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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Chocolate Peanut Butter Mousse Cake

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Chocolate sponge cake:

7 eggs
1 cup sugar
1 tsp vanilla

Mix all in a mixer bowl over a pan of simmering water. Heat till “baby bottle” warm.
Remove from heat and put the mixer bowl on mixer and begin beating for about 8-9 minutes, or until light and tripled in volume.

Generously grease and flour a parchment bottom 10″ springform pan.

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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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Peanut Butter Mousse Cups

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Chocolate Cups:

Melt 6 oz of chocolate over a water bath or in microwave. Using a brush, heavily paint inside of a foil lined ramekin, a foil baking cup ora silicon mold.

Refrigerate at least an hour. Unmold – store in refrigerator.

Peanut Butter Mousse:

8 oz soft cream cheese
1 cup creamy peanut butter
1/4 cup sugar
2/3 cups heavy cream
1/4 tsp vanilla

Beat cream cheese, peanut butter and sugar till well blended. Put mixture on high and beat mixture until it is very fluffy.

In a separate bowl, beat heavy cream and vanilla until stiff. Fold into the peanut butter mixture.

Fill cups and refrigerate at least 30 minutes for serving. Decorate as you desire.

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Lava Cakes

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4 tbsps butter
1/3 cup sugar
3 large yolks
1/2 cup a flour mixed with 1/4 tsp salt
8 oz good dark chocolate, melted

Butter 5 ramekins and dusk with cocoa.

Beat butter and sugar. Add eggs, one at a time. Add flour/salt mixture.

Off mixture, fold in chocolate. Do not overmix.

Fill ramekins about 3/4 full

Bake at 400 degrees for 10-15 minutes. Centers should still be jiggly.

Remove, let sit 10 minutes.

Turn out onto a serving plate and garnish.

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Pate A Choux

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1 cup water
1/2 cup butter cut into cubes
1 tsp suar
pinch salt
1 cup flour
3 large eggs

Bring water, sugar and salt to a boil. Take off heat and add the flour and beat with a wooden spoon until it is blended. Put it back on the heat and beat for about 30 seconds until it comes together into a ball and does not leave a film on the pan.

Remove – put mixture into a mixer bowl. Beat eggs in, one at a time till well blended.

Pipe rounds onto a parchment line sheet. Using a wet finger, smooth out the tips.

Bake at 400 degrees for about 20 minutes until golden. Remove from the oven and pierce a a small hole in the side. Put back into the oven and back an additional 10 minutes.

Cool completely before filling.

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Puffed Almond Coffee Cake

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1 cup flour

1/2 cup softened butter

2 tbsps water

Cut the butter into the flour using a pastry blender or a fork. Add the water and using a fork, mix until it forms a dough. Remove, cut in half. Put each half onto an ungreased cookie sheet and flatten with your until it is approximately 12″ x 3″

1/2 cup butter
1 cup water
1 tsp almond extract
1 cup flour
3 eggs

In a saucepan, heat the butter and the water to boiling. Remove from heat, stir in almond extract and then add the flour. Using a wooden spoon, quickly blend the mixture. Put it back on the stove and keep stirring for about 30 seconds or until it comes into a ball and does not leave a film in the pan. Remove. Add eggs one at a time using a mixture until well blended.

Spread one half mixture on top of each bottom. Bake at 350 degrees for about an hour until crisp and brown.

Glaze:

Mix 1-1/2 cups confectioners sugar with a 1/2 tsp almond extract. Add about 1-2 tbsps milk. Blend well. If too thick, add drops of milk until it is of drizzling consistency.

Drizzle glaze over cakes and top with slivered almonds.

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Gingerbread Babycakes

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1-2/3 cup flour
1/4 tsp salt
2 tsp ginger
1 tsp cinnamon
1/4 tsp five spice powder
1/2 tsp nutmeg

Combine and set aside3.

1/2 cup sugar
1/2 cup molasses
1/2 cup vegetable oil
1 egg
1/2 cup boiling water

Mix the sugar, molasses, oil and egg till well blended. Add the flour mixture and blend well. Add the water and blend.

Pour into molds (these rise a lot so do fill too much!)

Bake at 350 degrees for about 30-35 minutes

Topping:

8 oz softened cream cheese
1/2 cup sugar
1 tsp vanilla

Blend well on a mixture. Add 1-3/4 cups heavy whipping cream and beat until the texture of whipped cream.

Frost cakes and garnish as you wish.

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