genoise

6

Real Food from Zelda: Breath of the Wild Part 1

Link can make it, so can you! Check out the links below.

  • Spicy Pepper Steak: Beef steak and duck breast marinated in a spicy chipotle marinade and cooked quick in a hot pan, complete with a yummy pan sauce. 
  • Monster Cake: Two layers of easy as heck to make chocolate genoise cake layered between blackberry and espresso Bavarian creams. 
  • Goron Spice Curry: A recipe for a custom spice blend and curry in one! Chicken legs and potatoes are stewed lovingly in a spicy coconut broth, served along a super easy pilaf. 
COCONUT LAYER CAKE AND CREAM CHEESE FROSTING

Summer is here and we’ve got Father’s day, 4th of July, picnics and beach parties ahead of us. These little gems are practical and portable, with that said, there is nothing so precious as sweet layered desserts in a Mason jar. So here’s a" little sugah“ for you.

Happy Summer!

The Genoise: (sponge cake to most folks)

  • 1 ½ T Butter (melted)
  • 1 ½ T Coconut Oil (melted)
  • 1 t Pure Vanilla Extract
  • 1 C. Cake Flour  (sifted) or AP (All Purpose) if you don’t have cake Flour
  • 4 Whole eggs
  • 2/3 c. Sugar

Making The Cake:

  1. Preheat  the oven to 350 degrees
  2. Line a jelly roll pan with parchment paper. Spray with vegetable oil and dust with flour.
  3. Melt butter and coconut oil together and add vanilla. Keep on the side.
  4. Sift flour.
  5. Bring a sauce pan of water to just under a boil.
  6. Whisk eggs and sugar together in a heatproof mixing bowl and place over the saucepan. Whisk just until the eggs are warmed and the sugar has melted. You can feel this by your fingers. The mixture should be slightly warm and perfectly smooth between them.
  7. Add 1/3 of the sifted flour and mix lightly. Fold in the remaining flour slowly, do not beat the cake batter.
  8. Fold the butter/coconut oil/vanilla mixture into the batter
  9. Pour onto the prepared baking sheet and smooth with a cake spatula.
  10. Bake for 15 minutes turning once in the middle.
  11. Let cool to room temperature.

The Frosting:

  • 4 ½ oz. White Chocolate just melted (not over 160 degrees)
  • 6 oz. Cream Cheese (softened)
  • 2 oz. Butter (softened)
  • ¼ c. Powdered sugar (sifted)
  • 2 t. Lemon Juice
  • ¼ c. ground Coconut
  1. In a mixing bowl beat the cream cheese, butter together.
  2. Add the lemon juice and powdered sugar and beat until smooth.
  3. Pour in the melted white chocolate and continue to beat until smooth.
  4. Add ground coconut.
  5. Place in a piping bag with a large round tip or a Ziplock bag with a corner cut for piping.

The syrup:

  • 1 c. Sugar
  • 1 c. Water
  1. Bring to a boil for 3 minutes and cool to room temperature.

The Assembly:

  1. Invert the cake on a cutting board. Remove the parchment paper.
  2. Cut the cake rounds out to fit with a cutter or a wine glass. Trim with scissors if needed. 
  3. Place a piece of cake in the bottom of the jar and drizzle with some syrup.
  4. Place a dollop of filling on top and repeat with cake and syrup until you are close to the top.
  5. Finish with frosting and top with toasted coconut.

Tie it up with a string, add a spoon and tuck them in a tote. This coconut cake will take you back to Charleston, even if you’ve never been there before.



a piece of cake

Steggy Positivity Week | Day 2: AU or Crossover

Peggy can handle running a bakery, but a baking competition is a whole other level of stress.


“I thought baking was supposed to be relaxing?” Steve asked, leaning against the doorway of the kitchen and folding his arms.

Busy wrestling with icing, Peggy paused just long enough to spare him an annoyed glanced. Her hair was pulled back into what had been a neat knot several hours ago but was now streaked with flour and beginning to come loose, strands twisting around her cheeks and ears. Her face was flushed with heat from the oven, and both her apron and the kitchen counter were covered in chocolate stains, splashes of egg and hundreds of glittering sugar crystals.

If she hadn’t looked ready to skewer someone with a wooden spoon, sharpened or otherwise, Steve would have thought she looked adorable.

“It was,” she said, voice tight, “Until someone entered me in this bloody competition.”

Steve glanced down at his feet to hide the gently amused smile that tugged at his lips. “To be fair to Howard, you were the one who said you could win it with ease …”

“That was before I saw the theme. ‘Celebrating great literature through baking’. Who came up with that stupid idea?”

“I don’t know.” Steve puzzled over that for a moment. “Do you think that’s actually someone’s job? Deciding themes for bakery competitions?”

“If it is, I’m telling you right now that they’re being paid too much.”

Finishing what she was doing, Peggy stepped back and ran a hand across her forehead, inadvertently leaving a thick streak of chocolate. She didn’t seem to notice, tilting her head to critically view her creation.

“Well? What do you think?”

Steve looked at it. It was three tiers, each a different colour. The top layer was white, decorated with swirls and silver sugar balls, and what looked like a drizzle of lemon curd. The middle layer was bright red, with carefully piped white icing that looked like strings of pearls around the edges. The third and largest layer was chocolate, with shavings of milk and dark chocolate forming a nest around the base and decorating the top. 

Each tier was beautifully made and precisely and delicately decorated. Unsurprisingly; there was a reason, after all, why the bakery Peggy ran was so successful. 

What Steve couldn’t see was the literature connection. 

“What is it … meant to be?” 

“You don’t see it?”

“Uh. No?”

Peggy sighed, setting her hands on her hips. “It represents the different realms in The Marriage of Heaven and Hell by William Blake. See? The top layer’s genoise sponge, for the ethereal realm of Eternity. The second’s red velvet, for Beulah, the realm of dreams and inspiration. And the third is Ulro, the material realm. So chocolate, for the earth.”

Steve blinked, looked again at the cake, and then nodded. “Oh. Yeah. Of course.”

“You don’t see it.”

“I do! I’ll admit, I didn’t get it straight away,” he said quickly, coming fully into the room and moving around the counter to stand beside her. “But now that you say it, I don’t know how I missed it.”

It was amazing how much scepticism could be expressed with just the eyes. 

“Steve, don’t patronise me.”

“I’m not! It’s very creative. There won’t be anything else any like it in the competition, that’s for sure.”

Peggy snorted even as her shoulders slumped. “Maybe I should just withdraw.”

“Don’t. Okay, so it’s not an obvious connection. But who cares? People are gonna be more interested in eating it, anyway.” 

Putting an arm out he pulled her into him. She squeaked in surprise as he bent down and started kissing her forehead, licking up the smear of icing. As he moved to kiss down her eyelids and cheeks, she started giggling, and he could feel the smile curving her mouth when his lips finally reached hers. When he pulled back he was grinning himself, eyes bright and he licked his lips for emphasis before saying,

“And I can tell you with complete honesty that it tastes delicious.”

Semifreddo

So I was catching up on Shokugeki no Soma the other day and one of the dishes that was made was a semifreddo. It was made both my Aldini and stalker dude, but I opted to make Aldini’s because it’s a little simpler and this is already a difficult recipe. Here is what it looked like in the show. 

It’s a 4 layer dessert that starts with a pate a genoise on the bottom (a sort of sponge like cake), followed by a thin layer of lemon curd, then the semifreddo itself, an almond praline on top, and then the dish is dressed with a limoncello syrup. 

This is one of the harder dishes I’ve attempted from the show. Overall I think mine turned out well, but there were areas that needed improvement. It would be a gigantic wall of text to write out a lot about each layer, so I’ll just go through what caught my attention with each layer. 

The pate a genoise requires you to beat the eggs and sugar together over a double boiler and then whip that to double the original volume while it’s cooling and then very gently fold in the flour. This gives it a really luxurious fluffy texture. Unfortunately I mostly collapsed the mixture when I folded in the flour. So mine was pretty squat and dense. It tasted alright, but the texture was not great. 

The lemon curd is the next layer, and one of the simpler parts of the recipe. You just take all the ingredients and throw them in a saucepan and whisk it together as you heat it up. The tricky part about it is that the curd goes from really thing to oh no the eggs are about to scramble really fast. I had to very quickly put mine into an emergency ice bath to stop it from cooking further. I’d recommend making a lemon curd at some point. It’s fairly straightforward and is a great spread to put on anything. I’ve been enjoying the leftover curd on waffles. 

The next layer is the Semifreddo. Much like the pate a genoise it requires you to heat a mixture over a double boiler and then whip it to double the volume. If you’re not familiar with cooking over a double boiler it would be real easy to scramble the 7 egg yolks in the mixture. The recipe I used called for bringing it up to 170′F and then taking it off and whipping it as it cooled down. The MVPs here were the instant read thermometer and the stand mixer with the whisk attachment. But a bit more about the eggs. So egg yolks start to set around 160′F and you have to bring the mixture up to 170′F. This means that if you stop whisking it and let it sit for a bit it will start to basically scramble. This is bad. You can’t make a frozen custard out of scrambled eggs. But if you’re diligent with whisking and taking the temperature pretty regularly it’s not a huge problem. Once you’ve cooled it down and beat it, you fold in whipped cream and then pour it into a mold and let it freeze. It was topped with chopped roasted almonds.

The praline is very straightforward. I have a really hard time with candy, so I was a bit nervous about this part of the dessert. The recipe I followed called for gently melting a cup of sugar in a saucepan until it turned a pale golden, and then letting it sit and darken to a deep golden and then you stir in the nuts and then pour it out on a tray. I’m pretty sure the deep golden that was referenced is hard crack (~300′F) but I’m not sure exactly. Overall it turned out more like a brittle than a praline, but that’s ok. It was better than I expected. The texture was pretty hard though, and blitzing it in the food processor would have made plating and eating the dessert a lot easier. (yes the wooded fork became one with the candy)

The last part of the dish is the limoncello syrup. I didn’t take any pictures of this step so I’ll talk a bit about limoncello. It is a liquor that is typically produced in southern italy and has a very strong lemon flavor as you might have expected. It varies greatly in sweetness but typically has some amount of sugar in it. I looked up how to make it by scratch and it’s pretty simple. You take a denatured spirit (everclear is a good example) and steep lemon peels in it (with the white part removed from the inside. That’s really bitter and would not give you the desired taste) for 100-140 days. It’s very simple to do, but it’s a long time to wait. I think I’ll make some sometime, but that’s not on the radar just yet. So to make the syrup I just reduced some limoncello with a little bit of lemon juice and sugar to make a simple syrup. 

So it’s time to put the creation together! The semifreddo melted much faster than I was expecting which made this kind of hard to plate. But here you go!

It was starting to fall over and melt pretty quickly so this is the best picture I managed to get. Overall I was really happy with the dish. The lemon curd turned out excellent, the semifreddo had a wonderful lemon flavor and really light fluffy texture (due to it being made of things that got whipped a bunch, lots of air in the mixture). The praline was too hard and when you tried to put a spoon through it, it squashed the whole cake down. Had I blitzed it in the food processor and just poured crumbles over the top it would have been a lot easier to eat. It still tasted good. As I mentioned before the cake was a little too dense and sort of overpowered the rest of the dish. But If you got a small bite of cake with a larger bite of the other things it was super tasty. 

It was a lot of work to make this dish and I wouldn’t recommend it for people not confident in their cooking abilities. Each part of the dish can go catastrophically wrong really fast, from double boiler disasters, to your candy turning into glass. But if you’re confident in your abilities then it’s a fun dessert to make for a special occasion. If you happen to have liquid nitrogen, dunking the semifreddo in it before plating would help solve the melting problem, but I’m going to assume very few people have access to liquid nitrogen for home cooking. I aspire to get some, but I don’t have it yet. 

2

Kuroshitsuji Cookbook:

  • Title: Chocolate-Raspberry Bavarian Torte
  • Episode/Chapter: That Butler, The Busiest [ep. n/a, chp. 5]

Information:

  • Yield: 1 9’ torte
  • There are multiple kuro entries for each recipe in the anime/manga. Check out my ‘kuroshitsuji cookbook’ tag for more.
  • Image and recipe source are the same.

Recipe:

Ingredients: 

  • You’ll need one 8-inch cake pan and one 9-inch by 3-inch spring-form pan to make this torte.  

Chocolate genoise:

  • 3 large eggs plus 3 large egg yolks, at room temperature
  • ¾ cup granulated sugar
  • 1/8 tsp. salt
  • 1/3 cup cake flour
  • 1/3 cup cornstarch
  • ¼ cup unsweetened alkalized cocoa powder

Raspberry syrup:

  • ¼ cup sugar
  • 1/3 cup water
  • ¼ cup raspberry liqueur

Raspberry Bavarian:

  • 2 bags (12 ounces each) frozen unsweetened raspberries
  • ¾ cup sugar
  • 1/3 cup raspberry liqueur
  • 2 envelopes unflavored gelatin powder (½ oz.)
  • 2 cups heavy cream

Assembly:

  • 1 cup chocolate-hazelnut spread, heated until loosened considerably
  • 1 ½ cups whipped cream
  • Dark chocolate curls or shavings
  • 26-28  fresh raspberries (about 1 ½ pints)

Directions:

Chocolate genoise:

  • Preheat oven to 350°F. Grease an 8-inch round baking pan.  Line the bottom of the pan with a round of parchment paper.
  • In a heat-proof bowl (preferably stainless) beat together whole eggs, egg yolks, sugar and salt, using an electric hand mixer at high speed.  Place bowl over pan of simmering water and continue beating with the electric mixer until the mixture is warm. Remove bowl from water. Continue to beat until mixture is cooled and increased in volume This will take 5-7 minutes, and the batter should be thick and leave a trail when the beaters are lifted from the bowl.
  •  Sift together cake flour, cornstarch and cocoa.  Sift dry ingredients over the beaten egg mixture, gently folding with a rubber spatula.  Pour batter in prepared pan.
  • Bake for 30 minutes or until cake springs back when touched with finger. Cool in pan on wire rack for 10 minutes. Loosen edge with knife and invert cake onto a rack. Carefully remove paper. Place another rack on cake and invert again. Cool completely.

Raspberry syrup:

  • Combine sugar and water in saucepan over medium heat. Heat to a boil. Remove from heat and let cool. Stir in liqueur.

Raspberry Bavarian:

  • Let raspberries thaw in the bags. Combine raspberries (along with whatever juice/ liquid is in the bags) and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain mixture through a fine-mesh sieve into bowl.  You should have about 2 cups of raspberry pulp and juice combined.  Cool to room temperature.
  • Combine liqueur and gelatin in heatproof cup and let stand 5 minutes.  Heat in microwave for 10 seconds or until gelatin turns to liquid.  You can also melt it in a saucepan on the stove top if you don’t have a microwave.
  • Whisk into raspberry purée.
  • Beat heavy cream in bowl until stiff peaks form, using electric mixer at high speed. Fold raspberry mixture into whipped cream.

Assembly:

  • Level cake with a serrated knife then cut genoise horizontally into two equal layers. Place one 8-inch layer, centered, in the bottom of the 9-inch spring form pan, cut side up. Brush with half of raspberry syrup.  Spread with ½ cup of the chocolate-hazelnut spread.
  • Pour half of the raspberry Bavarian cream over and around the sides of the cake. Lightly drop the pan on the counter top one or two times to ensure the cream settles into the empty ring around the genoise.  Top with other cake layer. Brush with remaining syrup. Spread the remaining ½ cup chocolate-hazelnut spread over the genoise. Cover with remaining raspberry Bavarian cream.  Drop on counter top as before.  The cream  should completely fill the 9-inch pan with a little left over.  Level the top with a large off-set spatula. Cover and refrigerate until mixture sets, at least 2 hours.
  • Run a small knife between dessert and pan. Remove spring form collar. Spread 1 cup whipped cream on side of dessert.  Pipe a decorative border of whipped cream around the edge of the cake with the remaining cream, using a small star decorator tip (if desired).  Press chocolate curls or shavings into sides of the cake. Arrange raspberries in a concentric circle around the top edge of the cake. Sprinkle center with chocolate curls.
YogFoods: Diggy Diggy Jaffa Cake

As a baker, I’ve long been jealous of people who make fan art and share it with their favorite Youtubers. I love coming up with composed dishes based on people I know - either combining their favorite elements, working within their dietary restrictions, or just generally being inspired by them. But I can’t do that for some of my favorite people in the world! Even if I, say, mailed them cookies, they wouldn’t eat them. Read Youtube comments some time, would you eat something sent to you by those people? I’d call a bomb squad and have them safely blow it up in a field. There’s probably plutonium or something in it.

But then I thought, hey, I’m going to be doing experiments in my kitchen for fun anyway. Why not make the dishes and just post them online? People do that, bake and then blog about it. I could be one of those people. And so I decided to embark on a grand project - YogFoods!

For my first dish, I decided to take inspiration from everyone’s favorite ginger dwarf, Simon. As everyone knows, his two great passions are digging and eating Jaffa Cakes. So why not do both at the same time? And to make it even more Dwarfy, why not put it in a beer mug?

To begin, I made a simple vanilla genoise cake. To make it you just whisk together 3 eggs and 4 ounces of sugar in a mixing bowl over a double boiler until the mixture is warm, then whip it with an electric mixer until the mixture is light and fluffy, sift 4 ounces of cake flour into the bowl and gently fold them together, and then stir in a teaspoon of vanilla extract. I baked that at 350°F   in an 8" square pan until a toothpick in the middle came out clean, and after cooling I used a ring cutter to cut circles the exact size of the mug I planned to use. Since genoise is a bit dry, and nothing goes with Jaffas better than a nice cup of tea, I made a simple syrup of equal parts black tea and sugar and brushed it liberally onto the cake rounds.

Obviously the traditional filling of Jaffa cakes is made with the Jaffa orange. However, this dish is just as much a tribute to mining, and the joy of mining is finding new things as you dig deep! So I decided to incorporate orange flavor into every element, but make the fruit filling three different flavors that pair well with citrus - blueberry, cherry, and raspberry. This is basically a pie filling cooked on a stove instead of in an oven. I made a thickened syrup with 3 ounces of sugar, 2 ounces of orange juice, and one ounce of corn starch. I cooked that in a sauce pan until it simmered and began to thicken, then took it off the heat, divided it among three bowls, and put 4 ounces of fruit in each bowl. I then cooked each of those smaller batches in a saucepan on medium heat until they thickened to about the consistency of jam.

I made two chocolate elements, both containing orange flavor. The main one is a chocolate mousse that I threw together with 8 ounces of heavy whipping cream, 4 ounces of chocolate, the zest of one orange, and a teaspoon of vanilla extract. I just whipped the cream to stiff peaks in my stand mixer, melted the chocolate in a small bowl in my microwave, mixed about ¼ of the whipped cream into the chocolate, then mixed that into the main batch of whipped cream with my stand mixer along with the remaining two ingredients. The other element I made was an orange chocolate syrup, which is just ½ cup of orange juice, ½ cup of sugar, 1/3 cup of cocoa powder, and a dash of salt mixed together and brought to a simmer in a saucepan. Once cool I put it in a small bottle.

I just layered the ingredients in - first cake, then fruit, then mousse and chocolate syrup. I used a piping bag for the mousse and pushed the cake rounds with my rolling pin when they didn’t want to go down.

I ran out of room, so the blueberry filling as actually outside the mug, under a dome of mousse.

Some toasted almond slivers and a sprinkling of cinnamon complete the look of mountainous terrain, ready to be delved into and stripped of its spoils.

To impress your friends, make this dish in a champagne glass and tell them you first had it on vacation in Inca.

2

Now if only I was a coffee person: The MOKA

Or otherwise known in English as the Mocha. Which sounds less exciting. Perhaps because it’s not in caps lock. In any case, each layer of this traditional French genoise sponge cake is moistened with coffee syrup, filled with coffee-flavoured buttercream and then topped off with even more coffee-flavoured buttercream. There’s enough coffee in that to satisfy your morning coffee addiction and your sweet tooth simultaneously.