Monday, 10 October 2016

Fall Chestnut Pound Cake

Delicious Chestnut Cake


I always say this, but this cake is quite easy and quick to put together and it is really delicious. The cake will take about 30 minutes to prepare and another 35-40 minutes for baking.

I decorated the top with dried cranberries, pieces of chestnut and simple icing. Check your refrigerator and use whatever you have for decoration.

Recipe:
90 grams butter (softened)
80 grams powdered sugar
10 grams sugar
2 eggs
20 grams almond powder
80 grams flour
3 grams baking powder
100 grams chestnut paste (+ 20 grams)
(add about 15 grams flour to chestnut cream if you don’t have chestnut paste)

1.       Sift together the flour, baking powder and almond powder.
I used this curved pan
but you can use a traditional
loaf pan
2.       Soften the butter with a whisk so that it is creamy. Sift the powdered sugar and add to the butter. Continue mixing with the whisk. Lastly, add the 20 grams chestnut paste and mix.
3.       Use a hand mixer and whip the eggs with the sugar until they are yellow and fluffy.
4.       Add the whipped eggs to the butter mixture in portions. Alternatively, add the flour mixture and mix everything gently with a spatula.
5.       Use a loaf pan that is oval instead of flat on the bottom. Line the pan with baking paper. Fill the pan half way with batter then pipe a line of chestnut paste down the middle of the pan. Then add the remaining batter.
6.       Bake at 180 degrees Celsius for 35 – 40 minutes depending on your oven.

Chestnut cream on the left is much
less expensive
I used the chestnut cream on the left since it is about a quarter of the price of the one on the right.










  

 
Pipe the chestnut cream down the
center then add the remaining batter
 

 
You can also make this cake using a regular pound cake pan.
 
 
 




Saturday, 8 October 2016

Apple Caramel Mousse Cake

Ready for dessert!!
This apple mousse cake has several steps to it, but at least one is optional if you don't want to take the trouble.

The best part is the Valhrona Chocolate topping. This white chocolate has hint of caramel to it and is truly delicious. I would eat the whole bag if I could!

Don't skip the chocolate part  since it is the best part of  the cake -- soft and delicious like a brownie.

I used a 18 cm x 6 cm ring to make this cake

Cake
80 grams almond powder
80 grams powdered sugar
2 eggs
80 grams egg white
40 grams sugar
20 grams flour
20 grams cocoa powder
20 grams butter (melted)

1.       Sift together the flour and cocoa powder. Sift together the almond powder and powdered sugar.
2.       Melt the butter over hot water.
3.       Mix the egg and add to the almond powder mixture. Use a hand mixer and mix well until turns light yellow color.
4.       Whip the egg whites and the sugar – add the sugar in portions. Add the whipped egg whites to the almond powder mixture and mix with a spatula. Lastly add the melted butter.
5.       Bake in a pan about 20 cm x 20 cm for 18 – 20 minutes.

Next step is to prepare the apples.

Apples
1 large apple (peeled and cubed)
20 grams sugar
10 grams butter

1 teaspoon honey

1.       Melt the butter in a fry pan then add the sugar and honey and mix. Add the cut apples and cook for about 10 minutes on medium heat until the apples are soft.
 
This step could be skipped if you don't have the time.
 

      Milk Chocolate Ganache
      30 grams fresh cream
      10 grams corn syrup
      35 grams milk chocolate
      1 gram gelatin


1.       Chop the milk chocolate and put in a bowl. Heat the fresh cream in a sauce pan and add the softened gelatin. Pour the cream over the chocolate and mix with a small whisk. Cool before spreading on the cake.
 
You don't want to skip this next step.

 
Vanilla Mousse
3 egg yolks
50 grams sugar
250 grams  milk
1/2 vanilla bean
12 grams gelatin
200 grams fresh cream

1. In a large bowl, whisk the egg yolks with the sugar.
2. In a saucepan, bring the milk and the vanilla bean (split open and scraped over the milk) to a boil. Slowly pour the milk over the yolks, whisking constantly. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon. Turn off the heat.
3.  Add the softened gelatin and stir until melted completely into the cream.
4.  Strain into another bowl and let cool to room temperature.
5.  Whip the cream to soft peaks and fold it into the cooled cream using a spatula.

White Chocolate Topping
50 grams Valrhona chocolate
25 grams fresh cream
25 grams water
3 grams gelatin
 
1. Heat the water and cream in a sauce pan and bring to a boil. Remove from the heat and add the gelatin and mix well. Pour over the chopped chocolate and mix with a small whisk.
 
Putting the cake together
1.      Cut the chocolate cake to fit the bottom of a 18 cm ring. Pour the milk chocolate ganache on top and cool in the refrigerator.
2.   Next add some of the vanilla mousse on top of the ganache then put apples on top and add the remaining mousse. Put in the refrigerator to cool.
3.     Prepare the chocolate topping and add on top. Place into the refrigerator to cool.
4.   Use a cooking torch to heat the sides of the ring to remove it. Keep in the refrigerator until ready to serve.
 
This chocolate is delicious and adds a
sophisticated taste to any dessert