Pineapple Upside Down Cake

Pineapple Upside Down Cake

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3/4 cup flour

3 tbsps cake flour

3 tbsps ground almonds

1/2 tsp baking powder

1/4 tsp salt

3/4 cup sugar

1 stick soft butter (1/2 cup)

2 large eggs

1/2 tsp vanilla

scant 1/2 cup sour cream

Whisk flours, almonds, baking powder and salt.  In a mixer, beat the butter and sugar until light.  Add eggs one at a time.  Beat in dry ingredients, alternating with the sour cream

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Danish “Ladder” Coffee Cake

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Using one half of your danish dough recipe, roll the dough to approx 12×17.  Place on a piece or parchment paper (or silicone mat).  Mark the dough in thirds.  On the two outside thirds, cut approx 1″ “tabs” all the way down.  Remove the top two and the bottom two.

Place your filling down the center third.  Fold over the top and bottom tabs and then working down, fold the tabs over the filling, gently pressing down to seal.

Cover and set aside for 1 to 1-1/2 hours to rise.

Brush with egg wash.  Bake in 450 degree oven for 15-20 minutes.  Remove and cool.  Make a simple confectioners sugar icing and ice the coffee cake.

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Lemon Mousse Cake

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First make the lemon curd (at least one day before):

2-1/2 cups sugar
4 tsps cornstarch
1 cup fresh lemon juice
4 eggs
4 egg yolks
1-1/2 sticks of butter cut into small cubes

In a pan, mix the sugar and cornstarch. Add the lemon juice and whisk in. Add yolks and eggs, and mix thoroughly. Add butter. Put pan on medium heat and continue whisking for about 10-12 minutes, or until mixture thickens. Pour into a new bowl. Cover surface with plastic wrap and then cover the entire bowl again with plastic wrap. Refrigerate for up to 1 week.

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Summer Strawberry Mousse Cake

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Click image to watch video.

For the sponge cake:

6 large eggs
1 cup sugar
1 cup flour
1/2 tsp salt
1 tsp vanilla
6 tbsps melted butter

In a bowl over simmering water, mix the eggs and sugar until the sugar is dissolved and the mixture is warm – do not boil.

Place bowl on an electric mixer and beat until light in color and tripled in volume. Remove

Sift the flour and salt into the egg mixture and carefully fold in, trying not to deflate the mixture.

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Queen of Sheba Cake

Queen Of Sheeba Cake

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6 oz semi sweet chocolate
6 oz butter
1/4 tsp almond extract
4 large eggs – separated
3/4 cup sugar
1/2 cup ground almonds
1/4 cup flour
1/8 tsp cream of tartar

8″ springform pan lined with parchment bottom

Combine chocolate and butter over a water bath and melt.
Remove and stir in almond extract.

Beat yolks with 1/2 cup sugar until pale and thick. Stir in chocolate, almonds and flour.

In another bowl, beat whites and cream of tartar . Add 1/4 cup sugar and beat until stiff. Fold into yolk mixture, do not overbeat.

Pour into prepared pan and bake at 375 degrees for 40-45 minutes.
Cool completely in pan.
With your hand, push down around the sides until the cake it even. Turn over onto a serving platter and remove springform pan and parchment round.

This cake can be made up to 3 days in advance or frozen for 3 months.

GLAZE:

6 oz semisweet chocolate
1 stick butter
1 tbsps corn syrup.

Melt altogether over a water bath. Remove. Cool to 90-92 degrees and then glaze cake and decorate with almonds or as you wish.

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