Cake

Black Forest Cake

 

Black Forest Cake.  My earliest memory of this cake is when my mother would go buy it from a bakery in Dallas for my father.  This is my father’s favorite cake.  That SAYS A LOT because when it comes to sweets he is a true Bengali man.  The only other “western” dessert he likes is a good almond biscotti. However, I did not make this cake for my dad this time around, I made it for my Swedish Boss’s birthday.  Now when bossman goes for a second piece of cake, you know its good.  So this post is about a cake I made for my boss but is dedicated to my father–just in time for Father’s Day !!!!    

This is what happens to frozen cherries when you cook it down with some sugar, lemon juice and a little bit of gelatin.  Feel free to use cherry preserves, but please DO NOT use that bright red cherry pie filling !

Simple box cake ! I went for the super rich, moist chocolate kind ! YUM!         This white concoction is coolwhip mixed with white chocolate pudding mix ! The pudding mix stabilizes the whipped cream and it makes it easier to pipe !

Cover cake with frosting, cover frosting with chocolate sprinkle !  If you are making this cake during the colder months, grate fresh chocolate and cover the cake.  I tried to do that, but my kitchen was too hot and the chocolate was melting !    

Pipe and decorate with with either fresh pitted cherries of drained and dried frozen cherries !          

NOW EAT CAKE !

Cake, Pastry

Honey Comb Cake

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Ingredients

Cake
    • 2 12×12 inches, puff pastry sheets, thawed
    • 2 cups canned tart cherries, drained or thawed frozen cherries, drained
Frosting
    • 3 sticks butter, room temperature
    • 1.5 cans sweetened condensed milk, cooked (dulce de leche)
Ganache
    • 2 cups dark chocolate, finely chopped
    • 1 cup heavy cream,
    • 3 tablespoons corn syrup

Instructions

Cook cans of condensed milk in a pot, covered with water by 2 inches, for 1.5 hours, on low heat. Allow to cool completely.

Cut each puff pastry sheet in 3 strips. Roll them with a rolling pin, to double it in size (length & width). Place cherries about 1/2 inch apart along the long side of the dough. Roll it into a tube and pinch the ends. Do the same with 1 more strip of puff pastry. Combine rolled pieces together. Coil them into a spiral circle, leaving about 1/2 inch between each coil (see illustration at the end of the post)

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Bake at 400, for 15 minutes or until slightly golden.

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Follow the above steps and make 2 more cake layers.

Make the cream

Whip room temperature butter, for about 3-4 minutes until white and fluffy. Scrape the bottom of the bowl a couple of times throughout.

Add room temperature condensed milk, in 3 additions, making sure it’s combined before adding more.

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Make Chocolate Ganache

Chop the chocolate and place it into a bowl.

Heat the cream, to a simmer.

Pour over the chocolate. Let sit for 2-3 minutes.

Add the corn syrup. Stir, until well combined and smooth.

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Assembly
  1. Reserve 1 cup of frosting for covering the cake.
  2. Place a small dab of frosting on a plate, to adhere it to the plate and ensure that it does not move. Put the first cake layer. Place 4 strips of foil, 1 inch under the cake, overlapping and covering the serving platter (will make for easy cleanup). Layer the cake with frosting, making sure the amounts of frosting between layers are the same.
  3. Cover the cake with the reserved frosting.
  4. Refrigerate the cake for 20 minutes.
  5. Pour the chocolate ganache on top of the cake, right in the middle. Go with a spatula in a circle, allowing the chocolate to drip down the sides and cover them.
  6. To get the spiral design, place the cake on a cake turntable, place the tip of your spatula in the middle, start turning the cake turntable, at the same time moving the spatula so that it creates a spiral all over the cake. Slowly, run a knife or a spatula, underneath the cake freeing the 4 strips of foil. Remove the foil. Clean up the edges of the serving plate if needed.
  7. While the ganache is still wet, decorate the cake with chocolate sprinkles. Place a baking pan or a large dish, in front of yourself. Take the cake into your left hand. Take some sprinkles into the palm of your hand, cupping the hand slightly. Press against the bottom of the cake, going around the cake.
  8. Cake is best served at room temperature, but is easier to cut while it’s still cold.2014-07-30 14.19.59 (2)
Lunch, Salad, Sides

Roasted Acorn-Squash Salad

This was my first time cooking Acorn Squash so I am quite excited about this salad.  My lunches are going to be delightful this week ! The beauty of this recipe is that once the squash is roasted you could add it to a salad, like I did or make some soup out of it.  It will also be a great side dish to any sunday roast dinner.  I hope you enjoy it.

Ingredients:

1 lb acorn squash cut up into wedges

1.5 tbsp of olive oil

2 tbsp of balsamic vinegar

1/2 tbsp of dried rosemary

salt and pepper to taste

1, 7oz bag of arugul greens mix

Your choice of Nuts and dried fruit to dress up the salad.  I used pecans and cherries !

Method:

Toss the wedges of squash with the oil, vinegar, rosemary, salt and pepper and roast for about 35min at 350F.

There will be some dressing left after coating the squash which could be used to dress the salad.  If not, feel free to make extra dressing or use a dressing that you would use otherwise.

Add the squash to the leaves, add the nuts and berries and serve warm !

Note: Bacon, chickpeas, apples and pears would also make excellent additions to the salad.  Enjoy !