Ambitious friday baking ..

 

Alright, I call this is SO AMBITIOUS baking project that I've been thinking for awhile . I found the  recipe from the book that I borrowed from library. Like a little kid want to get test at school, I read the recipe so patiently more than 3 times .. aah.. tough is kind of hard , than I just closed the book. But the cake picture on that book are so awesome, call me all the time ... :p

Today, in a hectic day, I have no idea what is on my mind .. I just grab the ingredients from pantry and start baking. Which is so so so .... wrong !!! because I want to finish everything in a half day, excuse me ... look at those cake.. so messy ... I should bake the cake day a head, so I have enough time to décor without pressure to make my kitchen top clean again .. *sigh*

But ... after all, I am happy ... just can't wait until my cookies (cake) monsters come back home and start to eat them ...


CHOCOLATE COFFEE CAKE with dark chocolate ganache
Ingredients :
For the classic chocolate cake
3/4 cup dark unsweetened chocoa powder
2/3 cup sour-cream or regular plain yoghurt
2 2/3 cups all purpose flour
2 teaspoon baking powder
1 tsp baking soda
1/2 tsp salt
3/4 (1 1/2 sticks) unsalted butter, cut into small cubes
1/2 cup vegetable shortening
1 1/2 cup granulated sugar
1 cup firmly dark brown sugar
3 large eggs, at room temperature
1 tbsp pure vanilla extract

For The Coffee Butercream
1 1/2 cups granulated sugar
1/3 cup all purpose flour
1 1/2 cups whole milk
1/3 cup heavy cream
1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 tsp vanilla extract
3 tbsp coffee extract

For The Chocolate Glaze
8 ounces good - quality dark chocolate, coarsely chopped
3/4 cup (1 1/2 stick) unsalted butter, softened
1 tbsp light corn syrup

MAKE THE CAKE
Preheat the oven to 325 F. Butter 3 8-inch round cake pans, line them with parchment paper and butter the paper. Dust the parchment with flour and knock out the excess flour

In a medium bowl, mix the cocoa powder and sour cream with 1 1/4 cups hot water and set aside to cool.

In a large bowl, sift the flour, baking soda, baking powder and salt together.

Using a standing mixer, beat the butter and shortening together on medium speed until light and fluffy, about 5 minute. Add the sugar and beat for 5 more minute, than add the eggs one at a time, mixing until eggs is incorporated into the mixture. Turn the mixer to low, add the vanilla.

Beginning with the dry ingredients, add the dry mixture and the cocoa mixture to the mixer bowl in three alternating parts, ending with dry.

Divide the batter among the prepared pans. bake for 35 - 40 minutes.

MAKE THE COFFEE BUTTERCREAM
In a medium, heavy-bottomed saucepan, whisk the sugar and flour together. Add the milx and cream and cook over medium heat, whisking occasionally. Until the mixture comes to boil and has thickened, about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (about 9 minutes). Reduce the speed to low, add the butter, mix until throughly incorporate.

Add the vanilla and coffee extract.

TO ASSAMBLE CAKE
Place one cake layer on aserving platter. Trim the top to create a flat surface , and evenly spread about 1 1/4 cups frosting on top. Add next layer, trim and frost it, then add the third layer. Spread a very thin layer of frosting over the side of the cake and put in the refrigerator for 15 minutes. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of cake)
Spread the sides and top of the cake with the remaining frosting. Refrigerated it for 15 minutes to it firm up.

MAKE THE CHOCOLATE GLAZE
Place the chocolate, butter and corn syrup in the top of a double boiler. Stir the mixture until melted and smooth.

Remove from the heat. Drizle glaze over the cake. Refrigerated, the cake for about 15 minutes to set the glazes before serving.

GLAZE THE CAKE
Line a rimmed baking sheet with parchment paper. Place your cake on a wire rack over the baking sheet. Slowly pour about 3/4 cup of the glaze over the cake.
Use a small offset spatula to smooth it out to the edges. Place the cake in the refrigerator for 5 minutes to set the glaze.
Remove from the refrigerator, and slowly pour the rest of the glaze over the cake, it should run down the edges in thick stream. You should be able to control the size and length of the stream by the pour. Feel free to experiment , and have no fear in playing around. This is a fun part, and there is no right or wrong way.
Garnish with chocolate beans , i used Ferrerro Rocher.

Something Classic ..

I really need to baking something quick - since 2 beloved people will come home soon , while my other hand still busy with another domestic chore.  My husband, like to have a cup of coffee and little snack when he come back home from work, and also my little one - while we walking home from school, she always asking 'what are you baking today, bunda ?'  :))  She is a nice little one, I tell you ..  she always appreciate home made dish.   That's why, no matter how busy I am, I always try to bake something little for them. 

 

Well, something quick, something classic like marble cake is never failed to impress them - in fact, I baked one batch of marble cake for our last day summer picnic on last Sunday too.  Glad that every friends who came to picnic like my cake.

 

Indonesian Classic Marble Cake

 

Ingredients :

300 gr butter (you even can mix between butter and margarine too ; but yes, using butter is make much different)

300 gr castor sugar

350 gr all purpose flour

1 tsp. vanilla

5 medium eggs, room temperature

1 tsp. baking powder

1/2 tsp. baking soda

2 tbsp. cocoa powder, dissolved in 2 tbsp. hot water

1 tbsp. coffee essence

1 tbsp. white milk

2 tbsp. almond powder (**optional)

 

Directions :

Preheat oven 350 F ; Prepare and grease 8inch bund baking pan ; set aside.

Shift all dry ingredient : flour, baking powder, baking soda, almond powder. Set aside

Bear butter, sugar, vanilla until smooth - add egg one at a time, whisk until white .

Add flour mixture, stir with spatula only.

Take about 5 tbsp. batter, add with cocoa mixture, white milk, Mix well.

Pour half of white batter to the preparing bun, add cocoa mixture batter, add the rest of white batter on the top. Create marble motif with toothpick.

Bake for about 40minute or until toothpick comes clean.

 

The Cake

Again, I posted recipe using white eggs ; I told you I will come more often with recipe contains white eggs since I still have gallons of white eggs.  I love this recipe,  the cake is so delicious even  the frosting. Finally I out of my comfort zone when come to décor a cake with buttercream . The buttercream is so light and airy - perfect for someone who doesn't like heavy buttercream like store buttercream taste.  I might use this recipe more often.

The author of the cake book are 2 very talented guys, see I always amazed with guys who know how to bake a pretty delicious cake.  I've been tag several recipe from their cake book ; hopefully I will enough time to bake often since I really need to sit and sewing .. cross finger.

Aunt Sassy Cake  a.k.a Pistachio Cake
Recipe : Baked Explorations by Matt Lewis and Renato Poliafito

Ingredients :
1 cup pistachio ; un-shelled
2 1/2 cups cake flour
3/4 cup all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
1 3/4 cup sugar
1 tablespoon pure vanilla extract
1 large egg
3 large white eggs. at room temperature
1/4 teaspoon cream of tartar

Honey Vanilla Butter Cream
1 1/2 cup sugar -  or 2 cups sugar to more sweet (according my taste )
1/3 cup all purpose flour
1 1/2 cup whole milk
1/3 cup heavy cream
1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into small piece

Assembly :
1/3 cup crushed shelled pistachio

Directions : Make The Cake
Preheat the oven to 325 F - Butter three-8 inch round cake pan, line the bottoms with parchment paper , add butter the parchment. Dust the parchment with flour and knock out the excess flour.

In the bowl of a food processor, pulse the pistachio until they are coarsely chopped. Transfer about 2 tablespoon to a large bowl.  Continue to process the rest of pistachio until they almost powdery - but not superfine dust.  Stir the pistachio powder into the reserved coarse pistachio. Sift the flour, baking powder, baking soda, and salt. together over the large bowl containing the pistachio mix. Stir to combine.

In the bowl of standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until  creamy, 3 to 4 minute. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the whole egg, and beat just combine. Turn the mixture to low.

In measuring cup, make 1 1/2 cup of ice water. Add the flour mixture to the mixer in three parts, alternating with the ice water, beginning and ending with the flour mixture.  For each addition, turn the mixer to low to add ingredients then up to medium speed for a few second until incorporated.

In medium bowl, whisk the eggs whites and cream of tartar until soft peaks form.  You can do this by hand, or hand mixer it should only take 2 to 3 minutes. Don't over beat. Gently fold the eggs white into the batter.

Divide the batter among the prepared pans and smooth the tops. Bake for 40-45 minute, until a toothpick inserted in the center of the cakes come out clean.  Let it cool for 20 minutes.

Make The Honey Vanilla Butter Cream
In medium, heavy bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened , about 10 to 15 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool (this takes at least 7 to 9 minutes of mixing).  Reduce the speed to low and add the butter, mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy.

Add the vanilla and honey and continue mixing until combined.

Assemble The Cake
Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 1/4 cups frosting on the top. Add the next layer, trim and frost it, add the third layer.  Spread a very thin layer of frosting over the sides and top of the cake and put it in the refrigerator for about 15 minutes to firm up ( this is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of cake)
Spread the side and top of the cake with the remaining frosting, garnish with crushed pistachio.

 

White Eggs Brownies

 

Here the things I don't like when I bake spekkoek layer cake, I will end up with gallons of white eggs  and sit on my freezer for long time. I really don't like to waste the food, even just white eggs.. After tired of making white scrumble eggs for me and my little one for our breakfast. I start looking another way to finish the left over white eggs. Don't be surprise you will find that I will posting more of recipe using white eggs.

Should I remind you first, that don't expect "WOW" effect like you always get from a real brownies recipe. To me, the taste of white eggs brownies is fair enough - kind of light compare with regular brownies. BUT .. still delicious according to my taste especially eating with scoop of vanilla ice cream.

So, here is the recipe :

White Eggs Brownies
source : NCC Indonesia

Ingredients :
A. 100 gr all purpose flour
     50 gr granulate sugar

B. 250 gr dark cooking chocolate
     100 gr un-salted butter

C. 100 gr granulate sugar
     150 gr white eggs

D. 100 gr almond slice

Directions :

Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.
Mix the A ingredients, set aside
Melt the B ingredients, with double boiler method. Mix with the flour mixture. set aside
In a mixer fitted with a whisk attachment, beat the white eggs at medium speed until soft peak add sugar slowly, beat until medium peak. Turn of the mixer. Add the white eggs to flour batter, stir with spatula until mix well.
Pour the batter into a greased and floured 8-inch square pan , sprinkle with almond slices and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.