Home Party Dessert Recipe
1/20/2020
Cardinal Slices
(for meringue)
1 cup egg white (about 7 large egg whites)
pinch salt
1 cup sugar
(for ladyfinger)
2 large eggs
3 large egg yolks
1/4 cup sugar
1 t vanilla extract
1/2 cup all purpose flour
confectioners' sugar
(for coffee cream filling)
1 1/4 cups heavy whipping cream
2 T sugar
2 T instant expresso powder
2 T boiling water
confectioners' sugar
[how to make]
(for meringue)
*In the middle of each piece of parchment paper, draw 2 parallel lines 5" apart with dark pencil.
*Turn the papers over on the pans.
*Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment.
*Whip the egg whites until they are very white, opaque, and beginning to hold a very soft peak.
*Increase the speed to medium high and whip in the sugar in al slow steam, continuing to whip the egg whites until they hold a soft peak.
*Separate the meringue batter into a pastry bag with a 1" opening at the end, but no tube.
*Pipe the meringue in three lines; one at each side along and inside the pencil marks, and a third line in the middle between the two.
*Repeat with the second pan. Set aside.
(for ladyfinger)
*Put the eggs and yolks in the same bowl in which you whipped the meringue.
*Whisk in the sugar and vanilla.
*Place on the mixer fitted with the whisk attachment and whip on medium high speed until the mixture is very light and thickened, about 3 to 4 minutes.
*Remove the bowl from the mixer and sift and fold in the flour.
*Scrape the batter into the second pastry bag and pipe lines of ladyfinger batter between the lines of meringue, piping two lines of batter on each pan.
*The ladyfinger and meringue strips should be touching.
*Lightly dust the cake layers with confectioners' sugar and bake them until the ladyfinger batter is light golden and firm, bout 20 minutes.
*The meringue will color slightly but remain quite soft.
*Cool the layers on the pans on racks.
(for coffee cream filling)
*Dissolve the espresso powder in the boiling water. Let it cool down.
*Whip the cream with the sugar and dissolved coffee by machine with the whisk attachment on medium speed until firm, not stiff, peaks form.
*Refrigerate the cream.
(for assembling the cake)
*Loosen the layers from the papers with a long sharp knife or spatula.
*Carefully invert one of the layers onto a cutting board so that the smooth side, which was on the bottom, faces up.
*Trim the edges of the remaining layer and cut it into about 10 vertical slices, 1 1/2" wide, leaving them in place on the paper.
*Remove the shipped cream from the refrigerator and rewhip it by hand if it has softened.
*With a medium offset spatula, evenly spread it on the inverted cake layer on the cutting board.
*Carefully place the slices of the second layer on the cream, right side up and close together.
* Trim the ends of the bottom layer; making sure to wipe the knife after each cut.
*Lightly dust the tops of the cakes with confectioners' sugar.
*Keep the slices at a cool room temperature for up to 2 hours. Cover and refrigerate leftovers.
-serves 10-
Note: This recipe came from "The Baker's Tour" by Nick Malgieri
1 cup egg white (about 7 large egg whites)
pinch salt
1 cup sugar
(for ladyfinger)
2 large eggs
3 large egg yolks
1/4 cup sugar
1 t vanilla extract
1/2 cup all purpose flour
confectioners' sugar
(for coffee cream filling)
1 1/4 cups heavy whipping cream
2 T sugar
2 T instant expresso powder
2 T boiling water
confectioners' sugar
[how to make]
(for meringue)
*In the middle of each piece of parchment paper, draw 2 parallel lines 5" apart with dark pencil.
*Turn the papers over on the pans.
*Put the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment.
*Whip the egg whites until they are very white, opaque, and beginning to hold a very soft peak.
*Increase the speed to medium high and whip in the sugar in al slow steam, continuing to whip the egg whites until they hold a soft peak.
*Separate the meringue batter into a pastry bag with a 1" opening at the end, but no tube.
*Pipe the meringue in three lines; one at each side along and inside the pencil marks, and a third line in the middle between the two.
*Repeat with the second pan. Set aside.
(for ladyfinger)
*Put the eggs and yolks in the same bowl in which you whipped the meringue.
*Whisk in the sugar and vanilla.
*Place on the mixer fitted with the whisk attachment and whip on medium high speed until the mixture is very light and thickened, about 3 to 4 minutes.
*Remove the bowl from the mixer and sift and fold in the flour.
*Scrape the batter into the second pastry bag and pipe lines of ladyfinger batter between the lines of meringue, piping two lines of batter on each pan.
*The ladyfinger and meringue strips should be touching.
*Lightly dust the cake layers with confectioners' sugar and bake them until the ladyfinger batter is light golden and firm, bout 20 minutes.
*The meringue will color slightly but remain quite soft.
*Cool the layers on the pans on racks.
(for coffee cream filling)
*Dissolve the espresso powder in the boiling water. Let it cool down.
*Whip the cream with the sugar and dissolved coffee by machine with the whisk attachment on medium speed until firm, not stiff, peaks form.
*Refrigerate the cream.
(for assembling the cake)
*Loosen the layers from the papers with a long sharp knife or spatula.
*Carefully invert one of the layers onto a cutting board so that the smooth side, which was on the bottom, faces up.
*Trim the edges of the remaining layer and cut it into about 10 vertical slices, 1 1/2" wide, leaving them in place on the paper.
*Remove the shipped cream from the refrigerator and rewhip it by hand if it has softened.
*With a medium offset spatula, evenly spread it on the inverted cake layer on the cutting board.
*Carefully place the slices of the second layer on the cream, right side up and close together.
* Trim the ends of the bottom layer; making sure to wipe the knife after each cut.
*Lightly dust the tops of the cakes with confectioners' sugar.
*Keep the slices at a cool room temperature for up to 2 hours. Cover and refrigerate leftovers.
-serves 10-
Note: This recipe came from "The Baker's Tour" by Nick Malgieri
Labels: Austrian cake recipe, Cardinal Slices recipe, Kardinalschunitten recipe
1/05/2020
Apple Hand Pies
(for the dough)
4 1/2 flour
2 t salt
2 T sugar
1/2 cup cold shortening
1 cup cold butter, cut into 1/2" cubes
1 1/2 T cider vinegar
8~12 T ice water
(for the filling)
1/2 raisins
1 cup rum, brandy or water
1/4 cup butter
4 large tart apples, peeled, cored, and dived into 1/4" pieces
2 T dark brown sugar
1/2 t cinnamon
1/4 t salt
1 cup toasted pecan pieces
1 beaten egg
coarse sugar for ganishing
[how to make]
(for the dough)
*Whisk together the flour, salt and sugar in a large bowl.
*Add the shortening and incorporate using a pastry cutter or fork.(The dough will look like moist sand.)
*Cut in the butter just until it is reduced to pea-size pieces.
*Sprinkle the vinegar and 8 T water over the mixture, and stir together until the ingredients are combined to form a dough.
*Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. (If the dough is too crumbly and dry, gently work in additional water, 1 T at a time.)
*Mold the dough into a disk roughly 6"to 8" in diameter.
*Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
(for the filling)
*In a small saucepan, combine the raisins with the rum, brandy or water, and heat over medium heat until the raisins are softened and plump. (Drain the raisins before adding to the apples.)
*In a large skillet over medium heat, melt the butter.
*Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes. (The slices should still be crisp.)
*Remove from heat and stir in the raisins and toasted pecans.
*Spread the apple mixture into a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.
*Divide the prepared pie dough into 12 even pieces, and shape each into a small disk.
*On a lightly floured board, carefully roll each piece into a circle about 6" in diameter and about 1/8" thick.
*The dough will be flaky and will probably crack on the edges; without working the dough too much, gently mold the dough with your hands as it is rolled to form as perfect a circle as possible.
*Carefully set the circle aside and continue rolling until all of the circles are formed.
*Brush the inside of each circle with a very light coating of beaten egg, going all the way to the edge of the circle.
*Place roughly 1/4" cup of the apple filling in the center of each circle, slightly off to one side, but leaving a 1" border around the edge on one side.
*Carefully fold over half of the dough, lining the edges folded over to keep it from cracking.
*Gently press the edges down with the times of a fork to seal the pie.
*Place the prepared pies on 2 parchment-lined baking sheets and refrigerate them, uncovered, for 30 minutes.
*Heat the oven to 400 degrees.
*Remove the chilled pies and brush them with the egg wash.
*Use a small knife to slash 2 to 3 small steam vents in the top of each pie.
*Dust each pie with a sprinkling of coarse sugar.
*Bake the pies, 1 sheet at a time until the pastry is puffed and golden brown, 20 to 25 minutes. (Refrigerate the other sheet until ready to bake.)
*Rotate the pies halfway through baking for even coloring.
*Cool on rack.
(The pies can be served warm or at room temperature.)
-makes 12 -
Note: This recipe came from Noelle Carter in the Los Angeles Times.
(for the dough)
4 1/2 flour
2 t salt
2 T sugar
1/2 cup cold shortening
1 cup cold butter, cut into 1/2" cubes
1 1/2 T cider vinegar
8~12 T ice water
(for the filling)
1/2 raisins
1 cup rum, brandy or water
1/4 cup butter
4 large tart apples, peeled, cored, and dived into 1/4" pieces
2 T dark brown sugar
1/2 t cinnamon
1/4 t salt
1 cup toasted pecan pieces
1 beaten egg
coarse sugar for ganishing
[how to make]
(for the dough)
*Whisk together the flour, salt and sugar in a large bowl.
*Add the shortening and incorporate using a pastry cutter or fork.(The dough will look like moist sand.)
*Cut in the butter just until it is reduced to pea-size pieces.
*Sprinkle the vinegar and 8 T water over the mixture, and stir together until the ingredients are combined to form a dough.
*Remove the dough to a lightly floured surface and knead a few times until it comes together in a single mass. (If the dough is too crumbly and dry, gently work in additional water, 1 T at a time.)
*Mold the dough into a disk roughly 6"to 8" in diameter.
*Cover the disk tightly with plastic wrap and refrigerate at least 2 hours, preferably overnight.
(for the filling)
*In a small saucepan, combine the raisins with the rum, brandy or water, and heat over medium heat until the raisins are softened and plump. (Drain the raisins before adding to the apples.)
*In a large skillet over medium heat, melt the butter.
*Stir in the apple slices, brown sugar, cinnamon and salt, and cook, stirring frequently, just until the apple starts to soften, 3 to 4 minutes. (The slices should still be crisp.)
*Remove from heat and stir in the raisins and toasted pecans.
*Spread the apple mixture into a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.
*Divide the prepared pie dough into 12 even pieces, and shape each into a small disk.
*On a lightly floured board, carefully roll each piece into a circle about 6" in diameter and about 1/8" thick.
*The dough will be flaky and will probably crack on the edges; without working the dough too much, gently mold the dough with your hands as it is rolled to form as perfect a circle as possible.
*Carefully set the circle aside and continue rolling until all of the circles are formed.
*Brush the inside of each circle with a very light coating of beaten egg, going all the way to the edge of the circle.
*Place roughly 1/4" cup of the apple filling in the center of each circle, slightly off to one side, but leaving a 1" border around the edge on one side.
*Carefully fold over half of the dough, lining the edges folded over to keep it from cracking.
*Gently press the edges down with the times of a fork to seal the pie.
*Place the prepared pies on 2 parchment-lined baking sheets and refrigerate them, uncovered, for 30 minutes.
*Heat the oven to 400 degrees.
*Remove the chilled pies and brush them with the egg wash.
*Use a small knife to slash 2 to 3 small steam vents in the top of each pie.
*Dust each pie with a sprinkling of coarse sugar.
*Bake the pies, 1 sheet at a time until the pastry is puffed and golden brown, 20 to 25 minutes. (Refrigerate the other sheet until ready to bake.)
*Rotate the pies halfway through baking for even coloring.
*Cool on rack.
(The pies can be served warm or at room temperature.)
-makes 12 -
Note: This recipe came from Noelle Carter in the Los Angeles Times.
Labels: apple hand pie recipe, Apple pie recipe, hand pie recipe
