Home Party Dessert Recipe
4/29/2015
Strawberry Mousse Cake
(for Genoise)
3 eggs, room temperature
9 T sugar
3 egg whites, room temperature
1/8 t cream of tartar
1 T + 1.5 t sugar
1/2 cup + 1 T very finely ground almonds
1/4 cup + 1 t al purpose flour
1 T + 1.5 t butter, melted
(for Syrup)
1/2 cup sugar
1/4 cup water
1 T vodka
1 t fresh lemon juice
(for Mousse)
12 oz bag individually frozen strawberries, thawed and dreained (juice reserved)
2 t unflavored gelatin
1/4 cup sugar
2 cups well-chilled shipping cream
1/2 p strawberries, halved
red currant jelly, melted
>how to make<
(for genoise)
*Preheat oven to 375 degrees.
*Place dabs of butter in corners of two 16" x 12" baking sheets.
*Line with parchment.
*Whisk whole eggs and 9 T sugar in large bowl set over pan of simmering water until eggs are barely warm.
*Remove from over water.
*Using electric mixer, beat eggs until tripled in volume.
*Using clean dry beater, beat whites and crea, of tartar in another bowl until soft peak from.
*Add 1 T plus 1.5 t sugar and beat until stiff but not dry.
*Gently fold whites into whole eggs.
*Gently fold in ground almonds, flour and butter.
*Spread 3 cups batter on each prepared pan to form 1/8" thick layer.
*Bake until light brown and springy to touch, 15 to 20 minutes.
*Cool completely in pan.
(for syrup)
*Cook sugar and water in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and bring to boil.
*Remove from heat and let cool.
*Mix in vodka and lemon juice.
(for mousse)
*Puree thawed berries in processor.
*Strain through fine sieve, pressing on pulp.
(If necessry, add reserved berry juice so puree measures 1 cup.)
*Transfer 1/4 cup puree to small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften.
*Bring remaining puree and sugar to hoil in heavy medium saucepan, stirring until sugar dissolves.
*Remove from heat.
*Add gelatin and stir until dissolved.
*Let stand until cool but not set, stirring frequently.
*Beat cream until peaks form.
*Fold 1/4 of cream into strawberry mixture to lighten; fold in remaining cream.
(for assembly)
*Using cardboarde, form only the sides of a 6" square mold with 3" high sides.
*Line with foil.
*Place on foil-covered 6" cardboard square.
*Cut four 6" squares from genoise.
*Place 1 in mold.
*Brush lightly with syrup.
*Spread 2 cups mousse over.
*Top with another genoise layer, pressing gently.
*Brush lightly with syrup.
*Spread with 2 cups mousse.
*Top with another genoise layer.
*Brush lightly with syrup.
*Spread with 1 1/2 cups mousse.
*Top with last genoise layer, pressing gently.
*Spread remaining mousse over top.
*Refrigerate until set, at least 30 minujtes.
*Remove sides of mold from dessert.
*Arrange berries atop cake.
*Brush with melted currant jelly.
*Refrigerate until set.
-serves 8-
Note: I found this recipe in "Cakes" by Bon Appetit.
(for Genoise)
3 eggs, room temperature
9 T sugar
3 egg whites, room temperature
1/8 t cream of tartar
1 T + 1.5 t sugar
1/2 cup + 1 T very finely ground almonds
1/4 cup + 1 t al purpose flour
1 T + 1.5 t butter, melted
(for Syrup)
1/2 cup sugar
1/4 cup water
1 T vodka
1 t fresh lemon juice
(for Mousse)
12 oz bag individually frozen strawberries, thawed and dreained (juice reserved)
2 t unflavored gelatin
1/4 cup sugar
2 cups well-chilled shipping cream
1/2 p strawberries, halved
red currant jelly, melted
>how to make<
(for genoise)
*Preheat oven to 375 degrees.
*Place dabs of butter in corners of two 16" x 12" baking sheets.
*Line with parchment.
*Whisk whole eggs and 9 T sugar in large bowl set over pan of simmering water until eggs are barely warm.
*Remove from over water.
*Using electric mixer, beat eggs until tripled in volume.
*Using clean dry beater, beat whites and crea, of tartar in another bowl until soft peak from.
*Add 1 T plus 1.5 t sugar and beat until stiff but not dry.
*Gently fold whites into whole eggs.
*Gently fold in ground almonds, flour and butter.
*Spread 3 cups batter on each prepared pan to form 1/8" thick layer.
*Bake until light brown and springy to touch, 15 to 20 minutes.
*Cool completely in pan.
(for syrup)
*Cook sugar and water in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves.
*Increase heat and bring to boil.
*Remove from heat and let cool.
*Mix in vodka and lemon juice.
(for mousse)
*Puree thawed berries in processor.
*Strain through fine sieve, pressing on pulp.
(If necessry, add reserved berry juice so puree measures 1 cup.)
*Transfer 1/4 cup puree to small bowl.
*Sprinkle gelatin over.
*Let stand 5 minutes to soften.
*Bring remaining puree and sugar to hoil in heavy medium saucepan, stirring until sugar dissolves.
*Remove from heat.
*Add gelatin and stir until dissolved.
*Let stand until cool but not set, stirring frequently.
*Beat cream until peaks form.
*Fold 1/4 of cream into strawberry mixture to lighten; fold in remaining cream.
(for assembly)
*Using cardboarde, form only the sides of a 6" square mold with 3" high sides.
*Line with foil.
*Place on foil-covered 6" cardboard square.
*Cut four 6" squares from genoise.
*Place 1 in mold.
*Brush lightly with syrup.
*Spread 2 cups mousse over.
*Top with another genoise layer, pressing gently.
*Brush lightly with syrup.
*Spread with 2 cups mousse.
*Top with another genoise layer.
*Brush lightly with syrup.
*Spread with 1 1/2 cups mousse.
*Top with last genoise layer, pressing gently.
*Spread remaining mousse over top.
*Refrigerate until set, at least 30 minujtes.
*Remove sides of mold from dessert.
*Arrange berries atop cake.
*Brush with melted currant jelly.
*Refrigerate until set.
-serves 8-
Note: I found this recipe in "Cakes" by Bon Appetit.
Labels: layer cake recipe, mousse cake recipe, Strawberry cake recipe, Strawberry Mousse Cake recipe
4/14/2015
Elderberry Cheesecake Bars
2 cups all purpose flour
1/4 cup granulated sugar
1/2 t salt
3/4 cup butter, softened
1/3 cup light corn syrup
2 x 8oz cream cheese, softened
3 large eggs
1 cup light corn surup
2 t vanilla
3/4 cup berry jam of your choice
powdered sugar, if desired
>how to make<
*Heat oven to 375 degrees.
*Grease bottom and sides of rectangular pan, 13"x 9"x 2", with shortening.
*Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms.
*Press evenly in pan.
*Beat cream cheese in medium bowl until smooth.
*Beat in eggs until well blended.
*Beat in 1 cup corn syrup and the vanilla until smooth.
*Pour over dough.
*Bake 35 to 40 minutes or until edges are light golden brown and filling as set.
*Stir jam; spread over hot bars.
*Refrigerate at least 3 hours until chilled.
*Cut into 2"x 1 1/2"bars.
*Sprinkle with powdered sugar just before serving.
*Refrigerate any remaining bars.
-makes 36 bars-
2 cups all purpose flour
1/4 cup granulated sugar
1/2 t salt
3/4 cup butter, softened
1/3 cup light corn syrup
2 x 8oz cream cheese, softened
3 large eggs
1 cup light corn surup
2 t vanilla
3/4 cup berry jam of your choice
powdered sugar, if desired
>how to make<
*Heat oven to 375 degrees.
*Grease bottom and sides of rectangular pan, 13"x 9"x 2", with shortening.
*Beat flour, granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms.
*Press evenly in pan.
*Beat cream cheese in medium bowl until smooth.
*Beat in eggs until well blended.
*Beat in 1 cup corn syrup and the vanilla until smooth.
*Pour over dough.
*Bake 35 to 40 minutes or until edges are light golden brown and filling as set.
*Stir jam; spread over hot bars.
*Refrigerate at least 3 hours until chilled.
*Cut into 2"x 1 1/2"bars.
*Sprinkle with powdered sugar just before serving.
*Refrigerate any remaining bars.
-makes 36 bars-
Labels: cheesecake bar recipe, cheesecake recipe, Elderberry Cheesecake Bar recipe
