marie.

2.
Beat the egg yolk and add 20g sugar. whip until it's creamy.
Whip the egg whites until foamy and add 1/3 of sugar.
Whip until soft peaks form with the remaining sugar.
3.
Add the 1/4 of meringue into the egg yolk mixture.
Mix well.Carefully fold the remaining whipped egg whites into
the yolk mixture.
Add the flour and cocoa powder and fold gently, then add the cream.

4.
Immediately spread the batter evenly over a prepared pan.
Divide the batter into the cake pan and spread evenly.
Bake until baked through.

:chocolate cream: see this

30g chocolate/ 30g cream(47%)/ 120g cream(35%), whipped

Put the cream in a pan and bring to a boil. Add the chocolate and
stir gently; set aside.Whip the 140g of cream to soft peaks;
(140g for chocolate cream / 20g for Marion cream)
Add the 1 scoop of whipped cream into the chocolate and mix well.
Add the chocolate mix into the whipped cream and mix until combined.
(Refrigerate until use.)

:maroon cream:

180g maroon paste/ 20g cream, whipped/ 1/2 tsp rhum

Cream the maroon paste and add the 20g of whipped cream.Mix gently.

:sugar syrup:

200ml water/ 30g sugar/ 2 tsp kirsch (optional)

Put the water in a pan and add the sugar and krsch.Bring to a boil
and cool completely before use.

:decoration:
chocolate cream (180g)/ maroon cream (200g)/sugar syrup(about 200ml)/
Cut the biscuit chocolat sheet into 3 pieces.(20cm x 8cm x 3 pieces)

1.
Place the first layer on the tray and brush the cake with the sugar syrup.
Spread 70g of the chocolate cream evenly over the first layer sponge.
Place the second sponge layers on the chocolate cream and
press down lightly to even the tops.
2.
Brush again with the sugar syrup and spread 70g of the chocolate cream
evenly over the second sponge.
Spread the remaining chocolate lightly over the top and side of the cake.
Place the cake in the fridge, covered, until the cream is firm.

3.
Cover with the maroon cream on the side,
using a pastry spatula.
Pipe the maroon cream on the top of
the cake with a multi-hole pastry tip.

Bitter Chocolate Cakes

August 31, 2009

160 x 45 min.

18cm cake pan

30g cocoa powder
20g flour, shifted
90g cream (35%)
50g butter
90g bitter chocolate
80g egg yolk
70g sugar
120g egg white
80g sugar

1.Cover the bottom and the side of a cake pan with baking paper.
Sift the flour and cocoa powder together.

2.Combine the butter and the chocolate in a bowl. Set the bowl
over a bain-marie. Melt them together, stirring.(Do not overheat.)
Beat the egg yolk and stir the chocolate, butter and cream.

3.Whip the egg whites until foamy and add 1/3 of sugar.
Whip until soft peaks form with the remaining sugar.
4.Add the flour and cocoa powder to the chocolate mixture.

5.Add the one scoop of meringue into the chocolate mixture.
Mix well.
Add the remaining meringue into the chocolate mixture.
Fold very gently.
6.Divide the batter into the cake pan.
Bake about 45 minutes.
;When a wooden pick inserted in center comes out clean, bake 5 more minute.

Berry Crumble Cakes

August 15, 2009

180 x 40 min. / 20cm x 20cm cake pan

: cakes :
100g butter, at room temperature
100g sugar
2 eggs (100g), beaten, at room temperature
20g sour cream, at room temperature
50ml milk, at room temperature
100g flour
1tsp baking powder
60g raspberries
25g blueberries
: crumble :
30g almond powder
30g icing sugar
30g corn flour
30g butter

for topping (crumble)
In a mixing bowl, mix the icing
sugar, corn flour and almond powder.

Blend in the butter by hands until the
dough is crumbly.

for cakes
Line with baking paper on the cake pan.
Beat butter and sugar in a bowl until light and fluffy.
Beat in eggs, one at a time. Stir in sifted flour and sour cream.
Spread the mixture into the pan and drop the berries.
Sprinkle the crumble over the cake.
Bake until browned about 40 minutes.

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