Home Party Dessert Recipe
6/20/2008
Braided Ring Cake
3 1/2 cups all purpose flour
1 T baking powder
pinch of salt
14 T (1 3/4 sticks) unsalted
butter, room temperature
1 1/4 cups sugar
2 large eggs
1 T milk
1 1/2 t vanilla extract
1 1/2 t grated lemon peel
3 T (packed) golden brown sugar
>how to make<
*Mix flour, baking powder and salt in medium bowl.
*Using electric mixer, beat butter and sugar in large bowl until fluffy.
*Add eggs 1 at a time, beating well after each addition.
*Beat in milk, vanilla extract and lemon peel.
*Add dry ingredients and mix just until combined.
*Divide dough into 3 equal pieces.
*On floured work surface, roll each piece with palms into 12" long log.
*Transfer dough logs to lightly floured baking sheet.
*Cover logs with plastic wrap; refrigerate 1 hour.
*Preheat oven to 375 degrees.
*On floured work surface, roll each log with palms into 29" long rope.
*Braid ropes together.
*Form ropes into ring, pressing ends together lightly to adhere.
*Using spatula as aid, transfer dough ring to same baking sheet.
*Sprinkle top of dough with brown sugar.
*Bake cake until tester inserted near center comes out clean, about 30 minutes.
*Transfer baking sheet to rack.
*Let cake cool to room temperature.
*Transfer to platter.
*Cut into slices and serve.
(Can be prepared 8 hours ahead. Cover; let stand at room temperature.)
Serves 10 to 12
3 1/2 cups all purpose flour
1 T baking powder
pinch of salt
14 T (1 3/4 sticks) unsalted
butter, room temperature
1 1/4 cups sugar
2 large eggs
1 T milk
1 1/2 t vanilla extract
1 1/2 t grated lemon peel
3 T (packed) golden brown sugar
>how to make<
*Mix flour, baking powder and salt in medium bowl.
*Using electric mixer, beat butter and sugar in large bowl until fluffy.
*Add eggs 1 at a time, beating well after each addition.
*Beat in milk, vanilla extract and lemon peel.
*Add dry ingredients and mix just until combined.
*Divide dough into 3 equal pieces.
*On floured work surface, roll each piece with palms into 12" long log.
*Transfer dough logs to lightly floured baking sheet.
*Cover logs with plastic wrap; refrigerate 1 hour.
*Preheat oven to 375 degrees.
*On floured work surface, roll each log with palms into 29" long rope.
*Braid ropes together.
*Form ropes into ring, pressing ends together lightly to adhere.
*Using spatula as aid, transfer dough ring to same baking sheet.
*Sprinkle top of dough with brown sugar.
*Bake cake until tester inserted near center comes out clean, about 30 minutes.
*Transfer baking sheet to rack.
*Let cake cool to room temperature.
*Transfer to platter.
*Cut into slices and serve.
(Can be prepared 8 hours ahead. Cover; let stand at room temperature.)
Serves 10 to 12
Labels: braided, brown sugar, coffee cake, lemon peel, ring cake
6/05/2008
Chocolate Roulade with Bittersweet Sauce and Hazelnut Filling
This recipe was adapted from "Rosalie's Restaurant".
Cake：
3/4 cup sifted unbleached all-purpose flour
1/4 cup unsweetened cocoa
1 t baking powder
1/4 t salt
4 eggs
1 cup sugar
1/4 cup water
1 t vanilla extract
Filling:
1 cup hazelnuts
1 cup mascarpone cheese
3/4 cup unsalted butter, softened
3/4 cup sifted powdered sugar
1/3 cup half and half
2 t vanilla extract
Chocolate sauce:
1 lb bittersweet chocolate
6 T unsalted butter
1 1/4 cups heavy cream
1/2 cup milk
pinch of salt
1 cup sifted cocoa
1/4 cup light corn syrup
Garnish:
powdered sugar
fresh raspberries
>how to make<
*Preheat the oven to 350 degrees.
*Sift the flour, cocoa, baking powder, and salt together and set aside.
*In a mixer bowl, beat the eggs and sugar together until the mixture is very thick and lemon colored and forms a ribbon when dropped from the beater, about 10 minutes.
*Add the water and vanilla to the egg mixture, then add the sifted dry ingredients in two stages.
*Line a 10"x15"sheet cake pan with parchment and spread the batter evenly over the paper.
*Tap on the counter to remove any air bubbles and bake the cake for 12 to 15 minutes.
*Remove from the pan and trim to an even rectangle.
*To make the filling, toast the hazelnuts for 10 minutes in a 350 degrees oven.
*Remove the nuts from the oven, place the nuts in a tea towel, and fold the towel over them so they are covered.
*Let them steam for 5 minutes, then rub the skins off while they are still inside the towel.
*Chop and set aside.
*Cream the mascapone, butter, and sugar together with a mixer, beating until light and fluffy.
*Add the half and half and vanilla, then fold in the nuts.
*Spread the filling over the cake and roll the cake tightly, using the lining paper as a guide.
*Refrigerate for a minimum of 1 hour with the seam side down on a platter.
*To make the sauce, chop the chocolate coarsely.
*Heat the butter, cream, and milk in a saucepan and stir int chocolate, salt, cocoa, and corn syrup.
*Heat, whisking, until the mixture is combined and glossy.
*Set aside to cool and store in refrigerator.
*To serve, cut the roll into slices with a serrated knife.
*Spoon the sauce around the slice and dust the top with powdered sugar and a few raspberries.
Note: The cake can be made up to 2 days before serving, and the sauce keeps well in the refrigerator for 2 weeks.
(serves 10~15)
This recipe was adapted from "Rosalie's Restaurant".
Cake：
3/4 cup sifted unbleached all-purpose flour
1/4 cup unsweetened cocoa
1 t baking powder
1/4 t salt
4 eggs
1 cup sugar
1/4 cup water
1 t vanilla extract
Filling:
1 cup hazelnuts
1 cup mascarpone cheese
3/4 cup unsalted butter, softened
3/4 cup sifted powdered sugar
1/3 cup half and half
2 t vanilla extract
Chocolate sauce:
1 lb bittersweet chocolate
6 T unsalted butter
1 1/4 cups heavy cream
1/2 cup milk
pinch of salt
1 cup sifted cocoa
1/4 cup light corn syrup
Garnish:
powdered sugar
fresh raspberries
>how to make<
*Preheat the oven to 350 degrees.
*Sift the flour, cocoa, baking powder, and salt together and set aside.
*In a mixer bowl, beat the eggs and sugar together until the mixture is very thick and lemon colored and forms a ribbon when dropped from the beater, about 10 minutes.
*Add the water and vanilla to the egg mixture, then add the sifted dry ingredients in two stages.
*Line a 10"x15"sheet cake pan with parchment and spread the batter evenly over the paper.
*Tap on the counter to remove any air bubbles and bake the cake for 12 to 15 minutes.
*Remove from the pan and trim to an even rectangle.
*To make the filling, toast the hazelnuts for 10 minutes in a 350 degrees oven.
*Remove the nuts from the oven, place the nuts in a tea towel, and fold the towel over them so they are covered.
*Let them steam for 5 minutes, then rub the skins off while they are still inside the towel.
*Chop and set aside.
*Cream the mascapone, butter, and sugar together with a mixer, beating until light and fluffy.
*Add the half and half and vanilla, then fold in the nuts.
*Spread the filling over the cake and roll the cake tightly, using the lining paper as a guide.
*Refrigerate for a minimum of 1 hour with the seam side down on a platter.
*To make the sauce, chop the chocolate coarsely.
*Heat the butter, cream, and milk in a saucepan and stir int chocolate, salt, cocoa, and corn syrup.
*Heat, whisking, until the mixture is combined and glossy.
*Set aside to cool and store in refrigerator.
*To serve, cut the roll into slices with a serrated knife.
*Spoon the sauce around the slice and dust the top with powdered sugar and a few raspberries.
Note: The cake can be made up to 2 days before serving, and the sauce keeps well in the refrigerator for 2 weeks.
(serves 10~15)
Labels: bittersweet chocolate, chocolate, hazelnuts, raspberry, Roulade