Archive for September, 2007
Hazardous Lebkuchen, exploding blueberry syrup redux, pear becomes apple in new upside-down cake recipe
Today I made Exploding Microwave Blueberry Syrup again, as well as the dough for Lebkuchen (which has to sit in the fridge at least overnight. Unlike the recipe included with the Wikipedia entry, the Lebkuchen recipe I used (Betty Crocker 1964 cookbook version) didn’t warn that you should beat the egg(s) before adding them (I didn’t and got egg-drop-soup-mixed-with-Lebkuchen-base-which-will-probably-be deficient-in-cohesiveness). Other things it should have had a warning about:
(1)honey+molasses put into a covered saucepan on top of a normal flame will come to a full rolling boil almost instantly
(2)if you add brown sugar to that like they say to, you run the risk of dropping the plastic measuring cup into the mess
(3)Upon trying to retrieve said measuring cup before it melts, you will get 3rd degree burns on your fingers
(4)You risk even more 3rd degree burns having to put the superheated mixture through a strainer to prevent the instantly-hardboiled egg shreds plus the pit(s) from the lemon that provided the fresh lemon juice from getting into the final cookie batter.
(5)They should have printed “does your kitchen have a metal sieve/strainer in the event of #4?” before they gave any other ingredients/instructions.
A similar lack of proper warnings plus poor planning affected the pear upside-down cake I made last week, which became an apple-pear upside-down cake at the last minute because of circumstances I shall explain below:
Having procured two (2) red anjou pears for the purpose which were slightly under-ripe, I kept mentally “putting off” assembly to this recipe, each day telling myself, “there’s another dessert”, “it can wait another day”, “I’m too tired”, “it’s too hot to bake”, until one day (1)one of the pears had to be thrown away, having gone completely soft, and (2) some days later, I found the other pear in the back of the veggie drawer, and it seemed to have an acceptable overall hardness not withstanding a few gashes and rotten spots. So tired as I was that night, I decided to swing into action, and assemble the rest of the ingredients, leaving actually cutting up the pear for last (what I usually do with fruit to prevent it from turning brown due to being “left out” while cut & peeled. BIG MISTAKE! The brown spots were even larger and deeper under the peel than on the outside of it, leaving only a few “good” pieces of pear. And the rest of the cake batter+topping was already made, so it was too late to call the whole thing off. Luckily, there were apples in the kitchen, and it was suggested that a sliced apple would be an acceptable substitute for a sliced pear. I took that and ran with it, and the cake came out largely as intended, except for one minor detail: in all the excitement, I had opened the bag of pecans, had to deal with the pear-related crisis, left the bag of pecans, assembled the cake and put it in the oven, forgetting to add the pecans to the topping entirely, and only after the cake was baked, finding the open bag of pecans and remembering what they were for.
This was the recipe:
Add comment September 22nd, 2007
Because both my sister and I have birthdays coming up at the end of September, last week I decided to “test fly” a birthday cake recipe I had been saving for the day when I could amass the necessary ingredients. I had acquired the copy of The Enquirer containing the recipe for the late Princess Diana’s Birthday Cake when I was in middle school. Due to the extravagent quantities of whipped cream, eggs, sugar, and fresh berries involved, as well as the necessity of obtaining kirsch (and finding out what, exactly kirsch was), my actually making this recipe would have to wait until adulthood. What I didn’t figure on was that a week after making it, I’d be eating leftover cake for breakfast piece by piece, after having thought it would have been eagerly scarfed down by the entire family. The cake itself turned out to be tougher and denser than I had anticipated, and that is what resulted in the familial balking.
I thought the recipe itself might have been defective, seeing as how it said that you should beat the six eggs without separating them or adding leavening, so, believeing that I was the victim of a misprint, I went online and found another version of the recipe with the same method of making the cake, and one of the comments posted in the comments forum of this particular page had the same complaints about the cake.
Princess Dianas Birthday Cake
Shared by ÐØÑÑÅ
The recipe below is a wonderful one, which I have made many times. It tastes a lot like a birthday cake my mother used to get at a wonderful Italian bakery in Boston.
This recipe was taken out of the Feb. 1988 issue of Woman’s Day magazine.
“Diana had a special fondness for this cake because it was served at her childhood birthday parties.”
The baked layers can be wrapped and refrigerated up to 3 days or frozen up to 3 months. Unwrap and bring to room temperature before assembling. Completed cake can be refrigerated up to 4 hours before serving.
6 large eggs
1 1/2 cups granulated sugar
1/3 cup water
1 teaspoon vanilla
1 1/3 cups all-purpose flour mixed with 1/2 teaspoon baking powder
3 cups whipping cream
1 tablespoon vanilla
1/2 cup granulated sugar
3 pint baskets (about 12 ounces each) strawberries, rinsed (reserve some for garnish), hulled and sliced
To make cake:
Heat oven to 350 degrees F.Grease bottom and sides of two 8 or 9 inch round layer-cake pans. Line bottoms with waxed paper: grease paper. Add granulated sugar to each pan, tilt to coat bottom and sides; shake out excess. Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute. Gradually add the 1 1/2 cups sugar, beating about 2 minutes until mixture is thick, has tripled in volume and forms a slowly dissolving ribbon when beaters are lifted. Working quickly stir in water and vanilla. Fold in flour mixture just until completely blended. Pour into prepared pans. Bake 30 to 35 minutes until tops are lightly browned and pick inserted near center comes out clean. Cool in pans on rack 10 minutes. Run thin-bladed knife between sides of pans and cakes to loosen. Invert pans on rack; peel off waves paper and cool completely.
To make filling:
Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted. Gradually beat in sugar until cream is of spreading consistency.
Slice each layer in half horizontally, using a long serrated knife. Place 1 layer on serving plate, spread with 1 cup whipped cream, top with one-third the sliced berries. Repeat with 2 more layers. Place remaining layer on top; spread remaining cream over sides and top. Garnish with reserved berries. Refrigerate until ready to serve.
Tummy Index: 5
(1=Lowfat, 5=Wear loose fitting clothes)?
Number of Portions:12
Preparation Time? 1 hours
While this recipe has no kirsch, in other details, including the cake ingredients, it is the same. Perhaps they also thought most American audiences wouldn’t like raspberries/would consider ‘em too expensive. Here’s the version I made, from The Enquirer, Aug. 18, 1987:
1 hour prep time
3/4 cup sugar (for the cake, which will be eggs plus sugar plus flour plus vanilla)
1 and 1/2 cups plain flour, sifted (who even has a flour sifter anymore?)
1/2 tsp. vanilla
2 tbsp. warm water
3 and 3/4 cups heavy cream (the carton I got from the supermarket holds only 3, and it’s a good thing I didn’t have that extra 3/4 of a cup, because the cake layers failed to rise as anticipated) 1 tbsp. sugar (for the whipped cream mixture) 3/4 cups kirsch (what they didn’t tell you was that you had to go to liquor stores all over town asking for kirsch and getting blank stares…finally I told myself that “kirschwasser” is the same damn thing and bought a small bottle at a reasonable? price).
2 & 1/4 cups raspberries (yes, my family are fans enough of raspberries to consider teh expense justified)
1 or 2 pints whole strawberries
Preheat oven to 425 degrees. Grease two 9-inch cake pans. Whisk eggs and 3/4 cup sugar together in medium bowl until light & fluffy. With a metal spoon, fold in sifted flour and quickly mix in water and vanilla. (When I tried, I got great clumps of flour and only made it worse by mixing; I ended up having to run for the electric beaters!) Pour mixture into cake pans. Bake at 425 degrees for 15 to 20 minutes or until cake is springy to the touch. Turn upside down onto wire rack to cool. (In order to get them out afterwards, I ended up having to cut the cakes out of the pans with a knife).
When cakes are cool, whip cream in medium bowl with 1 tbsp. sugar and 2 tbsps. of the kirsch. Split each cake in half (they didn;t get high enough to do so), forming four layers, and sprinkle layers with remaining kirsch (had I used that much kirsch, it would have been more “soak” than “sprinkle”.) Spread 2/3 of the cream mixture over 3 layers, then cover the layers with raspberries. Stack the three layers and top with the 4th layer. Spread remaining cream on cake. Surround with strawberries and serve.
Add comment September 16th, 2007
from RecipeZaar http://www.recipezaar.com/230505Ice Cream Tiramisu
Requires Premium Membership
|1||cup grated bittersweet chocolate|
|1/4||cup espresso or strongly brewed coffee|
|1/4||cup mokatika coffee liqueur|
|1||pint coffee ice cream|
|3||cups cups whipped topping|
|1||pint dulce de leche ice cream|
|chocolate curls (to garnish)|
- Line an 8 inch square pan with foil, leaving a 2 inch overhang on two sides.
- Mix the expresso and the coffee liqueur together. Dip half of each of 18 ladyfingers in the coffee/liqueur mixture and arrange them on the bottom of the pan so that they are packed close together.
- Place the coffee ice-cream in a bowl and stir until smooth but not melted.
- Spread the softened coffee ice-cream over the ladyfingers and sprinkle with half the grated chocolate and 1 1/2 cups of whipped topping.
- Cover with foil and place in the freezer 30 minutes.
- Repeat layers using, 18 ladyfingers dipped in coffee and liqueur, softened dulce de leche ice-cream, grated chocolate and the rest of the whipped topping. Cover with foil.
- Freeze for 3 hours until firm. A half hour before serving, place in the refrigerator to soften slightly.
- To serve, fold back foil. Loosen ends from pan with thin knife.
- Holding foil, carefully lift load from pan and invert onto serving dish.
- Garnish with chocolate curls and cut into squares or freeze until serving.