Home Party Dessert Recipe
3/20/2008
Coconut Layer Cake
Cake:
3 large eggs,separated
10 T (1 1/4 sticks) unsalted butter,softened
1 1/2 cups granulated sugar
1 t vanilla extract
2/3 cup coconut milk
2 cups sifted,self-rising cake flour
*Preheat the oven to 350 degrees.
*Grease and flour two 9" cake pans.
*In a bowl, beat the egg whites until stiff, but not dry.
*In another bowl, cream the butter and sugar together until light and fluffy.
*Add the egg yolks and beat well.
*Combine the coconut milk and vanilla extract and add to the yolk mixture alternately with the flour until fully combined.
*Fold in a third of the egg whites, then the remaining whites.
*Divide the batter evenly between the pans and bake for 25 minutes, or until a toothpick inserted in the center of each layer comes out clean.
*Cool in the pans for 10 minutes, then turn out onto racks and cool completely.
Glaze:
1/2 cup coconut milk
1/4 cup granulated sugar
1/2 t vanilla extact
*In a small saucepan combine the coconut milk and sugar.
*Stir constantly over medium-high beat until the sugar is melted.
*Add the vanilla extract.
*Starting with the layers top-side-down on the racks, pierce the layers all over with a toothpick.
*Brush the bottoms and sides with the glaze.
*After a few minutes, repeat.
*Turn one layer over onto the serving plate.
*Invert the second layer onto the first one's rack.
*Pierce the tops with a toothpick.
*Brush the glaze over the top and sides.
*Repeat after a few minutes until all the glaze has been used.
*Let sit for 30 minutes before frosting.
Frosting:
3/4 cup granulated sugar
1/4 cup water
1 T light corn syrup
1 t vanilla extract
Pinch of salt
2 large egg whites
Pinch of cream of tartar
2 cups grated unsweetened coconut
*Combine all the ingredients except the coconut in the top of a double boiler.
*With an electric mixer or by hand beat to combine.
*Place the frosting over rapidly boiling water and beat on high speed until soft peaks form, 3~5 minutes.
*Pour the frosting into a large bowl and beat until stiff enough to spread the cake.
*Generously frost the bottom layer and sprinkle with 1/2 cup of the coconut.
*Place the top layer on the bottom layer and frost the top and sides.
*Sprinkle the remaining 1 1/2 cups of coconut all over the frosting.
Cake:
3 large eggs,separated
10 T (1 1/4 sticks) unsalted butter,softened
1 1/2 cups granulated sugar
1 t vanilla extract
2/3 cup coconut milk
2 cups sifted,self-rising cake flour
*Preheat the oven to 350 degrees.
*Grease and flour two 9" cake pans.
*In a bowl, beat the egg whites until stiff, but not dry.
*In another bowl, cream the butter and sugar together until light and fluffy.
*Add the egg yolks and beat well.
*Combine the coconut milk and vanilla extract and add to the yolk mixture alternately with the flour until fully combined.
*Fold in a third of the egg whites, then the remaining whites.
*Divide the batter evenly between the pans and bake for 25 minutes, or until a toothpick inserted in the center of each layer comes out clean.
*Cool in the pans for 10 minutes, then turn out onto racks and cool completely.
Glaze:
1/2 cup coconut milk
1/4 cup granulated sugar
1/2 t vanilla extact
*In a small saucepan combine the coconut milk and sugar.
*Stir constantly over medium-high beat until the sugar is melted.
*Add the vanilla extract.
*Starting with the layers top-side-down on the racks, pierce the layers all over with a toothpick.
*Brush the bottoms and sides with the glaze.
*After a few minutes, repeat.
*Turn one layer over onto the serving plate.
*Invert the second layer onto the first one's rack.
*Pierce the tops with a toothpick.
*Brush the glaze over the top and sides.
*Repeat after a few minutes until all the glaze has been used.
*Let sit for 30 minutes before frosting.
Frosting:
3/4 cup granulated sugar
1/4 cup water
1 T light corn syrup
1 t vanilla extract
Pinch of salt
2 large egg whites
Pinch of cream of tartar
2 cups grated unsweetened coconut
*Combine all the ingredients except the coconut in the top of a double boiler.
*With an electric mixer or by hand beat to combine.
*Place the frosting over rapidly boiling water and beat on high speed until soft peaks form, 3~5 minutes.
*Pour the frosting into a large bowl and beat until stiff enough to spread the cake.
*Generously frost the bottom layer and sprinkle with 1/2 cup of the coconut.
*Place the top layer on the bottom layer and frost the top and sides.
*Sprinkle the remaining 1 1/2 cups of coconut all over the frosting.
Labels: coconut, coconut cake, coconut milk, corn syrup, layer cake
3/06/2008
Irish Cream Barquettes
12 mini-barquettes or other mini-tartlet pans
lined with extra sweet pie crust, baked blind
1/2 cup semisweet chocolate, melted
1/2 cup milk
3 egg yolks
2 T sugar
3 T all-purpose flour
4 T Irish Cream liqueur
4 T whipping cream, whipped
chocolate shavings or cocoa powder for dusting
> how to make <
*Brush the bottom of each tartlet with a little melted chocolate.
*Set the tartlets on a cookie sheet to make for easier handling.
*In a heavy-based saucepan over a medium heat, bring the milk just to a boil.
*Beat the egg yolks and sugar until light, about 1 minute, then stir in the flour.
*Add the hot milk, whisking constantly.
*Return the custard to the heat and cook, until it thickens, about 2 minutes, whisking constantly.
*Remove from the heat and whisk in the Irish cream liqueur.
*Allow to cool.
*Gently fold in the cream and refrigerate until thickened, about 30 minutes.
*Spoon the custard-cream into a decorating bag fitted with a medium star nozzle.
*Pipe into the tartlet crusts and refrigerate.
*Garnish with chocolate shavings or dust with cocoa just before serving.
1 1/2 cups all-purpose flour
1/2 t salt
4~5 T confectioners' sugar
1 stick cold unsalted butter, cut into small pieces
3 egg yolks beaten with 1 T iced water and 1/2 t vanilla extract (optional)
*Put the flour, salt, and sugar in the bowl of a food processor, fitted with the metal blade.
*Process for 5~7 seconds.
*sprinkle the butter over the flour mixture and process for 10~15 seconds until the mixture resembles coarse crumbs.
*With the machine running, pour the yolk-water mixture through the feed tube and process just until the pastry begins to hold together.(Do not overprocess.)
*Turn out the pastry on to a sheet of plastic wrap.
*Flatten into a disc and wrap with the plastic wrap.
*Refrigerate for 1 hour or overnight.
This recipe is taken from "the baker's bible".
12 mini-barquettes or other mini-tartlet pans
lined with extra sweet pie crust, baked blind
1/2 cup semisweet chocolate, melted
1/2 cup milk
3 egg yolks
2 T sugar
3 T all-purpose flour
4 T Irish Cream liqueur
4 T whipping cream, whipped
chocolate shavings or cocoa powder for dusting
> how to make <
*Brush the bottom of each tartlet with a little melted chocolate.
*Set the tartlets on a cookie sheet to make for easier handling.
*In a heavy-based saucepan over a medium heat, bring the milk just to a boil.
*Beat the egg yolks and sugar until light, about 1 minute, then stir in the flour.
*Add the hot milk, whisking constantly.
*Return the custard to the heat and cook, until it thickens, about 2 minutes, whisking constantly.
*Remove from the heat and whisk in the Irish cream liqueur.
*Allow to cool.
*Gently fold in the cream and refrigerate until thickened, about 30 minutes.
*Spoon the custard-cream into a decorating bag fitted with a medium star nozzle.
*Pipe into the tartlet crusts and refrigerate.
*Garnish with chocolate shavings or dust with cocoa just before serving.
1 1/2 cups all-purpose flour
1/2 t salt
4~5 T confectioners' sugar
1 stick cold unsalted butter, cut into small pieces
3 egg yolks beaten with 1 T iced water and 1/2 t vanilla extract (optional)
*Put the flour, salt, and sugar in the bowl of a food processor, fitted with the metal blade.
*Process for 5~7 seconds.
*sprinkle the butter over the flour mixture and process for 10~15 seconds until the mixture resembles coarse crumbs.
*With the machine running, pour the yolk-water mixture through the feed tube and process just until the pastry begins to hold together.(Do not overprocess.)
*Turn out the pastry on to a sheet of plastic wrap.
*Flatten into a disc and wrap with the plastic wrap.
*Refrigerate for 1 hour or overnight.
This recipe is taken from "the baker's bible".
Labels: barquette, custard, Irish Cream Liqueur, mini-tart, tartlet