Feeds:
Posts
Comments

Posts Tagged ‘whipping cream’

A few weeks ago, I had an excuse to bake a celebratory cake.  While searching for a suitable recipe, a small side note from the “About Angel Food Cakes” section in  Joy of Cooking caught my eye: it suggested that to jazz up an angel food cake, to stuff it with lemon curd.  The complementary flavours of tangy lemon layered inside a light angel food cake captivated my imagination (not to mention my tastebuds).  I decided to finish the cake with a whipped cream frosting stabilized by rich mascarpone cheese.   Mascarpone is a rich, spreadable, Italian cheese, almost custard-like in flavour.  It helps thicken the frosting, while retaining the lightness of the whipping cream.

The cake was suberb – with the flavours melding perfectly.  For my parent’s wedding anniversary this weekend, I tried it out on my mother (who is a self-declared dessert connoisseur),  and she too declared it an absolute success. While slightly fiddly to assemble, it is certainly worth every second of effort!

Coincidently, a few weeks after my initial test run,  Canadian Living came out with a similar recipe for mother’s day.  I suspect most mothers would love this special dessert next Sunday!

Angel Cake with Lemon Curd and Marscapone Frosting

Makes one 10-inch angel food cake

 

Ingredients:

Angel Food Cake

1 cup sifted cake flour

3/4 cup + 3/4 cup sugar

1/2 teaspoon salt

1 1/2 cups egg whites (about 11 large whites)

1 tablespoon water

1 tablespoon fresh lemon juice

1 teaspoon cream of tartar

1 teaspoon vanilla

1/4 teaspoon almond abstract
 

Lemon Cheese

3 large eggs

1/3 cup sugar

Grated zest of 1 lemon

1/2 cup strained fresh lemon juice

6 tablespoons unsalted butter, cut into small pieces

1/2 teaspoon vanilla
 

Marscapone Frosting

2 cups whipping cream

1 cup marscapone

1/4 to 1/2  cup icing sugar, depending on your preferred sweetness
 

Finishing Touches

1 pint blueberries

Grated zest of 1 lemon
 

Directions:

Angle Cake

Note: The egg whites should be at room temperature.

Preheat the oven to 350.  Have ready an ungreased 10-inch tube pan (preferably with removable sides).

Sift together three times the flour, 3/4 cup sugar and salt.  In a separate large bowl, combine the egg whites, water, lemon juice, cream of tartar, and vanilla.  Beat on low speed for 1 minute.  Increase the speed to medium-high and beat until the mixture increases to 5 times in volume and resembles a soft foam, about 3-5 minutes.

On medium-high speed, beat in 1 tablespoon at a time, taking 2 to 3 minutes 3/4 cup sugar.  When all the sugar has been added, teh foam will be creamy white and hold soft, moist, glossy peaks that bend over at the points: do not beat until stiff.

Sift a fine layer of the flour mixture (about 1/4 cup) evenly over the batter and fold gently with a rubber spatula only until the flour is almost incorporated; do not stir or mix.  Repeat 7 more times, folding in the last addition until no traces of flour are visible.

Pour the batter into the pan and spread gently to level the top.  Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes.

When the cake is done, invert immediately and cool upside down in the pan, to prevent it from sinking.  Use the feet of the pan to hold it above the surface of the table or prop it higher by resting the tube on a bottle or inverted funnel.  Let the cake cool for at least 1 1/2 hours, until it is thoroughly set.

To remove the cake from the pan, slide a thin knive around the cake to detach it from the pan and the tube.  If you have removable sides, slide the knife under the cake to detach it from the bottom.  Let the cake cool completely before frosting.
 

Lemon Curd

Whisk together in a saucepan until light in colour the eggs, sugar, and lemon zest.  Add the fresh lemon juice and butter.  Cook, whisking constantly, over medium heat until the butter is melted, the mixture is thickened  and simmers gently for a few seconds.  Using a spatula, scrape the filling through a medium-mesh sieve into a bowl.  Stir in the vanilla.  Let cool, cover, and refrigerate to thicken.
 

Marscapone Frosting

With an electric mixer on medium speed, whisk whipping ceam until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated.
 

Assembly

Using a very sharp serrated knife and a gentle sawing motion, carefully cut the cake horizontally in thirds. Lay the bottom layer on a serving platter.  Gently spread half of the lemon curd over the cake.  Place the middle layer over the curd.  Gently spread with the remaining lemon curd.  Cover with the final third.

Using a frosting spatula (or a butter knife), frost the entire cake including tops and sides.  Decorate with blueberries and lemon zest. Bon appetit!
 
– Catherine

Advertisements

Read Full Post »

This pie only confirms a universal truth: chocolate and peanut butter are a match made in heaven. Nested between a chocolate crumb crust and a smooth ganache is a peanut butter cheese cake.  It’s hard to imagine a more delicious combination…

This is one of the more ingenious recipes in Joy of Cooking. 

Chocolate Peanut Butter Pie

(1 9- or 10-inch pie)

 

INGREDIENTS

Crumb crust:

1 ½ cups chocolate wafer crumbs

¼ cup sugar (depending on the sweetness of the cookies)

6 tablespoons (3/4 stick) of unsalted butter, melted and cooled

1 teaspoon cinnamon
 

Peanut Butter Filling:

8 ounces cream cheese (1 block)

1 cup peanut butter

½ cup sugar

2 teaspoons vanilla

1 cup whipping cream
 

Ganache:

¾ cup whipping cream

1 tablespoon instant coffee granules

8 ounces finely chopped semisweet or bittersweet chocolate
 
 
DIRECTIONS

Crumb crust:

In a bowl, combine crumb crust ingredients. Press into a 10-inch pie or springform pan, and bake for 10 to 12 minutes in a 350°F oven.

Cool the crust before filling (can be done in the fridge/freezer).
 

Peanut Butter filling:

Beat in a large bowl until smoothly blended the cream cheese, peanut butter, sugar, and vanilla.

In a medium bowl, beat the whipping cream until stiff peaks form.Using a spatula, fold in half of the whipped cream into the peanut mixture to lighten it, and then fold in the remaining cream.

Spread the mixture into the crust, press a sheet of plastic wrap directly on the surface of the pie and refrigerate until firm, about four hours (or if you are in a rush, throw it in the freezer).
 
Chocolate Ganache:

Bring the whipping cream to a boil, stirring in the instant coffee.  Remove from heat and add chocolate. Stir until most of the chocolate has melted. Cover and let stand 10 minutes, then stir/whisk gently until completely smooth. Let cool to lukewarm and then pour over the pie and spread evenly.  Refrigerate for at least 1 hour (again, you can also use the freezer) and up to 3 days.

Serve with masses of whipped cream and salted peanuts for an absolutely delicious dessert.  Eat slowly – you will want to savour each and every bite!
 
– Catherine

Read Full Post »

Today is a very special day – 3/14 – the best excuse of the year to make pie!

So in honour of pi day, I share below my five favourite pies from last year.  May your days be filled with delicious pie!

– Catherine

 

Tourtiere – Easily my favourite savoury pie, this traditional Quebecois meat pie is a treat!

White Chocolate Cranberry Tart with Toasted Pistachios  – This combination of tart cranberries, nutty pistachios, and smooth chocolate is elegant and stunning. 

Raspberry Glacee Pie – If you ever need to bribe my mother, look no farther.  This delicate raspberry pie is truly divine served with whipped cream.



Pumpkin Pie – Nothing screams autumn more than impeccably spiced pumpkin pie.

Chocolate Hazelnut Pie –  Whipped hazelnut cream filling topped with chocolate ganache.  Need I say more?

Read Full Post »

Among my mother’s family, the litmus test to see whether you are related is to ask about your favourite dessert .  The only permissible answer is raspberry glacée pie. The following is a top-secret family recipe, for which I hope my family can forgive me for sharing with you!

Even our Ford family reunions prominently feature raspberry glacée pies.  A few years ago, 13 or 14 of us polished off three pies in one sitting.  And over the last few weekends, my family has enjoyed raspberry glacee pies over five seperate sittings.  I can safely say that without fail, everyone has licked their plate clean.

The secret of this pie is the fresh raspberries. You see, raspberries lose some of their divine taste when cooked.  Because these delicate berries are only in-season for a few weeks a year, one must savour their luscious flavour.  This pie embraces ripe raspberries, coating them with a smooth glaze and serving them in a flaky pie crust.  Served with whipping cream, I can only hope heaven tastes this delicious!

Raspberry Glacée Pie

(1 pie, or 6-8 generous slices)

Ingredients:

1 9-inch baked pie shell

1 cup crushed raspberries

3/4 cup cold water

1 cup sugar

3 tablespoons cornstarch

Pinch salt

1 tsp lemon juice

3 generous cups fresh raspberries

Whipping cream

Directions

Simmer the crushed berries and water for 3 to 4 minutes.  Strain the mixture.  Add extra water if needed to make 1 cup of juice.

Add sugar, cornstarch and salt to juice.  Stirring constantly, cook over medium-low heat until syrup is thick and clear, about 4 to 5 minutes.  Allow syrup to cool before adding the lemon juice.

Place fresh raspberries in the baked pie shell.  Pour the syrup overtop.  Perfect topped with whipped cream!

– Catherine

Read Full Post »

While Sitelle is certainly an early bird, I am one to enjoy delicious breakfast food at anytime of the day!  Steaming pancakes fresh off the griddle with whipping cream and blackberries is one of my favourites – and it tastes delicious any time of day (and I confess, this was supper).  I am normally an oatmeal pancake snob, refusing to eat the ordinary pancake.  But as per usual, the Joy of Cooking offered a simple and delicious recipe. You can tell these beauties were hot, with the whipping cream melting into the pancakes, and fresh fruit simply elevating the pancakes to the next level.  Sweetened with Canadian maple syrup (recently declared a superfood of the same order as antioxidant filled berries, red wine, and flax seeds) these pancakes disappeared by the plate!

 

Pancakes with Blackberries and Whipping Cream

(makes 16 pancakes)
 
Ingredients:

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 3/4 tablespoons baking powder

1 teaspoon salt

1 1/2 cups milk

3 tablespoons butter, melted

2 eggs

1 teaspoon vanilla extract, divided

1/2 cup whipping cream

Blackberries

Maple syrup

Extra butter
 
Directions:

Mix the flour, sugar, baking powder, and salt in a large bowl.  In a separate bowl, beat together the milk, eggs, butter, and 1/2 teaspoon of the vanilla.  Quickly mix the wet ingredients into the dry, being careful not to overmix and ignoring lumps. Grease a hot griddle with butter.  Cook about 1/4 cup of the pancake mixture for 2-3 minutes a side, until golden.

In a separate bowl, use electric beaters to beat the whipping cream and remaining vanilla to soft peaks.  Serve the pancakes straight off the griddle with whipping cream, blackberries, and maple syrup!

– Catherine

Read Full Post »