Archive for August, 2009

You should have seen my face when I read about the August challenge. M asked what’s up. And I started laughing.
“Do you know what is the challenge”
“No”
“You would not believe it. It’s Dobos…”
“Really??!! Our Dobos torte?”
Why our? Because where I live, part of the people are Hungarians. The Dobos is almost like our national cake and you can buy it from every pastry shop and for sure it will be on the menu for every celebration.
So, you guessed: I was not going to follow the original recipe. There is also one more reason for not following it: I do not like buttercream. There, I said it. And I was relieved to find out that I am not the only one – Fanny, from Foodbeam said it as well some time ago.
So, after taking this off my chest, I can go on with the post.
I am quite proud of myself because this month I managed to finish one week early. I am writing the post on the 27th, but the cake is gone. We had it for our 9 year wedding anniversary that was yesterday.
I opted for 3 cakes: one matcha and vanilla mousse, one salted caramel mousse and salted caramel ganache and one lemon mousse and blackberry jelly. All 3 cakes were covered with salted caramel ganache and decorated with caramel “free forms” (that melted quite fast). After the taste test, the matcha version was the winner (2:1). M and my daughter, both loved the matcha one (it is light and flavorful). I liked all of them (even if I consider the caramel/ chocolate one really heavy and sweet for this time of year), but I voted for the blackberry one.

“The August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague. “
Thank you Angela and Lorraine for the challenge and for allowing variations from the original.
Thank you Lis and Ivonne for the wonderful group you have managed to gather. Every month I am more and more amazed of the marvelous phenomenon that the DB group is.

For the sponge cake layers
6 large eggs, separated, at room temperature
1 1/3 cups (162g) confectioner’s (icing) sugar, divided
1 teaspoon (5ml) vanilla extract
1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together)
pinch of salt

NB. The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

1.Position the racks in the top and center thirds of the oven and heat to 400F (200C).
2.Cut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9″ (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn’t touch the cake batter.)
3.Beat the egg yolks, 2/3 cup (81g) of the confectioner’s (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don’t have a mixer.)
4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner’s (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.
5.Line one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack. When the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8″ springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task.)
*I baked it in an a sheet pan and when cooled I cut out 3.5 in circles that fitted my cake rings

For the matcha/ vanilla mousse

3 egg yolks
4 g gelatin
100 g sugar
50 ml water
250 ml heavy cream divided
1 vanilla bean
5-10 g matcha powder

Place the water, sugar and vanilla bean in a pan, cover it and bring to boil over medium high heat. When it boils, uncover it, lower the heat and let it cook to 238 F. In the meantime soften the gelatin in some water and whisk the yolks. Place the softened gelatin on a water bath or in the microwave and melt it.
Once the sugar syrup reaches 238 F, remove the bean (you can scrape it later into the mousse), and with the slowly pour the syrup over the yolks while mixing. Next, pour the gelatin over the yolks and continue mixing until the mixture increases the volume, thickens and cools.
Divide the cream in half. Add the matcha powder to one half and whip to soft peaks. Whip the other half as well. Divide the pate a bombe above in half. Add the matcha whipped cream to one half and carefully fold it in. Repeat with the second halfs.

Place the first cake circle into the ring layered with rhodoid. Brush it with a simple vanilla syrup. Pipe matcha mousse and level. Top with the second cake circle, brush with syrup and pipe vanilla mousse. Repeat for all the cake layers. Refrigerate until set and then coat it with the salted caramel ganache (recipe will follow).

For the lemon mousse
3 g gelatin powder
cold water for the gelatin
205 ml milk (either whole or skim or part skim)
1 vanilla bean
2 large egg yolks
35 g brown sugar
25 g cornstarch
40 ml lemon juice
165 ml whipped cream

In a small bowl put the gelatin and water and let it bloom until you prepare the rest.
Place the milk and the vanilla bean on medium heat and bring to a boil. In the meantime mix the egg yolks and the sugar. Add the cornstarch and mix well. When the milk is boiling, take it off the heat, remove the bean and scrape the seeds in the milk. Slowly pour the milk over the yolks, whisking continuously. Return to low heat and cook until it thickens. At this point add in the lemon juice and cook another 30 seconds or so. Melt the gelatin (in the microwave on LOW or over a pot of boiling water) and immediately add it to the milk – lemon mixture. Let it cool to room temperature, and when cool enough add the whipped cream.

For the blackberry jelly
600 g blackberries
80 g sugar
12 g gelatin powder

In a small bowl put the gelatin and water and let it bloom until you prepare the rest.
Place the fruit and sugar in a sauce pan over medium heat and cook until the sugar melts. Puree in a food processor. Add the gelatin to the fruit puree. Let cool to room temperature. Pour into a pan lined with parchment paper and freeze. When frozen, cut out circles the same size as your cake layers.

Place the first cake circle into the ring layered with rhodoid. Brush it with a simple lemon syrup or with Limoncello. Place one fruit layer over the cake and then pipe lemon mousse over. Repeat with all the layers. Refrigerate until set. When set, coat it with salted caramel ganache (recipe will follow).

For the salted caramel mousse
100 g sugar
3 g powdered gelatin
25 g butter
240 ml cream divided
fleur du sel

In a small bowl put the gelatin and water and let it bloom until you prepare the rest.
Heat 60 ml cream and keep it warm. Have the butter at room temperature. Make a dry caramel with the sugar. When the caramel is ready, add the butter and combine, then add the cream. Take care and pour it slowly as it can overflow. Replace the pan over medium heat and stir until all the caramel is melted. Take off the heat and stir in the gelatin. Add a pinch of fleur du sel. Let cool to room temperature. Whip the rest of the cream to soft peaks and hently fold it into the caramel mixture.

For the salted caramel ganache
150 g bitter sweet chocolate
200 g half and half
50 g butter
10 g honey
110 g sugar
50 ml water
fleur du sel

Place the chocolate in a clean, dry bowl and set aside. Heat the cream and keep it warm until the caramel is ready. Have the butter at room temperature.
Place the sugar, honey and water over medium high power, cover and cook until the sugar is dissolved. Uncover and cook until the mixture turns a deep amber color. Take off the heat and add the butter. Then add the cream. Pour it slowly as it may overflow. Replace the pan over medium heat and stir until all the caramel is melted. Take off the heat and pour it over the chocolate. Let it sit for a minute and then stir to combine. Add the fleur to sel.

Place the first cake circle into the ring layered with rhodoid. Brush it with caramel liqueur (Bailey’s). Spoon some ganache and level. Pipe caramel mousse and level. Repeat with all the cake layers. Refrigerate until set and then coat it with ganache.

For coating, use the ganache when it has around 114-116 degrees F for best results.

Running faster each day, doing more things at once, planning, thinking ahead, constantly busy with something. No time to sit back, to do nothing, to empty your mind, to breathe. And then I question myself, what would I do if I would have a day to sit back, to do nothing. Would I be able to do it? “Slow down” – that’s what I hear quite often and I wonder if I should. But would that be good? Or maybe I am one of those people who just can’t slow down. In fact I don’t feel the need to slow down. I am afraid that I would not be myself anymore if I would just sit and …..?
This is how I feel alive. And a good doze of coffee is always welcome. But, make it strong please….

As these days I rediscovered how much I love baking tarts, I had to put the coffee into something tart-esque. So, I made a cocoa tart dough, a mascarpone cream and topped everything with a caffeinated chocolate rum sauce, from Elizabeth Falkner. I decorated everything with “tiramisu” macarons, for a touch of fanciness .
These are really easy to make and are a great dessert for boosting your energy.

For the tart shells

I used this recipe from Aran, at Cannelle et Vanille.

For the mascarpone cream

3 egg yolks
65 g sugar
50 ml water
250 g mascarpone
250 g whipped cream
2 tbsp rum

Make a pate a bombe from the yolks and sugar (heat the sugar and water to 240 degrees F and slowly drizzle it over the yolks while beating on medium until the mixture is thick and cool).
Separately, beat the mascarpone with the rum until creamy. Mix the cooled pate a bombe with the mascarpone. Slowly incorporate the whipped cream.

For the chocolate coffee sauce
*adapted from Elizabeth Falkner

120 ml cup heavy cream
40 g honey
15 g cocoa powder
112 g bittersweet chocolate, chopped into pieces
45 ml hot and strong brewed espresso
25 g butter
30 ml rum
pinch of salt

Combine the cream, honey and cocoa powder in a saucepan. Heat over medium heat until mixture starts to simmer.

Place the chocolate in a metal bowl and pour hot espresso over it. Pour the hot cream mixture over it and stir until the chocolate is melted and everything is combined.

Add in the butter, rum, and salt, and stir until butter is melted. Let cool to room temperature. If making it in advance, store in the refrigerator and reheat slightly before using as the sauce will thicken.

To assemble
Put about 1 tbsp of sauce on the bottom of each shell. Then pipe or spoon mascarpone cream up to the top. Drizzle the tarts with some more sauce.

For the coffee macarons
90 g old egg whites (Mine were 4 days old)
30 g granulated sugar
110 g powdered almonds
200 g powdered sugar
espresso powder (about 3-4 g)

Preheat the oven at 150 degrees C.
In a food processor mix the powdered sugar, espresso and almonds until very fine.
Beat the egg whites until foamy (not stiff). Add the sugar and beat just a bit more, until shinny. Add the almond mixture to the egg whites. Fold them quickly (4-5 strokes) and them gently. Do not overmix them – the batter should be able to hold its shape when dropped from the spoon for a few seconds.
Pipe rounds on a parchment paper lined baking sheet (leave some distance between them as they will spread a little). Let them out for about 30-40 minutes until they are no longer sticky – when touched you should feel that a crust has formed. Put 2 other trays one on top of the other and place the macaron baking sheet on them. Bake for about 15 minutes, depending on their size.

Let them cool and pipe some mascarpone cream between 2 same sized macarons. Pop the first one in your mouth and be happy.
*Note: a big thank you to Helene for presenting to me the macaron magic

I can’t remember how I came across Culinarysnapshot. But this is not even important. What matters is that I totally fell in love with this blog and I want to thank Kristen (who also hosts Dine&Dish) for the great job she is doing there. I love the wonderful articles and tips she is gathering on food photography especially that I am now looking to get some more stuff to improve the quality of my photos. I am really looking forward to receiving my tripod and some halogen lamp.
I have tried to make photos that would stand up for such a theme, but I am not very happy with them. Let’s hope they will soon improve with the new equipment
The recipe for these lovely cookies can be found on Kristen’s blog. They are good indeed, but I am completely faithful to Elizabeth Falkner’s XS Chocolate Chip cookies.

After August 19th, you can see the roundup on Culinaysnapshot.

I am happy! No touchable reason for this, I am just plain happy.
With every day that passes by, I am more and more thankful for the wonderful man I have by my side. He has always been my anchor, and I always knew that I can count on him. He is my best friend, my confident and my love.
It is so comforting to live you life next to someone who knows to be the most supportive and tolerant person. It is so good to feel loved, to feel that you can be yourself.
Right now, I am sure that I can do anything I set my mind on, I can conquer any goal if he is by my side.
This may sound like a cliche, but this is how I feel and I am grateful for every day we are together.

He is my best taster as well and the one I trust the most. He does not have a sweet tooth and will not eat sweets just like that, unless he likes them quite a lot.

The tarts I baked a few days ago were just perfect to tell him how much I appreciate him and his way of being my MAN.
I knew I had saved some chocolate puff pastry from when I made the Lychee Napoleons just for him.
Mascarpone mint cream and blackberry chocolate ganache tarts
I used one third of the dough and made 3 4 in (11 cm) tarts

For the tart shells
Follow the link above for the puff pastry recipe and instructions.
Roll the dough to 2-3 mm and cut out circles using a very sharp cutter. Cut the circles a little bigger than the molds you will bake them in. Place the dough circles into the tart rings (I used ceramic dishes) and keep in the refrigerator for about 30 minutes before baking.
Preheat the oven to 190 degrees Celsius.
Cut some baking paper to fit the bases of the tarts and weigh down with ceramic baking beans to stop the base rising. Bake for about 10 minutes, carefully remove the baking paper (and beans) then bake another 6-7 minutes or until the pastry looks “crispy”. Cool on a wire rack.

For the mint cream
250 g mascarpone
50 g powdered sugar
fresh mint leaves, finely chopped
10-20 ml Baileys (mint – chocolate) – optional
100 g whipped cream

Beat the mascarpone for 1 minute until creamy. Add the sugar, mint leaves and liqueur (if using) and beat until combined. Slowly add the whipped cream and mix until combined.

For the blackberry chocolate ganache
Note: when I started making these tarts, I had in mind to make a blackberry caramel to top the tarts. But when i saw the blackberry caramel bubbling so appetizing and smelling so mouth watering, I could hear the scream of chocolate. At that moment I was sure that it would not be complete without chocolate

80 g sugar
250 g blackberries
50-60 g bittersweet chocolate

Make a dry caramel with the sugar. Remove from heat and add part of the blackberries. Turn them to coat with the sugar. Add the rest of the blackberries. Return to low heat, until all hardened caramel dissolves. Remove the blackberries and allow the sauce to simmer a few more minutes.
In a clean bowl chop the chocolate and strain the blackberry caramel sauce over. Let the chocolate sit for 1-2 minutes then whisk until the ganache is smooth.

To assemble

Once the tart shells are cool, pipe mint cream inside. Top with a few caramel blackberries and drizzle some ganache over.