Geri's Food

Tag: Cakes

  • Chocolate Cake

    Chocolate Cake

    It is New Year and my birthday all in one and in a good old tradition we celebrate with a festive home made cake to mark this exceptional occasion. And what a festive cake this one turns out to be – a truly decadent, flavour rich orange chocolate cake to make all the senses feel special, deserving and desired. The recipe calls for a lot of plain chocolate, but I like to diversify by adding additional flavour dimensions to my creations. In this instance for example, I am adding a orange intense Lindt dark chocolate to the cake sponge instead of plain dark chocolate, making the faint orange aroma coming through in a very pleasant, subtle way.

    But the desire for decadence does not stop there. The entire chocolate cake is covered in the luscious chocolate mousse, the final decorations of which are further intensified with a rum essence flavour. And if this would not be enough, the cake is decorated with mini Lindt chocolate bombones – very, very deliciously chocolatey indeed. I take one bite and all my wishes have come true!

    Ingredients

    For the Cake
    • 225g margarine or unsalted butter (softened)
    • 225g caster sugar
    • 4 large eggs (beaten)
    • 16g Vanilla Sugar Dr. Oetker (2 small packages)
    • 200g self-raising flour (sifted)
    • 1/2 tsp baking powder
    • 1/2 tsp bicarbonate of soda
    • 1tbs caster sugar
    • 30g cocoa
    • 2 tbsp whole milk
    • 100g Lindt Intense Orange Dark Chocolate (melted)
    • Few mini Lindt Chocolate Bonbons (for decoration)
    For the Chocolate Mousse
    • 200g good quality milk chocolate (I have used Cote d’Or)
    • 200g good quality dark chocolate (I have used Cote d’Or)
    • 400g cream
    • 3 egg yolks
    • 3 egg whites
    • pinch of salt
    • 3-4 droplets of rum essence

     

    Method

    For the cake:

    1. In a large bowl mix together the softened butter, the vanilla sugar essence and the caster sugar for several minutes until the mixture become pale and light. While continuing whisking add the eggs one at a time. In another bowl mix together the flour, the cocoa powder, the baking powder and soda. Start gradually adding (in three times) the dry ingredients to the soft mixture and whisk until well incorporated.

    2. Over a pot with a simmering water, place another pot and melt the chocolate by breaking it into pieces and mixing with the two spoons of milk. Once the chocolate has melted add to the cake mixture and mix well.

    3. Pre-heat the oven to 175C. Lay two cake forms with baking paper and spread the cake mixture in the two forms evenly. Bake for 30 minutes, check if ready and take out of the oven. Let the cakes rest for two minutes then run a knife over the edge of the cake making sure it could be released by the form easily. Take the cakes out of the forms and let them cool completely.

    For the chocolate mousse:

    4. Cut the chocolate into tiny pieces and place in a large bowl. Heat the cream until it starts to simmer and then pour over the cut chocolate. Let is rest for 2 minutes allowing the chocolate to melt then mix everything together until all the chocolate has melted. Let is rest for a while.

    5. In the mean time, separate the egg yolks from the egg whites. Over a pot with simmering water, place another pot and whisk the egg yolks until they become pale and thick. Make sure that the water underneath is not touching the bottom of the upper pot that the water is just simmering lightly. If the temperature is too high there is a risk that the eggs might turn into an omelet. Mix the egg mixture together with the chocolate cream mixture until well combined.

    6. Beat the egg whites with a pinch of salt until firm peaks start to form. Gradually, in three times, add the beaten egg whites to the mousse, folding gently until well combined. Place the mousse in the fridge for 40 min to 1  hour until it becomes sufficiently thick to start assembling the cake.

    To assemble the cake:

    7. Cut the two cakes in the middle and place all four cake disk on the table top. Take the chocolate mousse out of the fridge and mix it well together feeling how thick the mousse has set. If still runny, place it back in the fridge and wait for an additional half an hour. If thick and glossy it means that it is ready to assemble the cake.

    8. In serving dish or a plate, place one of the four cake sponge disks. With a spatula knife cover the cake top with chocolate mousse. Place the second cake disk and repeat placing a layer of chocolate mouse over a layer of cake. Once done, cover the whole cake with the remaining mouse.

    9. Preparing for the final cake decoration, add a few droplets of rum essence to the remaining chocolate mousse for extra flavour. Place a star tip in a piping bag and spoon in the chocolate mousse. Start by decorating the chocolate cake bottom edge either by making chocolate pearls, or any decoration you may desire. On a smooth cake top pipe chocolate rosettes. Place mini Lindt Chocolate bonbons on each rosette for an added flair.

    10. Place the chocolate cake in the fridge overnight to set completely the chocolate mousse. Leave it out of the fridge for at least half an hour before serving so the chocolate mouse softens a little. If refrigerated the cake would keep up for a week.

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  • Garash Cake

    Garash Cake

    The Christmas holiday season is behind us. It always feels a bit like climbing a mountain heel. I am enjoying the journey, the beauty of discovering little things at every stop on the way and the thrill and anticipation of seeing the view from the top of the  mountain. We have reached the peak at New Year with a spectacular display of fireworks and cascading emotions full of hope for all that is to come and now that the holidays are over, I am still cherishing the sparkling images of the memorable experiences of all that has been left behind.

    This image of a traditional Bulgarian Garash Cake is one of them. Gracing our Christmas eve dining table, it was a stunning centrepiece at the end of festive meal. Rich and decadent, beautifully balancing the flavours of a crunchy walnut meringue and the softness of a cacao butter cream, contrasted by the delicate zest of fresh berry fruits. We have savoured every bite… A perfect celebration cake just to enjoy indulging oneself or to be generous and share with others. I for myself, know exactly what to choose.

    Ingredients

    For the cake
    • 8 egg whites
    • 1/2 cup of sugar
    • 3 cups of walnut meal
    • Vanilla essence (8g Vanilla sugar Dr. Oetker)
    • pinch of salt
    • 1tsp cornflour
    • Raspberries
    • Redcurrant
    • Blueberries
    • Powder sugar
    For the cream
    • 1 cup of sugar
    • 1 cup of water
    • 5 tbsp cacao powder
    • 125g butter
    • 8 egg yolks

     

    Method

    1. For the cake. Break the eggs, splitting the whites and the yolks in two separate bowls. Put the yolks aside as they will be needed for the cream. Start preparing the cake layers by whisking the egg whites with a pinch of salt. Ones the soft peaks start to form add the vanilla essence and gradually spoon per spoon in regular intervals of whisking add the sugar. Ones the meringue start to form stiff peaks add one tea spoon of corn flour. Add the walnut meal to the meringue and gently fold it together with a spatular.

    2. Layer a baking tray with a baking paper. Using a pen and a round baking form, circle on the baking paper the round size of the cake layers you would like to have. Set a plain round nozzle in a piping bag (the same size you would normally use for making macarons – 12) and fill the bag with the walnut meringue mixture. Starting from the centre of the circle on the baking paper, squeeze the cake mixture making round circles until you reach the end of the rim of the shape you would like to create.

    3. Pre-heat the oven to 175C. Set the tray in the oven and bake for 30 minutes. The cake layer is ready when you touch it and it does not stick to your hand. Take it out of the oven and let it cool completely. In the mean time pipe the second layer of the cake and bake. Depending on the size of the circle you should be able to make between 4 and 6 layers of the cake. Try to make them as thin as possible. Once cooled peel off the baking paper from the baked meringue layers.

    4. For the cream: In a small pan over a medium heat mix together the water and the sugar until the sugar has dissolved. Add the cacao powder and mix the sirup until all is well combined. Take it out of the heat and let it cool completely.

    5. In a separate bowl whisk together the slightly soft butter and start adding the egg yolks one by one. Once all the eggs have been combined add the slightly cooled cacao sirup and whisk together until well combined. Set to cool in the fridge for at least one hour.

    6. To assemble the cake: Lay the first meringue layer in the centre of a serving dish. Set a start shaped nozzle in a piping bag and fill it in with the cacao cream. Starting from the centre of the cake pipe in a rozzet shape form the cream util it reaches the rim of the cake. Set the second meringue layer on top and pipe the cream on top. Repeat until you set the final top layer and decorate it on top with the cream. Put the cake in the fridge and let it rest overnight.

    7. Before serving decorate the top of the cake withe fresh fruits like raspberries, blueberries and redcurrant and dust with powder sugar.

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  • Almond Raspberry Crumble Cake

    Almond Raspberry Crumble Cake

    We were recently in Germany on a weekend trip to Aachen, and as always we could not resist a stop to our favourite book store. It is truly and enchanting place. Selling everything a person could imagine, indulging passions varying from music to cooking, from travelling to science, and for everyone a beautiful book could be discovered as a cherished piece of one’s soul, available to be embraced and taken home.

    On this particular trip, I was casually glancing through one of the book sections when a most spectacular recipe book caught my eye. I have never seen a book like that. Big and shiny, with a boldly written title “Indulgent Cakes” gracing the cover next to a mouth-watering four tier cake. And this was only the start of the magic. Every turning of the page revealed the most amazing cake recipes one could only imagine, presented in a most enticing, elegant way. This was not a book, this was a piece of art, a piece of magic and my soul rejoiced that I could have it.

    Sitting in our living room and discussing our plans for my husband’s family birthday celebration, it is no surprise that when it comes to cakes, we have a reference for recipes like none other. I let him turn the pages and choose his heart’s desire. We stop and discuss a few, but the final selection is made for an Almond Raspberry Crumble Cake. Light and soft like a feather lemon sponge meets a fragrant nutty crumble topping, kissed by a layer of sweet and sour raspberry perfection in-between. What a beautiful way to say happy birthday to my dearest one in the language of food and love.

    {Original recipe from Indulgent Cakes by the Australian Women’s Weekly}

    Ingredients

    For the cake
    • 125g salted butter (room temperature)
    • 275g sugar
    • 1tsp of grated lemon peel
    • 1 Vanilla sugar (Dr. Oetker)
    • 3 eggs
    • 1/4tsp soda bicarbonate
    • 225g plain flour
    • 125ml milk
    • 125g Raspberries
    • 1tbsp powder sugar
    For the crumble
    • 150g plain flour
    • 60g almond powder
    • 75g Demetra sugar
    • 75g sugar
    • 125g salted butter (cold)
    • 20g oatmeal
    • 50g Almond flakes

     

    Method

    1. For the cake. Preheat the oven to 180C. In a large bawl whisk together with an electric mixer the eggs, butter, sugar, vanilla and lemon peel. Once fluffy and smooth add the soda bicarbonate and the flour, and the milk mixing well until all is combined.  Lay a backing form with baking paper. Poor the cake mixture on top and gently smooth the service. Put the cake in the oven  and let it cook for 20 minutes.

    2. For the crumble: In the meantime prepare the crumple by putting in a separate bawl the flour, the oatmeal, the sugar, the almond powder and the butter. Rub the butter into the dry ingredients with your fingers. When the entire paste starts to resemble bread crumbs add the almond flakes.

    3. Once the cake has baked for 20 minutes, take it our of the oven and generously scatter on the top the fresh raspberries. Cover on top with the crumble and return to the oven to bake for additional 30 minutes.

    4. Once baked, take out of the oven but keep in the baking form to slightly cool for 10 minutes. Take out the cake of the form and place it onto a cooling wrack to cool completely.

    5. Dust with powder sugar before serving.

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  • Apricot Frangipane Cake

    Apricot Frangipane Cake

    It is a Belgian summer. Tender, tempered and capricious. One day bursting with sunshine, brightness and delight with temperatures warming the land in their near 30C. The next day, cooly sofisticated greyness showers the smiling plants with temperatures declining to no more then 16C. Yet, we love it all and we learn how to arrange our outdoor agendas in accordance with the weather.

    There may be no golden sunshine in our Belgian sky today, yet we still choose to celebrate the summer with this beautifully golden Apricot Frangipane cake. Such a family favourite treat and so simple and easy to make. Delicious crust pastry soften with aromatic home made apricot jam and light and nutty almond sponge, finished with a bite of perfect, sugar powdered almond flake topping.

    Golden brown oven delight – who needs another sunshine?

    Ingredients

    For the crust pastry
    • 250g flour
    • 75g butter
    • 90g sugar
    • 1 Vanilla essence sugar package (Dr. Oetker)
    • 1 egg
    • 1 pinch of salt
    For the frangipane filling
    • 200g butter
    • 125g sugar
    • 2 eggs
    • 130g almond powder
    • 180g flour
    • 125ml milk
    • 50g almond flakes
    • 125g powder sugar
    •  3-4 tbsp Apricot jam

     

    Method

    1. Make the crust pastry: Add the soft butter, sugar, salt and vanilla together and whisk with a mixer until the texture becomes soft, pale and fluffy. Add the egg and continue mixing for a few additional minutes. Add the flour and mix until all comes together in a ball. Knead the dough on a lightly floured surface until the mixture comes together. Wrap the crust pastry mixture in a cling film and leave in the fridge for one hour to become firm.

    2. Prepare the cake form by laying a cylinder shaped baking paper at the base of the form. Take the crust pastry out of the fridge and on a lightly floured surface roll the pastry into a thin disk. Cut a round disk just broad enough to cover the base of the cake form. Place the crust pastry into the form by pressing gently to the bottom and the sides of the form. Cut off the excess pastry out of the edge of the form. Place the form with the crust pastry into the fridge to chill.

    3. Pre-heat the oven to 160C. Place a round backing paper on top of the pastry and fill it in with baking pearls. Place the cake form in the oven and let it bake for 30 minutes.

    4. Take the baking form out of the oven, remove the baking pearls and let it cool slightly.

    5. Make the frangipane filling: In a large bowl whisk together with an electric mixer the softened butter and the crystal sugar. Continuing to mix, add the eggs and then the almond power and then gradually add the milk and the flour.

    6. Cover the base of the crust pastry with a few handfuls of apricot jam forming a thick layer. Spoon on top of it the frangipane filling, and smooth the surface so the jam remains underneath but the top is covered evenly with filling. Scatter generously on top almond flakes.

    7. Bake the cake: Place the cake in the oven and let it bake for an additional 30 minutes on 160C.

    8. Once baked, take the cake out of the oven and let it cool completely before removing from the form.

    9. Before serving, dust the cake with powder sugar.

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  • Lady’s Caprice

    Lady’s Caprice

    Lady’s caprice…

    Doesn’t even the title of this exquisite dessert sound enticing? I can even assure you that the taste is equaly divine.

    I grew up at home with my mother preparing this special treat for us from time to time and my father teasing that he is having a lady’s caprice quite often and he wouldn’t mind to taste a gentleman’s caprice for ones, leaving my mother radiant and smiling.

    I do not recall for any caprice ever dominating our household, apart from this delicious heavenly dessert.

    Light and fragrant, every bite begins with the taste of roasted walnuts and the crunch of sweet meringue, evolving into mellow softness, contrasted by the zesty sharpness of the strawberry jam and the pleasant gooey texture of the cake.

    As innocently delightful and adorable as lady’s caprice, indeed.

     

    Ingredients

    • 4 eggs, yolks and whites separated
    • 250g sugar
    • 125g butter, melted
    • 250g yogurt
    • 400g plain flour
    • 1 tsp of baking powder
    • 150g walnuts, chopped
    • 250g strawberry jam

     

    Method

    1. Preheat the oven to 180C.

    2. Mix together the egg yolks, half of the sugar, the melted butter until fluffy and light, then gradually add one at a time the yogurt and then the plain flower mixed with the baking powder.

    3. Spread the mixture evenly on a 28×24сm baking form laid with baking parchment. Place in the oven and bake for 25 minutes until the cake is golden brown.

    4. In the meantime, prepare the meringue by beating the egg whites and the remaining sugar until hard peaks are formed.

    5. Spread evenly the strawberry jam over the baked cake. Top with the whipped meringue spreading evenly and scattering on top the chopped walnuts. Place the cake back in the oven and bake for additional 5 to 10 minutes or until the edges of the meringue have become golden brown.

    6. Take out of the oven and let it cool completely. Cut the cake in squares and serve.

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  • Carrot Cake

    Carrot Cake

    Saturday home, my favourite time for cooking.

    Today our culinary agenda is pretty full. I am making carrot cake with creme cheese frosting and home made pasta.

    We have finally bought a pasta machine, and I cannot wait to start the pasta rolling, preparing bolognese ravioli for our dinner and tagliatelle to serve later on during the week. There is a little voice whispering in my head that I am probably attempting too much, but in my eagerness and excitement to roll on my sleeves, I am hardly inclined to listen.

    I start with carrot cake first, and in no time the kitchen is full with delicious aromas. There is something so enticing and irresistible in the mixed spice flavours of cinnamon, nutmeg and star anise, suddenly transforming the feeling of this ordinary Saturday into a special festive holiday. The carrot cakes bake beautifully and even, and once out of the oven, the whole family starts to visit the kitchen invited by the delicious smell. Ones cooled, I am assembling them together with the creme cheese topping and leaving them in the fridge to rest.

    With a family of three, all exited to be part of the first home made pasta machine rolling adventure and impatient to offer a helping hand, I am no longer in control of the process. Who is rolling the pasta, who is making the bolognese filling, who is cutting the ravioli and who is hanging the tagliatelle to dry, I really do not know. All that I see is a kitchen full of happiness and laughter, and a flour scattered unpardonably absolutely everywhere.

    Hours later, when the bellies are full and the kitchen is clean, we sit for a quiet moment talking about everything and nothing, serving a delicious slice of flavour rich and moist carrot cake. What a difference the creme cheese really makes, softening and counter balancing the extravagant and delightful sharpness of the all mix spices, blending all the pleasant flavours of the carrot cake into one.

    What a deliciously beautiful end to an excitingly/exhaustingly joyful family day.

     

    Ingredients

    • 250 ml sunflower oil
    • 4 large eggs
    • 300 g light muscovado sugar
    • 200 g carrots, coarsly grated
    • 300 g self-raising flour
    • 1 tsp mixed spice (ground cinnamon, ground nutmeg, ground star anise, ground coriander)
    • 1 tsp ground ginger
    • 75 g walnuts, chopped, plus extra for decorating
    • a handful of dried cranberries
    For the icing:
    • 100 g butter, at room temperature
    • 50g icing sugar
    • 400 g full-fat cream cheese
    • a few drops of vanilla extract

     

    Method

    1. Preheat the oven to 180C. Grease two deep 20cm round sandwich tins and line the bases of the cake tins with baking parchment.

    2. Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, mixed spice, ginger, and chopped walnuts until evenly blended.

    3. Spoon the mixture evenly between the tins. Put the cakes in the oven and bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.

    4. For the icing: Put the butter, icing sugar, cream cheese and vanilla extract in a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.

    5. Spread half the icing on one cake, sit the other cake on top, and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the walnuts and the dried cranberries.