How To make Tante's Booze Cake

Britany's quatre quarts: the cake for total beginners

If you have no knowledge of baking this French cake for total beginner is a great place to start. All you need is 4 simple ingredients plus one flavoring of your choice.

Get the recipe:

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 Keep in mind that this one of the many variant of this recipe, as everyone adds they own twist to it. so I would recommend trying different version and see what you prefer. Using baking powder instead of adding beaten egg whites will make the cake it a bit less dense. you can also use whole eggs and beat them with the sugar for a long time until they double in volume then continue with the rest of recipe. ultimately you could also add extra egg white to the mix to make the cake lighter.

To proceed: Weigh your eggs (out of the shell) and use the same weigh for each ingredients
so in the video : I had 160 grams (5.6 oz) of eggs and I use that measure for each ingredient. so 160 grams of sugar, 160 grams salted butter, and 160 grams of all purpose flour.

regardless of how many eggs you use, you always base your ingredient measurement on the weigh of the eggs you use.

INGREDIENTS:
Eggs
Sugar
Salted butter
All purpose flour
Flavoring of your choice
use around 10 ml // 2 teaspoons per egg of liquor of choice ( grand Marnier, rum, cognac, kirsch, Cointreau etc..)
add a teaspoon of grated citrus (optional)
or simply use vanilla essence or vanilla extract you will have to blend it with a bit of milk ( same as above 10 ml / 2 teaspoons per egg.

To proceed: Weigh your eggs (out of the shell) and use the same weigh for each ingredients
so in the video example I had 160 grams of eggs and use 160 grams of sugar, salted butter, and all purpose flour




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UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

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The Mauviel pan I use plus good copper models:

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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Black Forest Cake

This delicious black forest cake features luscious chocolate cake layers soaked in a cherry brandy syrup with lots of cherris in between and it's all covered in whipped cream and shaved chocolate. It's a light and perfectly sweet German dessert that is easy to make and a chocolate-lover's dream!

RECIPE:

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How To Make Belizean Black Fruit Cake | Aunt Grace Recipe

Black fruit cake or black cake is made all over the Caribbean and Central America. My Aunt Grace's recipe is very moist and rich. The burnt sugar gives the cake a nice caramel flavor.
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Substitutes for Vodka in Cake Decorating

I get this questions soooo many times! And it's a great question!
So here go a few of my recommendations on substituting for vodka when you're painting your wafer paper, or painting on cakes.

Please know, I haven't used all of these options, as vodka is so cost effective for me, but based on what I've read, these are widely used by bakers all over.

‣ Clear Lemon extract
‣ Evaporex
‣ Baker's Spirits
‣ Rejuvenators Spirits
‣ Edible Paint Dilutor
‣ Water

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One Hundred Year Old Great Grandma's Apricot Brandy Pound Cake Recipe

It’s absolutely NOT Christmas at our house without this Apricot Brandy Pound Cake on the Dessert Buffet. This recipe has been passed down from generation to generation and is still as delicious as I’m certain the very first cake every made. I remember my Grandmother baking it and then my Aunt and then me. I was finally trusted to bake the cherished family favorite. Ive been baking this Apricot Brandy Pound Cake for over 25 years. My family looks forward to each and every Christmas. I hope you’ll give it a try and make it part of your Christmas Dessert Celebration. Enjoy


Apricot Brandy Pound Cake
Combine
2 sticks soft butter and 3 c sugar. Mix well.
Add 6 eggs one at a time
Dry Ingredients:
3 c flour
1/4 t baking soda
1/2 t salt
Mix together well.
Wet ingredients:
1 c sour cream
1/2 t rum flavoring
1 t orange extract
1/4 t almond extract
1/2 t lemon extract
1 t vanilla
1/2 c Apricot Brandy

Add dry ingredients and wet ingredients to sugar and butter alternately.
Mix till just combined.
Pour into greased and very well floured bundt pan.
Bake 325 for 60 to 70 min. till toothpick comes out clean
Cool in pan for 30 min. Then gently shake sides and tip over carefully onto cooling rack.
Wrap well for the big day.
Enjoy!!

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컵 계량 / 블랙 포레스트 / 체리 초코 케이크 / Black Forest Cake Recipe/ Forêt Noire / Cherry Chocolate Cake / 포레누아

안녕하세요.
분 베이크입니다.

오늘은 체리를 이용해서 초콜릿 케이크를 만들어 봤어요.
요즘 마트에 체리가 많이 보입니다,
체리가 너무 맛이 있네요.
새빨간 색을 내며 제 눈길을 사로잡아요.
체리 케이크를 안 만들 수 가 없어요.

포레누아 (forêt noire), 블랙 포레스트 (BLACK FOREST)라고도 블리우는 너무 매력적인 케이크입니다.
초콜릿 스펀지 케이크에 생크림과 체리를 층마다 쌓고 겉 면에 초콜릿 부스러기를 수북히 얹은 케이크에요.
체리 리큐르로 만든 시럽과 시럽에 절인 체리를 넣은 후 케이크 윗 면을 크림과 체리로 장식하여 완성해 주면 너무 맛있는 케이크가 완성 됩니다.

포레누아(forêt noire)란 독일에서 처음 만든 초콜릿 케이크인 “슈바르츠밸더 키르슈토르테”(Schwarzwälder Kirschtorte)의 프랑스 명칭입니다.
‘검은 숲’이라는 의미를 지니고 있어서 미국에서는 블랙 포레스트 케이크(black forest cake), 영국에서는 블랙 포레스트 갸토(black forest gâteau)라고 부릅니다.

그리고 이번엔 좀 체리 시럽엔 키르쉬를 이용해서 만들었는데요.
향긋하고 톡 쏘는 향이 너무 매력적이네요.
저희 집엔 어린 아이가 있어서 좀 더 끓여서 알콜은 날리고 향만 가득 담았습니다.
체리 콩포트와 체리 시럽에 넣어주면 정말 고급스런 맛을 가져다 줄 거에요.
한 방울의 리큐르가 케이크의 퀄리티를 달리 할 수 있다고 하지요?
기회가 되신다면 사용해 보시길 추천드려요.
저는 “올리커”라는 곳에서 구입해서 사용하고 있는데요.
가끔 제게 리큐어 어디서 구입하는지 질문하시는 분들이 계셔서 링크 남깁니다.

* 올리커 인스타그램:

초콜릿 크림과 체리 콩포트는 하루 전에 미리 만들어 두면 더 좋을 거 같아요.
그럼 여러분도 같이 만들어 볼까요?

만드는 방법~~!
체크 포인트~~!
자, 그럼..

시작해 볼게요.

제 영상이 마음에 드셨으면 “좋아요”와 :구독“버튼 눌러 주세요..
감사합니다.

#ASMR #cherrychocolatecake #BLACKFORESTCAKE


♥ 데코레이션용 데이지 꽃장식 만들기


● 재료/ Ingredients
237ml = 1컵
15ml = 1Tbsp
5ml= 1tsp
달걀 한 개 (껍질 제외) 53g
( 초콜릿은 다진 상태, 밀가루는 체 치기 전 상태입니다 )

● 케이크 완성 사이즈 ( 18cm*6cm )

● Ingredients
♥다크 초콜릿 가나슈 생크림
다크 초콜릿 190g ( 1 컵 + 3 Tbsp )
휘핑 크림 (A) 100g ( 1/3 컵 + 1 Tbsp +1 tsp )
물엿 15g ( 2 tsp )
무염버터 5g ( 1 tsp )

휘핑 크림 (B) 310g ( 1 컵 + 1/3 컵 )

● 초코 스펀지 케이크
( 몰드 18cm )

달걀 2
설탕 50g (1/4컵 )
꿀 10g ( 1/2 Tbsp )
소금 한 꼬집
바닐라 익스트랙 3ml

박력분 45g ( 1/4 컵+ 1 Tbsp )
베이킹 파우더 1/4 tsp
코코아 가루 15g ( 2 Tbsp + 1 tsp )

우유 23g ( 1 Tbsp+ 1 tsp )
무염버터 20g ( 1 Tbsp+ 1 tsp )


●체리 콩포트
체리 ( 씨 포함) 300g (30~35개 )
설탕 60g ( 1/4컵 + 1 Tbsp )
레몬즙 15g~20g ( 1 Tbsp )
키르쉬 15g ( 1 Tbsp )

옥수수 전분 12g ( 2 Tbsp )
물 35g ( 1 Tbsp+ 1 tsp )

●
헤비 크림 100g ( 1/3 컵 + 1 Tbsp +1 tsp )
설탕 10g ( 1 Tbsp )

초콜릿 스프링클 약 50g ( 1/3컵 )

* 영상 속에 자세한 내용이 있어요.

구독 눌러주시고 알람도 설정해 주시면 너무 감사하겠습니다.
여러분의 구독과 좋아요는 제게 큰 힘이 됩니다...

어떠세요~?
특별한 베이킹이 되셨나요~?

영상에 최대한 공정과 설명을 담았습니다.


시청해주셔서 감사합니다.

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