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Come Party With Me: Easter - Dessert

partysugar — Wed, 08 Apr 2009 11:30:50 -0700

When I saw this recipe for a warm strawberry crumb cake in the current issue of Food and Wine magazine, I instantly knew I had to try it! With its plump juicy berries, this cake screams Spring - making it the perfect finish to any Easter meal. In the recipe, fresh strawberries are tossed with sugar, lemon juice, and vanilla. A smooth cake batter tops the berries and a brown sugar butter crumble covers the batter. The final result is a scrumptious, yet homey dessert. Although there are several components, the entire cake can be made the day before the celebration. To add this dish to your repertoire, read more.

Warm Strawberry Crumb Cake
From Food and Wine

Ingredients

For the filling
3 pounds strawberries, hulled and halved (8 cups)
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water
1 vanilla bean, split and seeds scraped
For the crumb topping:
1/2 cup lightly packed light brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 tablespoons unsalted butter, cubed and chilled
For the cake:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

Directions

Make the filling: Preheat the oven to 350°.
In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
Meanwhile, make the crumb topping: In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
Make the cake: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl.
Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping.
Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly.
Serve the crumb cake warm or at room temperature with vanilla ice cream.

Serves 8.

Make ahead: the crumb cake can be refrigerated overnight. Serve warm or at room temperature.

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Charm Loved Ones With a Strawberry Layer Cake

YumSugar — Sat, 02 May 2009 08:00:22 -0700

My guy's favorite dessert of all time is strawberry shortcake, and for weeks now, he's been begging me to make it. Since the beloved berries are starting to turn up at the farmers market, I finally decided to win him over with a luxuriously creamy strawberry layer cake.

Unfortunately, the day I baked this cake, the city of San Francisco had record-high temperatures, something that my cool, whipped cake wasn't so thrilled about - it wound up being a classic case of theirs versus mine.

While I wouldn't suggest making this layer cake during a heat wave with no A/C and a hot oven, I would otherwise highly recommend this sweet, satisfying, crowd-pleaser of a dessert. It's a perfect use for Spring strawberries. To see the recipe, read more.

Strawberries and Cream Cake
From Every Day With Rachael Ray

Ingredients

2 sticks (8 ounces) unsalted butter, at room temperature
2 cups plus 6 tablespoons sugar
4 large eggs, at room temperature
1 tablespoon baking powder
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
2 cups low-fat buttermilk
3 cups flour
2 pints strawberries, hulled (I would recommend 3 pints)
1 1/2 teaspoons cornstarch
1 teaspoon fresh lemon juice
8 ounces mascarpone cheese
1 pint heavy cream

Directions

Preheat the oven to 350°. Grease a large rimmed baking sheet and line with parchment that extends an inch above the rim on all sides. Grease the parchment and set aside.
Using an electric mixer, beat the butter and 2 cups sugar at high speed, scraping down the sides occasionally, until fluffy, about 5 minutes. Add the eggs 1 at a time, beating after each addition. Mix in the baking powder, vanilla, baking soda and salt at medium speed. Add half each of the buttermilk and flour and mix at low speed just until smooth. Repeat with the remaining buttermilk and flour.
Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted comes out clean, 25 to 30 minutes. Transfer to a large rack to cool, then invert and discard the parchment.
Chop half the berries and place in a small saucepan with 2 tablespoons sugar, the cornstarch and lemon juice, simmering over low heat. Cook, stirring often, until thickened, about 5 minutes. Let cool.
Using an electric mixer, whisk the mascarpone with the remaining 1/4 cup sugar on low speed, then add the cream until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.
Using a serrated knife, cut the cake crosswise into thirds. Set 1 layer on a serving platter and spread half the strawberry puree on top, followed by 1 1/2 cups frosting. set the second layer on top of the frosting and press lightly into place. Spread the remaining puree on top, then another 1 1/2 cups frosting. Place the third layer on top and press lightly. Coat with the remaining frosting. Slice the remaining berries and scatter on top.

Serves 10.

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52 Weeks of Baking: Fresh Lime Chiffon Cake with Strawberries & Blackberries

YumSugar — Tue, 03 Jul 2007 10:01:18 -0700

I first saw this recipe for a fresh lime chiffon cake last June, but was reminded of it a few months ago when kmcconne79 posted it to the Kitchen Goddess group. Knowing that my sister is a big fan of light, tart cakes, I decided to file it away for her birthday. Fast forward to last weekend and we've got the next installment of 52 Weeks of Baking. The cake is a little complicated and time consuming, however if you're intimidated or pressed for time, you could take the flavor concept, fillings and frosting and substitute the homemade cake with box cake. Also, I added in strawberries, but feel free to use your favorite flavor pairings. To check out the recipe, read more

Fresh Lime Chiffon Cake
From Cooking Light June 2006 by Jan Moon

Note: I omitted the lime juice from the frosting, and replaced the premade whipped topping with homemade whipped cream. I also added sliced strawberries between the layers.

Filling:
1 teaspoon finely grated lime rind
1/4 cup fresh lime juice (about 2 limes)
1 (14-ounce) can sweetened condensed milk

Cake:
Cooking spray
1 tablespoon cake flour
2 cups sifted cake flour (7 1/2 ounces)
1 1/4 cups sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
7 tablespoons canola oil
1/3 cup fresh lime juice (about 3 limes)
3 tablespoons water
1 teaspoon finely grated lime rind
1 teaspoon pure lemon extract
3 egg yolks
8 egg whites
1 teaspoon cream of tartar

Frosting:
3 tablespoons sugar
2 tablespoons lime juice (about 1 lime)
2 1/2 cups fat-free whipped topping, thawed
Fresh mint sprigs (optional)
Fresh blueberries (optional)
Lime wedges (optional)

To prepare the lime filling, combine 1 teaspoon lime rind, 1/4 cup lime juice, and sweetened condensed milk in a small bowl, stirring until blended. Cover and chill 3 hours.
Preheat oven to 325°.
To prepare cake, coat bottoms of 3 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
Lightly spoon 2 cups cake flour into dry measuring cups, and level with a knife. Combine 2 cups cake flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl, stirring with a whisk until well combined.
Combine oil, 1/3 cup juice, 3 tablespoons water, 1 teaspoon rind, lemon extract, and egg yolks in a medium bowl, stirring with a whisk. Add oil mixture to flour mixture; beat with a mixer at medium speed until smooth.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.
Divide cake batter equally among prepared pans, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 20 minutes or until cake springs back when lightly touched. Cool in pans for 10 minutes on a wire rack; remove from pans. Remove wax paper from cake layers. Cool completely on wire rack.
To prepare frosting, combine 3 tablespoons sugar and 2 tablespoons lime juice in a small glass bowl. Microwave at high for 30 seconds or until sugar dissolves. Cool completely. Fold into whipped topping.
To assemble cake, place 1 cake layer on a plate; spread half of filling over cake layer [add sliced strawberries if desired]. Top with second layer, remaining half of filling, and third layer. Spread frosting over top and sides of cake. Garnish with mint, blueberries, and lime wedges, if desired. Store cake loosely covered in refrigerator for up to 3 days. Slice cake into wedges.

16 servings (serving size: 1 slice)
Nutritional Information

CALORIES 290(29% from fat); FAT 9.3g (sat 2.1g,mono 4.6g,poly 2.1g); PROTEIN 5.3g; CHOLESTEROL 47mg; CALCIUM 122mg; SODIUM 218mg; FIBER 0.3g; IRON 1.1mg; CARBOHYDRATE 44.9g

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Reader Recipe: Swedish Strawberry Cake

YumSugar — Mon, 30 Jul 2007 11:02:38 -0700

Sometimes I think I should have been a math major. Although, on second thought, it doesn't really take a math whiz to understand that:

Strawberry Filling + Vanilla Custard + Spongecake = DROOOOOOOOOOOL-icious

The recipe for this lovely Swedish Strawberry Cake was provided by TeamSugar member Twinkle. Filled with layers of vanilla custard and delightful berries, this cake will have your friends and family singing your praises. The recipe comes from Swedish celebrity chef Tina Nordström - whose show I actually saw for the first time today on PBS - and it is absolutely droolworthy. I don't know about the rest of you, but I have some math homework to attend to right now... To check out the recipe (thanks Twinkle!), read more

Recipe submitted by TeamSugar member Twinkle

I make this cake once or twice during strawberry season and it's always a big hit. It's another Tina Nordström recipe that I've tweaked a bit. For instance, I omitted the rum and added a pinch of salt to the custard. I also cheated and used a store bought sponge cake this time. Home made is so much better.

Here's what you need:

1 10-inch (30 cm) sponge cake

Strawberry Filling
4 pints (2 l) fresh strawberries
a couple of spoonfuls of sugar to sprinkle over the top

Vanilla Custard
2 cups (5 dl) milk
5 egg yolks
1 vanilla bean, cut in two lengthwise
2 tablespoons corn starch
1/3 cup (3/4 dl) sugar
1/2 cup dark rum

2 cups (5 dl) heavy cream (for decoration)

This is how you do it

Carefully cut the spongecake into three horizontal layers. Brush the rum onto the top of each layer.

Strawberries
Save half of the strawberries for decoration. Slice the rest of the strawberries and place in a bowl. Mix in the sugar and let it rest until the sugar has dissolved. It should become a little syrupy.

Vanilla Custard
Bring the milk, with the vanilla bean added, to a simmer. In a separate bowl, whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk briskly. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes thick and creamy. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard.

Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top.

Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better! True story!

For serving
Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.

Look at all that custardy goodness

Strawberry, custard and cake sammich

My piping skills are seriously lacking so I just slapped on the whipped cream. Looks messy but tastes just as good.

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Count on Classic Strawberry Shortcake to Sweeten Your Day

YumSugar — Tue, 04 Aug 2009 16:15:01 -0700

If you asked me to choose between blackberries, blueberries, tayberries, raspberries, or any other type of berry, it'd be virtually impossible for me to pick just one, for I simply love them all. But, perhaps because I grew up eating them as a child, when it comes to dessert cravings, I tend to gravitate toward sweets that feature strawberries.

One evening, I had an intense craving for strawberry shortcake. I'm not referring to the sponge cake variety with layers - although I love that, too - but rather the classic version with macerated berries and whipped cream sandwiched between flaky, buttery shortcake. Since this type is surprisingly unavailable in restaurants (I've only been able to locate it at the Cheesecake Factory and Whole Foods), I made my own. The end result? Well, it was far more satisfying than anything I could've bought. Find out for yourself

Scrumptious Strawberry Shortcake

partysugar — Mon, 12 May 2008 16:15:06 -0700

Ever since I spoke to Pat and Gina Neely, I've wanted to make their famous strawberry shortcut cake. Last weekend, I finally got around to making this divinely delicious dessert that combines vanilla cake with fresh strawberries, whipped cream, and strawberry gelatin.

Gina's recipe uses a store-bought cake mix, but I had extra time so I made a vanilla cake from scratch. Thanks to the strawberry jello, the cake is super moist and insanely luscious. If you need a Spring dessert to feed a crowd, I highly recommend this cake. To check out the recipe, read more.

Strawberry Shortcake
Modified from Gina Neely and Martha Stewart

Ingredients

For cake
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups cake flour (not self-rising)
1 3/4 cups all-purpose flour
2 teaspoons baking powder
3 1/4 cups sugar
3/4 teaspoon salt
1 tablespoon pure vanilla extract
1 cup large egg whites, about 8, room temperature
1/2 cups milk, room temperature
For topping:
3 cups fresh strawberries, sliced
2 tablespoons cognac
1/4 cup sugar
1 cup heavy cream*
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3-ounce) package strawberry flavored gelatin (recommended: Jell-O)
Fresh strawberries, for garnish

Directions

Make cake: preheat oven to 325 degrees. Butter a 9-by-13-inch cake pan; line bottom with parchment paper. Sift together flours and baking powder; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add salt and vanilla, beating until combined.
With mixer on low speed, gradually add egg whites, scraping down sides of bowl as necessary. Add reserved flour mixture in 2 parts, alternating with the milk, and scraping down sides of bowl between each addition.
Mix until combined. Increase speed to medium-high for 20 seconds. Transfer to prepared pan. Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Transfer to a wire rack to cool completely.
Meanwhile, in a medium bowl, combine strawberries, cognac and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
Whip cream with confectioners' sugar and vanilla at medium-high speed until it reaches stiff peaks. Do not over whip.
Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.

Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

Serves 10-12.

*I found that 1 cup of whipped cream was NOT enough to cover the entire cake. In the future I will double the amount of whipped cream and confectioners' sugar to ensure that all sides of the cake are covered in whipped cream.

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52 Weeks of Baking: Berry Curd Swirl Cake aka Berry Bread Pudding Cake

YumSugar — Thu, 10 May 2007 09:48:31 -0700

For this week's baking experiment, I wanted to make something out of Heidi Swanson's new book, Super Natural Cooking. There were a few really great sounding recipes, but I wanted to use one that I had most of the ingredients for so I ended up settling on the Raspberry Curd Swirl Cake - only I had strawberries, not raspberries, so I gave that a try instead.

My final cake was actually delicious, unfortunately it didn't really turn out like it was supposed to - quite a few things went wrong, but ultimately they were happy accidents. The butter was supposed to be at room temperature, but it was really hot out that day and mine was at butter-soup temp and wouldn't cream correctly (I shouldn't have even bothered), I took it out of the oven too soon (it was getting late and I was impatient), and I didn't grease the pan properly (should've used a parchment paper sling, like my gut told me to). While it was baking, it looked wonderful, but while it was cooling it completely collapsed. I was pretty devastated, and contemplated rushing out and buying all the ingredients to start over again, but then I tasted it, and it was delicious. It was insanely moist (like bread pudding), the whole-wheat resulted in a delicious loaf, and the smell was amazing. I want to try it again, but I'm almost afraid that it will turn out correctly this time. If you want to check out the recipe and hope for your own happy accidents, read more

Raspberry Curd Swirl Cake
Reprinted with permission from Super Natural Cooking: Five Ways to Incorporate Whole & Natural Ingredients Into Your Cooking by Heidi Swanson. Copyright 2007. Published by Celestial Arts.

1 1/2 cups whole-wheat pastry flour
1 1/2 tsp aluminum-free baking powder
3/4 tsp fine-grain sea salt
3/4 cup unsalted butter (1 1/2 sticks), at room temp.
1 1/2 cups natural cane sugar
3 large eggs
1 tsp pure vanilla extract
3/4 cup fresh raspberries halved - optional
3/4 cup raspberry curd (aka raspberry butter)
powdered sugar, for dusting

Preheat the oven to 350F and position the racks in the middle of the oven. Choose your cake pan (8x4 loaf, or 9 or 10" spring form) and butter in generously.
Combine the flour, baking powder, and salt in a small bowl and whisk to combine.
In a large bowl, use a stand mixer or handheld mixer to beat the butter until smooth and creamy. Add the sugar and beat again. Scrape down the sides of the mixing bowl once or twice during the process so you end up with a nice, even, creamy blend. Beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. If you don't beat well enough at this stage, you'll end up with little butter sugar flecks throughout the batter in the end. Stir in the vanilla until evenly incorporated. Add the dry ingredients and gently fold them in by hand just until the last of the flour barely disappears; don't over mix. Fold in the berries.
Scoop half of the cake batter into the prepared pan. It's pretty thick, so you may need to spread it around a bit with the back of a spoon. Now spread about half of the curd over the batter, staying clear of the sides of the pan. Add the rest of the batter and smooth the top until level, then plop big spoonfuls of the remaining curd on top of the cake (again staying clear of the sides of the pan). Drag a butter knife through the curd in a loop-de-loop motion so the cake batter swirls with the curd to create a marbled effect.
Bake for 50-60 minutes, or until the cake bounces back a bit when you push the top of it with your finger. The baking time will vary depending on pan size and shape. The cake should be very moist, so don't overcook it; trust your eyes, nose, and instinct. Let cool in the pan. Slice and serve at room temperature, dusted with a bit of powdered sugar and with a side of softly whipped cream if you like.This is what happens when all sorts of things go wrong...

Serves 12 picnickers.

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Come Party With Me: Valentine's Dinner For Two - Dessert

partysugar — Wed, 11 Feb 2009 15:00:01 -0800

After an indulgent, romantic dinner, surprise your sweetie with a chocolate-strawberry treat. These individual cakes are easy to assemble and divine to eat. The batter requires no electronic mixer making this an ideal dessert for those who don't own one. After baking, the cooled cakes are topped with a layer of strawberry jam before being coated in chocolate ganache. A strawberry and chocolate-curl garnish is festive and uncomplicated. The best thing about this recipe is that it makes 12 cakes, so you and your honey can enjoy them all weekend long!

To look at this mouth-watering recipe, read more.

Chocolate-Covered Strawberry Cakes
From Better Homes and Gardens

Ingredients

1/2 cup butter
1 cup sugar
1/3 cup unsweetened cocoa powder
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup milk
1/4 cup strawberry jam
Bittersweet Chocolate Ganache, recipe below
12 medium strawberries
3 ounces bittersweet and/or milk chocolate curls

Directions

Preheat oven to 350°F. Grease and flour or line with paper bake cups twelve 2-1/2-inch muffin cups; set aside.
In a large saucepan, melt butter over medium heat. Remove from heat. Let cool for 5 minutes.
Stir in sugar and cocoa powder until combined. Add egg and vanilla. Using a wooden spoon, beat lightly just until combined.
In a small bowl, stir together flour, baking powder, baking soda, and salt.
Alternately add flour mixture and milk to chocolate mixture, beating by hand after each addition. Spoon batter into prepared muffin cups, filling each two-thirds full.
Bake for 15 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes.
Using a knife, loosen the edges; carefully remove cupcakes. Cool completely on a wire rack.
If cupcakes don't have paper liners, trim a thin slice from top of each cupcake so they will sit flat. Turn bottom side up. Place cupcakes 2 inches apart on wire rack set over waxed paper. (For cupcakes in liners, peel liners down but do not remove.) Spread 1 teaspoon of the strawberry jam over each cupcake.
Spoon ganache over cupcakes, making sure to coat all sides. Place a strawberry on top of each cake. Drizzle each strawberry lightly with ganache, letting the strawberry show through. Top cupcakes with chocolate curls.

Makes 12 cupcakes.

Make Ahead: prepare as directed through step 6. Place cooled cupcakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. Thaw cupcakes, if frozen. Continue as directed in step 7.

Bittersweet Chocolate Ganache: In a medium saucepan, bring 1 cup whipping cream just to boiling over medium-high heat. Remove from heat. Add 10 ounces bittersweet chocolate, chopped (do not stir). Let stand for 5 minutes. Stir until smooth. Whisk in 3 tablespoons butter, 1 tablespoon at a time, whisking until ganache is smooth.

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Yummy Links: From Chocolate Keyboards to Espresso

YumSugar — Fri, 01 Feb 2008 08:01:31 -0800

Nom nom nom, I hope somebody takes this chocolate keyboard out of concept and into reality. - Serious Eats
Hamburgers and peanut butter? Would you eat any of these weird food combinations? - iVillage
Like granola? Try new Feed Granola. I've had a few bites and it is delicious - FitSugar
Still looking for another drink for the big game? Try mixing up Go Team! - Al Dente
Just in time for Valentine's Day, sweetheart cake pans. - Baking Bites
Asian Costcos seem a lot cooler than the ones in the US. - Slashfood
Don't miss out on these lined glasses from Cheong and Nogtev. - CasaSugar
Are Amou berries really the "Kobe Beef of Strawberries"? - Chow
This Handpresso espresso machine allows you to have coffee anywhere. - The Food Section
Can you replace espresso powder with espresso? - The Kitchn

Photos of Classic Strawberry Shortcake Recipe

YumSugar — Tue, 04 Aug 2009 14:57:18 -0700

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