WILLIAMS-SON'OMA

IUCI rES AND TEXT FRAN GAGl

GENERAL El)lTOR CHUCK wn.uxvs

r'J-dOTOGMPHS NOEL .BARN HURST

SiMOINi &: SCHUSTm .. S.OURCE

NEW 'WR'K " LON UO[],1'\1 • TORONTO " 3YD]'III!~' • SI ~ GAF'O iii ~

CON'TENTS

THE ClJ;..5SICS

j Q Bi]tbrlay Caoce

13 DEW.il's Food Cake 14 Angel. Pq',od Cake ]7 ('~1:1:i1'Ot Cake

18 Coconut Layer Cake

2,] P.i[leapple Up's;~de-:00Wli1 Cake 22 BI~ltek FOl'es,t c<qke

25" llnzerw.r:te

SIMPLE CAKES

28 ctl1r.Ji<i1il:o,n.Ap'p]esillUce Cake 31 Bspressc Pound C;OIke

32 Chl)o(}li',l;~e·O!:<l_]lge Cupcakes 35 Y0.Gl1JJJ't CaM: with Peach Pinree.

36 lllinost P10urless Chocolate T:orte 39 Almond Cake

4Qi Spice COlJS '1'i'itll G(}](~en, flaisinB.

ELEGANT CAKES

414 CbocoJat.e-Abm:md Cake with Caramel S<J;1!,l.ce 47 H<tZeirm~ Dacquoises

43 Cloche Cafe

SI Chccolatevacherins

:)2. Ro,Iledi Che:;;t[lut Creern Cake

S4 Hazelrnat Cake \1r,ri£b Chocolate G]aze

spm.NG AND SUMMUz CAKES

60 Lemon Spunge Cake

63. Sn'awb env GEi!1J.offi.e mr:i.lli V!,11Iipped Cn=<I1TI {A Almond. and Cherry (:hees,e:€<lke

67 Raspberry-Charlotte

u.s Chi:ffcm, QWje V('11.11 Summer Prust Compote n Rolkd Cake wlth Mixed Berries

72 Ma:ngu Lsyer Cake\.\rirh Coconut and Buttarcream

AUTUM.N AND 'WINTER CAKES

i'6 Date" 'VJ:alm:n Loaf

n Cammelizod. Pear Upside-Down Gin.gerbre.a,d 80 Pecan Torte wlth BOlJibon'\<Vhippcd Cream 33 Balms ad. Bhum

84 Pumpkin MQillSS~ Cake

S 7 Eggt1Iog J3avill'.il:ln Cream Cab: 38 GMean Batiql!e

~ 1 Nessekcde Cake

DECORATED CAKES

94 Decorating ...... ith Confectlone:r3·' Sligar and Cocoa 97 Te.'I!itul'ing; Fl'Ostlng

98 [)ocoraHngw.ith P~pe.d I'rosti:n:g lOJ Pip.iIilgv.firh Chocolate

102 Making Chocolate Decorericns

lOS r;andy~ng Fresh H~rs and Citrus Zest

107 CAKEBA:8ICS 117 Index

INT~ODUCTI0N

vVhenYOli take the time to prepare at cake Em frunilly and frlends, you automatically nun a gathering into a special occasion. VVhether you are looking for a. cake to eonclude a we.ekday meal or celebrate a birthday in style,I kO:O~N that. you will find a recipe in this book thatwill both impress your guests and suit your baking experience, Among the 36 kitchen-tested recipes ere classic layer cakes and simple cakes like gIngerbread" and! elegant confections decorated with piped. frosting' and other embellishments.

Making cakes is certainly an an. Yet, it is also a science. For this reason, before you begin, be sure to read the essentlalinformation in the back of the book about the role 'each ingredtent plays, the importance of correctly measuring-and mixing ingredients, and the equipment you ,,'!lim need. Additional!. tips can be found in the recipe side notes, and you \tcill be able to finish 'Your cake with confidence after reading the chapter on d€tnmating cakes. :Ev-ery facet of this book will surely help you brtng artistry and pleasure to your' table.

ADDING [GGS one of the sKrets to ma[o:)lng a good cake !s blend ItlIg the ezgs 'oVellll1t{~ the batter, First start witt! roomtempe'lf!tur>e eggs. If they are (l0.1d. the batte~ Wiill.separate, ~esultlngllil a Jhb'lllie:r cake.

So8001d, do not add them dlrectly tO~he ml}:)ei' bOWL Ins.t&;j~, crack them 1:n~G a S€lJarate bO'o\!'l, break them up \!lith a fork, anti,wii:ll the miXer on mt>t:l~lJ1n; ~Ileed, (jrIZ'Zle~hem ill SliOwly, stoppltllg, ftreq1uently to iet ~l1e !latter at:iG-Orb~hem, Inne batiter begins to ~ot!&mrdred, lncrease the mi,,'er speed to liii&;11 drud beat lmtil the batter lodkcs smooth Bg.'ain_

BIRTHDAY CAI(E

Preheat the oven 'to 35Q"F U80<1o., Line the bottoms of t'we 9- by" Z·lnch (23~by·5.,crnJ round cake pam: 'i,l(!j:fu parchment (ba¥lr~g} paper.

Si[~ ~he flour, baking powder, and. salt together onto a sheet of waxed papar, set aside. Ina srtiaH bow~, combine the milk and vanilla: set aside,

Using a stand mixer, beat the butter with. the paddle on medium. speed untilcreamy Add the sugar and! beat until the mixture is pale and fl1i1(fy. Drlzzle iln the' eggs. beating each addition until. Incorpcrated beforacontlmnng OtfO- Reduce the speed to medium -low and addthe dry mgradtents in. 3 a.dd!itLon.~,aJ:te,m,ate[y with the milk 'HIDmme in 2 additions, starting and ending with. the dry ingredients, Beat Just untilcombined.

Pour the hattar in torhe prepared. pans and spread it evenly. Bake until the cakes are puffed. and a. skewer Inserted. in~Q the centers comes out dean, 20-25 minutes, Let cool completely on 81. wire raek, Itun a table knife aroundthe edges of the pans and invert the cakesonto plates,

To frost the cake.put one I.flyer, top side d own" on a serving plate, Peei. off the parchment paper. Using a straight .fms~lng spatula, spread evenly with about a third of thebuttereream. Invert the ()th~r ~,<l!y,er, to.:p side down, em the first layer.and peel-off the paper, ~efrigerate the cake for 30 minute's to firm the frosting; keep file remaining buttercraam at room temperature, Spread the buttercream 011 the top and, sides ofthe cake (page ~ 11 ). Refrigerate the Ga'ketmti13u minutes before serving to set the frosting,

MAns 10-11. SIE IWINGS

2 cups (9 Oz/250 gj

UI1 bleaicl1ed au-pl.l:rposefplaln)flii:lliir

% cup (;I. 'f,1 oz!11 0 mn whole ml~k~ at mom ~.;llillWj!rnW N!

2: teoa5iPoCJ:rJS' v.1'Inillla, '!>IKtl'act (essenoe}

11 CLIP (8: m:l225 g) ~t'iSalted butter,

at n;lOtlll tem'peratlllf'e

10/2 CUipS (10% Qz!300 g') sugar

,4 large eggs, af mom, tem[pe,atl!lre, IIIghtly· beaten

Choooia1@ Buusrcre;;lrll (page HS}

= 'P (.4 f1!ozI110' ml) --mM.r

. I]' C4 fI oZ/1l1!IJ mil} ,e:rmilk •. at room perat!lre

Preheatthe O'I-en ttl 3.5O"F ~8(fC. TIt" the bortnms o: n .. ·o !:I-b\-:Mnch 23·~-5-rm I'OWld cake pan- , .. 'lIh parchment .bakin paper.

, in the flour. baking soda, and. alt together onto a sheet (If waxed paper; set aside, In \I bowl, whtsk the cocoa powder into the hot 'i'\i<lWf .. let coolso hlkewar.rn, then whisk in the buttermilk: and vanilla, Set aside,

Using a stand mb:.e.,. beat me butter with the parJ~~e on medium speed unITH ClrelIID:it Add the granulated and brown sugars and beat until the mixture is. pale ,1Iin(~ Ifh,.lJl'y. Slowly drizzle in the eggs .. beating each addition untiltncorporated before continuing (page 10). Reduce the speedto medrum-lov .. ? and add the dry ingredients in 3 additions alternately "''ith the buttermilk mixnne in:2 add:itiom;;, starting and ending with the dry jngredients, Beat

reaSipmms v.arlilla extr.act just until combined.

~,et1ce·}

- "cup (6 ozl170 g'} salted butter,

at reom temperal.!JfEl

11 cup (1 O.lf:200 m graml!a,ted sugar

112 CUll (.30zl 8:5 g) firrmlly POliCt::.etl '1:lglht brow,", SlUg<llr

1 11arge eg:!l~> ,E'I1 room temperature, IlgjhUy be<l!HlIl

11 CllQPS {12 flioz:l900 Iiilill Ol)ffee Metl1lnglle BlUiUercre-am (p3g8. 114)

Pour the batter into the prepared pam and smooth the top. Bake until the cakes are puffedand sli.glltly springy to, the touch, and a skewer inserted into the centers comet> out clean, 25-30 minutes, Let cool cumpletely on a wire rack Run a table krufearcund the eLlges ofthe pans and invert the cakes on£(l plates.

To frost the cake, put one layer, 'EOP side dO\'\111, on a serving plate, Peel off the parchment paper. Using a stFaigi'fEfr>IJSt.ing spatula, spread evenly with about a third of the huttercrearn, [nve:.if[ the other layer, W]) side down, on the first layer and peel. off the paper. Refrigerate the cake for 30 minutes (0 firm. the frosting keep the remaiulngburtererearn at room temperature. Spread the butlercream on the topand sides of the cake (page HI). Make wavy lines with a. decorating comb across the top of the cake, then make lines around ll:-S sides. (pa.g~ 97). Refi:lge..ra~e the cake until 310 minutes before serving to set the. frosting.

MAKES HH2 SERV~~GS

13

COCOA POWDER Ci'lOcolate Is, macl€ by Crl.!lshln;g: rO·asterj cocoa beans InlJD !Jilts, Dr nil:t~ to prq_duc:e what Is krlClWII 85 q,ocoiate IIClLOO •

To make unsweetened cocoa IDDWtiler. much Of the cocoa hurter (the tat of (:I'iOCOlat,e)

is removed from {he liquor'

and wha~ remains is gr·DIJi'id. DLJtch:-proces.5 cocoa, '[I{" alhlri.ze{j W::06" has a rni~' flffit'{}T and a rleh. dark color due to the ad'{jitiDn of potassiurY! carbonate; nOllalkalizedl cocoa 1100 a bo'ld:Br taste and Ilgnter color. D!.nch ... process cocoa reacts with th@ baking .SOOOl III drwll's foDd. cak€i batter W give tile c,..ke its< d~S;tinctfue reddish bmwn wlor.

WHIPPIk.~GIEGG WHITES Whip,ped egg whites ad as the leavening for aill8el food and other sponge cekes, 'For

succe$sfuilwhililpilng,~he bowl and beaters must be perfectly c!I~n, because even atrsee Qf fat ,pqeveilt'~ goad ~oft It lis also importalnt to start with roorn-ternpereture wh'ites.

Sug'ar and/or 'cream ill,f tertar ~s orten added! during whipping W help stabi~i2e the wlliites. rotest 'ir ths \vIhi:t8~ar8 whip,p(Odi ta the deSil',~d liniish,

I[fttlle b~s: SOH peaks should droop aver gently and look w~t; rnsdium-xnn p:;:alks shou~d stand I.lIpri.!lh~ ,b:ut ~t:m

a'CI1 ar moist and :S<l~inv.

Preheat the ovento 35(1!'F OISO"CJ. Have ready an ung,reased angel food <cake pan 10 inche-s {25 em) un dtamaterand 4- mches (1Q em) deep.

Sifttheflour, eonfectteners' 5Ug;U, and salt together twice onto. :31, sheet of .... zaxad paper; set aside,

Using a stand mixer. beat tile egg whlteswith the whisk on medium speeduntllthey 5tad to foam, Adel a third 9£ the superfine ~ugar and beatuntil thewbites are opaque, then add anotherrhfrd -of the sugar and the cream of tartar and continue heating. When the 'i,/(rnites start to increase in volume and become finn. add the' remaining sugar and the vanilla and increase the speed' to high" Beat jl;lzt until the whites form very soft peaks t]ejt). Do not overbeat, Bemove theb ow] from the mixer. $:uft a thin] of the dry ~:ngr,ediefits nver the egg whites and carefully fold in with a:.latge rubber spatula, 5th and fold in the remaining dry ingredients in 2 more additlens,

Pour the batterinto the pan and smooth the top, Bake until the topofthecake isiighflY'br()W"ned and feels spl'in·M'wh,en touched, and a skewer [mer ted. into the center of the cake comes aut clean, 40-45 minutes, [[nmedi8l.l1eIy invert the cake OIlL1i:O a countsrtop if the pan has feet or, if it doesnot, over the neck ofa wine bottle. Let cool completely. Tap the pan nn a enunter to release the cake, 1bej].in:tter~ [~ on 130'01 se<.rvlng plate, If necessa.ry, run a thin-bladed knife around the outer sides: of the 'pan and around the mside ofthe rube,

Toservecut the cake ""ith a ve{y thin serrated knife, Accompany each slice wtth Iemnn.curd or raspberrypurse,

1 -cup (4 00:1110 :[5') ca,ke ~A;·wll~t) HQ~f

1 cup mo/:;:,{]oz1100 g) confectioners' (i11)]ng}S'utga:r

12 lalrgeegg 'W\tliite.$, '<It room tempe!l'Olt\l re

%, cup (15 flU 1i4.og) SlJpelliiM (€asten Sligar

1I'V~ teo8S1poons Clf@lIlX1 of tartar

1V:!' maS[)OOitliS lIl1nliR1IJ 'ext[~lict (essem;e)

Lemon curd (page -115} or Rasg:ibe.rry Pu:roo ,rpage 11 S}for setvfirit8

1"1, cups (6 '01.1170 g) l.mble1idted aU·Il!Ulrpose tplalln) fliOlIi'

'h teaspcon etl,Ch Dakirng:

SOtLOI ,(bica rbonau- of :5'(1(11'1) i9irli:l salt

1 teaspoon gr'lJum:l cinnamon

'hreas;poon, fr,esh:ly gJrQtEd Illi"'H!1I?g (far r,gfH}

n:, eups (8 ozt:225 g) fiirllfl~ p'acl·ced Ilight ~f(iW~~ :$l!IIgar

¥~ CI!IP !4 fl 0<:/110 Ill!} whQ,le milk

1;1 cup (o!l ozf110 :il} 'Llns1il~~(l1 IIl)1ue:r; n~elited ,;ll1d coo~oo ill room ·lemiP,[lr.atl!ll~

Vl; cup (~'/2 oz:170 g:) dlr&M currents

FQR HIHI~ fROSTI~G:

2: t]!lilll€5pOOm; UltlsaReli tlIlJI~r

~l, CIllP {.3 oz/85 g) (;On1i'et:ti(nie:rs' (Icing) sugar

¥~, ·tl;!,a5PQOIl vanm a exilract (essem:::e)

CARR,OT CAKE

:Ughtly wast the walnuts (page 4 7)fllid ·thM, coarsely chop; set aside. Peel the carrots and cut into h-inch (l2·rnm) sllces

Bi'il1r;g a large saucepan three-fourths full of water tD, a. boil. Add the carrots and cook until tender, 10-15 rmnutes. Drainand let cool. In a. food processor, puree the cooked carruts.You should have about 1 cup (Sf! .0;(;/225 rnl) puree.

Preheat the oven 'to 350°F (lBO"C). Line Ilhe' bottom of an a-incb. (2.a·em) square baking pan with parchment fb<llk.ing) paper.

Sift the flour, baking powder; baking soda, salt, cinnamon, and nutmeg together onto !I sheet of waxed paper; sell aside,

In a large bowl, whisk together the eggH ~U1!d bWlIVl1 sugar until well combined. vVhisk in the rmlk H rid mel ted butter. V\J11i:st in the: drymgredtents and then. the carrot. puree, Usj,ng a huge rubber span: la, stlr In! the walnuts and currants,

Pour the batter into the preparedpanand Sfi1:00t]) the top, Bake until lightly browned and. a skewer lnserted into the center comes out clean, 45-50. minutes. Let cool corn pletely o n awire rack, Run a. table knife around the edge of the pan and Invert the cake onto <I serving plate, Pee'l off the parchment p.ape.r ..

To make the frosting, us.i:l'Ill a stand mlxer, beat the cream cnee:l-e, butter, confectioners' sugar, and. vandla with the paddle 011 medturn speed until combmed Using a stmtght frosting spatula, spread the frosting on the top and sides of the cake (page 111). Refrlgerare the cak~ if not serving ltimmediarely Berneve it from the refrigerator 30 minutes before serving.

}.rlAKES 9 HRVINCS

Nm'MEG

NMive to the Eas.t I nOi'!ll('i. nigtily aromatic IlUIJ,me.g is One of the oldest cui th!~ted SpiCe-5. It is ti1{l hard stot'1~ o.f th~IFuit of th~ .nutI1H~g tree and is cCfileFecl WWl

a la~, red w~lJ.biflg that is; h:3rJ8!;tedas a ~ep!)rate spice, mac!?- O!1C€ rnwtfileg is gr~l~, its ~olatile GilS qurCkly bs-gin to eVOI[J.Orat,e and its. flavor d~mli"!lse!;, .';>:j bu~ whole nutmegs, rather than pre~rou I1d. oM grate as lleedM. USEi' OJ nutmeg grater. ,fJ tool wlttl fi lie, sharp rasps and a srrlal'l wmpartmel1t for storing one or wj\jJ' ,nutmegs, or tlie tinest rasps 011: a st'1redtlerij rater

COCONUT cc<oonl!.Jt milt, w1hic:ll is made b~' soaking grated coconut in water, is sold 'ifil calls or ff02!ff1 in w~I.oSlDcked grocery stores. It is aV';'lilable in lull·farr and fIild~:Qed-fat terms (Ui5.e ~he fomlBr for ·tilfis recipe). Do not c'(lnfl,!lse it withsw-eeremed coconut cream. c5:am~!illm~s Ii;!be.:le.d

"cream 01 OOOOlut" use IUn~~t~~c:I desio:)(:at,ed. (IJ d'rie<1, coconut forttie oottercream amf for dec()ra~r!'g !!Ile;.sides Qf the cake, TIl toast drisd coconut. spread on a :b·aking pan lined with parchilTIJ!)nt ,~bekllf1g) peper and t'oost in a SSO"F {1 OOPC} oven fl[]!.r albout 3 minutes,

Preheatthe oven to .35CJoOf (lSO"C). Line the bottoms of U'\'O s-byz-Inch {2S·by-E-cm} round cake pans 1;viifll parchment (baking) paper,

Si.ft the flour, baking powder, and. salt together onto a sheet of waxed paper; .qeta$;ide, In asrnall bowl, combine the eeennut milk and vanilla, Set aside,

Using a stand mixer, beat the butter with the paddle on medium speed undlcreemy . .Add the sugar and. beat until the mixture is pale and B1uffy_ 31m",,11' drizzle In the eggs, beating each addition until incorporated before continuing (page 10) .. Reduce the. speed to medium-low arid add the dry ingredients in 3 additions. alternately with the coconut milk mixture in 2 additions, starting and ending with the dry ingredients, Beat DUst unril combined,

Pour the batter into the prepared pans and. smooth the tQP, Bake until the cake is puffed and a skewer inserted into the centers comes out clean, 20-.2.5 minutes. Let 0001 completely on a l,vir.'e: rack. Run a table knife around the e(lg'e-s of the pans and invert the cakes onto plates,

To frost the cake, put one layer, top side down, on a serving plate, Peel off the parchment paper: In a small bowl, ilIliKaJ ~Ou:dh of the coconut wl.thaiboUl. a third of the buttereream and, using a. straight frosting spatula, spread It evenly elll top, invert. the oilier layer, top side down, onto the first layer and peel off the paper, Refdgemte the cake fur 30 minutes to .f:i.rnrl tile frosting keep the remaining buttercream at room temperature. Spread the butrercream on the top and sides of the cake (page 111). PrBSS the remaining coconut 0:1110 the sides of the cake, Refrigerate the cake until 30 minutes before serving to sat the frosting.

r ... tA,US 10-12 SnWINGS

.2. ClIPS (9' QZ/2·50 ,g) L.mb:leachIBd alHpllIrpose {plain) flOUT

1ft cup (4 fl' ,oU11 0 rnl) coconut milk, at reom temperatiulr,e

2 te-aspoons val'lma extract (essence}

1 ell!) (8 Oz:12:25 g) u.m8alt~d buuer.

,at mom ~enilpElrarl.!lre

1V2 CIlIp.'S (1(W2 O%!3GO g! ;sugar

4 I'arg'e eggs, .at worn temperature,"! IgiltUy beaten.

1 ,CUIP (21J20ZI70 g}. IUns~ned .sh.retli:led eceonue

'l/al1lll~a iBl!Itielrcream (page 115)

/

- ~(4ouHag) pills

: - sspoens ~li1saltecd ~J;. at: ro~m temperattllf'e

_, OlJ)S {9 02:/250 g} sugar-

- DB'S peeled 'kgsin

_'- apple, e;ach '12 incl!

_ mm) 'thicK. Gored 8li1d:

, ffdo quarters {far rigfltJ

. eups (7 'l:lzt2@g)

_ bl@ached <ill-pu_n:mse ll~in) flour

\2 teaspoolIs, baking ~wder

,2 large eggs, ail; reom [_EllJiperature, l!igMly ibeOl"t,~t1I

lJ,; Cl,lp (6 fll ,trY 170 finl.) Il!lun12:rmi'lk, at room temj)(!'rat!Jr~

PtNEAPPLE UPSTDE-DOWN CAKE

In a '9-by·3-inch (23-by-7.5·cm) round, heavy alurninumcake pan over medium heat) melt the ,2 tablespoons butler. Add Y2 cup (:31,t~ oz/lOO gJ of the sugar and heat, stirring oceaslonally, until. the StlgH_r melts and rums- Jight brown, 5-7 minutes, Add the pineapple and arrange the slices decoratively: Cook, without stirring, urrtll the pineapple releases its [ulca and the sugar is a medium caramel c-ol(lr, about 5 minutes.

Preheat tine oven to 350l"F (U10·q. Sift the flour, baking powder, and salt together (Into a sheet of waxed paper: set aslde,

Using a stand mixer, beat the Ih cup butter with the paddle on medium speed until creamy Add the remaining % cup (5lf.! oz! ISO g) sugar and beat until the mixture is pale and fluffy. Slowty drizzle in. the eggs, beating each addluon until inc.o:upmated before eontinulng (page 10), Reduce 'the speed to. medium-low ami add. the dry ingredlents in :'l additions a.iternatdy \, ... dth the burtermilk in zaddttrons, starting and ending with the; dry ingredients, Beat just untll combined. Beat in the nun.

Pour the batter on. top of the pineapple and, spread .it evenly to the edge of the ]J(lOl. Bake until the top is browned, 30-40 minutes, Let cool on a wlre rack fot 10 minutes,

!Run a t.ahle knife around the edge of the pan. and shake it to make sure the cake Is no t :sticking to the bottom. (If:ir is, sec the pan over low heat and heat for 1-,2 minutes, gently shaking the pan untf the cake is freed Place a serving platter upside dO!;\,'1l on the pan. We.~ring: oven mitts, invert the platter and pa.n together, Lin off the pan. Dislodge any pineapple pleces that stick to the pan and arrange un top ofthe cake. Serve at room temperature,

r REJ',/\.RI NOli IN Et\ ,'r'1. ~ ,f!" ripe piq']e,mpll,~ is fragrant and gOlden 1!lld gtvEiS sUg:!1tly whl;ln pressed, TO Jleel~he fruit. Cut off ttl(\) green top aM a tl1in slice from the bouom st.::ind t~ fruit upright and, US~!lg a lar~e, sharp ~nir-e.. tu~ the pl!:el aw~y if] v.srrtica' 8U1p&-_ 'Lay the Din~apple 0 Its side

and allign tile I:JIaCle w1th the didgr.mal rows OJ brown ·'ey.es." Working in <I spkal, c~t un at ~n angle on eadl side of me Byes to remo~ them. pO sliCtl tne fruit, cut crosswise. Ri$mDve ttle COF~ from each ::,!!oe wittr a small eooaie Cl1Jtter; an aplJ'le- corer. or 8 paring k.llilB_

i'OACiHD CHIRRIES A fillit:!g Of cli€rr,ies an(J kirsch· {la.\f()i·,ed wili.PDeC! cream is st~l'ld@rCil ill tllis cI8sslc.Germatj· cake. TO pooch tlle cherries,. if! a ~m;'JiI saU:CB'jJO'IIl o .... er mernam heat bril'l.!l: T¥. CIJI'IS {1 >'l II cu 390 mil 'Nater aM '!fs cup· (.2'?z 0<170 g) glOlllulated sug:;lr I;Q .. boil, :;~irfil1g occas'ionally.

Adcl1 cup {6 ,oVUO &l f~sl1 pitted ~dn!R or other dark s~veet d'lerries, reduce the h@'<!~ to rOW, 6 nd cook Urlill SOft, about 10 minutes. let tne cherries COO!J,. tnen drain; (fiscard !:ile sY!\lP, prcze;n or Jarred cheHie.s may also be 'used. Cook tne frozen cherries as dErected atMJ'ole. J.arred cherries Ita~e a,lr,~ady Ibee;n poaclle.d'.

BLA.'CK FOREST CAKE

Pr€'he-at the oven to 350"F (l~Q"CJI, 1in~ me bettomof 8! !;l-by~3-inch (23·by .. 7.S·cm) roundcake pan with parchmem (baldn.g) .~xlpeii.

Sift the [IOUi' and cocoapowder together onto.a sheet (lif waxed paper: set aside. Using, a stand l:nJxer, beat the ,eggs, 'W.ni:lla, and grannlated sugar with the wills!( on hiigh. speed until tripled :in volume, about 5mil'l.JI.t€S. RemQi\i',e the howl from the 1111xe.r" Sift the-dry ingredients, over the egg mixmre in 2 additions and care .. fuUy f-old in with alarge rubber spatula. Fold a large dollop into the melted b:UUCI', then fold hack into the egg mixmre, Pour into the prepared pan and] smooth the top. Bake until the cake is purf'ed,30-35, minutes, Let 'C(lO] completely on. a wire rack

Ok 'CliP ~2 OZi6[) g) Ci'lilce '(50ift .. w~eau 'Woil:tllr

1'! ClUip f2 I)ZI60g)IDlltdl' process ooC(i@ ,PoWder (p-age' '1J~

6 l'arne ,eggs, art morn remp era w.r,e

1 taaspeen 'Vanli,Ua extract (essen,ce)

% CliP' '(Sh Q'l.i 1155 g) gratJllilat.edl sLlgolr

"h. clIlJ' (4 O'l.11'111l:g) ulIlsalted

Meanwhile, make ~hel']lling S!tldfros:l:i:ng; li/I.,!'hip the- cream a!lc1 IniJtter. merrted and cooled

(:onfectioner.s' sugar [0 medimn·stiff peaks (~:laige 80'). In a s,t.n8lJl 'to WClIilI temlFlerature

Run a table kniJearound the edge of the pan and uumold tile cake onto a 'l"'()I'K surface. Tem fight side uPJ ]efJlling ~he parchment paper in pface'. Cut the cake il1!to3, equal layers (page 48) .. Put the top layer, cut side up, ona se.l;ving plate, Bmsh wl.th some of the S'YI'Up, then spread! withtiilJouu. a, fourth of the whipped cream, Strew the cherries over rhe cream (reserve one fur garnish), ],eavlnga'h-inch 02.-IltlII1I) border of cream around the edge. Position the middle laye'.1i on ~he cre-am" Brush with some of the SYTUP and spread with another fb·urID. of the cream .. Position the thil'dl ]:aye~r,ci..~t sidle d(}\-'IlII, on. the cream and peel off the paper. Brush with the remainlng syrup .. Spre'aJd the remalnmg whi.pped cream on the top-and sides of the cake (page UJ).

Press the eheeolate curls onto the top efthe cake, Put the reserved cherry in the middle. Refdgerat,e until ready to serve.

MAns S-10 SERVINGS

FOR THE. fILL!NG .AND FROSTING:

2:V~ CllIp-s (2()' fl 00/560 1'110 hea,vy Id:OlJibJe} I;fe<iilm

~ tal:lilesfJOiJns con;ft!Cti()n.ers· fjclngl SlI.galr

s!lll'!lsweet (pllahn) <:I:locolate· euns (page 1102)

:< '!P'2 ellJ!):> t7 ,ozJ20i} g) ::'Ii~!e~:ched ~11-fl1t!1fIPOW :plain}fJour

~.", taaSIPOOllgroulm:l CTllnaJtlll(ln

'1 (lU~ f5V2 OO:!15:5.m unblanched tI'IIiholE! almonds

1 ClUJ) {3Y~ (}Z{1(!10 g) c:.o!l1rettionelrs' (ic'ilnlg) gll~lIt pll;lS extra for d'LJstililg

% cup (6 001170 g~ UI'ISOiJIte(l' bi.itter;at morn '~E!m~rature

1!'V1! cups(~ 8 (1::1:/500 g) ,FafllllJelflY jam

Siftthe flour, cinnamon, cloves, and! salt into Sf. bowl. tlif>lug the finest boles of a handheld gTater,. grate the zest from thelemon into the bowl, Set aside, ]n afcod processor, process the almonds with the 1 cup confectiorrers' sugar until flnclyground. Set aside.

Using a stand mixer, heat the butter witch the paddle on medium speed until creamy, Beat in the almond mixture, then:2 of the egg yolkE, Reduce the speed to low, add. 'the dry ingredients, andbeat just urum combined, Flatten about a third nf'the dough lnto a disk, wrap in plastic, and refdgerate, Butter as-by-I-lnch C23-by- 2.5-(."[11) roundfluted tart pan with ,<I removable bouom, Using your fingers.press the remaining d;ough JntQ the bottom and sides of the pan, el{[ending it 'hinch. (12 mm) above the tnp. If the dough is OVErly soft and sticky, refr~gerate it until flrm enough to continue, Spread the ,clough with the jam ,

Otlll.ligIlUy:fl(ll,I1·ed SU rface, roll the chilled dough Into a rectangle about 9 Inches (23 em) .~o.n.g: and V~inch f6· mm) thick, Using a fluted pastry "Cutt-er, cut into G strips, each 1 inch (2.!'i em) \V.lde; 2 of them should be 9 inches (23 em) 100.1,g and the others 5l:ight~y shorter, Lay the strips em the torte (righ u trimming the edges. Fold ~l1e dough extenrJi.p,g: above the pan back over the filling 'and. stnps. Crtmp too 5,ea~ the edge$. Place the torte in the freezer for 2:00 minutes, Preheat the oven. to 350"F (180"q.

Ina small bo.'l.ii, whist. together the remaining egg Yfilk and. the mllk, Brush the dougla with the yolk mixture, Bake until the crust 1.5 browned and the jam. is b~bi;llii1ig, 45-5,5 minutes. Let wO:I on a vvi.rEi rack until the torte 1..s barely WantL Remove the pan sides. Run a thin-bladed knife between the torte and the ran bottom. Tramsferthe torte to a serving plate and let cool completely Just before serv~f!g, dust: the torte wlth contectloners' sugar, if desired,

.MAKE B-10 sr;RVI NGS

25

LATI.ICE CRUST

An eJg~teet1th-tBflti.jt)' spi3C~It.)l of tile Aw>trlaill town of Il.i ru, the..al ino"ca-rloh UmElrtOFte Is IdetlJtHlable by Its deOJratlve IlatuceW{lfk:

top, TO rna¥e the lattice, roll out the dDUgh and out into strll~ 8S (ijrocted in the recipe. I.,wa long strip acrosstne center Of the torte. Seta shonerStfip Of] each side of tl'le center strip, equidistant Fmm the center strip and the edge of tile torte, Plac~ ths sslXll1i1 10f1.g strip dia:so.nal~y across tile first strips, a:$ai n

in the center of ti"II;·tort.e. PlacE: tl]8 r~n1©i ning shorter strips 011 eith~r side, thef'! proce>2'd as durected.

---:- - -----:- --- - -=

.---.

SIMPL,E CAKES

Everyone needs a few cake recipes in their repertoire that can. he made qutckly 1m· an impromptu dinner party or as (J treat for the jarnil)l. This chapter features recipes jUt {I.ll seasons in a V'{lrie,ty offiamrs, inducting chocolate cupcakes, an almond cake baked in a Buna: pan, a rich chocolas» torte, and an aron'1.atic spice cake studded with golden raisins.

CltN NAMOl'1-AI' PUS.i\.UCE CAKE

ESPRfSSQ POUND CAKI: 31

C HOCOLAH-c) R}"N G f CliIPCAKES 32.

YOGli EU CAKI W[Tf-j P"[ACi-l rURtf 35

ALMOST H.OUR.L:E.S5, CHOCOl_AH TORTI~ 36-

ALM;ON D CAK.E 39

SP[CI' CA.U WlTH GOLDEN H.AIS[NS <10

B IUOCIH E l\,tO L]) Baking thJs splced appl~s.aLJlCe ca:ke in 8 trOldltiOI'il~1 brioche rnald'. ',vf1lctl is ruurd f.1t"i~ IIlIted and widG'j" at the toP' than at the bottom. gives tn.s

ca~{l 'Ute same distinctiVe shepe ~;S, the popu lar, ye<lStrisen ~rl2'ndl brsakrast bread thart sneres the mOld's name.

Available It) <l wide range uf ;$i~es, the mor.;;is wer,e if1troduCeKJ in the ndtMe€llItfl oentliry (BF.thOlJgh i!ile briocihe Ill):ugh el1l'iched 'With egjl and butter has exlsteo much Ilonge.Jt

'C!NNA,M,ON-APPLESAUCE CAI(E

Preheat the oven to 325~F (165'C). Generously butter a 5~cup (4Q-tl ozfLl-f) brioche mold. Sift the nom', salt. cinnamon, nutmegand baking powder together onto a. sheet of waxed paper; set aside,

U:sililg a stand mixer, beat tile butter with the paddle On medium speed until crea.my. Add the brown. sugar and beat until the mixture :i:s pale and nuff),. s..lowly drizzle in the eggs, heating each addition until incorporated hefar€': continuing (page 10),. Reduce the mixer speed. to medium-low and add the dry IngI"edi,ents in 3 additions altemarelvwtth theapplesauce in.2 additions, starring and ending wlJh the drymgredients, Beat just unul combined. With Oil large rubber spatula fold in the walnuts.

POUl' the batter Into the prepared moldand smooth the top, Bake for 40 minutes, then cover .'fIlh aluminum fon. Continue to ba!Qe unnl the cake 'is puffed and a. skewer inserted iruo the center comes out dean, 20-25 minutes Icnger, Let the cake coolon 11. wire rack until th~ mold ls 000110 the roucb, Tap (h,e mold on a counter to release the cake,.tnen invert lt outea servlng plate,

MeanwMe to makethe topping iII a bowl, stir 'together the sour cream, confecrloners' sugar, and cinnamo n,

Serve each slice with a spoonful of sour cream topping,

112 elilps .(7 0-2:1.200 g) !Jln I:lnea,ch@ICI all~purpos;e (plain) flom

10/2 teesaoons gr,ounEi cmnaraon

% taaspoon freshly grnted nlUtmeg (pag@ 17)

Viz teaspoons baking pyowder

1/2 w,p (4 OZ!110 g) 'unsalted bAJtter,M room OOlflpei'at;ulr,e

H~ CLipS (7~IHl.z!210' g) flrmlly ,packed light. br'own sug,ar,

2 large eglW,. at room ~mperar!:u~, Ilgil1t!)' b~aterg

% CIlIP' (:1 QU200 g)r smJ(IOtt\ m1!'oiWeetemed applieSlIuce, <It room temll€ll'atlLlr,e

tn Clip (2 Q,Z/60 g]l wall1lUitS, I'i~hrtlly totismd (page 47) all,t! cqarseiJy chop',ped

i=OR 1HE SOLIIi CRE.AM TOPPING:

1 cup (8 OZ!225 ID SO,Utr itirefltm

1 Uiblespoon confectioners' (Ui::i.t1tg) sugar

% teasp.oon gmun:tl cmnsmcn

--~~~- -- - . - - ---- - ---~

-~~ ~ -

1 % CLIPS 0' ozl2()O g} u.r'U:lleadlledalli-pi.nllOSe ~p!alll'l) flour

1, 't8ibl~Sllmm '~ill,@ly ground da'rl<-rnast ooff'ee Mans (fI!.r rlgl:lti

l.'I~llfiOIllI

~4 U!lP (S 00:11:40 ;g) IUI'liSailt:ed blJt~r,,1fjr, mom rempe:t.a,ti.m;

2·II<lrgeeggs" alt reom 1;Iempe:na,t!.!1fe.. II~ghUy beatei!il

% cup {3 'f:1 o.z!80 mil bLfUem"lUk, :;'I,t mOim remll€lira,1:iur9

Preheat the oven to. 3,50"'F (l8~)"·Q. Genero'lISly butter an 3%-hy- 472-,inch c;n,'s-by- H oS-em} loaf pan,

Sift the flour, baking pewder, and sWit[oge'tber into <JI bowl. Stur in the glfotl.Il_d coHee. Using the-finest rasps of <I haudJ~~ekl, grater; grate the zest Ermnthe lemon Into the br.wit Set a-$:lde_

'Using a stand mixer, beat the butter with the paddle on medium speed until creamy, Add the sugar and beat until the mixture is pale and fil]ffy.S],owly drizzlein theeggs, be1!l.tin:g each addltlen until incorporated b efure continuing (p1lige lOt Recl:uce the speed to medfum-lnw and. add. the ~:by ingrecl.i.ents in3 additi.o;l1s a[temately 1,,,1th the burtermtlk .~n .2 acl.diHons, starting and: ending with the dry ingredients, Be!SJ.t just until eombined.

Pour the batter Intothe prepared psn and! smooth the tDi.p. Bake 1,lJ;1U1 rhe cake is browned and j:ru[fed, lj]!dJ.<'II skewer lnserted into thecenter ;(j[)mes out Cileal1l,50-fii[j rnimetes, Let t:oo~ ~(Jmpletely en a wire rack Run fl. table kniife: around the ed.;ge: of the pan and. turn the ~ak~ out cntoa serving p]atEi, PEace the cake: right side up,

Sendnf; Tip;' Try this rmrmd cake jm- breakfast.or IlJf.th a .r;~{,P' of tea: .in th8 a.jt8n.uJm~_

MAKES &-10 S,ERV!NGS

COBEl

MallY <:ar.:e bauers flavored witll cofE~e- call for bf'Wiil!O'di ~ofree,. but tf1is.IlOl.lI1d cake uses :SHlund roosi:ed be~l1S; for a more roblJs~ c,oHee taiSte. Choose dark-roa-sted beafl8, such as fretlch, ItaMan, or espresso roast, aM1 ooy them from a shop til8rt: masts frequently <ltlK! nss a steaciVrumwer of i"n...-el'ltory. For the best flavor: grind the heans W .1l51i.ne 8 powder <15 POSSible. If ~OLl do, not have

a cof:fee grinder, buy mffee llean5'.!Vitllin a !:lay 0' baking the cake and ae_1l;: tile shop togri:nd them for .... OUI.

MELTING !-'Ie COILA]' . l:() melt chocolate, chop ,it into small pi€iC~S ~r1d PUt it fn a stainless-staal bOwl. Set t:I1e 1)0'IIJI in a sOIuCBiian over, but not touching, b:;lrel~' Simm€Fil1!g water, Heat !Jl1m the dhocolat:e melts, stirring om::asiormlly. Do 1l!l1 allow My water or steam to C.QoJ11e In contact Wlttl the Gn()coJate; or it 'Mil 'becolTtEl stiff <!Itld' gr.\3~I1IY· or, OlC\P the' .r:ilQcorat€ in large pieces, p'1~ce In a mlcrowMe·saf@ dfsh, ami miao'lI!a\1€ on low for 1 mlniJte.

con tlnlJe to 1iI1j,::::rO~'lffi'Ve fif n@cE)'S-Sary, checking ,every 2Cl S€C\,ltiu;!!s, IlIntifttle chOC{!late looks sortenBd,~en stir until 5imooth an>d ~Iq!.lid.

Preheat the (I'l;"efil to 350"F (18Wq. line 12 standard muffin eups with paper liners.

In a ~9m.1!I]] bowl, stm the cocoa pmll,rder fl1.to the hOl water untilit dissolves, set aside. Sift the ~Ol!.lrj bilil]:g pm'lld,el'; h::lkl'ng soda, anti salt lOge,th~r into a: b~],I!!I], lJsjng the fJinestrasps of a handheld grater, grate the zest from the orangeInto the t';u:nlill Set <1&10.6,

In a large bowl. whisk tog€'tber the eggs and granulated SUg~F lmti.l. ~~I combined, ¥lidsk In the buuermilk and v8I)ilIa •. thenthe dissolved O(lC(MI. Whf~k in me melted b~t~~r.· thenthe dtying.redhmts"

Ushig a It"i\b]espoon, dMdle rhe bauer amongtbe muffin cups. fl.llm:g each abeut half fldL :Bake until the cupcakes are puff~d and a, skewer inserted. Into m@ center ()of one comes out clel(ljl1, 15-20 rnlnures. Le'£ cool oompietiely nil a wire rack, Removerhe cupcakes from. the pan.

To make th,~ frosting, rnell the ch,QcJ("),Jate and let cool '~[) mom temperature (leji:)" MeIiIJIJlwhi]e" LUS,~.i""Ig a srandrnlxer, beat the butter and. conlectinners' sugarwith the paddle on medium speed until creamy and! smooth about 3 minutes, Beat ln the melted chocolate until combined. . iIIl a P';;IIsuy bag fltted With a. lh-illich {12-mm) star tip \'vitb the ii"os1in:g and pipe a spiral on top of each cupcake (page 96)" J{efj'~gerate the cupcakes until 30 mlmnas before seretngto set the frosting,.

1-.4AKE": 11 curC .. \KES

3 tablespil'ml1lS DIlIt:ch·proa:ls:; cocoa paw!lllel' (!lilge 13)

% CLIP (2 fl ~!60 ml) i10twam

1!)1~ C!.IpS(6 frz/17(1 g) lllhbleached all·pmpose ~pl!ajn} flour

'h t@!lSPOOTII eacli Mk.ll!lg iPO'li'ltder ii;ll1iclI::iOlil1!iil1:ll soda ib~carboliiatt;l (if soda)

2 1i1i'gG e<,ggs,. at mall' temlileratvre

% ~up ~5;Y:1 02:/'"155 g) graniJ!alw,d sLI,gar

t~ cup (II W ozl ~1 0' ImU IJllt1:e'~!llllk. at room ~mpeml~!lre

'h. 't(!aSpOM vilnilll;l elCtl<ltt {ess.e.m::iI}

0/", c:;.uliiI (.2 ozf® gl ,!.msalted !lultter, IneGKiCl am cooled to mom tflm(!leratUi'e

faR THE hR:O.5T!'NG:

6 oz (111'0 g) bit~~~Sweffl:

ChOlOOlat;e

l' .cliP Ul <lzJ22S :gl Uiflsante[J butter, ;II; I'(lom;tem(il!emure

.~ eLlp~(1 oZ!2(10 g} 'IlDll:rectkmern' (ICing) Sugt'Ir

=OR mE IPEACIi PUREE:

,6 ~P!!'l j:)Baches:, I:lbout

1 'h liJ {67'il g) total Wlililgiht,. peef:M (Jar .rigbO

FOR iHE: YOGURT CAKE: .2. CI.ll1l5 t5!oz:t:aso@) I,InDile~~hed a~~lP'l.!rp{l6e (plllin) flo~lr

1]1/2 reaspOOlt5 ha~kilng PQwtll~r

2. Ila;rijeeggs,1IIt room teriTIpil'r,1IIture

i Ol~p (IS ,oz:l22.5 :g) Whole, milt-: piain~gulft <It II'(IoOIiI'I te-n:!ll'e!iat~rol;!

1h teaspoon <lIIl'lO.nd 'l1xtriicl; (e~sel1'cr;'!j

1/~ cliP W ou,6.og) IUii1S<llteCi b!l!.~r, nlieiltedOlli1d ooY'L~tI to roomtemperatnre

YOGURT C,A,KE WIT[-l PEA'CJ-I PU.REE

To make the peach puree, cut the peeled peaches [rom the pits, In a. food processor 01' blender, puree the: peaches until smooth, Add. the. sugar to taste" Set aside {see Note).

To. make the yogurt cake, preheat the oven to 350°F ([ tl'O"C). Line the bottom of a 9-by-S-i[lcJl r~3·by .. :r5·[,:roJ round C<1Xep1!1l with parchment (t ... ~king) paper,

Slh the nom, bahng powder, and salt wge:(ber onto B. sheet tIf waxedpapen S€it aside.

In a large bowl.whisk together the egg.'> a nd ~Hg.'lr un til well COPJ1bil1Qd, 'iNhfsk in the Y():b'l,JJt and oltlrtlJ)n.d extract, t.hen the melted butter, Wh]s.k to. ~lle (Jry jngrecli,ents"

pour the batter into the prepared pan and smooth the top.Bake until the: e.'1"'~ ]s puffed and. browned, and a skewer inserted into the center comes outclean, 30-40 minutes. Let CQ'oJ, completely OIl!. a wire rack Run a tableblife around the e;ctge elf th.e pan and hl'ilerl me cake onto a serving plate. Peel c~ffilhe parchment pi3iper and pl~J;~ the cak-e dght side IXfjI.

Drizzle each. servingwith peach puree,

lvmY!: fInal sel'lAng ,UW cake irnrned.trlterJ~ rejrtgel'ale lJu!. pe~~tl~ pl.lJ'r!{j, Bri.11g 1;0 toom, t&!itl/{u?i'af Ui'i:~ })e.('orr:l m;1n;~

lk7J"iation Tip'; Ne.ctO/,ri1U35!. !V~il'i th(!per!l.~ in tact. may be uswj in place oj tlw r'e(ldu;;~s:

MAKES 3-lO S[RVINGS

35

I"H.LI.N'G [!lEACHES

B~rll)m pur~~il1g p~acll~s, rl;im()V~ tI~~lr skin~ by bl~[;"jGf!i'ng. sring a 1~1'81J wU'Cf.P@!l thr€~"ro~rth~

Fu!ll (lif Wllt~r to a boll; hWG re~dy a bowl of 10.8' w<!wr. Ctlt a sr.1lllo:w Xc In the blossom end of sacn lleil(1)Immerse tl1~ penclles, two @t a time, lnto the bollll1g wate. urulil thl:!ir sr.:.ii':ls sta rt to pL!111 <twayfMm me xs, 5-'10 seconds. lJSin2, tongs or <l slotted spoon, lift them outend imm~diately plunge them imtCI the ice WMer, men slip ofi the 1ikins. use

8 pari ng kl~if€i If needed.

A-lM---O-- ·S'T-' -FL·,O-·-·UR-·lES·-·-'S·C·'H.O-· •. ·C··· .O-···L'A·-·-···TE· T·O.···-n'TE-·

,_, " _, . ... -'I. ',' • I ,'_ ~._. , .~. ," . ", "',,,,~. '. ~, -

srrrmswerr CHQCOll..,-1J.H

~rk ChlOO(}I"H~ including biU13rsm~t @ild SGmiswll!~t .{ire " combinwtioti! of ch()COI@t@ liquor tes-sentIOl!ly the prooE!'$${)d k£tm~ls or eeeoa ooanS),e:;!,tro:) cocoa MthH ~n ~d.dibion to wh<ltls nmtu:rally p.F\7,sent in the 11(JI.!!or),w!cI~ugllr, Whllch

de~erml!'1e-s tMielr s-w~etr!ess.. :Good"C1uaIUy tmmds, such <1$

V:iiI~tf!Ot!'il, ca'ilebalJt. enc SCharifen Berger, ar'E! t~iplcally labelled witi'! we peroentage of ch(~ooMe'liql.!or amd 00000 b'uttoer; for '8'1iiImple, ~ pr(!>(JlUc.t that besrs a lal)ellmllcMng 70-perc.ent ChOcollate con~lns 7~} pereent liquor and cocoa i)utter and 3~ percent sugar.

Preheat the otten l:(J 350"F (180·q _ Line the. bottom ora 90· by..,3·irlHC:h 7 02: (200 gl 70·p.eroont

(2.3-.hy.j',.5.-c:m) round cake. pan with parchment (baking) paper. bit,tfll'SWlll8t chocolat!¥i

Combine the chccolateandbuzter in a stainless-steel bowl and melt: over,but not touching, barely sinrmering water (page 32.). Remove from the .heet and whisk to combine. \-Vhis.k in % cup (4Yz oz!l25 g) of the superfine sugar <lind the egg yolks, the:nwlrisk in thefloul." and ~mlt .set a.-side:"

Using a stand mixEr; heat the egg whites with the whisk em medium speed until they stertto foam, Add athnd of the remaining 16: cup (,2112 o.zt75 g} superflne sugar and beat until the whites are opaque, then add another third of the ~~~.gar. 'VVhen the whites start to increase in volume and become finn. acl.d the l'®mai_ni~J.~ sugar <3nd L(!OC!J;:j_:$e~hf.: speedto 1::d.g;LL Bear unttlthe whites J!otm ~oft pesks but s'tilliook 'iN,i;lt (page 14). Us~:ng a ~.argi;l tti!b'be~ spatula, ca.retllll1~{ ['Old a third of the, wJdJLBS into thechocolate nuxture, then fold ill the remaining whites,

Pour the batter into the prep1.l11%1 p~Ui and smooth tile top, Bake unl]! a skewer lnserted Jneo the rente,[. comes ou ~ clean or widli ordY8!. few crumbs ding~ng 150 i.t, 3.5-40 mimrtes, Let the tone cool completely ona wtrsraek.Run a. table knife around. the edge of the pan andinvert the torte onto a serving plate, Peel off the parchmertt paper;

Dec9:rate the t(.1t~e with oOfl:fec~~oners~ sugar .and cocoa [)Qw'd'er; creating .1. two-tone design (page '94), 1'0 serve, decorate individual plateswith the ~'aSpbE::HY pl.u::eiE: and pllC€ it slice of chocolate torte on each plate.

MAKES a SEIWINGS

{far l.eftJ, fil:1ely cll0pped

1tl, trlblie-Sp"ons (7 OU200 g~ I.Il1s~IIWcJ bLitter, 6l.1t:il1iW CllIUIiI!k;S

i CLIP {7 OZI2!(I(I g) 'suIP@irfill@ ~cas~@11 sugar

5 larse: eggs, Slepa~tedl, <11 roOIiti temjperatlilre

2: tablespOOris. unbllffittred aU-ptll1pOi'ie· (plaun) iiIQ<l.r.F

.cOrl,fectione:rs' (~cii1g) sllgarc tor '(i1llS,1;lltlig

DtitCI1·proCEl5& ootoa lli:IWde:r (Ilag'e 13} for dli$eill~g

Rasph.erry Puree: (p<lg;e ~1~) fur ~1tVh1g

----------

:2 CI.!PS (9 W:!2~Q g) lmlb~~3'Cliloo 1I11~IDII'rpoSe (plain}floLir

1V21easpoorns !baking Ilowdlem'

% teaspoon salt

7 (IZ (;2G[I g) almond \plIIst€ {faF 1"lgif1t1

% CliIj::i (6 oUUO g) IUllisalt€Od CII.ltmr. '.Ii'~ rnorn tempe-:ralll.lre

1 cup (7 ozl2()O g) 8!LI~J

1 tea.iSpoon allil1,ori!(l'exUact (;e.ssence)

3 ilar-:gee.88s, ,ail: mom ~mlWraili;l.!re, I~ghtlly beate~

~h rUg:! 't'd fi oz:fHC! ml} ,blntemmll[(, ,at roollil . wmp~.r;3Itllrn

Preheatthe ev.e.!] lIQ 3SQ~.!F ([8!Of'lC). -Genereusly burrer a 9-C1Up (72-f1l ozn.-~~ Bandt pan,

Sift the flour baking powder, and salt together omo a sheet of wa .. xed paper: set aside

U:~il]:g: 13_ stand mixer; beat thealmond paste and! butter w:~th~he paddle on medium speed until ccmbined. Add~hesug::lr and beat. until the lBilttl.rrcrn pale and. Jilluffy. Bearln the <ilinond extract, Skl<wly drizale in the eggs, beating each adclit.iDnlilltil incorporated before conttnuing t!},~ge HI}. Reduce the speed to medium-low anrJ rl!d~ the dry lngredtents in 3 ac!diH(l'n$ alternately wi[h the buttermtlk in 2: addtnens, startlng and ending wlith the-dry tngreci!!enm, Beat jUSJIUl!l1!i] comhined.

Pour the batter Into the prepared. pan and smo oth thetop, Bd:e until the eakeis browned and puffed, and a .sKe·"''''tl[ mserted into thee centescomes out clean, 40-5fll minutes, let cooII. tDm:ple'l:ely on a.wiMlfack" Tap the pan on::!. 'COI.1l11Ier Hi reJ!ease the cake, then mvert it onto a serving plare.

SeJ"~'in:g TI;p,' serve rbi:r; caf.x ~!'.4th slft;es C!f ripe stem!] .j1'I~lt such as pe,ache:s and plwns, or with rsU.p3S a/pears"

Mi\KIS 8~JO S,[IWINGS·

.39

AlMOND PAST.£.

Almond paste Is a mlXMe 05 ground S!Ne-€~ almonds; m,te':r. S!.lgar, and gllicoSE! cooked tQ~ijler ulltll a pastefo:rrns, Thl8 best pastes, pi3llC~aged In 7·0"Unce (20Cl--ti) lOgs S>nklln gr.ocery Stoles. are- at least

50 percerut almonds, They ,aclei totne molstness &f Ca1<'es and (Ji!!teli desserts and de<Jiver a distinct almont! taste ffilat.iS not pD6si"b!e with grmlnd nuts alone, Mariipsl!l is simi~1' to <l1'mond p:;Isre but earuslns 111 hl[1her percentege of sLigar, resulting in .a less bold almond taste, It is also nlDFIil malleable, v~llicn ma'k'8s it popular far r.nnling inW sheets ·ari(lii"iell drnping DTJ8i1" eakss,

----------~--------------.-- ----~~-~- - -.~

SPKES.

coriander end cayenne 11 re

season~I'lgs not common'l.,. round ln reC'ip8s far sv.'e€ts, but ~f1 thi~ oakI;'! Ilhsy add! an I ntrlgu~t\g e,artlli.nsss,. and in

~Ile case of tha c,ayent'le, 11 ~ubtle spark ~hat is nicely ,owm\'!rbal,a11ce,[J .by the hOl'liO'\J glaze. lBsGaLIM: ground spices Ilose thalr pO~8ncy over ~Ime. ·bUy them in small 'quanctltl'es, Seitter yet, in\J€s~ In an Inexpensive CQUae grllnder and use it excl usivel,y ttl grJIl~ wlt{ll~ s.P~C8il) Includ~l1g <l~! of thGi".ki for this cake, Just before usa, A mortsr and pestle and <l ste<ldy effort wlllalSQ redl,l~ whole spices to or Powder:

SP[CE CAKEWITHG,OLDEN' 'RAISINS

Preheat the oven to ::t50°F (180"(.:;). Line the botrom of a 9_:by·,3·inCh 2 cups (9 Q2j250 g)

(23-br-7.S.cr:n) round cake pan '(",91th perchment (baki:l1g1 paper. uln:tJ!each.eil all,plLIFpose

Sift the floutl baling powder, coriander, allspice, $aJ~it, cinnamon, and cayenne together onto a sbee'l: (Dfw:;rxed parer, set aside, In a small bowl, combine the lTIi~k and v:anm.a; set aside,

Using a stand mixer, heat the' % Clip butter with the paddle on medium speed unnl creamy. Add the brown sugar and the'h C:L1P gr~lnl,llated sugar and beat. until the misture is pale and IluFf~'. 810vd), drizzle in the eggs, beating each addition until incorporated before continuing (page: 1O)- Reduce tile speedto mednnn-low and add the dryingrediie-lus in 3 additions al1ielllJatcly with the milk mixture m 2 addinons, starting and ending with the dry i:n:gn;:dients_Be.1l! just until combined, Fold in the raisms,

Pour the bane. inro the prepared pan and smooth the top, Bake untilthe cake isbrownedand puffed, and a skewer inserted into the center comes !Jut dean, 35-40 minutes. Let cool completely em a wire r~d placed ove.r a sllleer of waxed paper. Run a tab1e knife around the edge of the pan and invert the cake onto the rack, P,ee:1 offthe parchment paper ~~nd turn til.€: cake rlght sjd,e up,

In a small saucepan, combine the 2mble:spoons granulated sugar, the honey, and the I tablespoon butter. Bring toa boil over medium heaJ:t, snrrtng constantly and] cook fur about 3, minutes to make a glaze. POillr over the ctlke.W[th a small nffset frnstlng spatula, smooth the glaze on the top and sides. Transfe-r the cake to a serving plate.

lkldatiQI! Tip;' Otfwr drhtd I,nirs, sf,j~Gh "'~~ n~rran rs. cl'cmbeiTfes. QJ" eherrles, mllJ he 'Used in place a/the raisins.

MAKES 8-10 ~ER.VINGS

y~ 'l~8JSpO[]l11l ood gmum:l c.ori<'l~d:ef" ",ndl grol!.ll1ld:

OIl1splce

112 teaspoon eac/:) salt .md grmll1(J clnnamon

I/~ teaspoon .gmulml cayetme pep!Jsr

~./.I CUll (6 fI ov1l70 ml) whol'e 1Ii1~lk, at room tsm perature

.~ t'8'aSPO(]l]1 'IIllJllma. extract (e,SSeliite)

% cup (6 w:jHO g) pl~1I51 tatblesprnnl U!l1!salted butter, ,at W(Il:Im t@liflljll!lrarnre

'1 ,cup {6 (I.2) 11,o1 g~ firmly pa;ckedl [dark: brown sugar

y~ cup, {3Vz OZ1110(1 ;g) pl!lls 2tabiesPilOIliS graln!lllat:~d sugar

2 large e-ggs, at room temll@ra~Un;!, U!gtnly bifffiteal

% cup ~2 0:&160 g) g~~dJen rah~!!1!s(S4J It.an<ai$~'

II "'

I

ELEGANT ,CAKES

Vli1'len a d~lZZling dessert L<;:in order,. these recipes wu! h~[;:

Jloucelebra:t-e il1 grwul style. The cho.colal~6dmond cake and hazelnut cake wUl satisfy the most tlJ'Il.eru chocnlale losers. 1:( '~i i le the indiutdual !/acher.i1t~, or mefingur3:S, and the dacquoise« u"i!! mab an elegant jiJ1,ale to a fine meaL A.ll .o.fthftse desserts can be w!Qde ahead, so )IOU willl1e free to jen:n. in tl1e justivities,

CHOCQ.LATH\l.MOND CAKE WITH CARAM E L SALlCE 44

H AZ EI.N UTDACQU OJ S[S 01,7

CLOCHE CAfE 413

C EiOCQlAn.VACH ERINS Sl

R.OLLED CI:HSTNUl CREAM CAU 52

HAZHNUT CAKE WITFi CHOCOLAH GLAZE

54

rOlDl.NG Th is [l'FOCeSS is ussd to combme two mi;o;Wre.s Of ingredients 01' d~ffeFetTIt dG'I1SitiIJ-S, &ictl <JS, a he8W iJelte-:r and 'lI'hipped egg whites; scccc B ttilird of

tne llJ.!hites onto 'tIle center of the batter, using a large nubber spat\llli:l sweep it down through the ljllhites to tile bouom of the

'bOwl, then draw tlH~ spatula back lIr) if) a clrClillar motion, briru,E.ing some b~tw with it.

Rotate the bO'l'l1 a q iartsr turn. Repeat, rotatll'llg ttlJe bOVl'1 a~ter escn mid, Just u!1t1~ til~ wl~it£!s

are incorporated, NOW that Iti@ batter is l;igt'iitter'1E;CI, fold ln the rerna1inin.g egg whl~es.

C'HO'COLATE'""AllvtOND CAKE WlTH CA'RAMEL SAUCE

'Preheat the oven to 325~F (16S~C)- Butter and flour a. 9\h-]nch t24-cm) savarin mold (page 112)_

Combine the chocolate and butter in a stainless-sreel bowl and melt OV81' , but not touching, simmerlng ~ ... 'a:~€ni' (page 12). Remove from the beat and iN!husl W combine. Whisk in % cup (5 0'1,1140 g) of the superfine $u:gl3.r, the egg yo! ks, and the almond extract, In. <L. fond processor, process the fU.OUl", salt, and almonds until L1Inely ground: do nor overprocess. Wl'lt5k the Dour mixture onto the chocolate rnixrure,

. i O~ (200 g) 7o~perwl1t bnttersweet ci'locolate, f!nely chopper:! (page 36}

% CLIP (6 OU17!) !il) IJl1saUted :but,ter.. Cl!.lt Into dill IlkS

1 cup (7 O:t/200g) Si.Jlperflll'le (c~ster) sugar

4 Ilarg@ cas. separated, at. room temlpern~lJ~e

Y:: te01Sipoon almo:i'iCi

Using a stand mixer, beat th@€ggwhites ",1I['h the whisk on medium Q'Xtract (essen,ce)

speed until they star t to foam, Add a til il'd of the remaining 'A c·I,.rP1t4 cup (1 o~t $0 g) plus. (;2 oz/tiOg) &upe'ltfine sugar and beat until the whites are opaque, '1 tlabl~11ipoon calle

then add another third ofthe sugar. W1Hm the whites start to (:$Oft-wheat) il.mui"

inerease in volume and become firm, add the remalnmg sugar and mcrease the speed to I1I.gb, Beat until the whites form soft peaks but still look wet (page 14)0. Using a large rubber spatula, carefully fold a th ird of the whi res Intothe chocolate mixture, then fold in the rematningwhltes (left).

Pour the batterinrothe prepared mold and smooth thetop, Bake until the cake is puffedand a skewer inserted into the 'center comes out clean or wnh only <I few crumbs clinging jo it, 40-45 minutes. Let coolon a wirl;lr.ack to momtemperature, Run a 'table knife around the edges of the mold and tap the bottom on a countertop to release the cake, IIwe11 the eake onto a servtng plate,

lust before serving, using a Iine-rnesh slevs, dust the cake with confectioners' sugar and drizzle with caramel sauce,

M/\,KES 8~10 SERVINGS

ih cup i(3 02:185 g) 11gJhtHy toasted bla"cl:1~d WllOl:e "I tllOfU:lS (page 1I'l}

cemeenoners' (il;;it~g) sugalF for d~stlllg

Caramiel sauce (page 114.), Cl1med. for :!iil;l'rvlll1iiir

1 % CyptS (9% OZt2:7iij g) ~1~~eILtnltS(f1llb@r1ts"}, ro~,g~e[j (far riglht)

2% .cups C8 ,OZi226 g) Cllnif@!ctio!lllfS' (Icllilg} :s~gal'~ pl'LIs ex,tril. 'mr dustin;!:'

:;: lar.g;e- eo.ggW,MW$, at mom tlilmpemtl.l!re

1,(4 ,cup (2 O1l60 g) gr<ll'llJl~tled sugar

2,h CLlIP (5ot./140~) pilus 11 t.abl~p(!OIiil lfllsaltad IlM~,t€ir.aJt roomte;mlle:rature

pas~ Clre<llm ~p<tle 11 3). dll~medl

HAZEl.NUT DACQ!)01SE,S

Preheat the oven ito ;l.OO"P Cl5~J·'C). On a piece of parchment lbakirn:g} paper. draw [() clrdes each 2% inches W em) in diameter and! 112~,ndl,es (4 em) apart. Put the paper; marked side down, on a 1.2- by-18-br-1-m.ch (SU- b'f-45-hy~25"cnJJ ba~'n;g. sheet,

In a fun d processor, process % cur (3% o.z! [On g) of the haselnets and 1 cur C3~ nzJTI.ClO g} of the contecuoners' sugar until finel1)r ground, Using a stand mj_~:er, beat the egg whites w]th thewhisk on medium speed unril they start to foam. Add a. third. of the granulated, sugar and beat until thewhites are opaque, then add another third of me .sugar. vv'hen the whites start to (ltfCiJlitLte flrm, add. the remaining sugar andi]]{::~['eatSe [he speedto h]gh. Befit until th.ewhites f(JEM firm peaks bUll s'[j]~ ]ook \·vet (page [4}. CarefnHy fold un ~hwgmund!~.ll&l:eI.mlit mixturein :2 .Lldd:iitMOns.. rmfJI. pastry bag fined. 'with a %-inch fl-·em) plain tipwith the mixrure (page 9'8) . Starting in the center of each cin:le,p.iipe.oiI cenrmnous spiral" fillingrhe circles, DUi8Uhe merlngue disks .• .,~tfu confectioners' sugar. Bake until the disks "He' brl~wl].ed. ai!:'ld finn, 45-50 mmutes, 'Iransfer the cl~sks, Min on the paper,. toa li'ii'ir,e rack.

TJ[Si.mg the 'Stand m.iixer, beat IDe butterwith the paddle on. medium speed until. creamy. In a food prcceseonprocess % Cur (4 (frL:/ li 10 g) of 'the hazelnuts and thierem~1!ii!l.]ng li % eups (4i.1!: o.z1125 g) eonfectioners' sugar UB:fE~l fin,e~.y ground, Add! to the butter and beat until thick, Add. the l~gnaC'. Reduce the speedto mediumlo w and beat m the pastry cream in 4 <lJdclHicms...

Put naif of rhe filling :l.n a past0' ba;g fitredwkh a %-inC:h [I-c.m) plain tlp. :Npe the mlxttur,e on rop of 8 meringues, dividing]1 evenly. Press the retnainillg meringues on. mp, Froc21e for 30 minures lJamg a spatula, eO\'1~r the sides v;rith tile remaining fHii:n:g:. Cho.p the remaining % cup (2 o.zi6O, g) hazelinuits.;. spread on w<JJXed paper: RoU each pastry ill the m,Jl15 to coat tlh!e sid:[::;8. Riefr~gem~e1,.l.l)til se.l'Ying.

MAKES B SERViNGS

47

TOASTI.N G HAZUN urs

A li:sh~ toasting n@igllt8flS"tlle ~a'ifOr or nuts, Toasting ha~lllllts a~oo ,IDfrS81lS Ih~ir skins, Spread I!h@ IlUlts in 1Ulingi8- la~f8r an a baklllS $lt'O)e~lined witil !larcl~· meilt. (baklllg}papar~nd MIst in II preI1.e;1ltecl J.5lFF (180"G) ov~n unlil thE!' s;:ins start to da~kell <'Itld wrlinkJe,. OIoout

8 rnlmnes .. vW!en tJie nuts arE!' cool €r:t(J(ugtl to hanwe.. wrap them In a kitctterl tOW~1 MC! milo vigorouslyt-J· remow the Skins.. Not &WIiy sped. willi come Off: TM5t w.alnll.lt hBll\r€iS and pieces anti whole <Ie!!:!

51 iced! (fla~ed) almonds ih the same walY. Slicoo almonds wm Jake less time. howeV€L Check them art'Bf <1 mili1ul'es..

CUTTING CAKl L\YERS

loo!Jipick~ millke 6'l<iC~lrlml' ~Icres fOr cl'lttlllg a cake into l3'ieffi. llISitlg a ruler. ills.~rt toothpicks at re,~ular irm~f"V@I$ <!mumf the side af tne c~k"e, t1iViiiJing it ir:t~ 2. 3,. {If e-ven 4 Mr.izolltallayers. firadng one hand on lop of till? calKe, and IUsing a long, serra red I(niW€ pDSii~lol1e(j just above the 1II11e OF taOllliJ[ cks maooll1ig the fa'{er, c;~t the C!lk~ wi ttn ali even s,wilt:lg motion lift off tne top la-YeI

and C<ilrelUII~!' set it aside, then remove tf1~ roo 00f tootllplcKs you ussd d'S a guide. II the· cake Il~S more than :2 layers, mpeat to cut I'he additional !<'fyet's.

CLOCHE CAFE

Preheat the LI'IIe"n to' 350"F 080"C). Generously better a 6-,cup (4B-fl ozll.5-1) charlotte mold. Using a stand mixer, beatthe ,egg whites 11J.r:ith the whisk on medium speedllJ.Dtil they s;tarf£ to foam. Add at third of the granulared sugar and bean: until the whitesare opaque, then. add. another tlrlIrd of the :sugar. When the whites strut 1:6 become firm and increase in vo~wtle,. add the [em~inmg sugar and increase the speed to high. Beat unnl the whites form .soOn peaks but stfll look ~Ilet {page 1.4), In another bowl, whis,k the yolks by hand unti] blended. Using. a large rubber $,patula, ca~refuUy fold the yolks into Ithe whites, Sif.t the flour OV€f the e'gg mixture in 2 additions and cstefuUy foM in.

Pour the batter lntuthe :pmpm.ilBd rno1ld ar .• d s:rllo,otn the top. Bake until the c'aklei~ browned and pUf:l'ed.rmd . .£I skewer inserted into Ime center cernes out clean, ;W-25 Imnute:s" Let ~{)CI.I. on awire .raCk fnI: 10 mfn~Jt€8, thenunmold ]:f ]lIec~ssary,. tap' the pa.ll on a counter- 1iCI release thB cake,

Cut the cake into 4 equal ]aye:rs (left). Putthe wldest layer., cut side up, on it serving plate. Brus11 ,!\fit}] some' of the: coffe€ sugar syrup" Reserve abmlrt haH of the bu.nte;rc:r~alti, for the olits]de of the cake, Spread a thin layer of mile remaining buttereraam on the Id!Y~L Continue to alternate layers 'Of cake tiru.shted wlith syrup and spread. w.ith butrercream, Y6u.\.\!ill have 4 ]ayel·l.l of cake and :3 k1iYeIS of bottercream, The shape iQf theassembled cW:€ v .. dIiI. resemble that of ·the. mold (and originalwhole 'baked cake}. Refrig,erate for 30 mlnures .. Spread the burtsrcream over me top and sides (page n 1). Dust the cake with confectioners' sugar al]cdi decorate with candjed coffee beans .. !Refrigerate until ready to serve.

Note: TO' 111ake COffee sugar syrup" !b.uo.w lhr! imr1"l'Ict.iOfl.S fQr making l'e.galar sugar S}'HlIJ (page: 55), but arlit 1 tel1SpOOli .instant espre."i~() powll.er to the s,~rgtlr before dfs50l!)ing in the wa.tel;

M.AKE5. 6-'8. $~RVJ NGS

5 large egg:s, S@iPfillr.atedl, Pills 1 large egg yolk,

at rC(lIom temperanw;!

Zh cup M1h GU12S g) granulated' suger

11 ,cup WV:iHl~/125: g) ullbleotctiifM:I aU·pUlrpose (plain} 'flolllr

coHee sligar syru:p (Si;!£! N)~te)

CoRee M~r!ng\~e Bl!rttei'Cream ~IlOl,ge 111 4)

co.nfection:ets' (ECHllg)- sugar ford~stiing

,C:;i'tldled to1ife€l be ... m5, loJ deoorailtlng

1 ~fj (3% 0'2:/1 ()O g} 'O(mfe-cUcmers' (i.CIIlg) sL~ar

% cu;p {1' 0<:/30 &1 Dutch[PliO eess cocoa [!lowder ~page 113)

:3 [large Ggg wblte$, at mom telillllemlLire-

'/2: cup (311h ozl1QO gl grnnullaredi sugaf

11 GUpS ,(32 fI oz:!900 ml) orange, tE!mrn.l'l, or ra!SpberirY sorbet orvBnrilll or c{I#ee lee cream fur :servilng

Preheat the oven to 300'"P (15Q"Q, On a. piece of parchment (bak[ng) paper large enough to fit on a l2· by-18~ by" 1-.indll(30-by- 4.5.by-2 .. 5-,cm.) baking sheet, draw B circles, each a inches (75 em) in diemeteraud 1 inch (2 .. 5 ern) apart. Put the paper, marked side down, 011 the SJM:::e!;.

Sift the confectioners' sugar and cncoa powder together onto a. sheet of waxed! paper; set aside.

Ustn:g::il. stand mixer, be-at the egg whites. with the wbl.:Sk: on medium speed untll they start to foam, Add <II. third of the granulated sugar and beat until the whites are opaque. then add .8!l1other third of the sugar. When the whites start to increase in volume and become frrill, add the rernamtng sugar and increase the speedto high. Beat until the whites formsoft peaks but still look wet ("page 14). Remove thebowl from the rnlxer. Sift a third of the dry in.gredients. o'lle-r the egg whites and 'Carefully fold in with a large rubber spatula, Sift and fold in the ren1Jaimng ,dJ.'Y ingredients in 2 more addi;tions.

Sp'Jon the ruixture into a pastry bag fitted with a. %-inch (l-cm) plain Up Cp,1I.~ 8m. Startingin the center of each circle; pipe a CO.nthlUOUS stril'aJ, filling the drclm>. Pipe anotherring (ttl top ofthe outer rim 01 each circle. Bake UJltU the merlngues are firm and 'One can be lifted worn the paper, about 1 hour, Trans£el' the merIngues, still (loft the i_J'<lP er, to a wire rack and let cool completely

Store the meringues iII an a:lrt.ight container for up to Z weeks until ready to fm and serve. It the meringues become 50gb')'; crisp them in a. 200"f ~95·~CJ oven fur 30~40 minutes. 10 serve, fill earn meringue with a scoop of sorbet criee cream.

MAKES 8 SERVINGS

51

V:A:CHmINS

Vi3aherifim .an~ d~.SIK·$hapE(J cow's mulk cheeses Pl'OdU'ced In Switm~lal'l·d <lml H<1JtlCe. uessert ... ach~filns, fa~~!~)iI1ed frOt" m~rngu@, are likelY' so named blfjC'@~ tlley ha~re the same shaps, l¥ge versions a~ made by piplt1lg a I'OO!)I') of m.eringue for 1;[113 b1.lS-e and a series ill rillgs for the sid'!es, bakin.g them @!ll.IntIIClry, then stacking tile rings onto the bsse, seal ihE th.em Mit! meringue, and baking them again, Por individ.ual vaehenns, B s;in\Ble rilng is piped onto tl'Je base and the cups are baked once. 80th siz€ls a ra 11 lied With sorbet .. ice crearn flrult,

(!i{ 'I'iIIlipped: cream.

CHESTNUT PURlE c~nnilld C:h€:51nUt pur,~e comes If! ~ variiEi~Y of guises, It C3Jn 00 plain, se9Soijild 'Wii1fI a liUle ~alt for Lise ln savory prepaflrtiarils, or s'o'tee1:erl,ec.l FOr this cake. IUOK fer swee~!1!;!d puree laoedlJ\oitft cn,lIm~l~ liits or c:indied chestnuts, It is olten Iabe1et1 Hcl"lestnut sPFead.~ itle spreM Is reflU!I<I~ used ill the liliaikirig of tortes, as a t[)~ing lor

Ice cream" and as filling ror pastries.. lit is also passed throogh a ricer and topped witll whi~ed cream to make the d1a'sslc Fr'E!I1o:-ti dessert k.l;own as MI)>nt Blan-c.

Chestnut spread' Is carried in w-e11·sW(j;ed grocery stores.

Preheat the oven to 475°F (.24S"'q .. Line a 12:-by·18-by-l-inch (3:0 - by-45 - by-2.S-ClUJ baking sheet wirhparchment. (babngj paper and butter the sides. Sift theflour and COCO:(JJpOilNder together onto a sheet of \\'ruxed p~pe;rj set aside, Put the egg yoUes and. rue whole eggs in thebowl of a stand mixer; Beat vvith the whisk on medium speed while adding the % cup sugar jOlii ste8dy stream. Increase the speed to h:ighalld beat lUl!ti~, the ,eggs. are almost doubled! ]!J volume' about 5 minutes. 'Iransfer to al,u:ge' bowl,

ThOlOl];gi:ily wash <lind dry the mbre:r 'bowl .mdvlihis·k, Use the stand! mixer to be~lt (he e.gg whites with the wbisk (lJ). medium speed until they start to foam. Add a third of UH~ I 'lab]e;'lpoon. sugar and beat until opaque, then add another third ofthe sugar, V!lhe[) the whites start to increase in .... olume, add the: remalnmg sugar and increase the speed 'W !high. Beat unti! the whites form &On· peaks but 5;ri1l look wet (p(.ge' 1.4). Pold the: lij,lll:Ii!t'CS into the' egg yolk mixture, Sift the (izy Ingredteors over the e.!Ig mixture and flOld in.

Pour the bauer onto the prepared sheer and! spread ,eveIli)~ ID~ unilllh~ ca.ke is sprUilg}r to tbetouch, 5-8 nrinutesr rotating the sheet halfway through, EllUl a l~!Jb]ek_rrif.e aI'OIl!]nd the edge ;;md slf.de ~'he cske, still on the paper, onto a wire rack, Let OJ>!.,] cOlnpletely.

\'\/hip the: !l;ream to soft peaks {pa;ge 80). Carefully fold in th.e chestnllt spread. P]ac@ th€ cake', j,J'ape;'lf side up, on enothsrpiece of parchment paper. Pee:! off the top plecaofpaper; Spl:ea.d with <'JIbQ!.it a third of t[1:€wrupped cresm mlxf.tll.'e" S!prinkile ,l\Ilid. the. ~ho:p[led chocolere, Wjth a long side off the cake toward you, ron it intna ~og (page. rn, T[·<liil:):s{er., seam side down, to a serving plate, PU[ the remaining , ... 'hIpped cream m.iixtu.:re into a pastry bagfttted with a %-ineh (2-C[1l1) star tip. Stillrtmg where the log meets the plate, p~pe lines of cream onto the Log fro:m endto end (pa;ge 9i8), Decorare 'Wirth chocolate curls, Re,fdgetillJte until ready to 8eI1;'€~

M.AK'ES 14-]6 SERV1NGS

v~ cup (1 .o;U30 ;g') cake (soft:-willeat~ flouir

:2 tablespoons IDl!ltch· process ooc(,,<I 'powder jpage 13)

2 Ilarge egg·s, separatedi, plus :2. whol.e largee.iili\!:S,. at room tempe'l'a,1ii~r;~

'V:I CLIP (21th milO· g) plliUS 1tableSpOO[11I s.i[.I~ar

:I: cups 116 11 OZ/45Ul In II heavy (.dDl!llile), CreiOim

%1 'CllIP (9 (lZn50 gl sweetened ehesmut 'Pl!lree (fl'l" leffl

30Z (9S g) bltwlfs·Woot chocQilatc, 'fil1eliV ,chDIlJ}e.r:l (pag:e ~6)

Chocolate curls or larg:e c:hoool1lile petals wi" d:ecora.tJii1lg ~pilge 1'(2)

-

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~IAZELN·UTCAKE WITI, CHOCOLAT/E GLAZE

GA~A.CHf A Hlanrtage Of Cllocolate ~!ld

he,avy (o(loubl,e) ~am, gall~cl1e can :b~ used (or fi~li!lg or ic;i~ a cake. THe prQ"Portlof!S of tile tlNO Ingre:.d~Bnts can vat)', and

sometimes butterflfldJOf 1~C!U()f O!n;ladded- Eql.J~l. INlru; of QlloooMO! ant;i GFeam !Jy lI!.'ei@ht are~~cany ussd kIo making 'afjni~g;tile cream is 11ealS'l'.j an.,d poured over 'cnClJ)Poo clloC:Qiate, theUl tl1€ two are wtil.slked t<J@ether a 110 allowed to 0001. A ganache Icing, which! calls fur t,rJore cream tlwm cnoeolats, is Illea~ed and ihen @~IO'Necl to cool to; lMrety IUkJrW8ml, for a spreadable finish.

Preheat the oven to 325~F (165"C]. Line the bottnm of a 12.byr lS··by·l.incb (SO·by·45~by~2."5-emJ baking sheet w:ith parchment (baHng) paper.

Sift the flour, cocoapowder; and. salt together; onto a sheet of W<lX!3d paper .. Slil;in the haaelnuts, Set aside ..

Using a stand mixer, beat the egg yolks arid 1 Cup rJ o~!2(jO g} of the sugarwtth the 'whisk on medturn-high speed until the mtxture Is. pale and thiel, 3-5 minutes, 'Iransfer to a largeb~ ..

Thoreughlywash and dryth€ mixer bowl and whisk. Beat th.€: egg whites with the whisk on medium speed until 'they starr to Foam, Add a third 'Of the rem4inil]g % cup (2. oz! 50 g1 $ugarand beat until th,e. wlli tesare opaque, then. add another third of the suga:r.VVhen the-whites startto Jnereese involume and become firm, add me remaining sugarand increase lh€ speed to Ingh ... Beat.uuril the whites form softpeaksbut still look wet (page 14').

Using a large robber spa~u~a. carefully fold the dry ~r'lg[·edient8 into the y@ll mixture. The bauer will. be very thick. 'Fold in. the meltedbutter m zadditions. Using the spatula, fold a thi~d! of the whiresinto the-bauer, then fold in the remalnlngwhites,

I'Ourth~ batter nnto the prepared sheet and, u~il]g an offsl';lt frostmg spatula spread it as evenly a~. pesstble, Bake' l!.l!lt~.I. the cake is puffed and. ,springy to the touch, [0-15 minutes .. Let cool. completely on awire rack.

1 o~p W!2 M/H5 g) !-Imbl~cfled .1I11·pul')}Qse

. .

{plaim} ·ftlollir

Y2 Cl!IP ,(2 00:/60 g) E)utthtilJ'Qce$SCQ~O~ lP(1wd~r (pag;e 1!3~

~. CUll (B0/2 Qz/10C1 g) ~al~ltU.ltS {iiIIMrts). ligtintlly toasw.cl (p<!Iij~ 41') and fi(J@iychapP>El<[J

9 large eggs, S>ellaratecl. at room '~~mlll~ratlllrn

1% c~ps (9 10:2:1250 m sugar Yll ~l,Ip (4·Q.Zd1Q g): wns~I~(f blLlrtter. m,elt-ei:l and.oooled t)(), room-t:emperat1I.fr>e

FOR mit GLAZE AND FIMISHI'

12 0;;:: (33Sg) Ibfltter:;.we8'~ (:ihocdlate',iliI'llEli,Ycl1'Opped (page3,6}

11/2 ,cups U2MI o:zt335 ml) heavy {clo:l.I!bl:e~ CrElLilrn

:;: oz {60 g'I slllmi~weet ('plrliln) or tJ..itrer:sw:eet chQ,\)alate.. mlrneily ,cho[flpea

:8-1:2Cal:hdued flOw€'.r:s (!Page t(15)

Mea:nwhH,B, meke the gl<'t7.e<'tIld finish: 1[I].u::)13 the b]uersweet choeolare lJil.m a bowl h-. a small ~<u[Jlcepall OVC1: I.ned:i.l:.l!ffi heat, heat the ersam until. small bubbles appelll: aiong the e.dge of the.pan, thsnpo IJ.H: it over the chOCO!l;1,~I~" Ge-ntJy whtskwget:her by hand until the chocolate Is melred, to makea ganache (jar [eft), Letcool to the conslsteney of slitlIn1,aryonnaise,

Put a. piece of parchment paper on a work surface, Run .:3J ~8Ne knjf.e around the edge of the pan, Hok:llng a kh~.'I,g side of the cake .• Inver( the pan (1 !'!to rh,~ pa.pe,r.Remove the pan and peel off dl~ toppaper, Cut ;EI'H~ cake il1lw three 12·b1I'·5·indJ (30-by-B-Clri.) rsctangles. Put one of the .rett3!ngle,s on .8! ;serving p!~ tter;

]l1 a small bow], combine the nun. and sugar syrup, BIU sh rhB ¢~ke "\!!lith $(Mlll!r.: O§EhfJ SYfL]P, SPF€<lliJ with about a. tbmdl of the ganache, Posltion fmothel' pile'G~' of cake on the g.:1!nache. Brush with some 0 f the SjrtUp,. 8pre~i:l :'lJrlother [oUirtl} Oif the ganache 011 rop, Posltlon The thtffi piece ~)f cOiJte on the ganaehe and brush witl1 the remaining sYrLJJp,rl!!Ilfl".L®Bl'B!te the cake [-o,r 30 miruaes to fiLm the fining.

USi.llg a serrated knife, trim the edges of the cake, Place the remaining ganache :U:J:l a l;io"lvl(i!od place' evera saucepan of simmering \vater; stirr1ng Gocasionally. tfllim rhe ganache is soft enough 1)0 spread, Using a small offset frnstiug ~p~I!t1.;lL<'li, spread the ganache on the top and sides of thecake, Inakin~ .it <18 smootll ss possible, Melt the semisweet chocolate and use a parchment p~percor~e M pl~pe ~. decorative lace pattern on the top oF-the cake (page 101),. Decorat.e tiJl€: cakewith the candied. 11o)l'!!'i'B'!S, Refrlgerateuntil ready to serve, 'Io S:81V,e. Cl,llt mto slices 'with a thin I sharp knile,

M.AKI~S ]1-14 SERVINGS

5S

SUGA.R SYR1IJ'

De!1&€ cakes lik€, this, Me"

OJS well as go;§If]Ooi5e ca&::e.s {D~£e 63}, i9Jre illiIi3d@ With a small' amNr.nt ()'f DUibtCf; which cen Pf'()u!Jce. a somewJlil~ dry ~~e, Bn.l5tiing a $ugilr WI1.lP onto tile' layers as 'U'1cry ilIm ~embled Mlpsk@~' lh~m moiM, To maikJ) tng. ~~¥ 5'jFUP: combine Y. cup

(2 Od6JU g) SI.lgar~ml V~ {1I[l<

(2 fl oti60 !n!) ~\l'at.er 11'1 <I s>mall S8!l1C!?j;Ia!1 {lV€r me>Jil!m heat. Bring to a bol,l, stirring Ol;!c~si:Qn<llty umtllttle 5lflilar dl~lves. R.emwe frOm tire heilt ~nd [,et COGI klroOm temperature, If oil ilaVDring

is 100(lica~d, stir nt inlto 'the eooofed syrlJ,ji\

--- -- -

_-=-.:!;!.--~~~= _ _----=------=-:;;.=..----------=-=---~____:_:_=__=_____:______::_:...__.L ... ~--

SPRING AND SU.M.MER CAKES

H1wn 1\he trees start to hud and the days grow' long-and w.ann, it L<; time forI' light,,?jresh ing dessens. Take .advantage of berries and other jtesh fndts by pairing them with sponge c(Jkes caul billows of' wh.tppedGl'ean:~,. Or btiltJJ1.{';O 4 rich buuercream- urich the tartness of lemon curd. fNhen YOM w17nt a touch ofteatwy suweme,sSj bake a f;r~iffon calc?

LEMON S-PONGE CAn 60

STRA:WBE.R.RY GENOlSE WHIH. WH'[PPED CRFAM 63

ALMOND AND CHERRY CHUSlECAKE 64

KI\.SPBERRY CHARLOTLI: 67

CH.lF:F.ON CAKE \,VITH $.UMMER fRUIT COMPon 6!'l

ROLlH) CA.K.I!: W1TH MIUD BERR.IES 71

MANGO, .Lf\.Y'ER CAKl~ WiTH (OeON Ulf AN D BUIHRCREA.M ri

CAKE fLOUR

Caire 'ilCiur is .milled from &:lIt whea,t ant .. as a result; oonUfi:ns. tleSs gluten .anl1 more starch man all-purpose (plain) llour, il3ecause cake flour is miHled finer than o&ier flours, its particles are small. allo~viing

it to blend into a. better easiW: ca,~e tlour ~s .aloo ill~B:5JcIlBd. whiich enables it [a tolerete tile Iligh pr'IJ.por~ion nt S'ug~r

and fat in cake betters, AU thsse ·ckiaractNjstics produce a t~ndlE!'f cab~ l!J.!ithi 8 fif1i!~ crumb, matitJJg cakE! ftlOUlt a.PJlmp:rfultf far~hjs 11~.nion SP!lflg,g and o~her (leltiyate I';<l.~~~.

LEMON SPONGE 'CAKE

Preheat the Ci\len M37SO:F (ll9WC)" line tbelb(l~Mm'ofa 91·by.3·inch (23 "by- "[.5 -em) round cake pan w.ith parehmear (baking) paper;

Us;ing a stand mixet.beat the eggs and. sugar wiEh~he whisk On high. speed until tripled in volmm~, about 5 minutes. Baat !:iCI. the lemon extract, Re:mo\Jie the IJ o\\\Tl fiOID. the mixer" Sift ths flour over ~~I;) egg~ misrure in 2: aoLc1iitiClm~IDd (arefully feM in with a large rubber sp.a!,tuht F01d alll!J;ge .(]0Hoplnto the meJtedb:urteK. then mold back into the ,egg: mi:rtILlIB, POUt Into theprep:ared pan and smooth 'the top. Bake untf] the cake: is ip'lLIffed,. 2:C}-25 rnimetes, Let cool completely on a.1wITe rack,

Meanwhi1.e,. make the filling and hosdFlg: V\.i]]jp the cream tn soft iP eaks {page ~OJ- Putthe lemon ·cu!:d inrll.bow] an dI carefully fold! in the whipped cream in.2 add~tfon.s.

HiLUlL a table knife smundthe edge of'the pan andunmold the cake ontoawork surface, Iurn l'~ght side up. leaving the parchment [iJlaperin place. Cut the cake into 2equalla:yers ~p@ge 48), Put the ilO.D 'Iaye!;, cur slde up, 0]11 a ~el;v:i[lg plate •. Brush with some of the sugar £j'n.Jp. ReSeJ'llB s. rhied oftlle burtercraamfor decorating the frosted cake .. Fin a pa:stry bagfitted \lJllh. a 'l2-inch {lZ,mm) plain tiiiPlIviill about % Gnp f6 fl (lIZ/If 0 m.l) o.f th.e buttercream, and pipe a [(lug around the o1!1J.side edlg~ of tile cake (page,g8). Evenly spread the .'ihlpped cream mlxture inslde the buttercreem rmg. Pos[tion the :;eot).nd!~.a!)~er~ cut side d.ol!A[!ll, on. the cream anJipee] off die paper. Brash wit:h the r,emruning syrup .. IR,efriget.aJte for 30i£iJ.!linutes; keep the remainingbuttercream at room temperature,

Spread. buttereream on the topOlind shies of the lcake (page III 1). Spoon the reserved buttercream lnto the pastf~ bag fitted ,..vithl a %-.inch (il-mm) star tipand pipe s.belb around. the top e-dge (pag:e98). Re-Iidgl'l{I'<t'tE!:lli1!til30 minutes befme Se:rvil)g.

5 Ilatrg~eggs.. at roOIii1l w.mp~r.arlil:lre

% tMsP;Qolii lernO:rli extmct; (essenice)

11 Clip {4. ·.llzi11'(J, g} ca!kl:!: (soft-wh~M) flotlr, sfftf<i

'%. cuu fZ 'IJZjilll;i' g} umfaliNEI ib~u:e:r, Imelted am:lcvQled to room temp~r:ature

FOR TIiIE FUING .AND FROST,ING:

~h cup (4ffll QZfn~JIm~ 111I;:al.l)l' .(d(]iulil~) Cffii!lll!n

lLelii1;QIli Bu,tterCfe'a11i'l (pap 115)

ST"RAW'BERRY GEN:OISE WITH WHIPPE:D' CREAM

112 ~lIlil (31k m!1I OCI g) gral11LUarI!M SL.l.gar

% cup {:;i oa/as g} ea'k~ {sCdl-'WI1IIMlijf~i)~r, sifted

a ~ibl~5ptl'OIi1lS umsallWc:I blUlt0f, nll@V~~:j

FOR iIll-llE fl!.LING AND fiNISH:

,2: pups (16 fI OiZ/4SGl ml) i1Ieavy {~o!L.lOIIt#) cream

2tf.ii1iSiPoons ool1fectloners' {iCililg} sugar

~ ClU,~S. (12 ozf33S 31, ' stm",lre.rrne~ :Iuillel:i flnul c~tllitto VdnCh {1:l:-mrn} SlliQl!Is" plu$ IS strawber:lile:s:, 111a:llI'ed ~eliig;!jhiwfr8e,

~!r g.~rlrnis!h!,

Tomake the g:ellloi.se, preheat: the GIven to 31!5"F (19Q"CJ. tine the bottom of a '9-by-3-:iillCh ('Z3-by-7.5-cm}wu.nd cake 'pari wUh parchment (bakJing} paper.

hi, the bowl of a, stand mixer, whisk together the eggs and granulated s,uga,F by hand until eombined, Place the bowl over a pan efstmmertng water" Gendy whi.sk until the mi:l;,ture registers 140"F (6()oq on an instant-read thermometer, about 3m:inutes, Putthe bowl on the mixer and beat with the w~i&k o.l1Ihfgh speed untll the mixrurels pale endalmoss tripled in volume, 5---,8 minutes. Remove the bowl from the mixer, Sift the flour over The egg mixture in 2ad"iti(lns and carefully fold [11 with a lsrgs rubber spatula, Fold a large dollopinto the, melted bu ttf:llj then fold bad. into the eg~ mi:l:nue.

I?I'JU[[ into the prepared pan and smooth the top, R:3Jke until the to,pis browned, about 20 minutes, Let cool. ccmpletely.on a wire rack, Run a table knife around the edge of the pan and invert the cake onto a work surface, 'Iurn the cake right side up, leavlng the parchment paper ln place, CUll the cake .ih~(J 2: equal layers (p,age 48),Put the top Iayer,. cut side up, on :3.. seni~Jg p]ate.

To make the fimn;g and. finish, in a small bowl, stir together the kitsch and. sugar syrup,V\.ilb:i.p the cream and! confectioners' sugar to soft peaks '(pag'B SO}, PL:3!.ce the sliced stmwbeuies in a bowl, FIJld <1,[Jou.t a fourth of tile cream. into theberries. Spread the mixture eyenly on top of the cake. Position the remailtit,Lg layer.. rut side down, on top. Peel off the paper. Brush with the remaining syrup,. spread the top and sides of the cake with the remaining whipped cream (page 111)" Thinly slice (me strawberryhalf and .pl<;!,ce' U ]n the center of the cake, Arrange [he remal:ning halves !lmuud the ,ed;ge of the cake, ReIrjg'eratB until ready ItO serve,

MAKES 8-JQ SmVINGS

63

G~NOnE

111e genoioo, a l!ght.. elega nt sDOl1ge cske, Is one Of the building blocks of FreilirJIJ l)f.Ikfng, used as ,8 base ror both la!yleF Caklfr:S'':md jelly rolls~ The S'Ucces5f!J1 leavelllif1lE of the ca~\8 depends sole~y on hO'v~ rnuch air is whipped In~ the eggs. Heatillg the SlUgar~nJjIl~hDle eggs be-fare whiPllif1:il helps the .egg'S a~ain the rnaxirnum volume possible, al~hough .~ sligll'tly denser, still satisfyitlg, \ie~slon of the cake can De 1l18de wj~hout this stoep, SOtr!e genDises, sue<h es this recliPe, contain a little butW, which t>end'eriz.eS'tlle eru m D.

ALM'ONDA,ND CHERRY CHEESECAKE

5J:SCOTII CRUST The· ~~1~8n cookies known as bisectti, meaning "twice balk!ed,N ha-ve a crunchy MdLQre pertact for u,eating 13 thin Glumb crust, TI'le al moneltl8var~ ... arJety cal~ed for nere boosts ~l1e iIa!~or of tile almonD extract and liqueur' uses iii ttr€ elheesecat:,e: filUing.

BefarEi lnaking the crust, liuttertne DClttom enc 5ides of the pan. In a fO(r(i processor,

process 4 almond biscottl {.abIl'Ul 4 QZi1'1 0 :g) to a fine pOWd.er_ n<l!l1sfer kI a oowi. .Add 2 tablesl1~)OIl5 mfllteOl

unselted butter and mix Utltll 6wnly mmtiil1ed, P'~G-e in the prepared pan a nd spread ill an

well ra)'~r o .... er me bottom.

1:0 make the cheesecake, in a large frying pan over medium-high heat, melt the butter, Add the cherries and I tablespoon of the lemon juice and cook for about I minute. Sprinkle with theY~ cup sugar arid cook, stirring, for 3-5 minutes, Stir in the amaretto and cook for 1 minute, Refrigerate until completely cool.

Preheat the oven to 300"F (l50"C). Completely wrap the outside of a '9-inch {23-crn) sprlngform pall! (rage 02) with a double thickness of wide aluminum f011. Make the biscottl crust

Using a stand 111Lixer, beat the cream cheese and I'!i cups sugar with the paddle on medium-high speed until smooth. Beat in the cornstarch. Add the eggs one at. <it. time, beating until inco rporated, Seat in the sour cream, remaintng; tablespo on lemon JUIce, vanilla and almond e.lttract$J,mci salt Pour the cherry mixrureInta the pan and spread in ,evenly, withourmarrlng the crumb layer. POUT in the filling and spread It to. the pan edges.

Set the pam inside 'a large r'O<!sti-ng: pan and fin with about 1 inch (2.5 em) of very hot tap wate.r. Bake for I hour. Tum off the oven and let the cheesecake, cook in the warm oven, without opan: ug the door, for 1 hour longer. Remove (room. the water ba th and place on a: wire rack

To make the toppmg, rightly toast the almonds (page 47), then reducethe oven temperature to 30(fP (l50°C). [,11 a bowl, 'whisk together the sour cream, sugar, and vanilla and. almond extracts, Spread the topping over the warm cheesecake, Sprinkle with the almonds. Bake until the topping looks sl:Jgb.tJ!y set, ahout 3 minutes. let cool for about 1 hour, Refrigerate frn at least 8 hOUiS or up to overnight; JR.emove the pan sides, Place the cake, on the Dan bottom, 01:11 a .seni!n;g plate and refrigerate until ser!J'[ng.

i\..1.AKbI2-14. SERVINGS

FOR THE CHEESECAKE:

2 tab~e.spOOFls ul:!sa,lteA bl.lltelf

3· oup:>, {18 llV'5QI) Kl1iresll, 'fro~elil, or drained jarred Bin] at ottl.~r dalrJ< sweet cl1l~ni@s

2 tablespool1S fresh 1'!3'11fIOnl Julee

1 % C.llIPS (~ QZ1250, g) plus Va !;Ii!IP 12 ozl!oO .g) .. sug,ar

'1 tab,lesp(lQtlI CQrJ1stO!rCh (camfl'Qtlr)'

<1 large ,e.gills, at room mmperatlUre

1 ~UIP {,S, oZ!22.5 g~ S!lIUf cream

1 teaspoon each vBnma 8!!:tract <:lAd ,almond el<.tract (es~em::e)

FOR TI-lIl: TOPPING:

1j~ cup (11r2 0z145 g). sllc·edl Ulak_edl.l almo.nds

1 CIJIl' (8 00:1225: g) sour erea m

1 teilspm;i!'I e.ach vanilla extrac{ and ·.allmond extreC!i

----- -------

----

::;rYd w.a_$pQ(iinS (1 enveltllp>e-) lUlllav,or€icil geL!a:~illl

((.at' right)

1,(d t~P(2 fI Q'U600 i;nl~ water, II1~lJ5 :2 tllblespOoliis oold wate:r

%CtJIP (3% QZ/11()1] g)c !lrtdi'lri,rlaretll s'Ug<llr

!$ cups (15 ilh!:1500 g) resphentes

2- GUpS (~$ fI OZf450 mil} lileavy {double),cream

2te<ls;pmms oonfect~oners' (it;illlg) 1li1,J!g~lr

RASPBE-RRY CHARLOTTE

Make the ladyfingers and 2. cake rounds as directed, Place: ths small round in the bottom of an S- cup Wo4-U oz! LH-l}chal'Ioue mold 'with the rounded side down, Line the sides with the most attractive lady±mgers,1Nith the roundedsides {tieing the mold.

In a. small, howl, sp[',inlde the gelatln OYJ8l' the 2, tablespoons cold w<J!,ter, stir, and let soften unnl opaque, about 3 minutes, III a small saucepan over medium heat, combine the If.! cup water and the granulated sugar and heat until the sugar dissolves, then stir in the softened gelatin, Using a fine-mesh sieve, strain the mixture into a bowl and let cool tDmom temperature, In. a food processor or blender, putfle4 cups (12 02/335 g} of the raspberries, You should have about [lficups, I( 12t1 ozf335 ml) puree, Stir the puree into the gelatin mixture.

'iNhip 1 % cups U 0 fl 02:/280 ml) of the cream to medium -stiff peaks (page SO), Us:ing a large rubberspatula, stir a. tourth of the cream into the raspberry purse, then camti!]llyffio,~din the remaimng cream, Fill tile lined mold Illa1f\'ifay with the raspberry cream. Cover the "cream. ' .... 'jth a layer of ledyflngers.trlmming them to rl~ if needed, Fill the mold with the remaining raspberry cream, Put the large mono, rounded side down, on w.iP the cream and i nsi de the ladyfingers lining the mold.Hefrigerate for atleast 4 hours, 01' up to overnight.

Invert the mold onto a serving plate and lift oft Combine the remainmg % eu p (6fl! Qz/170' ml) cream and ihe[,)onfr;<;:doners' sugar and whtp to medium peaks, (pa;ge .:30), Spoon the whipped cream into' a pastry bag fitted 'With a %- inch (l-'cm) star tip, find ~ip'e rosettes on top of the charlotte (page 93). Garnish ll¥ith the remalntng whole berries. jR,efrigerat,e the ch O'lrl otteuntil serving,

MAK!ES 6-g SERvmm

67

GELATIN

This fli3vm!eS5 and cotorless i.ngredlel'lt made irom animal proteln Is sold in two forrns, 1lne granUles and sr.eets, Ba'~ers reJy on its uniq~le properties to transform a Irqufd ilit'D a srnoothjelied solid, WoJkil)g wi~hgel8tin is easy, Fir~t cSltlften it \i\rit11ottt stil'ril7lg, in a little cold ~iquid, tll~n stir lihe softened gmlatin~horO-llg~lty into tile liquid to ba jE!~lelli and! Il€i;3lt it gE!,ntly wi~tlQU~ allowing it ro boi:L When cooled, U',e InixWlre "",ill ~t into a flrrn mass. use 2% teasMOriS granules

(1 IOilw,e~ppe) or 4 gela~ln sheets to Jel:l 2-3: cups 06-24 ft O"iJ ~OO-670 ml) liquid,

CHIFfON CAKE vVITH SUMMER FR.UlliT C'OM.POTE

CH ~.FFON CAKE

Light and moist, chj~cn calk,es are @n .AmericsF1 iml8lltioo of the- late 1940s:. The most rmtewarth,y ,characteriruJc is. the use of a ~Iavmless em, rather than butter .. 1I1l~ o.il, a!ong'iliitl1 egg yolks, ensures

atender arunrub,a[ldl whipplKI egg whires.. aiioled by" bating jpowder, dE:!iverd"ie h;8f'!l.I1~. secsuse the oilis bland {grape36jld, ~ha'i!m ~bo~ amll.canffia .are, ga.od Ghoices}, o!!IH2rllavorif\iS$, SL!J;:h .as citrus and ';'!'1mil:l;;f,81"f!8wJ.ays add~dI .. Th~ oo!:te:r ~~ f;jlirly liqwid, some 'Ilgg~wites ml..lst ba vihip'.Ped a little ~tlf1ier tli:ian tar most batitil£ recipes.

Preheat the oven to 325~F ~165~CJ. Have ready an. uugreesad angel food cake pan 10 inches (25 em} ]n diameterand 4 inches flO cf.u) deep, Sift the f1om, baking powder" and salt together into a large pO',,,,,I1. Add 1 C1JP Ci' O!z/20Cl g) of the granulated sugar, Add th.e egg yolks, water, oil, orange zest, and vanilla and willsk until smooth ..

ilJsiing astand mj_xer, beat the egg wm.tes with the whlSk: Oili medium speed until they start to foam. Add a ti11~dof1lhe re:mail!ling % cup (3'i2 oziImJ; g) grmmlate,d. sugazand beat lLIntjl~he whites are opaque, men add another third of the sugar, When.·tbe 'wh:it,es starttc increasein volume, iliad the remainiug sugar and increase. the speed to .highLBe!(l!t until. the whites form t'ilJl1 peaks but stilllook wet (page 14.). Using a la~ rubber $,patU!la, c<l!leJIJHy fuhll a third of the beaten 'i,;\'(h:ii!:es into the batter, then feld :in the remainmg whites,

Pour the batter into the pam. !Bake until puffed and light]y browned, 55- 6~5 rn:inU!b::$_ [mmedir3!tely In:vert U1E:~: cake onto a counter-top if the pan ]l:aS:IDeelI or, [[ it ·dJoes tlOIt, over the neck of a wine bottle, Let cool compRelIely. R.I.IJ.1J. a thin- bladed knife-arutmd the outer sides ofthe pan ;EIilJJ.d around the ins,].cie of the tube, l1!IVI:Ht the cake onto a servmg plate,

to make the glaze, In a bowl, wh:iskmgelfler the OI\i[lge juice. and confectioners' sugar, Pour over th.e eake and. let i['ilIflJ. dO'w.1Jl the sides. tell the glaze set. 'j[:[1 IJ:lAAe the compete, pur the fruit into a. bowl, sprinklewith gxaml1ated s'ugar to taste" and g~ntly stir,

Note: For the compoi'.:f:, lISe a wmbinaticm of fndts in season.: bl!~e· berries ,and/or halrea stmuJi:MrrirJs mitl'l /t,{icf!:d l~~c/t(l.~-hM!,~' or sliced peeled peaches,. Or sUcf?d p!W1ls.

MA

0-·· .WI

:2 eMIl'S f8·0.21225 g) C<iil\:ie (ooH,'Wil)Bai~} fllm.ar

2%reasilJoqns trakiilllil!:

IIl'Owd~r

11~ ~LlPS {1 0% 'CiZ1300gl grall!unaJfued su~,u

06 llarge ,eggs" separated, pJu~ ;2 100rgeegg wl'I~s, at: momltl3m~erature

% el!lp (6 fl 02/170 mil 'W<'3t:Ei1r

% ClUip {Afll oz11110 litl'l} eanela QU

1 ta't:l~.sll(l!l!ll gr.ait@i:! o:ra!l1ig~ zest (page 88)

'1. !a!t:l~sll(lj)n wnma e:Ktl<'lct (eS'5eUoe}

FOR THE GLAZ~:

;3 tabl!e<spoons ~resln I[Irilr;l~~jlii~

~ CI!!P~ (;7 O:ZJ20~) ID oolilf~~iot1~rs' {!clng} ~l.lgar, SirfIDed

IFOIHHE f=~.UI.T COW1"ffi~:

2 CI!!PS (8 021225 g) ml(l(ed) "!lEi 'ffuilt ~Soo Note)

%--h01l~ {:2-3.Y~ 00/ 60-1D© g) g~~l,!l~~~d S'IJiga'r

2: 11I(g13 13ggS, S9[par.al@ciI, 1)1~5 :2 wllOle large eggs, at roOIili1 telitilpemlttlll:e'

'If; cup {21ha:U70 gl plus 1 I:<iblespoori ID'ai1JllnMeti Sl!Ig<l1'

% cup ("i1 oll30 g) cake (SoftA~l1eat}fl(lL.lr, slfiled

FOR 1I1H1! FIL~NG AND IFI M!:SE-j;

1% csps (1<'1, 'iiI Q:U390 ml) h~\ly (~QUb~p.)'C~;Ilm

% cup (6 00:/170 g) Ollr>elt!ie iiraifche

11 CilIP(4 ozfH I] g} miil(ed benrue,S, suclii <IS utrl1)ole ,r<lwtlemne-s, tJllacll'ber"ies, 01' Ililllieberriies" or Sii,ceel S1;5rawbef~leS;.. p!II,I'O

~5 whotle £Iii Siliooi:l henies ful'ga:rniSIi.

~l1allneSlll[)ml ooli1lfectf(llilers' (iCiiflg) ~UJg~r

ROLLED, CAKE WITH MIXED BERRIES

Preheat the oven to 475"P (21Etc), Line a t;:-by~ 18-lJy~ l-inch (3n-by-4S-by-:2.5 em) baking sheet with p<:Ircb;men.t (baking) paper and butter the sides.

U&1ng a stand lllixe:c;" beat the ,eggytilk..s and me whole eggs with the Wl)lSl:: on medium speed whlle addmg the: ~ cup granulated slJgar ln a ste Oldy SHearn. Increase the speed 110 high. and beat until the eggs are almost doubled involume, about 5 minutes. Transfer the egg mixture to a large bowl

Thoroughly wash and dry the muxer bowl and whl:,'lk, Beat tIle egg whltes \'1j~h. the whisk on. medium speed Ulllinlhey start to foam. Add . a third of the [ tablespoon granulated sugar and beat until opaque, then addanother third of the sugar; VVhen the 'J\~.liit'es stan to increasein volume. add the It,''lJ1a.ining sugilr andincrease the speed to high. Beat 'lLlntil thewhites form sotr peaks but sUIill. look w-et (pa~e 1'£). C'uefI.!Jly'ij)~cl the whltes ~mo thee&~ ~roJck m.lxtl, . .lite. 81ft th,!;) A()u:r (j"v~;r the egg n:tiXLtlte and ['{lId 11'1. POllr onto rheprepared sheet and spread as e",renly as possible, Bake until me caM is sprIngy to the touch, 5-8 minutes, rotating the pan h.ai:nrva:~f through. f:tml. a tableknife around thsedge aod slide tile cake, still 011 the paper, onto a w]mra(;K. L~Jt cocl completely

M,ea:[UNhile, makethe :fiU~ng and finish: VVhip41l:cup (B fl oQcZH 70ml) of the cream and rhe cremefratcheto soft peaks (page 800'). Gently fold in the 1 cup berries, Place the cake, paper side up, 01] "mother piece of parchment paper- Pee] off the top paper- Spread the wWpped cream mixture on ttl et;~ke;.8{l1i it into .S: log (r.lgnt:). T~.·.a,I'$fG:t! seam $lile down. to fl. serving p~a[e" VJhip the Ir;1r:o,ai;l:!li~· I cup' (8 II. o:z..f2..20rnl} cream and the confsctmners' sugar to son peaks, Spoon into apasrry bag fitted with a %-inch :(2-cm) star tip, and pipe it. spiral down the center of the cake Cpage 96). Gamish with the remainingberrles, Ref[~gt~r a te until ready to serve,

MAKES ~i~-l6 SERVI NOS

.71

ROLL~i\:1G A. CAKE

Rlr esse of rg~li ng. 1!I1~"O'&Y~ smootbjhe 0011;01" as Qo''-''llnly as. possibll2 in tl"il:! !Jan anel

then ,o"kl? th~l;~kli! !,J!ltil

Ijg;htly br()11lln~d,but ll{l'I: d!y once U]('l c@kG has·cooled, !lIme!'! It, stili attflC!1€;(lI;O ttle p~r!;:t!l:l"!ent p<:!per, orr a seeond [llece of parchment, cake

sf:de dUWM, 8nd peel (Iff tihe p<i~al!1)ent sprea.d me fililing eveiFIl,lj OYer the CClke. VlIilti a ~ong <S.ide ID~\,Iard yO!J), fo,IP.ltie edge Of tile ~a:.:.'e OfilIa itselt mOVing yC'ur Mandl> c8[eflJlljy trom One end CI[ true' s~d'..e to tile otner to keep the rojl even" uslng Doth hands, ~ntinoo

to roll til€: cake inttl a c-)'Iinder..

til R'E! PAR~ N G MANoQ 0 flii.1J!; m,mg1Q(')$ ~ ~ligJ1Uy Wln~n I'~SS~ !:Inc! ~n;: 'hi£1l1ht' '~l{Ignmt ~'t ~heilr st~m snd, TO ro(~ln(l1fla ttle fnu~tin oub~, stmlu the m~ng.o on a tiI~rrQW side, wi~ll tile sitem Gild f~Gillg)fOl,I. using a sharp knife., 001: d'{}wn the le!1l,g'lh of the fruit @bout 1 linch '(2,~ cm~ from the- stern ana JlIst &"@Zl118 thE!I,,~ge, flat pit flm::.eOlt on the other sidle of the pit. SC<J1I'"e tile cut slge {If esch !nanga half In a grid pat..<em, st(l!)plllg JlJIst SI1lOlt of tne s~Jn, P~11 Olgplnst ~M skin ~d:e t,o pop We cuoes out, men out serosstne lYase

ofttJe cubes to free them,

MANGO' LAYE,R CAKE\NIT,[-I :COCO'NUT AND EUT'TERCREAM

M~~e the genolse as dhl::lcted, let 0001 11:;(H1.1ilP'letel!y" and place right side up on a work surface. Cmref1uJ![~'cr • t ilie c<llk.e into .:2 equal 1 (ljyen: (page 48), Put the top ]ayer, (.1.1t s;iJ(l.e up, on a serving plate, 1111u small b(IWI, stlr b)gethe:nhe rutn lIInd sugar :SY'rup- Bmsh~hf.: Cl!l;~B with abour half ef the s;yrup,

Spoon. about a [fourth of the buttercream into a pastry hag JiuElld! with. <J: '/2-inch Ul-Ulll.l.) ptain tip, Pipe 11 :ring of bunereream around the Oliltsid-e €J(lJge of the cake {p.tg!i! 8e) .. EvEnly arrange thi,e Chlil]!ped [!la;n_:g:o ~n_si(le '[fterniddle of the buuercream riIDg_ Postri,o!~ the :reYnahdng ]s,y"er, C1Ln: .s.id,e dO'!AfIl,on top" peel: off ~he parchment pap B1'. .Brush with the remammg sYl'Up:RBfl:igerate the cake fo.1!' 3(1 minutes to finn the filling; keep the remaining buttercream at room temperature.

Using a ,su.-ai.:ght frosting .spa[~,da, spread the top and sides of the cake \'ifith the bl_uter.c~earnJ' makirJ;g. ~tas smooth as p~$$ibJe. (page U 1). Ge:lnly·. press some of the C:OCOriIIH onto Hl!e skies of the cake and sprinkle the rest on. top. RefiigoBl'atte the G~ke until 30 minutes before servllng to set the frosting,

V'aJlilil~i'l1 ilillittemrelrm (!lag!!! 11~5)

1 Iflrg;e ripe ltIi'lnIfJQ, Cl.dJiBi[J aJl'lld @arsel!!l Clfl@lPpedi (fat" J~f~.) ~a~J!It 1I"h OCillpi31 9 OtJ:2S0~)

.~ CilIP (-4; QZJ60 g), Uflsweeterloo s!hr€:dd~(j cvc()n~rt" Wt'jntiy toasted (page· '!I~.)

A"UTUMN AND WINT'ER CAKES

T'flecoM .months are timesf6r rich, sattsfyingdtJsserts. Pears, dried jnlitS, ptesetses, and nuts are the fbundation for tf1;es,~ cake« f/YJJn a pear-topped gingerbread Jor ThaJ'1.k:sgiv'ing to an e~g:am Eggnog Bav:arian Cream Cake to ring in tlew Neu} .Year. And be SUJ'e to hase ,a Date-Walnut Loaf on hand to seroe fQ fi,f-ends woo !:-kop by d~,ring ihisJestire ,season,

DAT[-WAl.NUT .LOM 7()

CA,RAAlEUHD PEAR UP5J1[H-DOWN G.lNGER.HREAI) 7'')

i'ECAn TORn WITH BOURBON WHIPPED CRIEA.M 30

BAnAS AU RHUM 83

rUMPKJN MOUSSE CAKE 84

EGCNOG BAVARIAN CRrAM. CAKE

87

GAUAU BAS QU E .88

N E5S HR.Qor; CPlKE '91

DATES slnce,l[ltierl!t times, date-s nave been a srepl(l of ~1E! Midtile

~,3sterl1 pa ntry, At rssst trll'~e dCH~J1 distinct V&rlfHles of date paliTi are clIl'lJv<'!tlE!d. aeceuse Of their natL.lrally tacky consistencv

and fligll sugar content, many pebple Ibelieve dates are 11 drftld "r~it Althou~ yell can (jurCh1l3e dried dal$s, nelll1i'! 11 I dates ar'e sold U,i ti'leir iri?S!h, soft, OJ semldr,! st"Ete (ab-ow).

All1;Q111glfle. most pupular typ~s fOUtltl in Arneric;;; n arod Ellropean markets are 'tIle

mQderatel~1 sweet IJeglet NOO!, a gD!X.I (:;,Iml~)e f,Oir this I"~cipe, 1I1f1d the rlcn, meaty MSfJ!OOl. BIJII ,(lates Pitted co eliminate

a preparation $~P,

DATE-WALNUT LO'AJ

Preheat the oven to. 32S~F 065·"CJ. Generously butter an 8.%-by- 4lh-iIi.th (2Ui-by-1L5-cm,) loaf pan, In a small bowl, soak. the dates in 1 taolespoon.ot the brandy for about 10 minutes.

In a large bowl, using a large rubber sparula .. stir together' the dates. walnuts, baking soda, salt, melted butter, and water until combined, Mix in th e sugar and eggs, then the flour,

Pour the batter intntbe prepared pan and bake until the cake is puffed andbrowned, anda skewer inserted i nto the cen tel' cernes om clean, 50-600 minutes. Let cool completely on a wirerack.

Run a table knife around [he edge of the pan and '[[11"1;1 the cake eut (j.il,1iO ~, servmg plate, TtJ[l1 it right side up, Spoon 'the remaining ,2 tablespoons brandy, :;I littl€ at a tlme, Over the cake 50 that the cake ,awo [OS all. of it

Note: This Sturdy cake is tdea! ftJr $hipping as tlgift· 11~e brandy 11O't on ly adds jkwor bu { also lId/:!.'} PIWir3JW! Jli13 caM ..

MAns 8-[0 SERVI NGS

76

1 ,eL.lp (5 oz!,4(l g) pitted dates, roLI81h11y chOPlped (far left)

~ talilles:pOOl1i5 brancly or Gr.alnd iVJami(lol

1 cup (31/2 OZ'i100 g) walnuts, lightly WaiSted (Il.-;)ge' 4') <lfu:1 oo:9Jr~ely chopped

1Y.:l teaslPoons baking soda [Ib[:carbomi"te of sod<ll}

,~;t!lb~eS«'J!()olts Ui'isalted IlJutOOiF, melted ,Mdr:ooled to room ti)ltllfJ;er,altLu'e

% ClUJ' (6 fI w!1IiD rnl'~ W:;im;water

'w~ cups (7 aZ(:2I(J!O,g) tmiblleachetlf OiII-l1llir~pOSG ~p!ainl fll(l~IIF

~ .

_ _" _"" __ "... .. a ...

a: tab:JttSpoO,ns (4 oztnO g) I!nlisallted blltter; at ,rom!"] temlpe.atl!llt'e

1~2 cup (;m~ ,ozj1.00g) granulated sugar

:2. 'fiirm but IrilJe, Ilarge pears, sucn as Coniluce- or A!nJou, peeled, corea, ,iIildl oLd Isngttnrlfise' I nta Y&- I'lch (3flillnl} slices

'1 <1l./iL OLlpS 0(8 0:2:/225 g} Uiilb~eEl!::hed all~pRJ;r.po&11c (plain) floLiIi

"''2 ~.asPO{ll'ls· baking soda o[bi~i1ll0IJare of sodlll)

2 'r,ea,spoons ground .gInger

Y2 it:ea$lp00l11 eRClr. ~{jimul C-<ll'damo:m am;[i @IULlliid' eirmamon

% te;aspoon satt

1 tablespooFi pee lied and 'fl~l~y cf1O\pped liT'eM'I ginger

lf3 CLIP {2 ozt60 g) 'flirmly packed dal',k browlil sHgar

1 ~ar~e egg, at mom wmpe-rartLlf'e, mgfiltlly beat.en

3/'1 cup (8 ,[lzl225g) lilglhrt mojasses

~A ClLIp'(6 fI OZ[170 ml) ~"'l'Iore liI1iilll(, at room 'tl3m,pl;!r'aUlI'e

CARAMELIZED PEAR UPSIDE-D'OIVVN Gill.NGER.BREAD

In an S,-mcll (ZO-cm} square" heavy aJlilm~num cake pan placed oyer medium he-at" melt :2 tablespoons ofthe butter, Add the granulated sugar and 0001>;, snrrmg cccaslenalh; until the sugar melts and turns light brown, 5-7 minutes. Arrange the pear slices in the pan in 4 overlapping H,)WS, Set aside.

Preheattha oven to 350·F (IHO"'q_ Sift theflour, b:ak.ing soda, ground ginger, cardamom, Cinnamon, and salt together onto a sheet of waxed paper. Stir inthe fresh ginger, Set aside.

U8ing a.stand mixer, pear the remaining 6 tablespoons (3 o:tl85, g) butter with the paddle on medium speed until. creamy. Add. the brown sugar and beat until the mixture is pale and fluffy. Slowly drfzzle in the egg~ beating each addition until mcorporatcdbeture continuing (page Ul). iBeat in the molasse s, Red~ .. ice the speed to medhim-low and add the ffi)'ing:re.d.Ients in 3 :additi'ons rute,rnately with the milk ill. 2 additions, starting and. ending \'\ ith the dry ingredients .. Beal ~U-St until combfnad. Pour the batter on top of the pears and spread it e\~en~:y to the edge of the pam. Bake until the I:(lp of the cake is puffed, 35-40 minutes. Let coolon awtre rack Eo[ 10 minutes.

Rlffi a table knifeeround the edge of the pan and shake .it to make: sure the 'cake Is not sdcking. (,[f it is, set the pan over low heat and. heat fOil; 1-2 minutes, gently shaking it unril the cake is free) Place a serving plate upside down on the pan. Wearing oven. mitts, invert the plate a.ndi pan toge!t~er:,lift off the pan. Dislodge any pear slices that stick to the pan and arrange on top of the cake. Se:~ at room temperature,

MAKlES,) SUWlNGS

79

CARAM..ELlZING SUGAR sugar Is usually caramelized il1l one or two Wa/!jS: it. is ~rinkl8d In a hea\iY pan and cooksd OV€f lOw heat until tt diss91\f€S, Itlen the heat is il1<:r@a<Sedto m!9(jfq.lm, or it i-s ,[fjsoolvlN:l In

a ~Iille water over ITiooiLlrll~hlgtJ heat, rnrming a tllick syrup.

In ooth case-s it is heated Lmtll it turns a rich bl'Q'Ml. In this recipe, howe .... !ilr, tne Sl.!gat is mlxed 't'IJitti butte! fm flavor, Ratl~B~ th<311 letting tile S'ug~r cook undRst!lJrood to prevent erysta lIiz~tlon.. the butt.er-wgar mixture Is stirred OCC1lsiontilly until it ooonme:s Irght brOWn.

PECAN TO'RT,E WITH BOURBO'N\tVHIPPED CREAM

B8atJII'lg elr Iinto cream MiFren.8 It for US'9 a& a nlilng. :Frostil1g. or garnlstli. Always tsi~e cream

. .

·kir ~~llp,ping:stmJ~tfrom the

~eM,geratoG OreaJ"Ti allm'lt!d to ,SWM atlf'Oam temparature is

more ~Ikely to .se:,pa:rateas it Is I)Ellng VJ\hippeoL Al5o!::hilll t'he bG\.~1 a no bearers far w'i1iS!KI (I{(J' wal1m days or in a warm kitchen, If yq<ll have CN~ippet! the cream, s,id Ilti£; ~OO 5tiit try Fl3lding in a few talltespOO'.l1s of cream, one at· a time, from the carton K&e~ in rnirtd that cream JCibeleo! ~!Jltrap.lls~LJI:ilE!d« 'Willi net r:ise to ~he same b'il~01Ning he,ighrf:s as 1r€gLilar Ipas,tBurizeoi crsern

Preheat the ovenm 325,Q]F {16.5"C). Line the bottom of a 9'·by· 3~i[il!ch (23-by- i,.5,-crn) round cake pam 'iN:ith. parchment (~ak]ng) paper, In a food processer, process tlrepecsns, floiar, and salt unfil finely WQund; do not overpmcess. Set asids,

Using ,8! stand mLIle-E, beat the J:~ggYQlks and % cup (2% Gzj65g} of thegranulated sugar with the 'i,\rhisk on rnedi!!lrn-high speed until pale and lhkk, 3-13 mmures, Using a large, rubbss spatula, foEti in

. .

the pecan mixture. Transfer to <I!.large hmi\11

11% cups {7 o'Z!20Q! g} pee-antS

2 tabl@spoOI1::; llI!1ibIEl'ache.cJ an·pIL~rpos~ ~lPlain~ flour

Q. I\arge ,e'ggs, separated, atf\Oem~:emperanm;,

0/3 OOljIl (4412 W!4130 g) granLlra!l:~!:I :liL~r

Thmt)iLgh~y wash and. dry the mixerbowl and. whisk .. Beat the eggwhtteswith [h,e whisk. 01] me.dll~m speed untll they start to FOR 'T.HIE!.JM.IUPPED CREAiM:

foam. Add a thim of the remaining % CJi]P (2% o'li 66 g) gTffilll1.<I!.ted V2 ClI,p ~4fl {lZ'l1110' Iillll'

sugar ;fila beat uruil the whites are: opsque, then add another third (It the sugaF. \-'!;1'fien the whites S;II8!rt'tO 'Increase In volull).e and become firm, add the l1enla:inUlJ;g SU;g<I!l' and increase the speed to high. Be!atunW the ,vhl.li:es fonn sloftp@!aks bUll s(iil1 look wet (page 14). Us:iing the spasula, c<l!fe'fruly fold a third of the whites mro the pecan mix.rure, then foM i[JJ. theremairu1ng whites.

POU{ the hatter into the prepared pan and smooth the top" Bake untn lighl:ly i:u:owned and HI skewer inserted lnte me center cemes out dean, 35-M! minuses, Let coo] completely on a'i,lir]re rack. Run a talble knife around the edge Qf the pam and lnv:e.n 'the torte onto a. se;rvi~g plate. Peel off the parchment paper, Put. Hright -5.]~e~p (l11J the se:rvj;n~g. plare,

Iust before serving, make the , .. 'hipped cream: \11JbJ1p the cream, eonfectioners' sugat.boarbon, and ",a!ll]I~;;!I,!l.n~i] the. cream JUS1I holds. its m.<l;iP e '(kft). Cut ~hJE torte mzo wedges a[J!d.pla:ce-a do]lop of whipped cream a1iJJn:g~i.deiea]cb servmg ..

MAKES 1Q-12 SERVINGS

80

.~ teaspoon COiilfectiolilers' (I~~n~. SiU\g<liW'

1 teaspool'l val'lllll<l extract (e5~nce)

1'4 ~!!IP (2 0;;:/6(1 g) unsalted i:!IUtNr, -lilt room tempe.ra,hue

,6 tablespClons (3 fl OZI S~ mil} whole mlnlk. w,;;mt1le~ 'to 1m!~F.= (38"C}

Z'!,j, tsaspoens aCtlive dry ~east

2: largeegg:s, at room t,@mIP@t'atl:lnt, lightly beaten

1% CliPS {8 OZ1225 g) IIl:1bluched all.-pulF:PQse (p'lailil) ",lour, plusflQLU Oi$ n'eeded

:2 table-sjpoons sl!.!gal"

fOR TI-lIE SYH:U'P:

1 CliP (8 fI oz122S ml~ - wal:elr

1',H:lIP t2 m OZ/60 mil dark rum

v:anilla 'ice cream or S\veetene-.tf wMpp~d c~e.am (page 80) 'for s.erving

BABAS AU RI-IUM

Put thewarm milk 'in the bow] of a stand mixer, sprinklie the yeast on top; and Mira, few times. LeI stand until the yeast dissolves. Add the egg.':>. A(1d the, 1% cups flour, salt, and SUg<lT and beatwith the :p:adrl~B on medium-low speed for I minute.Lettue dough l-est for 10 mmutes, SV!iltch to the" ~kftil:g:hh()ok and knead on medairn speed for 3 minutes. Continuing to knead with the dough hook, add the whisked butter in 2 additions along wttha scant 1 tablespoon flour to help the butter Mend into the dough. Make sure the butter is Incorporated before luixh,g in the second addition, Cover ana let stand m a warm place unti! the dough doubles in bulk, 1 \i~-.2 hours"

Lightly butter 12 small 2,.hy-ll/4-by-I%-inch (.5-by-3-hy-4,s-cmJ popover molds. Divide' the ci,ough among the molds, filling each about one-third full. Place on a baking sheet, then in a large plastic bag, Gently shake the bag a few' times to incorporate afr and tie the opening shut Put the molds In. a warm place until the dough rises enough toreaeh the top of the molds, 30-45 mtnutes, \'\lhen the dough!5- almost ii'eady. preheat the m 'e!I. to ,375,~F (190:~CJ.

Bake until the bsbas are browned and! puffr:;:d, <'i]1d pLllH awa y from the sides of the molds, 15-20 minutes, tel stand on a 'i'\r:ire ruck. The babas should be warm when soaked in the syrup.

Meanwhile, make the syrup: ill (I saucepan over rnedlum heat. brmg the water and sugar to a boil. stlrring to dii~ohie the sugar. Let cool to lukewarm and add the rum, Pour intn a shallow pan,

Soak the' babas in the syrup.mrmng them freqJ..]chdY.llIldl SPO!Dgy but not fu]li.llg apart, aDo1lllt30 minutes, Transfer to dessert plates, and serve with icc cream,

MAKES 12 SERVINGS

83

MBASAU RHUM

Althaugi'l theories about. their !history aOOllJllr:1, these ta II, cylindrical yeast-reised 'Cakes probably orlginatei:l in RI115Sill and I"olaoo, w[rth li1e notien ofr 11 II.lm·llased syrup added later by a Parisiarl ~!i8,'lEirie, Tilt] height of 11 bl'llo.a is tllf!' result or usilflgyeasr in till!;! dOUl.!lI~, Acti,\I'Iil dl)' ye'~~t. one of the most con\relllEM forms of yeast to use III b.d<.ilrlg, must first be dissol~Bd In warm IrqlJl~J before ml;.;'ng with tile other do~h Irngredbems,. causing both the naMal S1.l@'lr'S In ib'tleiloor andthe stlg.ar In the dough to feffi'l'looL TI1l;S actlon produ'Ce5 certon diOXide, WhlClh mazes U,e dough rise,

HaSH PUMf'K[N "URH 10 make ff@sh I~uree, cheese a f.irm·1re511~d cooking pumpkin. (A'rlOid ~rge Ireid' ~umpkiU'i5 used for jacK,o'·lsnt-erns, as ~hEt't an~ 1;00 'tllllt€'ry..) Cut in

half through the stem ~l1d and plsOEl·, out sides dOI;\ff;!, 0'11 a bak,lng' pan lined with parchment (baklngl p8!)er. Bake

,1111 a preheated 350·F noo'G OOefi uritil a $1:Je'!.~Elr pierc·es tr~ neSI'l" abol.lt 25 mil'ilL.lte"s. Scoop mit the seeds, scr.a~e t.he flesh

from 'the s~in, and piJree ill a food processor. The puree St'iiould t;.e the oOl1$isl:ency of

canned pumpkin. If ,It is tao tfilill, cDok over law heat until thid::ened. Fr139ze le-tto\l·€'F puroe fO't up to :;: months.

PUMPK.l.N MOUSSE ,CAKE

Make tile genoIs,r; as direered.Ier cool tompietely and place fight side up on a WOI:.k. surface. Cut the cake into 2 equal ]a)nel'S (page 48),

In a sma!] hm4l, sprinkle the ge]atin over the cn.ld water, stir. and let soften unrtl opaqne, about:3 minutes. In a. seucepan over medium hear, eembine about ~ cup (4 0.z1110 g) of the pumpkin puree, the granulated sugar" and the $:alt and heat; sli.r.ring" until tlit€! sugar dissolves, Stir ill the softened! ge:ra:tin tllmi let (''11)01 to

,

momtemperature, In a bm"!f.I, stjr the pumpkin mixmra into the

rematntng pumpkinpuree, V\r'h]skin the cirmamou, doves, nutmeg, andrum, USi!Jg <I Sl9.11d mixer or by ha nod "whip· the 1% (.."Ups cream toO so ftpeaks (p<ige -SO). Using all:uge ru bber spa tuia,. gen fly fo.ld:1 third. Oflhl:: cream into thepuree, then fold in the re~Raining cream, making a mousse,

P€!G.l off·th@ paper from the botmm cake layer, Put the layer, cut side' up, into the bottom (If a 9-~.nch (;B-Clli) round 5pl'i.ng[()JITI ,!J~ut. Spread half of iIlle mousse .even]y (Jwr the 'Calm, Trim Y.z it, ch (12 rnm) from the oUl'Sid.e edge a,r the remain ing layer,. Center it, cut side down, on top of the mousse. Top 'lilltl! the .~:,e([lllinillg mousse, pus.hfo,g it bet'l.'I'een the cake and the pan and smoo thing the top, Refrigera:te until set, at least 4 hours, 01' up to overnight,

\oVarJIl the sicles of the pan with a kitchen tmlle~ soaked in hot water <U1I.d wrung out Remove the pan s,ides and smooth the sides oil' the mousse ...... an a fir05ting s:patl.:dtt. Vl,rhip the lh cup cream and the confectioners' sugar to medium peaks (page·aOI). Spoon into a pastry bag firted with a. If.;,·jnch. {l2·mm)i star Up. Pipe Shells around the top edge and a. fe\i\' in the center of the cake (page 98), Run a thin knife under the cake to free l.t from the bersom of the sprlngiorrn pan and nansfer to a. Slerving plate. Refrigerate until ready to serve.

MAI<.E510--12: SERVINGs

;PA teaspoo.I'IS. (1 @l1veIOpe) I!IllflavQr@ilI gefatilr'i

(l!I'iI;lle 6'),

w~ eups (15 6~/420 g). fl'"e5ih 1l!l.!mpkfn puree rliIT fett} tiiT Ctilill'lletl,fJUI:tlpkilil IPuree,

yz C1I,p 13~ iij'Z!lO() gi gr,alfll!il~ted sugar

'I'~ teaSpol)11 gmulil!l ti.tll1amCiii

% 1)~spoon '[(@Srlly gr.atec:i m.lltmeg {page 17}

1%ClJpS· ~13: IIoU3,6OI11Ti11), ,pl!llsY·~ CI!IP' {4 fI &Zl11<1 ml~ hearvy {d(i1uIlJ@} cream

1teaspmm COInfeC1l;1o!t.err:s' ~lcili1gl' S~I!il'Jr

'Clhooo~~~ Ladyfilrlgt;!1'"S {pagl3 113}

2"%teas_pOOI;IS (1 ,enYlel:ope) I.Ililfiow(lred g~atl!n

,(pOig:e ,67}

1 eup (8: fll oz:/225 m'l} 'Wlfillle- liiink

2: W~S:PDalniS brandy or G0211ac

~t~<l!fiPOOIt] v'f!1ill<l( '1;'f,:';J;r,~!c~. (eS-$i;ltloo}

% teaspoon ;freSlIl~Y gra~M !!l.Ittllie-g (P<lIgril 117)

1 cup HI fI oz:f::l25 ml~ h~~\lY (dQl;!_bi~!CN>!!m

tlflQ[:oilate curts for ~ecoratil1g (!l<lge 11(12;)

EG'GNOG BAVARIAN CREAM CAill(E

M:a~e the ladyfingers as direeted, line .a b'-OUP l.40-fl ozlLl-l} brioche mold with themost <It1i[",1Ji'C-dvelitldyfm:g.e.rs, n:hnwing them to fit if needed and piacing the rounded sides facing the meld,

In a small bmvi, sprlnkle the -geh3.£~111 ().~[ the oold w-,at(~r. gth~, <Jj,n_d let -!'jnFten urnll opaque, about 3. minutes. In. a sma]~ saucepan aVeil'" medium heat, heat the milk and. I!I~ ctl]? ('.2 OIL} 55 gl' 0;( [he sugar, stirring "Gc:cas~onaHYr until sn1L1!!lI. bubbles appear along the edge ofthepen.

M®al1whi~!e,in a bowl. \'vbislt wge'~he'li the egg yolh and the remaining YI, cu P (2: OF.l:! 55 g) .'lug~r unttlwell corn bl ned .Pou r the hl0~ mHk mlxture jnt9 the FO~.k iut",tIJl'e in a s:~{)w. steady stream, whi.~bB;g constantlg thell return the mixture to thepen, Cook OTIr medium h®at1wh:~skil]n constm1tly; until the mixrure thlekens and registers l70"F (77"C) on an instem-read thermometer, 5-7 minutes. Ilemove frem the heat and \\ihi\ik in me soltened geb\WR IJsi(~sa fine- mesh 1:lJev-e., s·ITI'.il!'i:n dle custard intoa b()w~, Stlt ~n ~h.e bm!rJ,dy" vanilla, and. nunneg, Se'IT the bowl in alarger bowl partially fllled with . lee waterand \I~.l~S:k oGcasiona.l]y undl. the mbttLu:e cools and ts Just M<ll'tLng to set, about 10 minutes,

Meanwhile .. whip the eream to 50ft pe~k~, (pa!il~'80)" Utii~;)g alarge rubber spatula, genitly roM fa I:hi:rd of the: cream into the custard, rhen fold in the l'1aln<Lirlil.\g cream, Ponr the custard into [he lined mold, 11efi'ig~['ate until SIB1r, at least .;I hours.

Invert the mold orne a .se,[vll1g 1J1a[e and ', .... arm the s]des of tile W ok[\>\ritn a kikher)~[J!\\i'Ed 8(J,akeQun h,[i,t V,'riitlflrand wTung ('Jut Lift oU themold .. Decorate thatep \;1l1th cho col8!te curls, Re.r[.ige,riLt~ uutll serving

MAKE.S 13 S I[ JtVINGS

87

TlEhWER~ NG ilCiCi,'i

If egg YOlks. ere he-a~[Jroo quiCkly, the~ 'o'lilll:::lJi"dJe'_ fu pti.Wt:nt~i\5. 11'lJm lfiappenillg when malting the OLiSi!aHi tJa&e fOr thiS Bavarian ersam alld. 8iiITililar r'i:!tip~s •. y~!J mLII~t "t'!;:mpW'" til'" egg$, or he;;l't ~hocn g~ntly_ Firr>t, ll'Ou~_ hot milk illl 81 thin ~tream U!lt.o

~he- Y<I~k$ and SU\liiliiF, whiskltl£ (;Clnst<lw!tly. After ~etW!rnl~ ~his rn~ture to the sallcepan over med~um I'le.at W'il1iSk eons,ti:'lUI~ly to warmtl1e eggs gradual !~_ and thuelren~lie OJstard. use .all instant-l'eaA1 tl"u:¥n'lometer to test tIfIe temperature~ it should not ri~ at>ow HO°F {7J'<lC) or tlhe 08Sfl_5 will h:ar.den_

lES"I'INGAND ~mCmG GTRUS ;,;vi51r~~ty Of tc9l~ are avail~ltJlle tor mlll;:j,\~ng tile :zest, tlw colored portion of tlte pool, from citrus I,wits, Tl1:ey ~ndude 'IJ!Jd-ra~hirnnedi 1l00r.dlheld §Faiters witll fine rasP'S. MI;croplane :grat@'l"swii:h r~zor-ed'sed holes, zesters lI'1ait rlO'move ·nne stl1p-s in a singh" strOKE!, and! perln,g Ikniv~ or vsggtablle ~e:le:rs for cllJttilng <twa}' zest In 101~ 5tr~1JG., WhS"Jl .llJlicln.g on Iya f!?JJ~ rrul:ts, a slmpte hand ,i;levic,"" s<1.!cil as :a wooden tl"€\amer 0', 1lI ~!lall'ow lxJ'M wilh

a flut~j, inverted Gone at Its center, \,,"'111 sUiffio8. When ~'OIJ ti!sed both ~estandl Juloe, lrem(l\l€ the zestiirst.

GA.TE.AU BAS'QlJE

Preheat the oven L(J 3.2~~fi (165·C), :tine thebottom (If a 9-by- 3-inch (23-by-7.5-cln} round cake, pa.fl withlJ<lIc:hment (baking} p,aper, Sift the flour.bakmg powder; and salt togettrer on to 11 sheet of waxed paper; set aside. Rem.ave the zest from the orunge.then juice the orange rteft), You should have ~ cup (3 H o.z/8f) m I) Juice,

Using a stand mixer; beat 3 of the eggs and rhe sugar with (he whisk on high speed until the mixture 1.8 pale, thick, and! almost doubled. i~ volume, 4-5 minutes. !Reduce the speed to low .. Beat in the- orange zest andjuice- and vanilla.Tncreasu the speed to medium-low and add the dry iIlgredientsin .3 additlons a TteJ(l:a:~ely with the melted butter in ,2 additions, starting ami. ending with the dry ingredients, ~nc;:1 dd.,~;nl;i;g the butter in s~owly . .Beat jU5.lI until cornbmed;

FOiUf half of the bauer into the prepared pan, spreading it til) the edges wlth a small offset frosting spatula, Spread ~herastry cream On ttl:p,t() within [inch (2,,5 em) oft-he sides of the pan, smoothing Irwlth rile spatula, Carefully spread the preserves over the pastry cream to within 1 inch {2 .. 5 em) of thepan sldes.Pcur the remaining batter 0111. top, c1mafully spreading it to d:lle edge of the panand covering the pastry cream and preeervee,

In a small bowl, whh;k tog-ether the' remaining egg: with tI"I8 ,,,i'81eI and ge:nt~y brush. (he .mixture rmtop (If the cake. (There will be some left over,) Bake until the cake ts [p1!J!ff'eci .ll!nd nicelybrowned, 5n~5' minutes, Let cool completely on a wire raek. Run atable .kniFe around the edge of the pan and Invert the cake onto a serving plate. Peel off the parchment paper and tum the cake right sidle up.

.MAKtS s-ic ~ERV.lNGS

88

2: CUIP:s (9 02f25Q g) i.mltJr,eB,ched alll·put~pos.;e (!~~ailf1} flour

1 llI1.adll!.ll.'l'll orange-

4 nt'lrge egg,s" at room tempemtlAl"e

2 te;:tspoons V<'ltl'liliia ex.trad fB<SsEil1.ca)

~/4 ¢~p {oS 1lZ!17Q 8:) !.ilttSan~ bUUer, tmel~ecl ,a'nclco~~e[J to rooll1t€il'lliPeratu~

rastry CreOlitl,(page 113)' chilll13<d

% CI)IP (21;2 oztilJ g) cliil~my ms{pb~11!;{, or strnw!wrry presesves

1 tablespoOil water

S large eggs, at room 'tl3mp€lratu!re

1 cup '(4 oz/'ililO g) cak\'l (sil·ft:·wheaij Hmu, s!lfitedi

Yd, 'ClJIll' (2 oz/60 r} unsa:lbecJ butter, meltea amil ,eoo.ied to room temperature

FOR THE FIW NG AlNiD RROSTiNG.:

"I CLIP (.Sfl OZl225 rn I} 1lI@'<i'i/Y (doutillel "cream

pastil)' Cll1Nlm ('~<lg.'\\! '11 ~), chimed!

i1j2 CLIP (3, cz/ss g) pills

2 tablespoons mlx8.d dried fru it such as Idried! ClIr,tlintS, ,cran'berries,

a!t'l~ dne:rrll9's, and cf]olPped candled cf1:ri.Q5 zest

,(pag"'e 1 (15)

o/l cup (2Y2 ozffOg) !f)~US, :2 tallile-spoons, slloe~ (flal~i3;d) almonds, liglh:tllY roast-ed tpage 47)

\i'Mlllla !Butm;raream {page115}

,6 candled che€;'tt1utlS, thinly ~icetl {OptiOI1.a1}

Preheat the oven to 375"f (190"q. Une the bottom of a 9'- byc3-inch (2.3 - by- 7.,5-nn) round! cake pan wild] parchment (baking) pacer;

Usn.liIg a stand mixer, heat the eggs and sugar with the whIsk on high speed until ttl e mix.ture. is tripled in volume, a bouc 5 minutes. Remove the bowl from the mixer, Sj,n~he n~lUr .over ~heegg mixture In 2 additions and carefuUy fold. In \iIi'llb a large rubber spatula, Fold a large dollop into the malted butter, then fold] back into the egg mixture. I'm.1J lnto the prepared pan and smooth the top, Bake until. the 'I;ake .15 puffed, 20-25 minute'S. Let cool completely on a wire rack,

Meanwhile, make the filling and frosting: Vifhtp the cream 10 .soft IN:m.ll s (page. 80). Put the pastry croom in B. bowl and then fold in the whipped! cream in 2. ad!d:itious. Fold. in the 'h cup dried fruit and candied zest and the 2~ailhlespOO])8 almonds. In a small b~),IN]. stir together the Gland Marmer and! sugar syrup.

Bu 11 3:. table knife around the edge of the pan and unmold IDe cake onto a work surface. Turn rigM side up, leaving the parchment paper in place. Cut the ,(::a1::e into 3 equal layers {page 48). Put the top layer, cut sidle up, on a serving plate . Brush the laver with some of the 5)'TU,[l. Spread trellf of the whipped cream mi"1fture on to.p, Pesltion the middlelayer 0]] the cream. Brushwith some of the syrup and spread me remaiining cream mixture 'on top, Posltion the third layer; cut side down, em the cream and peel off the paper, Brush wnh the' remaining syrup. Befrlgerate lor 30 rnlnures.

Evenly spread the buttercrearn on the top and sides of the cake (page Ll I], Press the Lh cup almonds onto. the sides. Arrange the 2 tablespoons dried frult and candied zest and the chestnnt sllces (if using) .io a. rlng around the' top edge'. Refr.i:g,N<'lIt.e until SO minutes before servingto set the frostlng;

IlvtAKf.,.IO 11 SER\i[NGS

91

NESSElRODE CAKE

The in,sJ!iJaltioo for this cake comes '!f·am Ne.s.selrooe pudi1illg. a Russiall dessert DaseCl on ch~slinlJlS, egg custard. dried fruits and candied zest and cre~m, It was created tn the early nill'1eteemh cenitul"lj

to nonor count N~lmd!e" it ~eooltlE fi,glW~ in Ule draf~1lig

Or the Holy AlII1lIm:e or 16,15,

an agreement arnoilgtlnl!' monarrns of AIM a. prussia, arid' Russia. tater, the pl.IdJiflg WB5 inCluded at one Or the wanCl msals mat no:-.;ellst Mapce-I Prc.U~t ,ti:escri!)es In Rememm-allLe o"T.fjiftgS Past. H!fre. cake layers are filiOO wiitlh a, rtch mixture that rec6JlIs. ,th€l l.egendlaF'j RLJ&SiaIi1 nesser .

DE.CORATED CAKES

A 11}' cake can be ea.sily dressed up. Create asimpie, degant design wi'th a dusting of c{mj-ectio.l'ters' (tCi.I'<gj sugar or add texture to a plain frosted cake with a uariel]l of easily mastered tedmiques. With a bit of practice, you can also learn the art of piping fr:o:sang, f,as hiontng curlsfrom. chocolate, and candying flowers..

DECQRA1[NG W[TN CONHC'nONERS' ~UGAR A.ND COCOA

94

HXTLnUNG FROSTING 97

mCOR.UING WITH PIPED FROSTING 93

[.![ ['1 NG WITH CHOCOLATE [01

MAKI NG O<lOCOLATE DECORATlON 5 102

CANDY[NG FRESH Fl.o\...,.rERS AND CllRUS a.5T 105

DE'CORA:TIN'G WITH CONFECTIO'NERS!

SUGAR AND COCOA

CAKE STENel LS TO make- a srernci I fTom perchment roaKing) pap(l(, cut out a piece slightfy 11lrg.I?F thtlt'llil1e cii@rneter o~ tim cak~. Fore-a$e, ,draw re:lati,;,~ sim,pte shapes (GirCleS,tri'lIlg1~s, starSJ, or trace <lutiiJ[ld th~ outslc!e of $m8~1 fIlastry cutters, spacing ttl€! shapes gBfi@l'Ously. Cut out the shalp~~"wi'!h small, sharp scissora then !a:r Ute st,ellCiI Oil top of the cak~ and dust with tonfec!Jioners' sug<;lr 'or cocos, r,eleasif1lg 11 f>Qli(J dusting on

1tI@ arsasof the cs ~e' 'Il;l!!'posiKI tlill"OUlgti th,e cuteuts.

Lift: the paper straight up to prevent smudging.

Fora, "'ii"e',ry siIllIple design, place a wire cooling rack on. to:p ora cake, 1 UJli:l@(lorated cake

Put about % cup (l ozHOg) conieetioners' sugar ina. fme-mesh !pag:e' 36)

sieveand tap the si.,eve gently as, Y'~)l!lI move It over the cake, If coJj!fectl'oners'(icing} Slllg<alr

desired, rut 'wIde strips of parchmenr (baking) paper and arrange fOr dUcSt.il1g

them on top of th e cake to make a simple patte:m i such <1.8 a grid, [)llItch·proee5'S eoeoa

then dust the cake "With confectlcaers' sugar, pow1I~r for dillli!itJifll(l:

~J18i&e 13) F~.'Jr a fancier dessgn, cut a. stencil out of perchmenr paper.

Keep tile d,esign slmple, 9..$ 1ntrlotate patterns tend. to bhn, Lay

the. stencil 011 the cake and, using a Iine-mesh sieve, dust wlth confectioners' sugar. Carefu]ly remove the stenctl.

For a two-tons design, USB a fine-mesh s:ieve 10 sift cenfectieners' sugar over the top C)f the t~k.e. Then set a small brloche mold oO~ small tart pall on the center of the cake and Jigb·t~y silt eecoa powder around it {see ._I\lmos:t FltllUiiless Chocolat@ 'Ibrte, page 36}. Or, ::i,ift cocoa ever the top of the cake, then arrange strips 0:[ parchment pa:pe{ (l',n 'the cake to make a grid, d i;lst the cake wj!h confectioners' sugar, and CtiJreIul1y remove the strips (o/jpos{t.e),

Note;' fi'e-umble cake s!em:i1s ill myriad d(~s;gm au: iJ(J ,n,m;;hased in sJ,)ff<ctalty$ltops' {!lui b:V mail order:

MAKES i IHCORATED C."o.K.E

94

TEXT'URING F.ROST[,NG

10 make peaks on 'bop of a frosted cake, touch, the back ofa S€i'ni),ng: teaspoon {not the measuring type) 011, the top of the rl:(ltsted cake and pun it up in a quick jerkrng motion. Use this ssme techI1ilque"wth a tablespoon rocreate wa ves,

TOI[!J,i3ike a crosshatch partern uu, top of the cake, hold a fork upside down and at a s,lj,ght angle to the top of the cake, Gently dww the tines of the fork through the frosttng, making MO or. three passes so the top has bands of'lmes €(veill]Y interspersed with smcothbands, Rotate: the cake 90 G,sgr-ees and rep~%~t.

',['0 make wavy line~ aJC~'OSS the top of a cake, hold a decoJ'-:;rtiTlg comb at .a slight a.ugl{l with ~hf.l tOJ;I ~xt~mdjl1g beyond the edge M thecake, lightly drag the comb In a W(lvy patternacrnss til e cake, '\Nipe the cembwith a. paper to<weL Allgn the comb with thE! lastline in the pattern j-~Oll Just madie, a:iJid dta;g It over the cop agai n, Con iinue until the enrire top ofthe cake is textured (opposite). 1'0 decorate the side, hold the comb at <I. 5Hgh~ angle against the: side and tum the cakewith yom other hand, making horizontal ]i[1I,'lS around the ·ch"(.IJJmJerel·!(:;;e"

MAKfS I DE co R."~TE ['J CA Kli

DECOIv\lf~NG COMBS 'Il;1e most COmmDn d@i;:Or;;!!ti!1g .combs are metal or pl!l$H~ tr1angtles Wii~h t~tll an ~a(:11 slde til at 'o'SrY in n UmbQf <:lind ler~trl <lIlt! sometrmes SllZ1P8'. Plastic squares wit!;! !'QUndBd :iid~ ar€ also availal:lIe-,,fJs 1)re rectangular comus wltl1 tE!€trl On OllQ or two sld)BG, .LIse the' camb~ W rn<i~\1 W~If'1, straif:hl of Gircu~ar I iltes on ~!1e top

or tllesldet; Qf frosted cakes,

a l"'I'lJ!)"S app1yll1!'S ·eveh pressure ~s ::,'Ou dr.flN tne comb O),olBf ~he surtace, Treat me tOOlbS with care, Tiley must be Rrfect!~ ~at with stl',ai.g11t tee,1h to dO a good je-.b,

PDP'!NOI00IL-S

Pastry tips, or tI.lOOS, used Witl1 paslJY bags (.alm krio~'i'l1 as pilling or .icing bags) come .. ina ','iieslth of sihapes aM Sizes. as do the bags. Man¥ ti,p6 a re for piping specific decorations sl,IIch as rose petals or rum8S. But Just OJ ha ndful (llf p.lain .and stir tips prcvldes a wide wlilew Of ijec:orsting possibilities. '(OLI can dEl'Cu:rate .any cakE! In thiS conecuon \'"i~11 only five tips: 'IE ~ndh (9 mm), V; ,Iocll (12 mtril. and 3/4. inch (2 Ctill)star, pluS '%, inch {9 mrU)am! Vz Inch .(12 rnrnl plain. Loolk for pc.stry tips. lin CO().};;Wilre ,;in[j Ibllking-SUilJPIIif stores or ~hmU?gh mail-{)rder sources.

Set aside about 1 cup (.S fl oz122.5 m]) of me' frosting before frosting the entire cake. To flU a pastry bag fijt: a. tip into the bottom of the hag, Twist the bag just above the tip and push the baglnto the tip, te prevent the lIoosUngfrom drtpping our, H(l]d the beg in one hand. and foM down thetop third of the bag over your curved fingers, .malldl1g a cuff Using fa Iaille mbbc[' spatula, carefully put the- frosting into the; bag w.ithout getting any (II]] the outside of the bag-Unfold the cuff smd pleat the 1!:Op closed to meet the frosting Pull the tip to free the twisted bag and, while holding the pleated top, use a tVi,<istmg motion. to push the fr'ostingInto the tip of the bag. Squeeze' the top of the bag 'with one hand and guide the tip with the other hand ...

To make rosettes, spirals, and shells, use a. star tip of any .size (left) .. FOI rosettes, 'hold the pastry bag perpendicular to and about ] :inch U.S em) from the eakle, Squeeze CI small 8ml(H:J1l1Jt oH.rosti:[Ig onto. the cake to the desired size, then stop pr,eSS11:'!1:g: and pull. the bag upto make a point (se.e Raspberry Charlotte, page 67), For spirals, hold. the pastry bag at a ~5-degree angie and about 1 Inch (2,5 em) from tile cake. Squeez;e frosting nnto the cake, moving the b~g in a spiral (se,e Chccoiate-Orange Cupcakes, page 32)" FQI' she:Us,bok~ th-e pastry bagperpendkuiar fLO the top edlge oil' the cake and ,,\ril.h the tip just lLOuchi.ilg· the cake. As you squeeze the bag; lift the tip and then return it alongside the starting P'Ollil.t, to form a loop of frosting, Make connecnng Ioops around the Cilk,e, (see Lamon Sp on;ge C8!ke,~age 60).

To make. a. plain beaded border on a cake (opposite), use a plain tip of any size, Hold the pastry bag about I inch (2.5) from the cake and! perpe:nd~c:liIar 00 the top edge. Squeeze a. bead, then stop, Squeeze another head next to the previous one. Continue until the top edge is, ringed withbeada,

I\·\AKI::S I DECORATED CO\KE

98

1Ifro.s.ted (:;3ke- (page' 60)

Blltter,cream, whipped! cream, or ather frnstillg' for d'i!OO~altlrll!::'

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2. OZ {6G! g) semlsweet (plain) <Dr biUerswe<et cnoeoiate, flnelychoppoo

PIPIN'G \tVITH CHOCOLATE

Put the chopped chocolate tn a, dean, dry stainless-steel howl. Set the bowl in a saucepan over, but not touching, barely simmering .. vater, Heat the chocolate, stirring occasionally. until. it melts and is free of lumps (page 32}.

Using parchment {baking} paper, cut a triangle with two sides about 71;2 inches {HI crn)<Jind one a bou t 10 ~ inches (26_.15 em) and make a 'cone (righO for piping the chocolate. Using a teaspoon, fin the cone half full with the melted chocolate. Fold down the top to dose the cone. \,Virh shal'p scissors, cut a small hole in the tip of the I1Hed cone. When pipu ng, sq ueeze the cone wlth one hand and steady that hand Wi.rh the other. Move yourentire arm. not just your fingers.

To make a lace pattern, pJ,pe a 11 ne around the area to be filled. w'ith the pattern. Pipe sqi.!ilggly lines in a random l)at~e.rnto fill In the space (see Hazelnut Caka with Chocolate Glaze, page 54,).

To make a spiderweb. pipe concentric circles, 1 Inch l2.5 em) apart, on top of the cake. Lightly drag a tcothpickor 'the '!i.p of apadng knife through all the circles, from the center of the cake to the outside edge: at -Ineh (2.5--Clll) intervals, wiping the toothpick or knife with a damp paper tQ",~reLa:fter each. stroke,

To make.a crosshatch pattern, pipe parallellines '\.-2 inch (l2 rnrn) apart 00 thetop of the cake- Rotate the c~i;: 90' degrees and! pipe another set of parallel lines (opposite).

r\i\A KES 1 D [COIVIT ED eM::'.!:

HH

MAKING A PAr' 'R CONE USi ng you r left tl1 umb and for~' fing:er. hOld the' If)lid'dl(t Oft]11} long side 01 tile t!'iilnglt~·~ it is to,ward y.o-u. V1!lth ynl.lrri.!lh~ hand, ~rasp the r:lgiflt tjp af thetriangle aM curl it up1,lwlrd to mset tile tip poirltii1g a.wav from YQ'-L vou willi have created <! 'ccmic:al shape uSing hf!l.f.of the trian.gl,~, 'Hold the tIi,'o~lps Wltll you r ri:€!l~t (I urnb and forefinger. G~sphlg til~ r~mainj'ng tip with y'O~r left thu rn b and f{l\refill~r, WI<!P thH remaining l'lBIf IJf the trlOlngle i1fOU nd tlH~ conical SMpoe to mOlke a cone with. <.'I 'Sharp I)olnt. adjusting tne paper as necessary, Fold till! tips inside. secure the COI10l witlfi

a ptece of fap~

,MAKING, C'HOCOLATE DEC>ORATillONS

CHOCQLATE P,;!A.!.S

Or'Joo yow l1av~ liila~Merl th~ t@'Cllniqwe of rOr!f1Ih.g cho~d~t{! p'rll"{lls, yo 1,,1 C<it)

use UTIl~m 'to crea~ vartous shapes 011 cakes, sma II or lar@e !letals m;ly be set illl ~ ,circi~ @.rQ:W~(I tile top ~d~ of OJ round cake or in B lin!:! down tlte center of a long cak:e. Yell can also ferm ;;I. flower by arr<ln~ll1g Ul~ pet.als In a cirCle. me peta Is should be s,!:!t-5ided}y side, slightly overil<!pping and ~t ~tJe' s<'!mElflngqe-, 00 top (tf a ca'k-e (C\ll:Pos:rte). If ,desired, aclel a cen~r to eaotJ f,lcrw@'J lr;i piping OJ osette of t)l,Iue;rcream orotner ffos~irlg in ~he middle (page 98L

1'0 make chocolate curls" wrap the chocolate bar in plastic 'W.f.<LP_ Rub between your hands for 1-2. minutes 01' micrcwave it on low for 5 seconds. Re.mev,e the r lastic and, usmg a vegetable peel,er, scrape the blade lengthwise across the bar to create delicate curls cfchocolate, allowing them to rail on a, sheet orwaxed paper. If [he curls come off in flakes" the chocolaress too cold: 'warm U agaAill before, continuing. II you are not using the curls right alO.;ray, set them aside at room temperature. For longer storage, place (hem in anairtight container ill. the refrigerator fOJ: up to 2 waeks To decorate -.~ cake, place the curlswith a small O'i1:Sel frosting spatula rather than your hand 5, which rnight melt the chocolate (see Black: Porest Cake, page 22).

To make chocolate petals, tape a sheet of plastic Wl1l]J onto a baking sheet, Put the chopped chocolate in aclean, dty stainlesssteel bowl .. Set the bOWl In ~1. saucepan over, but not Itouching.. barely simmering water (pagE: 32-), Gently heat the-chocolate, stirring occasionally until i.~ malts and regtsters 90~F l32~Cl 011 an lnstant-read thermometer, (Failing to heat the chocolate to the correct temperature may cause it to s'tt,eak.J Remove from the heat. for large petals, dip the tip of a frosting spatula 1 ~iinche.s (4\ GIn) wide 'inM the chocolate.then spread ,n. dlin hand ","bout 1 inch (2 ... 5 em) long on the plastic wI.ap. Continue- making the petals, dipping the spatula in the cnocolate for each one. Refrigerate the petals until firm, about 10 mimrtes, For small petals" usea spatula % inch (:2 crnlwlde, Store In anairtight plastic container inthe refrigerator for up to Z weeks,

To decorate a cake, using a small offset frosting spatula, carefully remove the petals from the plastic 'L~rrap. Arrange them. on the cake, touch ing them as little as possible.

MAKES ABOUT I CUP (8 01:1225 G} CU IUS OR. ABOUT 80 PETALS

102

FOR CHOCOLA.TE CIJRLS: "iI 1b00r (abOLrt 8 o.V22S g) semllsV';reet (plain) or bi:i.mrsw'€Iet: clmcolate

FOR CHOCQlATE PEliAJLS:

a: t!)z (8S g) !lutterswee:t ,chocQlate,. tlneli), ChOpped

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