Saturday, 15 December 2012

T - Christmas Cake Recipe 3


We are moving on to the third part, that means we have 2 more parts to go. 

Cake 7: Christmas Log Cake


Ingredients

6 large free-range eggs, separated
125g (4½oz) caster sugar
50g (2oz) cocoa powder
for the mousse filling and topping:
200g (7oz) plain chocolate
25g (1oz) unsalted butter
4 large free-range eggs, separated
2tbsp Frangelico liqueur (or brandy)
50g (2oz) caster sugar
icing sugar, chocolate curls and cocoa powder, to decorate
You will need:
30 x 23cm (12 x 9in) deep-sided rectangular tin, lined with baking parchment

Preparation
Preheat oven to 170 C, 150 C fan, 325 F, gas 3. Put the egg yolks and sugar in an electric mixer and whisk until pale and thick. Sift the cocoa powder and fold in.

In a separate bowl, whisk the egg whites until stiff and fold into the egg yolk mixture, combining thoroughly. Pour into the tin and bake on the centre shelf for 15 to 20 minutes, until risen and springy to the touch.

Remove from the oven, place a sheet of baking parchment on top and invert on to a chopping board. Carefully peel off the paper that is on top and roll up the roulade tightly using the baking parchment that is on the bottom to help you manoeuvre it.

To make the filling, melt the chocolate in a bowl over a pan of simmering water. When melted, remove from the heat and stir in the butter. Cool slightly. Stir in the egg yolks and liqueur. Mix well. In a clean bowl, whisk the egg whites until stiff, then gradually whisk in the sugar until thick and glossy. Fold into the chocolate mixture.

To assemble, unroll the roulade and spread with three quarters of the mousse filling, reserving the rest for the top. Roll it as tightly as possible. Spread the remaining mousse over the top. Decorate with chocolate curls, dust with cocoa powder and icing sugar. You can make this Christmas log two days before serving; keep in the fridge in a lidded container. 

Additional details
Serves: 2
Prep time: 1 hr
Cooking time: 20 mins
Total time: 1 hr 20 mins
Calories: 232 per serving



Cake 8: Lemon and Marzipan Drizzle Cake


Ingredients

225g (8oz) unsalted butter, at room temperature
225g (8oz) caster sugar
zest 4 lemons, juice 1 lemon
150g (5oz) marzipan, chopped into small chunks (about 1cm/½in squares)
4 large free-range eggs
150g (5oz) self-raising flour
100g (4oz) ground almonds
1tsp baking powder
for the drizzle:
juice 3 lemons
3tbsp Amaretto (optional)
4tbsp caster sugar
for the glacé:
200g (7oz) icing sugar
lemon juice
toasted flaked almonds and lemon zest, to decorate
you will need:
20cm (8in) springform cake tin, lightly oiled and bottom-lined

Preparation

Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Beat the butter and sugar together until pale and fluffy, then add the lemon zest and juice, and the marzipan pieces – try to keep them separate so they don't stick together.

Beat in the eggs one at a time, beating well after each addition. The mixture will probably curdle because of the lemon juice – don't worry, it will come back together when the flour is added. Sift in the flour, stir through the almonds and baking powder, and beat briefly until smooth.

Transfer the mix to the cake tin, level the top and bake in the middle of the oven for 20 minutes, before turning the oven down to 170 C, 150 C fan, 325 F, gas 3, and baking for a further 50 minutes. Cover the top of the cake with foil if it begins to look too dark, but only after it's been cooking for 30 minutes.

About 5 minutes before the end of cooking time, make the drizzle. Put the lemon juice and Amaretto in a pan, and heat until steaming. Stir through the sugar, and when the cake is cooked, pierce it all over with a skewer and pour over the syrup. It will take a little while to be absorbed, so be patient! Once all the liquid has been absorbed, remove the cake from the tin and leave to cool completely. You can freeze the cake for a month at this point.

To glaze, mix the icing sugar with just enough lemon juice so that you have a very thick glacé. Spoon over the cake and edge down the sides with the back of a spoon. If it needs readjusting once on the cake, use a wet finger to push it into place. Decorate with toasted flaked almonds and lemon zest, and serve. This will keep in an airtight container for 3 to 4 days.

Additional details
Serves: 10-12
Prep time: 25 mins
Cooking time: 1 hr 10 mins
Total time: 1 hr 35 mins
Skill level: Easy
Freeze: yes

Cake 9: Sticky Ginger and Treacle Cake, with Rum and Pecan Praline


Ingredients
250g (9oz) unsalted butter
250g (9oz) dark muscovado sugar
250g (9oz) black treacle
5 pieces stem ginger in syrup, roughly chopped
3 large free-range eggs, beaten
250g (9oz) plain flour, sifted
1½tsp bicarbonate of soda
1½tbsp ground ginger
1½tsp ground cinnamon
300ml (½pt) natural yogurt
for the praline (you'll have leftovers)
100g (4oz) pecans
400g (14oz) caster sugar
for the icing:
300g (10oz) unsalted butter at room temperature
400g (14oz) full-fat Philadelphia
450g (1lb) icing sugar, sifted
3tbsp white rum
you will need:
2 loose-based 20cm (8in) cake tins, greased and bottom-lined

Preparation
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Heat the butter, sugar and treacle in a saucepan, until the butter has melted. Stir in the stem ginger and eggs. Put the flour, bicarbonate and spices in a large bowl, then stir in the butter mix. Mix well, then add the yogurt and stir until combined – the batter will be runny. Divide between the tins. Bake in the centre of the oven for 50 minutes, until a skewer inserted into the middle comes out clean. Leave to cool in the tins for 30 minutes, then turn out and cool.

Meanwhile, make the praline. Scatter the pecans over a lightly greased baking sheet. Put the caster sugar in a shallow pan, heat it very gently until it melts, then bubble until a deep golden caramel – don't let it get too dark or it will be bitter. Immediately pour the caramel evenly over the nuts then leave the tray to cool completely. Then whizz two-thirds in a food processor until you have a texture that resembles rough sand.

Break the remaining caramel into shards and store both in airtight containers until ready to use - they will keep for up to 2 weeks and the leftovers are great sprinkled over ice cream or used to coat chocolate truffles.

For the icing, beat the butter and Philadelphia until smooth, then add the icing sugar slowly and then the rum. Chill. Slice both cakes in half horizontally and place one of the top halves on a platter with the cut side up. Spread with a generous layer of icing, place the second half on top cut side down, spread with more icing, then repeat with the second cake. Spread the rest of the icing all over the top and sides, swirling the top with a palette knife.

Carefully press the praline up the sides using a palette knife. Pile the caramel shards on the top of the cake, then scatter with edible glitter, if you like, and serve. The cake will keep iced in the fridge for up to 3 days, or the un-iced sponge can be frozen for up to a month.

Additional details
Serves: 12-16
Prep time: 50 mins
Cooking time: 50 mins
Total time: 1 hr 40 mins
Skill level: Easy
Freeze: yes



(credits -- Womanandhome)





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