How To make Lemon Pudding Cake From Moosewood

FRESH Orange Cake Recipe | Fluffy & Moist | PERFECT Fruity Dessert Ideas | N's Kitchen

Music: bensound.com
Recipe: Moosewood Book of Desserts

CAKE:
1 1/3 cups unbleached white flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter at room temp
1 cup sugar
2 eggs, separated
1 teaspoon vanilla extract
1 tbsp grated orange peel
3/4 cup orange juice

BUTTER FROSTING:
1/4 cup butter at room temp.
3/4 cup confectioners’ sugar
1 to 2 tablespoons OJ
1 tablespoon grated orange peel

SYRUP:
1/3 cup water
1/3 cup orange juice
1/4 cup confectioners' sugar
1 tablespoon grated orange peel

Preheat the oven to 350 degrees. lightly oil the cake pans and dust them with flour.

Sift together the flour, baking powder, and salt. In a large bowl, cream the butter and sugar until smooth and light. Add the egg yolks one at a time, beating well after each addition. Add the vanilla, orange extract or juice concentrate, and grated orange peel and beat well. Beat in the flour and orange juice alternately in thirds. In a separate bowl, beat the egg whites until stiff but not dry. Gently fold them into the batter.

Spoon the batter evenly into the prepared pans and bake for 30 to 35 minutes, until the edges pull away from the sides of the pan and the top springs back when touched. Cool the cake in the pans on a rack for 5 to 10 minutes. Run a knife around the outer edges of the cakes and invert them onto a rack to cool completely.

BUTTER FROSTING: To prepare the frosting, beat the butter until light. Add the confectioner’s sugar 1/2 cup at a time, beating well after each addition. Add the orange juice and grated orange peel and beat well. Iff the frosting is too stiff, beat in more orange juice. If it’s too soft or if it curdles, beat in more sugar.

SYRUP: In a pot add orange juice, water, confectioners sugar, and orange zest. Bring to a boil and simmer for 5-7 minutes.

#orangecake #summer #oranges

Professional Baker Teaches You How To Make CHOCOLATE MOUSSE CAKE!

This chocolate mousse cake is a patisserie-style glazed mousse torte. It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it.

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Ingredients

Cake

½ cup (125 ml) boiling water
2 oz (55 g) unsweetened chocolate, chopped
¼ (60 g) cup unsalted butter, cut into pieces
1 large large egg, at room temperature
½ (100 g) cup sugar
1 tsp (5 ml) vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tsp (3 g) baking powder
¾ tsp (4 g) baking soda
¼ tsp (1.5 g) salt
½ cup (125 ml) hot, strongly brewed coffee

Mousse

3 cup (750 ml) whipping cream, divided
12 oz (340 g) semisweet chocolate, chopped
3 large egg yolks, at room temperature
½ cup (100 g) sugar
⅓ cup (80 ml) water

Chocolate Glaze

½ (125 ml) cup water
1 cup (200 g) sugar
½ cup (125 ml) whipping cream
½ cup (60 g) Dutch process cocoa powder, sifted
1 ½ Tbsp (10 g) unflavoured gelatin powder

Directions

1. For the cake, preheat the oven to 325 F (162 C). Grease 2 8-inch round cake pans, line the bottoms with parchment paper and then lightly dust the sides of the pan with flour, tapping out any excess. *Please note that only 1 cake layer is needed for this recipe, but it is easiest to make this recipe in its full measure and freeze the second cake for a later use.

2. Whisk the boiling water, chocolate and butter together until melted (it will be visibly grainy) and set aside.

3. Whip the egg, sugar and vanilla until the mixture doubles in volume (about 2 minutes on high speed) and then fold in the chocolate mixture by hand.

4. Sift the flour, baking powder, baking soda and salt over the batter and fold in, then stir in the hot coffee (this will make the batter become fluid). Divide the batter evenly between the 2 pans.

5. Bake the cakes for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Allow the cakes to cool completely in the pans.

6. For the mousse, have ready a 9-inch springform pan, lining the bottom with parchment paper (in order to make the mousse-filled cake easier to remove from the pan). Whip 1 ½ cups of the whipping cream until it holds a medium peak when the beaters are lifted and chill.

7. Heat the remaining 1 ½ cups of cream to just below a simmer and then pour it over the chopped chocolate. Let this sit one minute, then gently stir until incorporated. Set aside.

8. Place the egg yolks in a bowl and whip for a minute on high speed. Place the sugar and water in a small saucepot over high heat and boil (occasionally brushing the sides of the pot with water) until it reaches 250 F (120 C) on a candy thermometer. Start whipping the egg yolks on medium speed and then carefully pour the hot sugar down the side of the bowl to avoid splashing, and then increase the mixer speed until high and whip until this has doubled in volume and cooled to about 105 F (40 C) (just above body temperature).

9. Measure the temperature of the ganache to ensure it is close to 105 F as well, and fold the ganache into the whipped yolks. Let this cool for 15 minutes, or until just above room temperature, then fold in the chilled whipped cream in 2 additions.

10. Pour half of the mousse into the ungreased springform pan. Slice one of the cake layers in half horizontally and place this over the mousse, as centred as possible. Pour the remaining mousse over the cake layer and gently place the other half of the cake layer on top, pressing gently just so the mousse covers the sides of the cake, but not so that it sinks in. Wrap the pan in plastic wrap and freeze the cake to set it, at least 4 hours, or overnight.

11. While the cake is setting, prepare the glaze. Bring the water, sugar, and cream to a boil in a medium saucepot. Once boiling, whisk in the cocoa powder and simmer (reducing the heat if needed) for 4 minutes, stirring often, (the consistency will not change). Remove from heat. Soften the gelatin in ¼ cup (60 ml) of cold water and then whisk this into the hot cocoa mixture until dissolved. Cool the glaze to room temperature, then chill completely, at least 3 hours.

12. To finish the cake, remove it from the freezer invert the pan onto a cooling rack placed over a parchment-lined baking tray. Use a hair dryer on a low, hot setting to gently warm the pan so that it releases from the pan, the sides first and then the top. Warm the chilled glaze while whisking occasionally until just melted and smooth and pour this over the torte, spreading gently with a spatula to ensure that it covers the top and sides of the torte evenly. Chill the cake for at least 30 minutes, then lift it onto your presentation plate and store chilled until ready to serve.

13. The cake will keep, refrigerated, for up to 4 days.

#OhYum