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Almond Praline Cake with Mascarpone Frosting and Chocolate Bark

Almond Praline Cake with Mascarpone Frosting and Chocolate Bark


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Ingredients

Ganache filling

  • 1 1/4 cups heavy whipping cream
  • 3 tablespoons (packed) dark brown sugar
  • 10 ounces bittersweet or semisweet chocolate, chopped

Almond cake

  • 2 1/4 teaspoons baking powder
  • 1 cup (packed) dark brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 7-ounce packages almond paste,* crumbled into 1-inch pieces
  • 1 tablespoon vanilla extract
  • 1 3/4 teaspoons almond extract

Almond praline

  • 2 cups whole almonds, toasted

Mascarpone frosting

  • 1 1/2 8-ounce containers mascarpone cheese
  • 1 1/2 cups chilled heavy whipping cream
  • 1 tablespoon vanilla extract

Chocolate Bark

  • 4 ounces bittersweet chocolate, chopped

Recipe Preparation

Ganache filling

  • Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.

Almond cake

  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.

Almond praline

  • Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.

Mascarpone frosting

  • Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).

  • Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.

Chocolate bark

  • Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.

  • Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.

Recipe by Jill Silverman Hough, Sarah Tenaglia,Reviews Section

How to Make Chocolate Ganache

Use this as your complete guide for making homemade chocolate ganache. Chocolate ganache is a 2 ingredient recipe with virtually endless uses. For the best tasting ganache, I recommend using semi-sweet chocolate.

Chocolate ganache is a 1:1 mixture of chocolate and warm cream. Stirred until smooth, silky, and shiny, ganache is a staple in any baker’s kitchen. It’s not only easy and quick, it’s uniquely versatile. Chocolate ganache can be a filling, dip, spread, frosting, topping, or layer in a cake. The uses are virtually endless!


Seattle Sweet

Seattle desserts rely significantly on in-season, local fruit, berries, fresh herbs, honey, nuts, and dairy products (especially fresh goat cheese). Roasting, grilling, and caramelization are techniques that are currently gaining traction. Homey, comfort-style desserts are prevalent, with numerous traditional standards making appearances across the restaurant landscape: layered cakes, pound cakes, molten chocolate cakes, shortcakes, crumbles, tarts, crisps, pies, donuts, profiteroles (cream puffs), fritters, panna cotta, creme brulee, flan, pot de creme, bread pudding, brownies, lemon bars, and house-made ice cream and sorbet. The deconstructed and architected dessert trend is still not showing much of an impact in Seattle (as it is in Boston, New York, and San Francisco), although you will see it at Boka, Cafe Juanita, Crush, and Lampreia.

The following list illustrates the creativity of some of the most talented pastry chefs working in Seattle’s restaurants, cafés, and bakeries today. It is for inspiration and comparison only, as dessert menus change frequently. In addition, the desserts listed here may span multiple seasons, thus may not all be available in the current season. (Call ahead if you are counting on experiencing a specific dessert, at a specific restaurant, on a specific occasion.)

NOTE Orange text indicates desserts we have sampled thus far. We have a LONG way to go!

  • Chocolate Cake & Vanilla Gelato
  • Peach & Blueberry Kettle Tart with Fresh Cream
  • Pear Sorbetto & Candied Lavender
  • Banana Flambé
  • Baba Rum & Mascarpone Cream
  • Lemon Curd Ricotta Cake with Lavender Crust

Boat Street Café

  • Dagoba Dark Chocolate Pot De Crème
  • Citrus Pound Cake with Rose Poached Rhubarb & Cream
  • Amaretto Bread Pudding with a Rum Butter Cream
  • Molten Chocolate Cake with Warm Cherry Compote, Devonshire Cream & Dark Chocolate Shavings
  • Graham Cracker Ice Cream, House-Made Hot Fudge & Burnt Marshmallow Cream
  • Graham Cracker Cookie, Marshmallow Ice Cream & Chocolate Ganache
  • Mixed Berry Shortcake with White Chocolate Ganache & Blackberry Balsamic Syrup
  • Burnt Honey & Vanilla Bean Crème Brulée
  • Champagne Poached Strawberries with Lavender Mascarpone Cream & Almond Lace Cookie
  • Brie Cheesecake with Fresh Cherries, Lemon Syrup & Almond Crisp
  • Goat Yogurt Panna Cotta with Strawbery Napolean & Ice Wine Gelee
  • Chocolate Bread Pudding with Bourbon Creme Anglaise & Fried Plantain
  • Chocolate-Almond Cake, Candied Almonds, Chocolate Cream & Horchata
  • Spanish Doughnuts with Valrhona Chocolate Sauce
  • Profiteroles, Hazelnut Semi-Fredo, Chocolate Sauce & Candied Hazelnuts
  • Cheesecake Flan, Burnt Caramel & Candied Valencia Orange
  • Catalan Crème Brulée with Citrus Shortbread
  • Summer Berry Shortcake with Lime Crème Anglaise
  • Roasted Peach, Honey-Rosemary Ice Cream & Cherry-Prosecco Sauce
  • White Chocolate, Coffee-Scented Pots De Crème with Espresso Beans & White Chocolate Shavings
  • Plum Clafoutis with Honey-Almond Ice Cream
  • Lemon-Ginger Crème Brûlée
  • Tartelette Orange Tarte with Fresh Berries & Ginger Ice Cream
  • Tarte Tatin Apple Tarte with Sweetened Crème Fraîche & an Apple Chip
  • Flourless Chocolate Cake, Espresso Buttercream, Cappuccino Praline, & Cassis Port Reduction
  • White Cake Brushed With Limoncello, Vanilla Bean Frosting, & Raspberry Anglaise
  • Chocolate Shortbread, Theo Semi-Sweet Chocolate “Crème” Filling & Raspberry Sauce
  • Blueberry Apricot Crumble Served Warm with Marzipan Streusel
  • Passion Fruit Crème Brûlée
  • Hayton Farms Berry Bowl Served with Heavy Cream
  • Pralus Chocolate Truffle Cake with Malt Gelato and Honey Caramel
  • Torrone Panna Cotta with Cardoon Blossom Honey
  • Bluebery & Lemon Curd Crostata with White Chocolate & Pink Peppercorns
  • Gianduja Parfait with Ennis Hazelnut Crespelle, Pumpkin Butter and Pumpkin Pearls
  • Ricotta Goat Cheese Budino with Huckleberry Milliefoglie
  • Heirloom Tomato Sorbetto with Basil Seeds, Orange Foam and Fig Vinegar
  • Estrella Family Creamery Cheese with Chestnut Honey and Apple
  • Huckleberry Creme Brulée
  • Vanilla Bean Panna Cotta with Grains of Paradise Spiced Peaches
  • Flourless Chocolate Cake & Pistachio Creme Anglaise
  • Praline Cannoli Semi Freddo with Fudge Bouchon, Toasted Hazelnuts & Caramel Sauce
  • Black Bottom Banana Cream Pie with Bananas Foster Compote & Whipped Cream
  • Fuji Apple Compote, Crispy Meringue, Toasted Pecans & Caramel Buttercream
  • Maple Crème Brulée with Pecan Butter Cookie
  • Valrhona Dark Chocolate “Black Forest Cake”: Chocolate Cake, Cherry Compote, Cocoa Nib Tuille
  • Jennifer’s Hand Made Chocolates: Smoked Bacon, Earl Grey Tea, Lemon Verbena,
  • Cocoa Nib Crunch, Chevre & Kirsch
  • Raspberry & Blackberry Parfait: Summer Herb Jam, Grand Marnier Pastry Cream
  • Blueberries & Honey Corn Savarin: Walnuts, White Corn Ice Cream & Whipped Farmers Cheese
  • Brown Butter Wenatchee Golden Peach Pie: Gingersnap Crust, Peach Ice Cream, Anise Hyssop
  • Chocolate Mousse & Tempura Cherries
  • Chocolate Pot De Crème with Cherry-Lime Pop Tart
  • Chocolate & Red Wine Tart with Cherry Chip Ice Cream
  • Triple Coconut Cream Pie
  • Doughnuts with Seasonal Jam
  • Tom’s World Famous Crème Caramel
  • A Perfect Roasted Peach, Texas Toast & Honey Butter
  • Raspberries with Brachetto D’aqui & House Made Yogurt
  • Green Apple & Yuzu Sorbet with Lemon-Lime Meringue
  • Mint Granita with Brittany Lane Peaches & Jasmine
  • Bittersweet Chocolate Terrine with Fresh Whipped Cream & Almond Brittle
  • Peach & Blackberry Crisp with Cornmeal Streusel & Vanilla Gelato
  • Rhubab Upside Down Cake with Cardamom Ice Cream
  • Bread Pudding With Tuaca-Soaked Golden Raisins, Whipped Cream & Caramel
  • Earl Grey Ice Cream Sandwich
  • Black Forest Ice Cream Cake
  • Summer Berry Pudding with White Chocolate Cream Anglaise
  • Frozen Lillet Mousse with Hazelnut Crumbles
  • Lemon Verbena Ice Cream with Hazelnut Shortbread
  • Milk Chocolate Caramel Mousse, Caramel Peanuts, Chocolate Sauce & Nougat Parfait
  • Warm Grappa Brownie with Vanilla Ice Cream & Milk & Bittersweet Chocolate Sauces
  • Chocolate, Vanilla & Berry Ice Creams, Chocolate Sauce, Bananas & Marshmallows
  • Pumpkin Brown Butter Cake, Pumpkin Cheesecake, Pepita Sable Cookie & White Chocolate Syrup
  • Warm Caramel Apple Pie with Vanilla Ice Cream & Caramel Sauce
  • Meyer Lemon Meringue Bar with Pine Nut Shortbread & Basil Syrup
  • Srping Rhubarb Pie with Strawberry Ginger Ice Cream & Candied Rhubarb Strips
  • Honey Lemon Cheesecake with Meyer Lemon Curd, Graham Cracker Tuile & Honey Almond Meringue

Kingfish Café

  • Chocolate Cake with Chocolate Icing
  • Chocolate Cream Pie
  • Red Velvet Cake with Cream Cheese Icing
  • Lemon Cake
  • Coconut Cake
  • Spice Cake with Cream Cheese Icing
  • Bread Pudding with Bourbon Sauce
  • Apple Pie with Walnut Topping
  • Banana Cream Pie
  • Tyrolian Style Chocolate Dumplings with Chocolate Sauce
  • Orange Confit with Chocolate Caramel Sauce
  • Poppy Seed Parfait with Cherries
  • Strawberries with Pistachio Shortbread & Yogurt
  • Valrhona Chocolate Pot De Crème with Almond Croquant
  • Theo Dark Chocolate Pave with Salted Toffee Ice Cream & Cashews
  • Chocolate Madeleines with Dark Chocolate Sauce
  • Hazelnut Brown Buttr Cake with Creme Fraiche & Red Wine Cherries
  • Summer Pudding With Brioche, Berries & Whipped Cream
  • Heirloom Melons With Basil & Vanilla Bean Ice Cream
  • House Made Malt Ice Cream
  • Wild Huckleberry & Lemon Curd Tart with Lemon Verbena Custard Sauce
  • Black Fig Tarte Tatin with Grappa Caramel & Chèvre Sorbet
  • Apricot Tarte Tatin with Brandy Caramel & Vanilla Ice Cream
  • Tapioca Crepes with Currants, Peach Caramel & Peach Sorbet
  • Rosemary Goat’s Milk Panna Cotta with Strawberies & Aged Balsamic
  • Coconut Sorbet with Fresh Coconut
  • Boca Negra with Ramazzotti Anglaise & Cocoa Nib Brittle
  • Brown Butter-Hazelnut Financiers with Espresso Caramel
  • Vanilla Bean Tapioca with Rhubarb Compote & Mascarpone
  • Chocolate Terrine with Ginger, Salted Sesame & Cumin Cashew
  • Chamomile Creme Brulee
  • Goat Cheese Pudding with Raspberries & Mint
  • Rhubarb Shortcake with Orange Cream Cheese Mousse
  • Roasted Bing Cherries with Almond Streusel & Honey-Lavender Ice Cream
  • Chocolate Nemesis: Chocolate Torte with Raspbery Sauce & Whipped Cream
  • Mocha Creme Caramel with Begian Chocolate & Espresso
  • Warm Sourdough Bread Pudding with Butter Rum Sauce
  • Key Lime Pie
  • Mixed Nut Caramel with Vanilla Ice Cream
  • Dark Chocolate Bombe with Caramel Sauce and Crème Anglaise
  • Roasted Washington Nectarine Tartlet with Apricot Coulis
  • Chocolate Grappa Mousse Cake with Black Currant Sauce
  • Chocolate Layer Cake with Peanut Butter Cream Cheese Butter Cream, Chocolate Ganache, Chocolate Sauce & Blackberry Gelato
  • Pinenut Rosemary Tart with Rhubarb Rosemary Sorbet & Rosemary Caramel
  • Strawberry Semifreddo, Moscato Zabaglione, Balsamic Sorbet & Pistachio Praline
  • Fried Blueberry Pie with Buttermilk Ice Cream
  • Profiteroles with Caramel Ice Cream & Bittersweet Chocolate Sauce
  • Lemon & Blackberry Semolina Cakes with Blackberry Compote & Lemon Verbena Anglaise
  • Strawberry Swirled Mascarpone Cheesecake with Almond Biscotti Crust & Strawberries
  • Banana Tartlet with Almond Frangipana, Dark Run Brown Sugar Sauce & Vanila Gelato
  • Bittersweet Almond Chocolate Torte with Sea Salt Caramel & Coffee Gelato
  • Cinnamon Bread Pudding with Pumpkin Creme Anglaise & Fresh Cream
  • Tart Pear & Blueberry Cobbler with Creme Fraiche Gelato
  • Sundae with Lemon Custard, Pistachio, Dried Cherries, Decadent Fudge & Butter Cookie
  • Crème Brulée with Vanilla Bourbon & Butter Cookie
  • Fresh Organic Berries, Cointreau & Creme Fraîche Gelato
  • Fresh Saturn Peach Fritter, Cinnamon & Honey Lavender Ice Cream
  • Warm French Donuts with Nectarine Jam
  • Gianduju Semifreddo with Dark Chocolate & Feuilletine
  • Pinenut Bavarian with Meyer Lemon Curd, Blood Orange & Toasted Pinenut Shortbread
  • Almond Cake with Pomegranate & Olive Oil Cream
  • Panna Cotta with Cardoon Flower Honey
  • Theo’s Chocolate Pecan Pie with Bourbon Cream
  • Quadruple Layer Chocolate Cake with Coconut, Almonds & Coconut Ice Cream
  • Double Chocolate Sundae with Fudge Brownie & Rocky Road Ice Cream
  • Eggnog Crème Brulée
  • Deep Dish Apple Pie with Olympic Mountain Cinnamon Ice Cream
  • Spiced Stout Pound Cake with Poached Pears & Snoqualmie Farms Fireweed Honey
  • Ligurian Lemon Cake with Lemon Curd & Mascarpone
  • Derian’s Christmas Candies: Divinity, Praline, Peppermint Bark & Chocolate Fudge
  • El Diablo: Bittersweet Chocolate with Cayenne, Spicy Almonds, Cocoa Nibs, Burnt Meringue & Tequila Caramel Sauce
  • White Chocolate Flan with chocolate Almond Cookie & Cocoa Nibs
  • Milk Drenched, Orange Infused Cake with Grande Marnier Ganache & Almond Cookie
  • Theo’s Chocolate Ganache Cake with Chocolate Shortbread, Coco Cream & Sea Salt
  • Almond-Brown Butter Cake with Italian Plum Compote, Chantilly & Port Reduction
  • Pumpkin Panna Cotta with Pumpkin Seed Brittle & Spiced Creme Anglaise
  • Butterscotch Pudding with Fresh Fig, Hazelnut & Scotch Whiskey
  • House Made Cream Creese Sorbet with Carrot Jus, Candied Walnut & Sultana
  • Strawberry-Rhubarb Shortcake with Strawberry Chip & Rhubarb Coulis
  • Buttermilk Panna Cotta with Peaches & Tuile
  • Devils Food & Mocha Chocolate Chip Ice Cream Cake with Espresso Fudge Sauce
  • Dark Chocolate Mousse Bar with Raspberry, Milk Chocolate Caramel & Blackberry Coulis
  • Mint Custard with Glazed Blackberries & Almond Macaroons
  • Mascarpone Crepe Soufflé with Washington Raspberries & Bay-Vanilla Syrup
  • Frozen Hazelnut Praline Parfait with Blueberry Turnover & Blueberry-Lavender Broth
  • Bing Cherry Vanilla Sundae with Cherry Caramel & Candied Coconut
  • Sweet Cherry Tart with Pistachio-almond Frangipane & Brown Sugar Ice Cream

Raspberry Mousse Cup-Sort of like Tiramisu but different Ladyfingers soaked in raspberry liquor with a white chocolate mousse filling. They top this with fresh raspberries, blueberries and a strawberry.and it sits daintily in a white chocolate cup.

3636 Horsebarn Hill Rd., Storrs

Husky Tracks- Vanilla ice cream with a fudge swirl and peanut butter cups scattered throughout. All the ice cream is made on premises at their creamery, which was established in the early 1900s. The cows can be seen at the UConn animal barns. They have yet to receive their diplomas.


Tashcakes!

I haven't made a drip cake since the matcha drip cake I made in 2016 believe it or not – but since I've been house/catsitting for my parents without my usual baking equipment and had a friend's birthday coming up this week, I needed to make something that didn't need piping tips and food colouring for decoration. Hello, drip cake with fruit as natural colouring.

For decorations I made raspberry chocolate bark by melting and tempering 100g milk chocolate and sprinkling some freeze dried raspberry bits over. I also bought (not made this time, I was short on time!) some macarons and meringue bits too. Feel free to decorate as you like, though.

170g unsalted butter, softened
170g caster sugar
3 eggs
110g self-raising flour
60g cocoa powder
Pinch of salt
5tbsp milk
1tsp vanilla

Ingredients for Buttercream:

250g unsalted butter, softened
300g icing sugar
1 punnet raspberries, simmered in a pan until thick and passed through a sieve

Ingredients for Ganache Drip:

100g dark chocolate
100g milk chocolate
200ml double cream

1. Preheat the oven to 180°C and grease and line two 7" round cake pans.

2. To make the cake, cream the butter and sugar together until light and fluffy, and beat the eggs in. Whisk in the flour and cocoa powder, followed by the milk, vanilla and salt.

3. Divide the batter between the pans and bake for about 35 minutes, or until the cakes spring back when you poke them.

4. Let the cakes cool completely and make the buttercream: whisk the butter until pale and fluffy, and gradually whisk in the sugar. Whisk in the raspberry reduction, then sandwich the cake layers with the buttercream and cover the sides and top, creating a smooth surface. Pop in the fridge to chill.

5. To make the ganache, bring the cream to a boil in a saucepan and immediately pour over the chocolate in a heatproof bowl. Stir until the chocolate is melted and smooth. Leave to cool for about ten minutes, give another little stir, and spread a little over the top of your chilled cake. easing it over the sides to create drips (you may not need to use all of the ganache: save: save any leftovers to make truffles).

6. While the ganache is still a little soft, adorn with your chosen decorations.


All That's Left Are The Crumbs

This month the #BundtBakers are making Christmas Bundts. My first though was the beautiful Bûche de Noël - a genoise that is filled with cream, rolled into a log, and then covered in chocolate buttercream. I wondered if I could make it as a bundt cake?

I'm pretty sure that the Bûche de Noël gods hate me for playing with their original recipe and turning it into a bundt. At least that is how I felt when I was making the cake, because everything that could have gone wrong did in fact go wrong. Where do I start? Let me just say that the chocolate cake by itself is one I will make again and again as it was delicious - chocolatey, moist, and soft. Maybe the problem was that I used three different recipes to create the Frankencake.

The trouble started when I made the filling and the frosting. When I made the filling the mascarpone and the other ingredients separated into a mixture resembling scrambled eggs. Some bad words were said as the mascarpone cost way more than I wanted to spend. I got out my hand mixer and tried to beat it into separation, but it would not concede. So I grabbed some cream cheese and beat it into the curled mixer and it actually worked! Next was the mocha buttercream, which remained a runny mess no matter what I tried. There were seven egg whites in it, so there was no way I was giving up that easily. I grabbed way more powdered sugar than any person should use and just kept adding it until the frosting held its shape. It then went into the refrigerator to firm up a little more before I spread it over the cake. Honestly, I thought that there was a chance that it would just slide off the cake, but it held up just fine. I have listed the recipes below and maybe you will have better luck than I did. At least you have the solutions I used if something goes wrong. Despite all of the trouble my family really liked this bundt.


If you would like to know more about #BundtBakers and see what the other bakers made for our Christma Bundt theme please scroll down below the recipe.


Bundt de Noël

  • 2 teaspoons espresso powder
  • 230g (1 cup) unsalted butter
  • 64g (¾ cup) unsweetened cocoa powder, Dutch-process cocoa preferred
  • 400g (2 cups) sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 240g (2 cups) all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 120ml (½ cup) buttermilk
  • 115g (½ cup) sour cream
  • 12 ounces mascarpone, at room temp
  • 6 tablespoons heavy cream
  • 4 tablespoons powdered sugar
  • 2 teaspoons espresso powder
  • Pinch salt
  • 7 egg whites
  • 260g (1⅓ cups) granulated sugar
  • 130ml water
  • 6 ounces unsweetened chocolate, melted and cooled
  • ½ teaspoon instant espresso powder
  • ½ teaspoon vanilla extract
  • 1½ cups unsalted butter, softened
  1. Preheat the oven to 180 ℃ (350°F).
  2. Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl, heat, stirring, until the butter melts.
  3. Remove from the heat, and whisk until smooth.
  4. Let the mixture cool for 10 minutes.
  5. While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
  6. Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined., scraping the bottom and sides of the bowl, and mix again to incorporate any residue.
  7. In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt.
  8. Mix into the chocolate batter, stirring until thoroughly combined.
  9. Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick.
  10. Pour the batter into the prepared pan.
  11. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean.
  12. While the cake is baking, make the filling and frosting.
  13. Remove the cake from the oven, allow to cool in the pan for 10 minutes, and turn the pan over onto a cooling rack.
  14. After 5 more minutes, lift the pan off the cake, and allow to cool completely
  15. Carefully cut the cake in half, and place the top half aside.
  16. Using a melon baller, create a channel all the way around the bottom half of the cake.
  17. Fill the channel with the Coffee Mascarpone Filling and place the top half on top to make a complete cake again.
  18. Frost the entire bundt with the mocha buttercream and place in the refrigerator to set for about 30 minutes.
  19. Once the frosting is hardened, remove from the refrigerator, and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark.
  1. Heat the cream to a bare simmer and turn off the heat.
  2. Add the sugar, salt, vanilla bean, and instant coffee, stir and let steep for 20 minutes.
  3. Add to the room temperature mascarpone and stir to combine.
  1. In a clean, completely dry bowl beat the egg whites on high until soft peaks form set them aside.
  2. In a small saucepan, bring the sugar and water to a boil, then allow it boil until it has reduced into a slightly thickened syrup.
  3. Begin beating the egg whites on high speed again, and pour the hot sugar syrup into the eggs in a slow, steady stream.
  4. Pour the melted chocolate, espresso powder, and vanilla extract into the egg whites and continue beating them until the meringue has cooled completely, about 5 minutes.
  5. Add the softened butter to the meringue, 2 tablespoons at a time, while beating on high speed, until all of the butter is incorporated into the frosting.
  6. If the buttercream becomes runny during this process, refrigerate the meringue until it has chilled through and continue the process of beating the butter into the meringue.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. Our theme this month is Christmas Bundts, and mahalo nui loa to Sneha from Sneha's Recipe who is our host.


And don’t forget to take a peek at what other talented bakers have baked this month


Epcot — World Showcase

Apple Strudel (Biergarten, Germany)
Atlantic Salmon Filet (Restaurant Akershus, Norway)
Bechamel Sauce (Tutto Italia, Italy)
Beef Barley Soup (Le Cellier, Canada)
Beef Brewat Rolls (Restaurant Marrakesh, Morocco)
Beef Shish Kebabs (Restaurant Marrakesh, Morocco)
Beef Short Ribs (Chefs de France, France)
Bienenstich (Biergarten, Germany)
Black Forest Cake (Biergarten, Germany)
Blood Orange Margarita (La Cava del Tequila, Mexico)
Bolognese Sauce (Tutto Italia, Italy)
Braised Red Cabbage (Biergarten, Germany)
Brochette of Chicken (marinated chicken on skewers) (Restaurant Marrakesh, Morocco)
Breakfast Potato Casserole (Restaurant Akershus, Norway)
Canard au Miel, Haricots Vert et Pommes de Terre Douce (Chefs de France)
Canton Beef (Nine Dragons Restaurant, China)
Cantucci (Via Napoli, Italy)
Cauliflower Mashed Potatoes (Restaurant Akershus, Norway)
Cauliflower Soup (Kringla Bakeri og Cafe & Restaurant Akershus, Norway)
Cheddar Cheese Soup (Le Cellier, Canada)
Cheddar Cheese Soup (Le Cellier, Canada) UPDATED VERSION 8/09
Cheddar Cheese Soup (Le Cellier, Canada) UPDATED VERSION 11/10

Le Cellier Canadian Cheddar Cheese Soup

Chicken Bastilla (Restaurant Marrakesh, Morocco)
Chicken and Leek Pie (Rose & Crown, United Kingdom)
Chicken Salad (Restaurant Akershus, Norway)
Chocolate Canadian Club Cake (Whiskey Cake) (Le Cellier, Canada)
Chocolate Mousse (Chefs de France, France)
Chocolate Mousse (Le Cellier, Canada)
Chocolate Mousse Cake (Kringla Bakeri og Cafe, Norway)
Christmas Bread (Akershus, Norway)
Cottage Pie (Rose & Crown Pub, United Kingdom)
Couscous Mrouzia (Restaurant Marrakesh, Morocco)
Couscous Salad (Restaurant Marrakesh, Morocco)
Crab Flan (Le Cellier, Canada)
Cream Cheese Mashed Potatoes (Le Cellier, Canada)
Duck Confit (Le Cellier, Canada)
Fettuccine Alfredo (L’Originale Alfredo di Roma, Italy – now closed)
Filet Mignon (Le Cellier, Canada)
Fresh Pasta (Tutto Italia, Italy)
Frikadelle (Biergarten, Germany)
Garlic Buttered Broccoli (Restaurant Akershus)
General Tso’s Chicken (Nine Dragons, China)
Ginger Dressing (Teppanyaki, Japan – now closed)
Ginger Sauce (Teppan Edo, Japan)
Gnocchi with Spinach and Gorgonzola Cream Sauce (Tutto Italia, Italy)
Goat Cheese Appetizer (Restaurant Marrakesh, Morocco)
Gratin de Macaroni (Chefs de France, France)
Guinness Cake Mix (Rose & Crown, United Kingdom)
Guinness Stew (Rose & Crown, United Kingdom)
Habibi Daquiri (Drink & Snack Stand, Morocco)
Heavenly Clouds (Nine Dragons Restaurant, China)
Honey Sesame Chicken (Nine Dragons Restaurant, China)
Italian Margarita (Alfredo di Roma, Italy)
Jasmina Salad (Restaurant Marrakesh, Morocco)
Kjottkaker (Royal Akershus Banquet Hall, Norway)
Kringle (Kringla Bakeri og Cafe, Norway)
Lamb Tagine (Restaurant Marrakesh, Morocco)
Lasagna al Forno (Tutto Italia, Italy)
Leek and Jarlsburg Cheese Soup (Royal Akershus Banquet Hall, Norway)
Lemon Chicken (Restaurant Marrakesh, Morocco)
Lemon Tart (Rose and Crown, United Kingdom)
Lentil Salad (Biergarten, Germany)
Lentil Salad (Restaurant Marrakesh, Morocco)
Macaroni Salad (Biergarten, Germany)
Maple BBQ Sauce (Le Cellier, Canada)
Maple Creme Brulee (Le Cellier, Canada)
Maple Glazed Salmon (Le Cellier, Canada)
Maple Glazed Salmon (updated 5/08, Le Cellier, Canada)
Mixed Field Greens (Le Cellier, Canada)
Moroccan Cucumber and Tomato Salad (Restaurant Marrakesh, Morocco)
Moroccan Meatballs (Tangierine Cafe, Morocco)
Moroccan Roast Lamb (Restaurant Marrakesh, Morocco)
Moroccarita (Drink & Food Stand, Morocco)
Mushroom Medley (Rose & Crown, United Kingdom)
Mushroom Risotto (Le Cellier, Canada)
Mustard Sauce (Teppan Edo, Japan)
Napoleon (Boulangerie Patisserie, France)
Nudel Gratin (Biergarten, Epcot)

Orange-Horseradish Chicken Salad (Restaurant Akershus, Norway)
Peach Cobbler (Liberty Inn, American Adventure)
Pomegranate Cosmopolitan (Tutto Italia, Italy)
Pomodoro Sauce (Tutto Italia, Italy)
Potato Dumplings (Biergarten, Germany)
Potato Leek Soup (Rose & Crown, United Kingdom)
Potato Leek Soup (updated 6/08, Rose & Crown, United Kingdom)
Queso Fundido (San Angel Inn, Mexico)
Princess Cake (Royal Akershus Banquet Hall, Norway)
Raspberrry Sorbet (Le Cellier, Canada)
Rice Cream (Norway Pavilion)
Ring Cake (Kringla Bakeri og Cafe, Norway)
Roasted Mushroom Salad (Royal Akershus Banquet Hall, Norway)
Roasted Pecan and Roasted Shallot Vinaigrette (Le Cellier, Canada)
Rote Grutze (Biergarten, Germany)
Sangrita (La Cava del Tequila, Mexico)
Sauteed Prince Edward Island Mussels (Le Cellier, Canada)
Schnitzel with Tomato and Mushroom Sauce (Biergarten, Germany)
Seafood Bastilla (Restaurant Marrakesh, Morocco)
Seafood Chowder (Royal Akershus Banquet Hall, Norway)
Seared Chicken with Braised Greens and Mustard jus (Le Cellier, Canada)
Smoked Salmon and Crab Timbale (Le Cellier, Canada)
Sopa Azteca (San Angel Inn, Mexico)
Soupe a L’Oignon (Bistro de Paris, France)
Spatzle and Cheese Spatzle (Biergarten, Germany)
Sticky Toffee Pudding (Rose & Crown, United Kingdom)
Strawberry Fraisier Cake (Chefs de France, France)
Steamed Pork Dumplings – Shanghai Xiaolongbao (Nine Dragons, Epcot)
Sukiyaki (Yakitori House, Japan)
Sweet Corn Polenta (Le Cellier, Canada)
Three Onion Soup (Le Cellier, Canada)
Tomato Confit (Le Cellier, Canada)
Tomato Salad (Biergarten, Germany)
Torontopolitan (Le Cellier, Canada)
Vine Ripened Tomato Stack (Le Cellier, Canada)
Welsh Dragon (Rose & Crown, United Kingdom)
White Chocolate Cappuccino Cheesecake (Royal Akershus Banquet Hall, Norway)
Wurst Salad (Biergarten, Germany)


37 Healthy Holiday Dessert Recipes

There's nothing better than spending a cold winter day inside by the fire, whipping up delicious holiday treats for your friends and family. But all those baked goods you indulge in during the month of December can take a toll on your waistline according to recent research from Cornell University, the average weight gain for Americans during the Christmas-New Year's season is 1.3 pounds. (What's more, it took half the participants in the study five months to shed the weight they'd gained during the holidays.)

The solution: We've rounded up some of our favorite healthy holiday treats that contain significantly less sugar and calories than their more fattening counterparts. From whole-wheat sugar cookies to chewy lemon bars to moist holiday cakes, there's something for everyone on this list. The best part? All of these treats are packed with flavor, thanks to better-for-you ingredients like ground cinnamon, dried cherries, low-fat yogurt, pure pumpkin, and fresh ginger&mdashin other words, no one will notice that they're actually munching on healthier cookies and cakes. Happy baking!


Contents

Southern Europe Edit

In Spain it is a traditional Christmas dessert (mazapán), although in Toledo, where the first written reference of this product dates back to 1512, it is eaten all year round. In Italy, particularly in Palermo, marzipan (marzapane) is often shaped and painted with food colourings to resemble fruit—Frutta martorana—especially during the Christmas season and on Il Giorno dei Morti (All Souls' Day) on November 2. May 9 and 10 are also special days for eating marzipan in Sicily. [2] In Portugal, where the confection has been traditionally made by nuns, [3] marzipan (maçapão) is used to make fruit-shaped sweets in the Algarve region in particular it is a very common sweet. There are other regions, as Toledo in Spain in which marzipan (mazapán) is shaped into simple animal shapes, and sometimes filled in with egg yolk (yema) and sugar. In Greece and Cyprus, marzipan is made in a variety of shapes and sizes and is almost always left white. [ citation needed ] In the islands of the Aegean in particular, white marzipan is considered a wedding treat and is served to guests at wedding feasts. [ citation needed ] In Malta marzipan is used as a filling in the traditional Maltese Easter treats called Figolla.

Western and Central Europe Edit

In Belgium and the Netherlands, marzipan figures are given as Saint Nicholas's presents. In Germany, it is common to give marzipan in the shape of a loaf of bread, which is called "Marzipanbrot", during Christmas time or shaped as small potatoes (Marzipankartoffeln). Besides Stollen, marzipan is often featured as an ingredient in seasonal baked goods, such as Bethmännchen and other Christmas cookies. One traditional new year present is known as a Glücksschwein (' lucky pig '). Mozartkugel from Austria are a famed export made of marzipan balls dipped in dark chocolate.

In the United Kingdom, celebratory fruitcakes are decorated with a layer of marzipan- particularly Christmas cake which is covered with white sugar icing, and at Easter the Simnel cake contains a layer of marzipan, a further layer decorates the top and 12 spheres symbolise the apostles of Christ- the marzipan is lightly grilled or toasted to colour it. In Geneva, a traditional part of the celebration of L'Escalade is the ritual smashing of a chocolate cauldron filled with marzipan vegetables, a reference to a Savoyard siege of the city which was supposedly foiled by a housewife with a cauldron of boiling soup. [ citation needed ]

Northern Europe Edit

In Denmark, Sweden and Norway, it is customary to snack on marzipan pigs around Christmas, marzipan shaped as eggs around Easter, and Kransekage on New Year's Eve. [4] [5] It is also used in a large variety of cakes and confectioneries unrelated to the holidays, including Træstammer, Gåsebryst, and Napoleonshatte, and as an ingredient in remonce-filling for Danish pastry. [6] [7] [8]

In Tallinn, in Maiasmokk café, there is a small museum dedicated to the history and manufacture of marzipan. [9]

Middle East Edit

In Syria, marzipan (known as لوزینه lozina, lowzineh, or Marçabén (مرصبان) [Arabic word derived from lawz = "almond") is flavoured with orange-flower water and shaped into roses and other delicate flowers before they are baked. Marzipan can also be made from oatmeal, farina, or semolina. [10] For Jews in Iran, marzipan fruit is a traditional Passover treat, replacing biscuits and cakes.

The Americas Edit

In Latin American cuisine, marzipan is known by the Spanish word mazapán and is also traditionally eaten at Christmas although, Latin American mazapán is generally made with peanuts instead of almonds as the Spanish mazapán. [11]

Asia Edit

In the Indian state of Goa, marzipan (maçapão) was introduced from Portugal. However, the Goan version uses cashew nuts instead of almonds. Goan marzipan is used to make Easter eggs. It is also used to make Christmas sweets in various shapes like fruits, flowers, stars, etc. Similarly, in the city of Bombay (Mumbai), the East Indians mould their cashewnut-based or almond-based marzipan into different shapes for Christmas and into marzipan eggs, chickens and bonnets for Easter.

In the Philippines marzipan was brought from Spain, mazapán de pili (Spanish for "pili marzipan") is made from pili nuts.

There are two proposed lines of origin for marzipan they are not necessarily contradictory and may be complementary, as there have always been Mediterranean trade and cooking influences. [12] Other sources establish the origin of marzipan in China, from where the recipe moved on to the Middle East and then to Europe through Al-Andalus. [13]

Northeast Mediterranean line Edit

Although it is believed to have been introduced to Eastern Europe through the Turks (badem ezmesi in Turkish, and most notably produced in Edirne), there is some dispute between Hungary and Italy over its origin. [14] Marzipan became a specialty of the Hanseatic League port towns. In particular, the cities of Lübeck and Tallinn have a proud tradition of marzipan manufacture. Examples include Lübecker Marzipan (PGI [15] ). The city's manufacturers like Niederegger still guarantee their marzipan to contain two-thirds almonds by weight, which results in a product of highest quality. Historically, the city of Königsberg in East Prussia was also renowned for its distinctive marzipan production. Königsberg marzipan remains a special type of marzipan in Germany that is golden brown on its surface and sometimes embedded with marmalade at its centre. [16]

Iberian Peninsula line Edit

Another possible geographic origin is the parts of Spain that were known as Al-Andalus. In Toledo (850-900, though more probably 1150 during the reign of Alfonso VII) this specialty was known as Postre Regio (instead of Mazapán). There are also mentions in The Book of One Thousand and One Nights of an almond paste eaten during Ramadan and as an aphrodisiac. [17] Mazapán is Toledo's most famous dessert, often created for Christmas, and has PGI status. [18] For this, almonds have to be at least 50% of the total weight, following the directives of Mazapán de Toledo regulator council. [19] Another idea to support this line is the important tradition of another Spanish almond-based Christmas confectionery, the turrón.

In the U.S., marzipan is not officially defined, but it is generally made with a higher ratio of sugar to almonds than almond paste. [20] One brand, for instance, has 28% almonds in its marzipan, and 45% almonds in its almond paste. However, in Sweden and Finland almond paste refers to a marzipan that contains 50% ground almonds, a much higher quality than regular marzipan. In Germany, Lübecker Marzipan is known for its quality. It contains 66% almonds. [21] The original manually produced Mozartkugeln are made from green pistachio marzipan.

Persipan is a similar, yet less expensive product, in which the almonds are replaced by apricot or peach kernels. Many confectionery products sold as marzipan are made from less expensive materials, such as soy paste and almond essence. [22] To control and detect the authenticity of marzipan, polymerase chain reaction methods can differentiate almonds from substitutes and adulterants at concentrations less than 1%. [23] German marzipan is made by grinding whole almonds with sugar and partially drying the paste, and French marzipan (called 'massepain') is made by combining ground almonds with sugar syrup. [24] Some marzipan is flavoured with rosewater. Spanish marzipan is made without bitter almonds. In the U.S, bitter almonds are not used in marzipan because the importation of bitter almonds into the U.S. is prohibited by U.S. law, owing to them containing a substance related to cyanide. [25] Sugar free marzipan can be made by replacing sugar with polyols such as maltitol. [26]

The German name has largely ousted the original English name marchpane with the same apparent derivation: "March bread". (The word marchpane occurs in Shakespeare's Romeo and Juliet, Act 1, Scene 5, Line 9.) Marzapane is documented earlier in Italian than in any other language, and the sense "bread" for pan is Romance. The origin could be from the Latin term "martius panis", which means bread of March. However, the ultimate etymology is unclear for example, the Italian word derives from the Latin words "Massa" (itself from Greek Μάζα "Maza") meaning pastry and "Pan" meaning bread, this can be particularly seen in the Provençal massapan, the Portuguese maçapão (where 'ç' is an alternative form for the phoneme 'ss') and old Spanish mazapán – the change from 'ss' to 'z' in Latin words was common in old Spanish and the 'r' appeared later. It could also be derived from martis pan, bread of March. Among the other possible etymologies set forth in the Oxford English Dictionary, one theory proposes that the word "marzipan" may be a corruption of Martaban, a Burmese city famous for its jars.

The Real Academia Española [27] suggests the idea of the Spanish word mazapán to be derived from the Hispanic Arabic بسمة pičmáṭ, which is derived from the Greek παξαμάδιον.

Another source could be from Arabic موثابان mawthābān "king who sits still". [28] The Arabic, Latinised as matapanus, was used to describe a Venetian coin depicting an enthroned Christ the King. [29] These coins were stored in ornate boxes. From about the fifteenth century, when the coins were no longer in circulation, the boxes became decorative containers for storing and serving luxury sweetmeats. One such luxury that crept into the box in the sixteenth century is the now-famous almond-flavoured marzipan, named (at least proximately) after the box in which it was stored.

However, if marzipan has its origin in Persia, it is not unlikely that the name may come from Marzban (in Persian: مرزبان, derived from the words Marz مرز meaning "border" or "boundary" and the suffix -bān بان meaning guardian), a class of margraves or military commanders in charge of border provinces of the Sassanid Empire of Persia (Iran) between the 3rd and 7th centuries. [ citation needed ]

To produce marzipan, raw almonds are cleaned "by sieving, air elutriation, and other electronic or mechanical devices", [30] then immersed in water with a temperature just below the boiling point for about five minutes, in a process known as blanching. This loosens the almonds' skin, which is removed by passing the almonds through rubber-covered rotating cylinders. This process reduces hydrogen cyanide (HCN) concentration and increases water content. [31] They are then cooled, after which they are coarsely chopped and ground, with up to 35% sugar, into almond flour. [32]

The almond flour mixture is roasted and cooled, after which sucrose (table sugar) and possibly a binding agent such as starch syrup or sorbitol are added. [32] It may then be moulded into any shape. Marzipan must be covered in an airtight container to prevent it from hardening and dehydrating. It should be protected from direct light to prevent rancidity of almond oil, a result of lipid oxidation. [ citation needed ]

Molecular composition Edit

The aroma and flavor of marzipan can be attributed to benzaldehyde and hydrogen cyanide, which both derive from amygdalin, a compound naturally present in almonds. [ citation needed ]

Physical structure Edit

Marzipan is a food emulsion that contains four phases: a solid phase of suspended particles including almonds and sugars, a suspended air pocket phase formed from incorporated air during mixing, a water phase, and a lipid phase from almond oil. [33] The phases can separate when left alone for long periods of time. It is stabilized by the phospholipids and triglycerides found in the almond cells. The fatty acids found in almonds include saturated fats such as stearic acid and unsaturated fats such as linoleic acid. [34] Emulsifiers can be added during production to increase shelf life.

Marzipan's softness is a balance between the solid and liquid components. It should have a moisture content of less than 10%. [35]


6 of 38

How to Make a Cadbury Mini Egg Skillet Cookie

Spring has officially sprung&mdashwhich means fresh asparagus, juicy-sweet strawberries, and savory artichokes are making their way back to our farmers markets. It also means Cadbury Mini Eggs have hit supermarket shelves. For many, Cadbury Minis aren't just a sign that the days are getting longer and the weather is getting warmer. With their creamy, chocolate center and speckled, crispy candy coating, Cadbury Mini Eggs are an obsession. And I&rsquom not talking about the larger creme filled ones or the M&M knockoffs. These mini egg candies, in their purple packaging from the UK only, come once a year and we are honoring their arrival by folding them into our favorite deep-dish skillet cookie recipe.

[tiImage is_image="1" image_id="442425" image_style="1200x900" align="center"]

Forget trifles and lemon bars, this is the easiest, and arguably most delicious, Easter dessert there is. We followed our Deep-Dish Chocolate Chip Skillet Cookie recipe up to step three. Instead of chocolate chips, we roughly chopped Cadbury Mini Eggs until we had one cup and gently folded the milk chocolate candy into the cookie batter. Once we spread the pastel-candy studded batter into our skillet, we continued the Cadbury love by sprinkling a few halved eggs on top for added color. We followed the baking instructions on this recipe until it was time to enjoy. And trust me. we enjoyed. We enjoyed down to the very lat bite.

[tiVideo is_video="1" video_id="387233"]

With a crisp golden edge and tender, warm interior filled with melty chocolate goodness, this skillet cookie was happily devoured in minutes. Just like Easter eggs nestled in the grass, there was a speckled candy egg piece in every bite that left you wanting more. Point being, if you're responsible for providing or contributing to the holiday spread this year, let dessert be a no-brainer and make this Cadbury Mini Egg Skillet Cookie to fully ensure a very happy Easter for your entire crew.

[tiImage is_image="1" image_id="442419" image_style="1200x900" align="center"]



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