(for the cake)
2⅓ cups cake flour
1½ t baking powder
½ t baking soda
½ t salt
¾ cup unsalted butter, room temperature
1½ cups granulated sugar
3 large eggs
2 large egg yolks
2 t vanilla extract
1 cup buttermilk
(for the pastry cream)
2 cups whole milk
½ cup granulated sugar
1 large egg
2 large egg yolks
¼ cup cornstarch
2 t vanilla extract
2 T unsalted butter, room temperature
(for the frosting)
6 T unsalted butter, room temperature
2¾ cups powdered sugar
⅓ cup sweetened condensed milk
⅓ cup heavy whipping cream
1 t vanilla extract
(for the topping)
2½ cups ~10 oz. sliced almonds
2 T water
1 cup granulated sugar
(for the cake)
*Preheat oven to 350°F.
*Spray (2) 8” square or 9” round cake pans with nonstick baking spray. Line bottoms of pans with parchment paper.
*Using a medium mixing bowl, add flour, baking powder, baking soda and salt; stir until well combined. Set bowl aside.
*Using an electric mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).
*Add eggs, egg yolks and vanilla extract; mix on low speed until well combined.
*Add half of the dry ingredients; mix on low speed until well combined.
*Add buttermilk; mix on low speed until well combined.
*Add remaining dry ingredients, mix on low speed until well combined.
*Divide batter equally into the two pans. Bake at 350°F for 25-30 minutes, or until top is golden brown and a toothpick inserted into center of cake comes out mostly clean.
*Let cakes cool in pans for 15 minutes before transferring cakes to a cooling rack until completely cool.
(for the pastry cream)
*Using a medium saucepan, add milk and sugar; stir until well combined.
*Place over medium heat and cook, stirring occasionally, until mixture begins to simmer.
*Meanwhile, using a separate heatproof bowl, whisk together egg, egg yolks and cornstarch.
*Once milk is hot, slowly pour into the bowl with eggs, stirring constantly while you pour.
*Return mixture to the saucepan and place over medium heat.
*Cook, stirring often, until mixture thickens and begins to boil.
*Continue cooking for 1 more minute, stirring constantly.
*Pour mixture through a fine-meshed strainer into a clean mixing bowl.
* Add vanilla extract and unsalted butter; stir until well combined and butter has completely melted.
*Cover with plastic wrap, pressing wrap directly to the surface of the pastry cream. Refrigerate for 1 hour, or until cool.
(for the frosting)
*Using an electric mixer, add all ingredients (butter, powdered sugar, sweetened condensed milk, whipping cream and vanilla extract).
*Beat on low speed until well combined and then increase speed to medium-high.
*Beat for 2-3 minutes, or until light and fluffy.
*Preheat oven to 325°F.
*Using a large bowl, add sliced almonds and water; toss until well coated.
*Add sugar; toss until well coated.
*Spread almonds evenly onto a parchment-lined sheet pan.
*Bake for 10 minutes, stir and continue baking for 5 more minutes. Set almonds aside until cooled.
(for the assembly)
*Place one layer of cake on a large plate.
*Spread pastry cream on top, leaving ~½” border around edges.
*Place second layer of cake on top.
*Using an offset spatula, frost edges and top of cake with frosting.
*Using a cupped hand, carefully press toasted almonds into sides and top of cake.
-makes 16-
Note: I found this recipe in spicedblog.com.
Labels: almond torte recipe, layer cake recipe, torte recipe
(for the sweet pastry)
200g plain flour
80g icing sugar
100g salted butter, chilled and diced
2 large free-range egg yolks
2 T rosewater
a little beaten egg, for brushing
(for the praline)
150g whole blanched almonds
100g caster sugar
(for the macarons)
75g icing sugar, sifted
75g ground almonds
75g caster sugar
2 large free-range egg whites, at room temperature
red edible food colouring gel
(for the lychee creme patissiere)
500ml full-fat milk
6 large free-range egg yolks, at room temperature
100g caster sugar
3 T cornflour
25g unsalted butter, at room temperature
1 x 425g tin lychees in light syrup, drained and finely chopped
icing sugar, to sprinkle
(for the creme mascarpone)
1 large free-range egg, at room temperature
30g caster sugar
2 t raspberry liqueur
1 t rosewater
1/2 t agar flakes
175g mascarpone, well chilled
(to finish)
150g fresh raspberries
3 T seedless raspberry jam, heated
[how to make]
(for the pastry)
*Put the flour and icing sugar into the bowl of a food-processor and pulse a couple of times to combine.
*Add the diced butter and process until the mixture looks like fine crumbs.
*With the motor running, add the yolks and rosewater through the feed tube.
*Stop the machine when the dough comes together in a ball.
*Wrap in clingfilm and chill for 30 minutes.
(for the praline)
*Put the sugar and nuts into a medium-sized heavy-based pan and setting over a fairly low heat.
*Stir occassionally with a metal spoon until the sugar starts to melt.
*When all the sugar has melted turn up the heat to medium and cook until the mixture starts to colour, then stir gently until it turns a good chestnut-brown color.
*Immediately pour onto a well-oiled baked sheet and leave to cool and set.
*When cold and set, crush or coarsely chop into pieces the size of your little fingernail. Set aside until needed.
(for finishing the pastry)
*On a floured worktop and use to line a 23cm deep loose-based flan tin.
*Prick the base and chill for 20 minutes.
*Meanwhile, preheat the oven to 180c/350f.
*Bake the pastry case 'blind' for 12-15 minutes then remove the paper and beans, lightly brush the inside of the pastry case with beaten egg then tip about half of the praline into the case and press onto the sides and base.
*Return the pastry case to the oven and bake for a further 10-12 minutes until the pastry is golden and crisp.
*Leave to cool but do not turn out. Leave the oven on.
(for the macarons)
*Combine the icing sugar and ground almonds; set aside until needed.
*Gently heat the caster sugar with 2 1/2 T of water in a small pan until dissolved.
*Meanwhile, put the egg whites and a litle red colouring gel into a large mixing bowl and whisk with an electric mixer until soft peaks form.
*Bring the sugar syrup to the boil and boil rapidly until it reaches 118c/245f on a sugar thermometer, then slowly pour onto the egg whites in a thin, steady stream while whisking on full speed, to make a thick, glossy meringue.
*Continue whisking until the meringue cools to room temperature, then fold in the icing sugar mixture.
*Spoon the meringue mixture into the piping bag fitted with the 2cm plain tube and pipe tiny macaroons about 2.5cm across on a lined baking sheet (you'll be able to pipe about 48 macarons).
*Leave to stand for 15 minutes to form a crust, then bake for about 12 minutes until firm but not turning brown. Leave to cool on the sheet.
(for the creme patissiere)
*Heat the milk in a medium pan.
*Then set a heatproof bowl on a damp cloth, add the egg yolks, sugar and conflour and whisk for a couple of minutes until smooth, light and thick.
*Whisk in the hot milk, then tip the whole lot back in the pan.
*Set over a medium heat and whisk constantly until the mixture boils and thickens to make a smooth custard.
*Once the custard has thickened, remove from the heat and leave to cool for 10 minutes before stirring in the butter and lychees.
*Transfer the mixture to a bowl.
Sprinkle the surface with icing sugar to prevent a skin from forming, then cover and chill for at least 1 hour.
(for the creme mascarpone)
*Put the egg and sugar into a medium heatproof bowl and set over a pan of boiling water and whisk with an electric hand-held mixer until frothy and just slightly too hot for your finger to bear comfortably.
*Add the liqueur, rosewater and agar flakes, then continue whisking until the mixture is thick enough to leave a ribbon-like trail when the whisk is lifted.
*Remove the bowl, set it in iced water and mix until cold.
*Whisk in the mascarpone, the cover and chill until ready to assemble.
(for the assembling)
*Lightly brush or paint each raspberry with hot raspberry jam and leave to set on a sheet of baking paper.
*Unmould the pastry case and set it on a serving platter.
*Stir the creme patissiere until creamy, then spoon into the pastry case and spread out evenly.
*Carefully spread the creme mascarpone over the top of the creme patissiere.
*Arrange the glazed raspberries on top. Finish with the macaroons and rest of the praline. Serve as soon as possible; best eaten the same day.
Labels: macaron recipe, raspberry tart recipe, tart recipe
