Cake can be very distracting. Here are four recipes I discovered this year and couldn’t resist baking.
1) Neapolitan-style Bavarian Cake
For Easter I made a Neapolitan-style Bavarian Cake. I used strawberries, instead of the raspberries like the original recipe.
Find the recipe here: Chocolate-raspberry Bavairan Torte
2) Raspberry Vanilla Cake with Mascarpone frosting
I made this for an early birthday party in July. Look at this gorgeous cake!
Find the recipe here: Raspberry vanilla cake with mascarpone frosting
or watch how to make it.
3) No Bake Chocolate Pie
Chocolate. Chocolate. Chocolate. Gooey and silky smooth. I made an Italian Meringue for the top, instead of a regular meringue. We toasted it using my Dad’s propane torch. Not exactly a kitchen torch, but it worked beautifully.
Find the recipe here: no bake chocolate pie
4) Evergreen Christmas Cake
Green mirror-glazed vanilla cake with caramel mousse.
The mirror glaze makes for a fantastic looking cake, doesn’t it?
I cobbled the recipe together from various places, my sources are at the bottom. It is a 6 step cake and I took three days to make it.
Step 1 Cake
3 cups (375g) all purpose flour
1/2 tsp (2g) salt
3 tsp (12g) baking powder
1 cup (226g) unsalted butter, room temperature
1-2/3 cups (335g) sugar
2 tsp (10g) vanilla extract
1 cup (240ml) milk
1) Preheat oven to 350F. Butter and flour two 9 inch round cake pans.
2) In a medium bowl sift the flour, baking powder and salt and whisk to combine. Set aside.
3) In a large mixing bowl cream the butter and sugar. Beat mixture until it’s light and creamy yellow. Incorporate eggs one at a time. Add vanilla extract.
4) Gradually add flour mixture while alternating with milk. Pour the batter evenly into the prepared pans.
5) Bake for about 30 minutes until a toothpick inserted into the center comes out clean. Let pans cool on a cooling rack for ten minutes, and then remove from pans and allow to cool completely.
Step 2 Rich praline-cream filling
For Caramel sauce
1 cup sugar
1/3 cup water
1/8 tsp cream of tarter
Toasted pecans, 1/3 cup pecans finely chopped or finely ground
1)Making the Caramel sauce: Combine sugar, water and cream of tarter in heavy sauce pan. Cook over medium heat, stirring constantly until the sugar has dissolved. (Check this by rubbing some of the sauce between your fingers. If you don’t feel any sugar grains its dissolved.) Stop stirring
2) Bring sugar to full boil, and continue to boil until it turns a dark amber color. This may take a while.
- You can swirl the pan to help it caramelize evenly, but don’t stir it.
- The sugar may crystallize on the edges of your pan. You can use a pastry brush and water to melt these off, or just leave them.
- The cream of tarter helps stabilize the caramel, and that keeps it from crystallizing. So I usually just leave the pan alone.
- Watch the caramel carefully once it starts to turn an orangey color. Keep cooking until it reaches a deep caramel/amber. Use your nose and smell it. If it gets too dark, and smells burnt then you have to make a new batch.
- Test your caramel color by putting a small amount on a white plate.
- Hot sugar/Caramel is very hot, don’t touch it, or let it splash you. You will get badly burned.
3) Prepare a cookie tray, or jelly roll pan, covered it in tinfoil. Once your caramel reaches a a deep amber, or dark caramel color, remove it from heat and pour in a microwavable bowl. It will be very hot, but starts to cool off quickly.
4)Quickly pour hot caramel onto your tinfoil-covered tray. If caramel gets too hard to pour, you can reheat in microwave. Allow caramel candy to cool. Then break into pieces
5)Grind cooled caramel in food processor, or crush into a fine powder. (Keep extra caramel powder in your refrigerator)
6) Toast pecans in oven, at 350 degrees for 8-10 minutes. Allow to cool. Use these for the cake garnish and to make the praline powder for filling.
7) Combine 1/3 cup of caramel powder and 1/3 cup finely chopped or ground pecans
Rich Praline-cream filling
1 cup milk
1/2 cup sugar
1 Tablespoon cornstarch
pinch of salt
2 egg yolks (or 1 egg slightly beaten)
1 Tablespoon butter
2/3 cup praline powder
1) combine sugar,cornstarch and pinch of salt in small bowl.
2) Add milk to top of a double boiler, and bring to a simmer. Add the sugar-cornstarch mixture and cook for 15 minutes until thickened.
3) Pour a small amount of hot milk mixture into a bowl of egg yolks and stir quickly to combine. (So you don’t cook your egg). Then transfer egg mixture to the double boiler. Continue to cook, stirring constantly for 5 minutes. Remove from heat.
4) Add the butter, and praline powder and stir until combine. Pour through a strainer into a small bowl and allow to cool completely.
my notes: This was more of a sauce, which was great for soaking into the cake. If you want more of a thick fluffy filling modify the recipe to just 3/4 cup milk. Once the filling is cooled, gently fold in 1/4 cup of cream, that’s been whipped to stiff peaks.
Step 3 Caramel Mousse
1-1/2 teaspoon unflavoured gelatin
2 Tablespoons water
1-1/2 cup granulated sugar
5 Tablespoons water
1/8 tsp cream of tarter
2 cups whipping cream (35%)
1/2 cup butter cubed
1/4 teaspoon vanilla
1) In small saucepan, add 2 Tbsp water; sprinkle gelatin over top. Stir to combine and set aside.
2) Making the caramel sauce: In a separate saucepan over medium heat, bring sugar, 5 Tbsp water and cream of tarter to boil, stirring until sugar is dissolved. Then stop stirring. Continue to boil, without stirring, until dark amber in color. This takes a while.
3) Once you get a deep ambery/caramel color, carefully add 1/2 cup of the cream, along with the butter, vanilla and salt. It will sputter and bubble up, so step back from stove-top as you stir these. Continue to cook, stirring constantly, until smooth and thickened, about 3-5 minutes. Pour into a large bowl.
4) Cook gelatin mixture over medium heat just until dissolved, about 30 seconds. Add mixture to the caramel sauce and stir until combined. Let cool to room temperature.
5) In separate large bowl, beat 1-1/2 cups of the remaining cream until stiff peaks form. Stir one-quarter of the cream into cooled caramel-gelatin mixture until combined; fold mixture back into cream just until no white streaks remain.
Step 4 Assemble cake
8″ springform pan with removable bottom
1) Your cake layers need to fit inside an 8″ springform pan leaving about 1/4″ around the edges. Level the cake, cutting off the top so it’s even. Trim to fit inside your 8″ pan. (I used a paper plate as a guide and cut the cake edges off, until it fit inside. The cake pieces will be a tasty snack. or maybe a trifle)
2) Place first cake layer on bottom of springform pan, with cut side up.
3) Spoon on praline filling and allow it to soak in. (or spread an even layer of filling)
4) Add caramel mouse over the filling, and spread all around the edges.
5) Add second cake layer with cut side down. (The flat bottom faces up) Cover completely with the rest of the caramel mousse and level off. (Tap your cake pan on the tabletop to get out any air bubbles. You want to fill the springform completely and evenly, so that you get a smooth edges all the way around and on top.)
6) Freeze until firm. (You can make the cake and assemble ahead of time and keep in the freezer until you’re ready to glaze.)
Step 5 Dark Green mirror glaze
4 teaspoons (16g) Powdered Unflavored Gelatin
7 Tablespoons (100ml) Water
3/4 cup (245g) Corn Syrup
1/4 cup (60ml) Water
1 cup (200 g) Granulated Sugar
1/2 cup (140g) Sweetened Condensed Milk
8 oz (220g) Good White Chocolate, broken into pieces
Green Gel food coloring (I used Wilsons Green-leaf gel food coloring, and added purple to make it darker.)
1) Add gelatin to 7 Tablespoons of cold water; stir to combine and set aside.
2) Combine the corn syrup, 1/4 cup of water and sugar in a heavy bottom sauce pan and bring to a full boil.
3) Add the bloomed gelatin and the sweetened condensed milk and whisk smooth.
4) Place white chocolate in medium bowl. Pour the entire hot mixture over the chocolate and whisk smooth, add food coloring.
5)Slowly pour glaze through a strainer into a medium bowl. The goal is to get rid of any air bubbles.
6) Allow glaze to cool until 90 degrees F, before you pour glaze over the cake
STEP 6 Final Garnish
Jelly roll pan
small bowl (just make sure it’s smaller than the cake bottom)
Sprig of evergreen, also dusted with powdered sugar
1) While the glaze is cooling off: unmold your cake from the springform pan, and smooth edges and top. (Get it as smooth as you can. Because the glaze is very transparent and will show any bumps or rough edges. But make sure cake is still very cold when you glaze it.)
2) Place your frozen cake on the small bowl, and then pour cooled glaze over the top, allowing it to drip off the edges.
3) Allow glaze to cool completely. Carefully scrape off the drips from bottom and move to cake plate.
4) Use sieve to dust powdered sugar over the top, garnish with sprig of evergreen and toasted pecans.
my notes: The mirror glaze is a sticky gooey mess. It stays gooey, even if you freeze it. I glazed the cake and let it rest for an hour, then scrapped off the drippy edges and put the cake on the cake plate and kept it in the freezer. Then just before serving I added decorations.
Sources: The Vanilla cake was the same as the one I made in July, from Home Cooking Adventure . The filling I made from an old Fanny Farmer cookbook, the Caramel Mousse from Canadian Living, and the mirror glaze from Gretchen’s Bakery.