Tiramisu Cake

Last night I made this tiramisu cake for my church's Easter potluck.  I wanted to make something fancy only the adults would eat, since the children usually has dibs on the dessert table.  So I made this tiramisu cake with rum, so only adults could eat it.

I got this recipe from the dessert cookbook my friend got me for my 18th birthday.  It's a cookbook by Williams Sonoma, and all the recipes comes with fully coloured photos.

The only thing with this recipe, and I'm not too sure if it's because I did something wrong along the way, but the recipe this book gives for the cake part of the tiramisu (ladyfingers aren't used for this), the cake is really spongey when it first comes out of the oven, but when I tasted the cake the next morning, the cake was a little hard.  Next time I'll be using my own recipe for the cake.

The tiramisu came out extremely smooth and creamy, and it was rich in taste.  Though this book doesn't particularly indicate what type of mixer/beater to use, I highly recommend using a stand mixer instead of a hand-held one.  Some parts of this recipe requires beating for amounts of time that would be tiring if done by hand.  In fact, when I first made the cake part of this recipe, I used a hand-held mixer, and the cake came out hard and flat.  The second time I used my stand mixer, and it came out just like the instructions indicated.

Tiramisu Cake:
Makes one 9-inch cake

Cake:

• 1 C all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp salt
• 4 eggs at room temperature
• 2/3 C sugar
• 1 1/4 tsp vanilla extract

Syrup:

• 1/2 C water
• 1/3 C sugar
• 2 tbsp dark rum or coffee liqueur
• 2 tsp instant espresso or coffee powder

Filling:

• 6 egg yolks
• 1/3 C sugar
• 1/4 C dark rum or coffee liqueur
• 1 tbsp instant espresso or coffee powder
• 1/2 C heavy (double) cream
• 1 1/2 C (375g) mascarpone cheese
• 1 1/2 tsp vanilla extract

Garnish:

• Chocolate curls
• Unsweetened cocoa powder

1. Preheat the oven to 350 degrees Fahrenheit.  Lightly grease the bottom of a 9-in round cake pan and line it with parchment paper.  Lightly grease he paper and sides of the pan and then dust with flour.
2. To make the cake, in a bowl, whisk together the flour, baking powder, and salt until blended.  In a large bowl, using a mixer on medium-high speed beat the eggs until pale and thick, about 3 minutes.  Add the sugar and vanilla and continue beating until very thick and tripled in volume, about 3 minutes.  Sprinkle the dry ingredients over the wet ingredients and, using a rubber spatula, fold gently until blended.
3. Pour into the pan and spread evenly.  Bake the cake until it springs back when lightly touched, about 30 minutes.  Let cool for 15 minutes.   Run a small knife around the inside of the pan to loosen the cake.  Invert onto a cooling rack and lift off the pan.  Let the cake cool completely.
4. To make the syrup, combine the water and the sugar in a small saucepan and cook over medium heat, stirring frequently, until the sugar dissolves.  Bring to a boil and remove from the heat.  Stir in the coffee liqueur and espresso powder.  Set aside and cool to room temperature.
5. To make the filling, in the top of a double boiler, whisk together the egg yolks, sugar, coffee liqueur, and espresso powder.  Set over barely simmering water and beat with the mixer set on medium speed until very thick, about 6 minutes.  Remove the top of the double boiler from the heat and set aside to cool, stirring frequently.
6. Meanwhile, in a bowl, using the mixer on medium-high speed, beat the cream until stiff peaks form when the beaters are lifted.
7. When the yolk mixture is cooled to room temp, add the mascarpone and vanilla.  Beat until smooth and well blended.  Using the rubber spatula, fold in the whipped cream.

To Assemble:

1. Cut the cake horizontally into 2 or 3 equal layers.  Remove the bottom of a 9-inch springform pan, or use a cake mould, and set on a serving plate.
2. Place 1 cake layer in the ring.  Generously brush and sprinkle with some of the syrup. Scoop about 1 3/4 C of the filling onto the layer and spread evenly.
3. Repeat step 2 until you placed all the cake layers and filling into the ring.
4. Holding the ring and plate together, gently tap against the counter to settle the ingredients.  Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
5. To serve, run a thin knife around the inside of the ring to loosen the cake.  Remove the ring by unclasping the pan, or by slowly pulling the ring up.  Garnish with chocolate curls, then sift a dusting of cocoa over the top.

Green Tea Mousse Cake

Last weekend I finally bought the ingredients for this matcha green tea mousse cake.  I couldn't find the match green tea powder in any of the local grocery stores, so I stopped by the Chinese supermarket, T&T for it.  This was my first time using green tea powder in a recipe, and I was thrilled by how great this came out.  Now I'm trying to explore different green tea desserts.  I've made green tea iced lattes and shakes, and I plan on baking a green tea chiffon cake later this month.

The mousse came out really smooth and creamy, and the jelly coating added a nice touch to the texture of this cake.  I actually had to redo this recipes twice since it is originally written in grams, and I don't own a scale.  So it took me some time to convert the measurements to cups and tablespoons, and the inexact measuring caused me to mess up quite often.  I was able to dig up enough money to buy a proper digital kitchen scale (a Soehnle), and it's supposed to come in next week, so I'm really excited.  With a scale, I'll be able to try out more foreign recipes, especially European desserts.

You don't have to garnish this cake.  You can just leave it as it is, and maybe sprinkle some extra green tea powder or even icing sugar.  I had extra whipped cream and fruits, so I just went ahead and decorated mine.


Green Tea Mousse Cake:
Adapted from kikaching888 Link

Chiffon Cake: (12 cm cake tin)

• 1 egg
• 20 g caster sugar
• 25g cake flour
• 15 mL oil (vegetable or canola)
• 20 mL water
• 1 tsp vanilla extract

Mousse:

• 100 mL whipped cream
• 100 mL milk (at least 2%)
• 100 g yogurt (try getting thicker yogurt, like Greek yogurt)
• 35 g honey
• 1 tbsp matcha green tea powder
• 1 tbsp gelatin
• 2 tbsp hot water

Jelly Topping:

• 1/2 tsp gelatin
• 2 tbsp hot water
• 1 tsp match green tea powder

1. Separate the egg yolk and the egg white into separate bowls.  Beat the egg white until it becomes foamy (about 2 min.), then add in 10g of the caster sugar.  Beat until the mixture forms stiff peaks.
1. TIP: You will know when the mixture is stiff if you can hold the bowl upside down and nothing falls out.
2. In the bowl with the egg yolk, add in the rest of the caster sugar (10g), water, oil, and the vanilla extract.  Sift in the cake flour.  Whisk all the ingredients together until you get a smooth, watery mixture.
3. Add the egg white mixture into the batter, and fold together gently until fully incorporated.  Pour the batter into the cake tin lined with parchment paper and tap the tin a few times against the counter.  Bake in a 350 degree Fahrenheit oven for approximately 25 minutes.  After it's done baking, let it cool upside down on a cooling rack.
4. In a saucepan under low heat, whisk together the milk, honey and green tea powder until fully dissolved.  Then pour it through a strainer into a medium-large bowl.  This will get rid of the lumps.  Place in the fridge to cool.
5. In another bowl, whisk the whipped cream until it forms medium-soft peaks.  Then carefully fold in the yogurt.
6. Add the whipped cream mixture into the cooled green tea mixture, and fold them together gently to make a smooth, creamy mixture.
7. Pour the gelatin in a small bowl, then add the hot water.  Mix until the gelatin fully dissolves.  Add this to the mousse mixture, and fold in gently.
8. Take your cake and cut it in half.  Then place one layer at the bottom of your moulding tin.  Add in half of the mousse mixture, and smooth it out evenly.  Then add in the second layer, and pat it gently on top.  Add in the rest of your mousse, and smooth it out evenly.
1. TIP: If your moulding tin has a bottom, tap the whole tin against the counter.
9. Wrap the tin in plastic wrap and place it in the fridge for at least 4 hours, or overnight.
10. After you take the cake out, pour the gelatin in a small bowl and add the hot water.  Then add in the green tea powder.  Mix until fully dissolved.  Pour this on top of your cake, then rewrap it and leave it in the fridge for another hour.
11. If your moulding tin has a bottom, place the tin on top of the pan and push the sides of the mould downwards.  Your cake should come out cleanly.  If your mould does not have a bottom and you used a plate or cake board, simply slide the tin upwards, doing it slowly and gently so it won't break the mousse.
12. You can garnish your cake with whipped cream and fruits, or you can just sprinkle it with green tea powder or caster sugar.  Serve fresh.

PANCAKES

So I found this awesome pancake recipe one morning.  I usually dislike pancakes and prefer waffles, but this recipe is so amazing.  :)

Pancakes:

- 3/4 C milk
- 2 tbp white vinegar (I use white wine vinegar)
- 1 C flour
- 2 tbp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 2 tbp butter, melted
- 1 tsp vanilla (optional)
- fruits of your choice (I use sliced bananas.  This is optional)

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients, do not over mix.  Add fruits and/or toppings to the batter.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Tips:
- As it said in the instructions, do not over whisk.  The lumps make the pancakes fluffy.
- Do not be afraid to use vinegar.  I guarantee it does not make your pancakes smell or taste sour.
- Soured milk is the substitute for buttermilk.  You can use either.


Original Link: http://allrecipes.com/recipe/fluffy-pancakes-2/detail.aspx?event8=1&prop24=SR_Title&e11=pancakes&e8=Quick%20Search&event10=1&e7=Home%20Page

GERMAN CHOCOLATE CAKE FROSTING

Hey guys!  I know its been a completely long time, but I do have a few new recipes to put up!  With my new imac (that I got in just yesterday), I can finally start typing again (my laptop broke 6 months ago).  I'll be starting off with this German chocolate cake frosting recipe.  It's so delicious, that its a must.  Enjoy! :)

German Chocolate Cake Frosting:

1 C evaporated milk
1 C white sugar
3 egg yolk, beaten with 1 tsp water
1/2 C margarine
1 tsp vanilla extract
1 C chopped pecans (can be substituted with sliced pecans or chopped walnuts)
1 C flaked coconut (if you want to leave this out, its okay, the frosting still comes out great!)


In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla.  Cook over low heat, stirring constantly, until thick.  Remove from heat and stir in pecans and coconut.  Spread on cake while still warm.


Tips:
- For better flavour, you can toast your pecans and coconut flakes in the oven for 5 minutes at 350 F, or in a mini toaster oven.

- For those having trouble with the thickening of the frosting, add 1 tbp of cornstarch.

- You can also raise the heat up and stir vigorously if you do not want to add cornstarch.


Original Link:
http://allrecipes.com/recipe/german-chocolate-cake-frosting-ii/detail.aspx?event8=1&prop24=SR_Title&e11=german%20chocolate%20cake&e8=Quick%20Search&event10=1&e7=Recipe

CHOCOLATE FROSTING

CHOCOLATE FROSTING:

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

BUTTERCREAM ICING

VANILLA FROSTING:

-1/2 cup unsalted butter, softened (I used margarine)
-1 1/2 teaspoons vanilla extract
-2 cups confectioners' sugar, sifted
-2 tablespoons milk
-4 drops food coloring, or as needed (optional)


1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.

2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Tips:
-If you prefer to use just frosting to cover the cake instead of whip cream, add more milk so the frosting is more smooth and easier to spread.

-If you make the frosting more firm (less milk), decorations will also be more firm after it's chilled and less prone to being ruined by touch.

CHOCOLATE CAKE

So here's the chocolate cake recipe.  I'll be putting up the buttercream icing recipe up next.


CHOCOLATE CAKE:

-2 C sugar
-1 3/4 C all-purpose flour
-3/4 C HERSHEY'S Cocoa
-1 1/2 tsp baking powder
-1 1/2 tsp baking soda
-1 tsp salt
-2 eggs
-1 C milk
-1/2 C vegetable oil
-2 tsp vanilla extract
-1 C boiling water


1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

VANILLA CAKE

Hey guys, it's been a while sine I've last posted.  I've been baking a bit in the last few weeks so I'll be putting up some new recipes, including a new banana bread recipe to replace the one I currently have.

So I'm just posting the recipe for vanilla cake because it's originally on another post, under "DOLL CAKES", but that was one of my first posts on this blog, so I put 4 recipes on one post, which makes it harder for me, and maybe others, in reaching the individual recipes.  The 4 recipes were vanilla and chocolate cake, and buttercream and chocolate frosting.  This is the vanilla cake post, enjoy.  :)



VANILLA CAKE:

-1 1/2 C all purpose flour
-1/2 C butter or margarine (softened)
-1 tbp vanilla extract
-2 eggs
-1 3/4 tsp baking powder
-1/2 C and extra 1/8 C milk (as suggested from others)
-1 C sugar
-food colouring (optional)


1. Preheat oven to 350°F. Grease the pans with butter or oil and coat with flour

2. Sift together the flour and baking powder in a separate bowl and set aside.

3. Make sure your butter or margarine is room temperature or softened. Cream the butter than add the sugar and cream some more. In small bowl, whisk/beat each egg one at a time and add each egg into the cream and sugar mix separately. Then add in the vanilla extract.

4. Add the dry ingredients mixture into the wet ingredients until all the ingredients are wet, add milk and stir.

5. Next pour the batter into a pan (if you chose to use more than one colour, bake in separate pans for each). Bake for about 20 min to 30 min, or when a toothpick comes out clean after being inserted into the cake. Let it cool.

Tips:
-If your butter is straight from the fridge and is hard, try microwaving it for at least 20 sec.

-If you use colouring, the colour of the cake will come out of the oven slightly lighter than it looked before as a batter.

JULIA CHILD'S BOEUF BOURGUIGNON

A few months ago I challenged myself and took to making a French dish.  I don't usually do "fancy"cooking since baking is more of my passion, but after watching the movie Julie and Julia (based off of a novel by Julie Powell who wrote on how Julia Child's life had changed her's), I was inspired to take a look at Julia Child's cookbook.  The one recipe that stood out in the movie was boeuf bourguignon, so choose that dish to make.  This dish is for intermediate cooks, but for me, who has not cooked that much, it was difficult.  The directions are so easy, but actually cooking was hard.

Anyways, here's the original recipe for boeuf bourguignon:

Boeuf Bourguignon/ Boeuf a la Bourguignonne

[Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms]

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon.  Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner.  Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated.

Vegetable and Wine Suggestions

Boiled potatoes are traditionally served with this dish.  Buttered noodles or steamed rice may be substitued.  If you also wish a green vegetable, buttered peas would be your best choice.  Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Cotes du Rhone, Bordeaux-St. Emilion, or Burgundy.

For 6 people

Ingredients:

A 6-ounce chunk of bacon

A 9- to 10-inch fireproof casserole 3 inches deep

1 Tb olive oil or cooking oil

A slotted spoon

3 lbs. lean stewing beef cut into 2-inch cubes (see preceding list of cuts)

1 sliced carrot

1 sliced onion

1 tsp salt

1/4 tsp pepper

2 Tb flour

3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti

2 to 3 cups brown beef stock or canned beef bouillon

1 Tb tomato paste

2 cloves mashed garlic

1/2 tsp thyme

A crumbled bay leaf

The blanched bacon rind

18 to 24 small white onions, brown-braised in stock

1 lb. quartered fresh mushrooms sauteed in butter

Parsley sprigs

                                                      

Remove rind, and cut bacon into lardons (sticks, 1/4 inch thick and 11/2 inches long).  Simmer rind and bacon for 10 minutes in 11/2 quarts of water.  Drain and dry.

                                                     

Preheat oven to 450 degrees.

                                                     

Saute the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly.  Remove to a side dish with a slotted spoon.  Set casserole aside.  Reheat until fat is almost smoking before you saute the beef.

                                                     

Dry the beef in paper towels; it will not brown if it is damp.  Saute it, a fwe pieces at a time, in the hot oil and bacon fat until nicely browned on all sides.  Add it to the bacon.

                                                     

In the same fat, brown the sliced vegetables.  Pour out the sauteing fat.

                                                     

Return the beef and bacon to the casserole and toss with the salt and pepper.  Then sprinkle on the flour and toss again to coat the beef lightly with the flour.  Set casserole uncovered in middle position of preheated oven for 4 minutes.  Toss the meat and return to oven for 4 minutes more.  (This browns the flour and covers the meat with a light crust.)  Remove casserole, and turn oven down to 325 degrees.

                                                     

Stir in the wine, and enough stock or bouillon so that the meat is barely covered.  Add the tomato paste, garlic, herbs, and bacon rind.  Bring to simmer on top of the stove.  Then cover the casserole and set in lower third of preheated oven.  Regulate heat so liquid simmers very slowly for 2 1/2 to 3 hours.  The meat is down when a fork pierces it easily.

                                                      

While the beef is cooking, prepare the onions and mushrooms.  Set them aside until needed.

                                                      

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.  Wash out the casserole and return the beef and bacon to it.  Distribute the cooked onions and mushrooms over the meat.

                                                      

Skin fat off the sauce.  Simmer sauce for a minute or two, skimming off additional fat as it rises.  You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly.  If too thin, boil it down rapidly.  If too thick, mix in a few tablespoons of stock or canned bouillon.  Taste carefully for seasoning.  Pour the sauce over the meat and vegetables.

(*) Recipe may be complete in advance to this point.

                                                       

FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times.  Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

                                                       

FOR LATER SERVING: When cold, cover and refrigerate.  About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

BABY'S CHRISTENING CAKE

Wow, it's been a long time since my last post.  March I think.  Since then, I haven't been able to bake too much, or I'm baking the same things.  But recently, I was asked to bake cakes for a baby's christening.  Now, I'm not a Christian, so I don't really know how they work.  But I figured it'd be similar to a baptism (no, I'm not Catholic or whatever religion that uses baptism).  So in other words, the cakes should be fancy.  At least, to the best of my abilities.

That's why I started looking up on how to make roses out of icing.  Well actually, I've been studying rose-making videos for a long time now, but this was the first time I really needed it.  And let me tell you, during the time I practised for this cake, I discovered I have absolutely no talents in the decorating dept.  It's like I was starting baking from scratch, from level 1.  Anyway, I was finally able to make decent roses, but it's not that great.

Here's some photos of the cake (I only took photos of one of them because they both have the same design):

I baked 8 CAKES in total and put them together to make two huge cakes.