Cake, Food

Walnut Cake with Raspberries

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Gateau Aux Noix–this rich an delicious cake comes from Julia Child’s ” Mastering the Art of French Cooking”–Volume II (if you have the book, it is page 490 in the 39th edition) !!  I had  previously made another one of Julia’s Walnut cakes called Le Brantome which is a fluffier cousin of this recipe.  Having make both cakes, I would be hard pressed to pick a favorite.  However, the richness of this particular cake, makes it more suitable for layering.

The recipe make one 9 by 1.5 inch cake.  I wanted two layers, so I doubled the recipe.  Here is what I did:

Ingredients:

2 cups of chopped walnuts

6 Tbsp of sugar, plus another 1 cup of sugar

2/3 cup all -purpose flour

6 large eggs

8 Tbsp of butter

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Method:

Preheat oven to 350F.  Butter and flour two 9″ cake pans.

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Grind 2 cups of walnuts with 6 Tbsp of sugar in a food processor.  You might want to do this in batches, depending on the size of your processor.  It is also important to add sugar with each batch of walnuts, it prevents the oils in the nuts to turn it into “butter” while grinding.

Mix the nut mixture with 2 cups of flour and pass the entire mixture through a sieve–this will separate out the larger chunks of nuts and allow for even incorporation of the the flour and nut mixture.

Next, cream butter, the remaining 1 cup of sugar till pale and creamy.  Then add the eggs and mix well.

Finally, slowly fold in the nut and flour mixture in batches, ensuring that each batch of the dry ingredients is well incorporated before the next batch is added.

Divide the batter evenly between the two prepared cake pans.

Bake for 20 mins.

The cake is perfectly wonderful with just a dusting of sugar.  However, I used the two layers to turn it into a layered birthday cake.  Let me know walk you through the assembly.

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Assembling the cake–you will need:

Fresh Raspberries (filling and decoration)

Chocolate drizzle ( for decoration, I bought it !)

Walnuts ( whole and ground for decoration)

Crushed, freeze dried raspberries (for decoration)

1 batch of my Marscapone Whipped Cream Frosting

Note: For this cake, had about 4 cups of frosting leftover from the  Spice Cake that I made a few weeks ago.  I froze down the frosting, however when thawing, the frosting becomes loose and runny (bottom image on the left).  To fix it, add another 8oz of marscapone and 2-3 Tbsp of sugar–depending on how sweet you want it.

Assembling the cake is pretty easy.  I added a layers of frosting on the bottom cake, topped the frosting with raspberries and then pressed down the top cake layer.

Next I added a crumb coat to fill in all the holes and press down the crumbs.  Chill this for at least 10-15 mins.

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Next, I added the rest of the frosting, as patiently as I could to ensure a smooth surface and edges.

Finally, I decorated the cake according to the design I drew out, you can check that out here

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This time, I remembered to take a picture of the cake once we cut into it !

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Experience

Paper to Plate…

This is a continuation of cake design.  A few week ago, I drew out the design for a cake, and I have to say, executing the design was so easy with a plan.  So, as another birthday rolls around, I have put pen to paper to come up with my next design.  Recipe to follow !IMG_20190316_063901_131

Cake, Food

Spice Cake with Vanilla Orange filling and Whipped Marscapone frosting

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My dear friend from grad school defended her PhD last week.  Such a landmark occasion requires cake, not that one needs an excuse for cake.  I took some shortcuts, and made some things from scratch.  I even spent some time thinking about the decoration; I found that if you have it drawn out it makes cake decorating easier.  I hope you put this cake together for the next special occasion in your life.

Ingredients:

Boxed Cake mix: prepare per direction on the box–I believe in high quality store bought short cuts, and boxed cake mix is a go to.

Filling: I used my Orange, Cinnamon and Vanilla Bean pudding. I used the entire recipe, to fill the cake.  You can find the recipe here.

Frosting: I used my whipped marscapone frosting recipe.  The recipe will make a lot of frosting.  I only used a 1/3 of it to frost the cake.  I froze down the rest.  If you were to fill and frost the cake, you might use the whole batch.  Check out the recipe here.

Method:

Bake the cake according to package directions.  I baked it in two 9″inch cake pans that I oiled and floured.  Once baked, cool the cake completely and level off the domed top.  I use my handy Wilton Cake Leveler.

Now begins the decorating.  For this cake, I used cake rounds for the first time and it certainly made cleaning and frosting the cake easy.  Not to mention, moving the cake around (from the turntable to the fridge).  But before we frost, we must fill.  I used all of the pudding mixture to fill the cake.

Now, the hardest part-covering the cake with frosting.  This requires patience, a good turntable, an offset spatula and a steady hand.  I like clean neat edges, so I get very particular about this stage.  Of course, that is my preference.  Using a butter knife to spread the frosting is perfectly fine–it will taste the same.

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I usually do a “crumb coat”.  This is a thin layer of frosting that covers all the bumps and glues together the crumbs.  I allow this chill in the fridge for at least 15 minutes and then I go in with the rest of the frosting and attempt to make smooth and as clean and neat as possible.

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I drew out the design for the cake and you can check it out here.  I also used candied oranges for this cake and I have the recipe for those here.  I will have to say, laying out the design before hand made a world of difference.  It was faster, cleaner and the end product looked more deliberate.  Moving forward, this might become my way of decorating–I like to call it the “paper to plate” method.

So here it is !

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Experience

Designing a cake…

I love baking and specifically, I love designing cakes.  The more challenging the better.  Now, I do not have any formal training so I watch endless hours of baking shows and YouTube tutorials to learn tips and tricks.  One of my favorite shows is “The Great British Baking Show”— what those home bakers create is simply magic!

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If you are familiar with the show, you will recognize the screenshot above.  Every recipe baked on the show comes with these beautiful illustrations that road-map the design and ingredients.  Taking inspiration from this, I decided to, for the first time, start sketching out my designs.  Usually, I look at a lot of pictures online and then just freehand it on the cake.  Sometimes it works and sometimes, well, let us just call it an EPIC FAIL!!!  This is my attempt to be a little bit more structured in my approach.  Below is how I “plan to design a spice cake.  Stay tuned to see if the real thing looks anything like this!

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