Bienenstich (Bee Sting Cake)

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Bienenstich (Bee Sting Cake)
This German Bienenstich or Bee Sting Cake recipe does not disappoint! It is made with an easy version of Brioche, a lightly sweetened yeast bread. A crunchy honey and almond topping is spread over the top of the cake before baking, and finally a rich and smooth Pastry Cream is spread between the split layers.

A few tips for making Bienenstich: 1 - The Pastry Cream can be prepared the day before however it is best if eaten within three days. I made the Pastry Cream the day before baking the cake. 2 - The Brioche dough will need to go through two risings (proofing,) therefore allow enough time in the day to complete the rising steps and baking. The baked cake may be cooled, covered, and stored at room temperature overnight if necessary before filling with the Pastry Cream. 3 - Start making the Honey-Almond Topping about 15 minutes before the end of the second dough rising (proofing.) 4 - The hot Honey-Almond Topping is spread evenly over the top of the brioche dough, however try to place a bit thinner layer of topping in the center, as too much weight will prevent the center of the cake from rising. If the center does not rise as much don’t worry, this is perfectly fine and the cake will still taste delicious. 5 - When assembling the cake, cut the top layer into 10 to 14 wedges, depending on how many people you are serving, and reassemble the wedges on top of the Pastry Cream layer. Precutting the top makes it easier to serve the cake so the Pastry Cream doesn’t squish out while cutting the cake.
Recipe type: Dessert | Yeasted Cake | Brioche | Pastry Cream
Serves: 10 to 14 servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch springform pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometeris incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Pastry Cream:
  • 3 tablespoons cornstarch
  • ½ cup granulated sugar, divided
  • ⅛ teaspoon salt
  • 5 large egg yolks.
  • 2 cups milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon unsalted butter, room temperature
Brioche Dough:
  • ½ cup milk (preferably whole milk) (110 to 115 degrees)
  • 1 envelope yeast (preferably quick rise yeast)
  • ¼ cup (4 tablespoons) granulated sugar, divided
  • 2¼ cups all-purpose flour
  • ½ teaspoon salt
  • 2 large eggs
  • 6 tablespoons unsalted butter, room temperature, cut into tablespoon size pieces.
Honey-Almond Topping:
  • 6 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • ¼ cup honey (preferably clover honey)
  • 2 tablespoons whipping (heavy) cream
  • ⅛ teaspoon coarse salt, such as sea salt or coarse kosher salt
  • 1½ cups sliced almonds
Instructions
Pastry Cream:
  1. In a small mixing bowl, combine cornstarch, ¼ cup sugar, and salt; whisk together to mix. Set aside.
  2. In a medium mixing bowl, whisk the egg yolks then add the cornstarch mixture and whisk until thoroughly blended. Set aside.
  3. In a medium, non-reactive, heavy-bottomed pan over medium-low, combine the milk and remaining ¼ cup sugar. Bring the milk mixture to a simmer stirring constantly with a rubber spatula or wooden spoon, remove from the heat.
  4. Temper the eggs: Very slowly, in a thin stream, pour about ½ cup of the hot milk mixture into the beaten eggs while quickly whisking the two together with a wire whisk. Return the egg mixture back to the rest of the hot milk, pouring back slowly while quickly whisking the two mixtures together. Return to medium-low heat, stirring constantly with a rubber spatula in a figure eights pattern around the edge of the pan and into the center, making sure to scrape the rubber spatula across the bottom of the pan. Continue to cook until the mixture just comes to a simmer. Continue to cook while stirring constantly for an additional 2 minutes. Remove from heat. Tip: A heat-resistant rubber spatula is best for stirring because it can scrape the entire bottom of the pot to help prevent the egg from clumping together and coagulating. Keeping the heat on medium low will help prevent the eggs from becoming scrambled.
  5. Finishing the Pastry Cream: Add the vanilla and butter and stir until melted and completely blended. Let Pastry Cream cool to room temperature, stirring frequently while cooling. Or, Pour the Pastry Cream into a medium-sized bowl and place a piece of plastic wrap directly on the surface while the cream is cooling to prevent a skin from forming. The pastry cream will thicken as it cools.
  6. The pastry cream should be cooled to room temperature and refrigerated to thoroughly chill before using to fill the cake. The pastry cream may also be made and refrigerated the day before baking the cake or for up to 3 days before using.
Brioche Dough:
  1. In a large bowl of an electric mixer fitted with the dough hook, combine warm milk, yeast, and 1 tablespoon sugar; stir with a rubber spatula and let sit until yeast is dissolved, about 10 minutes. Add flour, remaining 3 tablespoons sugar, and salt. With the mixer on low blend until the ingredients are mixed. Add the eggs, increase to medium speed and beat until the eggs are combined. Add the butter, a few pieces at a time, and continue to beat from 5 to 8 minutes or until a smooth dough forms. The dough will be very soft.
  2. Place dough in a well greased bowl (grease with vegetable shortening or butter.) Cover bowl with plastic wrap and let dough rise (proof) in a warm place until doubled in volume, 1 to 1½ hours. Tip: create a warm environment in your oven by heating oven up to 100 degrees F.
  3. While the dough is rising, prepare one 9 inch round springform pan with at least 3 inch sides; lightly grease the pan with shortening and dust with flour.
  4. When the dough has completed the first rising, stir the dough with a rubber spatula or wooden spoon a few times to deflate it. Scrape the dough into the prepared pan and gently pat it with the rubber spatula or wooden spoon to spread the dough over the bottom of the pan. Cover the pan with plastic wrap and allow the dough to rest at room temperature until doubled in volume, about 1 hour.
  5. About 15 minutes before the dough has finished the second rising, preheat the oven to 350 degrees F. Place a foil-lined baking sheet in the oven while preheating; the springform pan will be placed on the baking sheet to catch any drips from the Honey-Almond Topping. Also prepare the Honey-Almond Topping.
Honey-Almond Topping:
  1. In a medium size heavy-bottomed pan over low heat, combine the butter, sugar, honey, cream, and salt. Stir and heat until the butter has melted.
  2. Increase the heat to medium and continue stirring while bringing the mixture to a boil. Continue cooking and stirring until the mixture reaches a temperature of 245 degrees F, using a candy or instant read thermometer to gauge the temperature. Remove pan from the heat and immediately stir in the almonds. Set aside to cool about 5 minutes so the topping is not scalding hot when placed on the dough. Stir the mixture frequently while cooling. Be careful, the sugar mixture is extremely hot and will burn your skin if you touch it.
  3. When the dough has completed the second rising, drop the Honey-Almond Topping by small spoonfuls onto the top of the dough, spacing the topping as evenly as possible however try to place a bit thinner layer of topping in the center, as too much weight will prevent the center of the cake from rising fully. Let the spoonfuls sit where they fall, don’t try to spread the topping as it may deflate the dough underneath the topping.
  4. Bake: Bake 30 minutes or until the Honey-Almond Topping is golden brown and a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 15 to 20 minutes then slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan. Let cake finish cooling completely before splitting and filling with pastry cream.
  5. Assembly: Using a serrated knife, slice the cake horizontally in half. Set the top half aside and place the bottom half on a serving plate.
  6. Remove the pastry cream from the refrigerator and whisk until it is smooth, 10 to 30 seconds. Spread the pastry cream evenly over the bottom cake layer. Place the top half of the cake gently on top of the pastry cream. Tip: with a sharp kitchen knife, cut the top layer into 10 to 14 wedges depending on how many people you are serving, and reassemble the wedges on top of the Pastry Cream layer. Precutting the top makes it easier to serve the cake so the Pastry Cream doesn’t squish out while cutting the cake.
  7. Refrigerate until ready to serve. Refrigerate leftovers.

Adapted From: Malgieri, Nick, Perfect Cakes, HarperCollins Publishers, New York, 2002, kingarthurflour.com

 

Orange and Almond Cake

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Orange and Almond Cake
Such a flavorful cake, full of oranges and almonds. Serve each 8-inch cake individually as a gluten-free, dairy free cake with just a dusting of powdered sugar on top. Or, dress it up as a layer cake with frosting and sugared almonds. Either way is delicious.

I used one of my favorite frostings, Flour Buttercream. Please Note: this frosting recipe is not gluten-free or dairy-free. To keep the entire cake gluten free use Swiss Meringue Orange Buttercream instead. I recommend making the sugared almonds one or several days beforehand and putting in a covered container until ready to use.
Recipe type: Dessert | Flourless Cake | Gluten Free Cake | Dairy Free Cake
Serves: 8 to 10 Servings
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 8" Round Layers Pan Prep: Greased and Parchment Lined Oven Temp: 350° Storage: Covered, Room Temperature or refrigerate if frosting used

Help: Cake Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
  • Parchment paper and small amount of vegetable shortening for preparing pans.
Cake:
  • 3 oranges, with unwaxed and unblemished skin as the whole fruit is used.
  • 8 large eggs
  • 1 teaspoon baking powder
  • 1/16 teaspoon salt
  • 1¾ cup granulated sugar
  • 4¼ cups finely ground almonds (use either blanched or unblanched almonds)
Sugar Garnish (optional):
  • About 2 tablespoons confectioners’ sugar (powered sugar) for unfrosted cake
Or:
Orange Flour Buttercream (optional and not gluten-free or dairy-free):
  • (Makes about 6 cups)
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 2 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Sugared Almonds Garnish (optional):
  • 1 large egg white
  • ¼ cup granulated sugar
  • 1 cup sliced almonds
Instructions
  1. Oranges: Scrub the oranges well and leave them whole. Place the oranges in a large pot with enough water to cover them. Bring water to a boil, then reduce the heat to a simmer, cover pan and cook oranges 1 hour. Occasionally use a wooden spoon or other utensil to turn the oranges in the water to cook evenly. Drain the oranges and let sit until oranges have cooled to room temperature.
  2. Cut each orange into quarters; remove the stem end of the rind along with the core and seeds. Puree the orange quarters in a blender or food processor. Measure out 2 cups (16 ounces) of puree and discard any remaining puree.
  3. Pans: Preheat oven to 350 degrees F. Prepare two 8-inch round layer cake pans. Lightly grease the pans and line with parchment paper; Line the sides of the pans with a collar of parchment paper that extends 2 inches above the top of the pan, and then place a parchment round in the bottom. Lightly grease the top of the parchment paper. Tip: Wrap the outside of the pans with a cake strip to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is about 2 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
  4. Cake: In a large bowl of an electric mixer, add the eggs and beat on low speed about 1 minute or until blended, and then increase the mixer speed to medium-high and beat 2 to 3 minutes or until the eggs become thick and lemon colored. Add the baking powder, and salt and beat until mixed. Gradually add the sugar and beat another 2 to 3 minutes or until thick and almost tripled in volume. When beating, stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Reduce the speed to low and add the 2 cups of orange puree, and then add the ground almonds, mixing until thoroughly incorporated.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon or small offset spatula. Bake 60 to 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool completely in the pans.
  7. When cooled remove cake from the pans and remove parchment paper.
  8. Sugar Garnish (optional): Serve each 8-inch cake individually as a gluten-free, dairy free cake with just a dusting of powdered sugar on top.
Orange Flour Buttercream (optional): Instead of dusting the cake tops with powdered sugar, layer the cakes with frosting and garnish with sugared almonds. I used one of my favorite frostings, Vanilla Buttercream Frosting. Please Note: this frosting recipe is not gluten-free. To keep gluten free use Swiss Meringue Orange Buttercream instead.
  1. In a medium heavy saucepan, add the flour, and using a wire whisk, slowly whisk in the milk, whisking until the sauce is smooth and free of lumps. Place the pan over medium heat and cook, whisking constantly, until the sauce comes to a boil and thickens, 5 to 10 minutes. Boil and whisk for 1 minute. Remove from the heat, and set aside to cool to room temperature, or a tepid temperature. While cooling, whisk frequently to keep the sauce smooth. Tip: If the sauce is too warm when added to the creamed butter mixture it will melt the butter. If the sauce is too cold it will not blend smoothly.
  2. Meanwhile, prepare the butter and sugar when the sauce is almost cooled to the right temperature, in a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color.
  3. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking about 3 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Gradually add the cooled sauce, adding 2 to 3 tablespoons at a time, beating about 20 seconds between each addition. Add the vanilla and orange liqueur and continue to beat for another 1 to 2 minutes to thoroughly blend and the frosting is somewhat fluffy.
  5. The frosting should be used immediately, or refrigerate until needed.
  6. Assembly: Using a long kitchen knife, split each cake into 2 horizontal layers.
  7. Place one of the layers on a cake plate. Using an offset spatula spread frosting on the layer. Repeat with the second and third layers. Place the last cake layer on top. Cover the sides and top of the cake with frosting. (You may have some frosting left over; refrigerate and save for another use.)
  8. Garnish with some of the sugared almonds around the side of the cake if desired and sprinkle the remaining almonds around the top edge of the cake.
  9. Cover cake and refrigerate until ready to serve. Refrigerate leftovers.
Sugared Almonds:
  1. Tip: I recommend making the sugared almonds one or several days beforehand and putting in a covered container until ready to use.
  2. Preheat oven to 325 degrees F. Line a large baking pan or jelly roll pan with a non-stick baking mat or parchment paper. Set aside.
  3. In a medium size bowl, beat the egg whites with a wire whisk until foamy. Add the sugar and whisk to mix. Add the almonds and stir until the almonds are completely coated.
  4. Bake: Spread the almonds evenly in the prepared pan and bake, stirring occasionally, 20 to 30 minutes or until the almonds are golden brown. Remove from oven and stir or break them up with your hands. Let cool completely then place in a covered bowl until ready to use. Tip: the almonds will seem very wet at first because the ratio of egg whites to almonds is high. As they bake they will begin to dry out and then turn golden brown.
Adapted From: Cutler, Paris, Planet Cake, Metro Books, 2009

 

Tyrolean Hard Cake

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Tyrolean Hard Cake
A dense almond cake that is quick and easy to make. Instead of a cake batter, the ingredients form a stiff dough that you roll into balls, then roll in sugar before baking. The cake can be served by breaking off pieces or slicing into wedges.
Recipe type: Dessert | Cake
Serves: 6 to 8
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Layer Pan Prep: Greased Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar, plus additional sugar for rolling
  • 2 large eggs
  • 2½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 1½ cups finely chopped walnuts
Instructions
Preheat oven to 350 degrees F. Prepare one 9-inch round layer cake pan or one 9 inch round springform pan; lightly grease the bottom of the pan with shortening
Batter:
  1. In a large bowl of an electric mixer, combine butter, sugar, eggs, flour, baking powder, salt, almond extract, vanilla extract, and walnuts. Mix all ingredients together until thoroughly combined. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Mixture will form stiff dough.
  2. Shape dough into small balls, about 1” in diameter. Roll the balls in granulated sugar until completely coated.
  3. Arrange some of sugared balls in the bottom of the pan, placing the balls about ½ inch apart. Place additional sugared balls on top of the first layer on top of the empty spaces. If any sugared balls are still left, form a third layer on top of the second layer.
  4. Bake: Bake 50 minutes or until the top is lightly browned. Cool on a wire cooling rack for 20 minutes then remove the cake from the pan and finish cooling on wire rack.

Raspberry Cream Torte

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Raspberry Cream Torte
A rolled up raspberry and whipped cream sensation, made with a shortbread crust, a sponge-type chocolate cake, fresh raspberries, sugared almonds, and lots of whipped cream. A chocolate roulade is baked in a jelly roll pan and rolled up to cool, then the cake isunrolled, spread with a thick layer of scrumptious raspberry and whipped cream filling, cut into strips, then the strips are rolled around each other on top of the shortbread crust. Finally the entire torte is frosted with more whipped cream and garnished with sugared almonds and more raspberries. This is an fresh, elegant, and delicious dessert.
Recipe type: Dessert | Sponge Cake | Chocolate
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Cheesecake, One 10½" x15½" x1" Jelly Roll Pan Prep: Greased, Parchment Paper, and Floured Oven Temp: 375° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
About 1 teaspoon melted butter for preparing cheesecake pan
Small amount of vegetable shortening and flour plus parchment paper for preparing jelly roll pan
¼ cup confectioner's(powdered) sugar for sprinkling on towel
Shortbread:
  • 7 tablespoons unsalted butter, room temperature
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1¼ cups all-purpose flour
Cake:
  • ¾ cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 4 large eggs, separated
  • 2 large egg yolks
  • ½ cup granulated sugar, divided
  • 2 tablespoons water
  • 1 teaspoon pure vanilla extract
Raspberry Cream Filling:
  • 1½ cups (6 ounces) fresh raspberries
  • 1 tablespoon Chambord or Framboise raspberry liqueur (optional)
  • 2 envelopes unflavored gelatin
  • ¼ cup water
  • 2 cups whipping (heavy) cream
  • ½ cup plus 2 tablespoons confectioners’ (powdered) sugar
Sugared Almonds:
  • 1 large egg white
  • ¼ cup granulated sugar
  • 1 cup sliced almonds
Topping:
  • 2 cups whipping (heavy) cream
  • ½ cup plus 2 tablespoons confectioners’ (powdered) sugar
Garnish:
  • 20 to 25 fresh raspberries
Instructions
Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to butter the bottom of the pan only with 1 teaspoon of melted butter.
Shortbread:
  1. In a large bowl of an electric mixer, combine butter and granulated sugar; beat together until mixture appears smooth and creamy, 1 to 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolk; beat until thoroughly mixed. Add flour and mix just until dough comes together. Tip: The dough may seem crumbly but should hold together when pinched with your fingers.
  2. Gently knead the mixture just until a smooth dough is formed. Press the dough evenly into the prepared cheesecake or springform pan. Tip: Use the back of a large spoon or the flat bottom of a measuring cup or drinking glass to press the dough firmly and evenly across the bottom of the pan.
  3. Cover the pan with plastic wrap and refrigerate while preparing and baking the cake.
Cake:
Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust with flour.
Sprinkle a clean towel with ¼ cup confectioners (powdered) sugar. Set aside to use after the cake is baked. Tip: A small kitchen towel that is a little larger than the 15x10 inch jelly roll pan works well.
  1. In a medium size mixing bowl, combine flour, cocoa, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the 6 egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ¼ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites in.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or small offset spatula. Bake for 12 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.
  6. Bake: Remove cheesecake pan with shortcake dough from refrigerator. Bake 15 to 20 minutes or until shortbread is a very light golden brown. Remove from oven and place on a wire cooling rack to cool.
Raspberry Cream Filling:
  1. Lightly crush the raspberries in a medium size bowl. Stir in raspberry liqueur (optional.) Set aside.
  2. Sprinkle gelatin over water in a small saucepan and let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Remove from heat, set aside to cool slightly.
  3. In a medium size bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff.
  4. Using a balloon type whisk or large rubber spatula, fold the cooled gelatin into the whipped cream, and then fold in the crushed raspberry mixture. Set aside.
Assembly:
  1. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  2. Spread the raspberry cream filling over the cake, spreading the cream evenly under the curled edge and to the edges of the cake.
  3. Cut the cake lengthwise into 6 strips. Carefully roll up one of the strips and stand it upright on the center of the cooled shortbread. Carefully shape the other strips in circles around the center roll, until the whole shortbread base has been covered. Tip: Cut the long strips in half, if necessary, to make placement of the strips easier.
  4. Cover pan and refrigerate until filling is firm, 4 to 6 hours or overnight.
Sugared Almonds:
  1. Preheat oven to 325 degrees F. Line a large baking pan or jelly roll pan with a non-stick baking mat or parchment paper. Set aside.
  2. In a medium size bowl, beat the egg white with an electric mixer until foamy. Add the sugar and stir to mix with a rubber spatula. Add the almonds and stir until the almonds are completely coated.
  3. Spread the almonds evenly in the prepared pan and bake, stirring occasionally, 10 to 15 minutes or until the almonds are golden brown. Remove from oven and stir or break them up with your hands. Set aside to cool.
Topping:
  1. In a medium size bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar, continue beating until thick and stiff.Raspberry Cream Torte
  2. Remove cake from refrigerator. Run a thin kitchen knife around the edge of the pan to loosen the sides. Remove cake from pan and place on a serving plate.
  3. Using an offset spatula, spread about ½ of the whipped cream topping over top and sides of cake. Spread the cream as smooth as possible over the top and sides. Place remaining whipped cream in a pastry bag with a decorating tip and pipe rosettes or small mounds around the outside edge and pipe remaining whipped cream in an attractive design in the middle.
  4. Gently press the cooled sugared almonds around the sides of the cake, and sprinkle some on top.
  5. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
Garnish:
  1. When ready to serve, place a raspberry on top of each whipped cream rosette. Refrigerate leftovers.
Adapted From: Wolter, Annette, Teubner, Christian, Best of Baking, Fisher Publishing, 1980

 

Panforte Di Siena

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Panforte Di Siena
Panforte is a traditional Italian Christmas confection, originating in Siena Italy, sometime in the 13th century. The word panforte means ‘strong bread’, either due to the spices used or the dense texture. Some say that traditional Panforte has 17 ingredients, one for each of the 17 districts of Siena.

This Italian confection, loaded with honey, nuts, dried fruit, and spices is a cross between a cake, a fruitcake, and a candy. The texture is heavy and dense, chewy and a little sticky; the taste is sweet and spicy, nutty and fruity; it is oh-so delicious and easy to make. Panforte doesn’t really have a chocolate flavor, but the cocoa imparts a dark rich color. Panforte is baked in a round pan lined with edible rice paper, edible wheat starch paper, or parchment paper.

To make Panforte, a cooked sugar and honey mixture is combined with the nuts, spices, and dried fruit mixture, and then smoothed into place in the pan. It gets a slow bake in the oven, just long enough to heat the ingredients together. After baking and cooling, the top is heavily dusted with powdered sugar. I sugar dusted my Panforte using a few star stencils just to give it a festive touch. This delicious and elegant confection should be cut into small servings, and is perfect with a cup of hot espresso.
Recipe type: Dessert | Cake | Confection
Serves: 16 to 20
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pan Prep: Greased and Parchment Lined Oven Temp: 300° Storage: Tightly Wrapped, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Blanching Almonds, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
1 tablespoon softened unsalted butter for preparing pan, plus edible rice paper, edible wheat starch paper, or parchment paper
Batter:
  • 1 cup unblanched almonds, toasted, and coarsely chopped
  • 1 cup hazelnuts (filberts), toasted, skins removed, and coarsely chopped
  • ¾ cup all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1½ teaspoons freshly grated lemon zest, finely chopped
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground nutmeg
  • Pinch (scant 1/16 teaspoon) ground white pepper
  • 1 cup candied orange peel, chopped fine
  • ½ cup candied citron, chopped fine
  • ½ cup candied lemon peel, chopped fine
  • ¾ cup granulated sugar
  • ¾ cup honey
  • 2 tablespoons unsalted butter
Topping:
  • 1 to 2 tablespoons confectioners’ (powdered) sugar
Instructions
Preheat oven to 300 degrees F. Prepare one 9 inch round springform pan; lightly grease the bottom and halfway up the sides of the pan with some of the softened butter, place a round of edible rice, wheat starch or parchment paper cut to fit in the bottom of the pan, and then butter the top of the paper.
Batter:
  1. In a large mixing bowl, combine the toasted and coarsely chopped almonds and hazelnuts, flour, cocoa, lemon zest, cinnamon, cloves, coriander, nutmeg, and white pepper; whisk together to mix. Add the chopped orange peel, citron, and lemon peel. Whisk to mix well. Set aside.
  2. In a medium heavy saucepan over medium low heat, combine sugar, honey and butter, heat until the butter is melted and sugar dissolves, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Raise the heat to medium-high, and bring to a boil, without stirring. Brush down the sides of the pan with a clean wet pastry brush to prevent crystallization. Cook until the sugar mixture reaches the soft-ball stage and a temperature of 240 to 245 degrees F., using a candy or instant read thermometer to gauge the temperature. Remove pan from heat.
  3. Immediately pour the hot sugar mixture over the dry ingredients. Working rapidly, stir the mixture with a wooden spoon until thoroughly blended.
  4. Pour the mixture into the prepared pan. With damp hands press the batter evenly into the pan, smoothing the top.
  5. Bake: Place the pan on a baking sheet with ½ inch sides to catch any leakage. Bake 30 minutes. The Panforte will not look set but it will firm up as it cools. Remove from the oven and place on a wire cooling rack to cool.
  6. When cooled, Slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan.
Topping:
  1. Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar.
  2. Optional: To make the star stencils, use a 1 inch star cookie cutter and trace around the cutter onto a piece of heavy paper, and then cut out the Panforte-Di-Sienashapes. Place a pin in the centerof each star to hold in place on top of the cake and to make easy to remove stencils from cake. Randomly place star stencils on top of cake, dust entire top of cake with powdered sugar, then remove the stencils by grabbing the pins and lifting off.
  3. Serve and Store: Cut into small wedges to serve. Store Panforte in an air-tight container or wrap tightly in plastic wrap, then wrap in foil and store at room temperature up to one month.
Source: Bloom, Carole, The International Dictionary of Desserts, Pastries, and Confections, Hearst Books, New York, 1995
Malgieri, Nick, Perfect Cakes, HarperCollins Publishers, New York, 2002

Muchas Leches Cake with Sugared Almonds

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Muchas Leches Cake with Sugared Almonds
This is such a fabulous cake on all levels that appeals to all the senses. I share almost everything I bake and test for this website with family and friends. The first thing my husband Jim said when he sampled this cake was “don’t give any of this away!” and I knew immediately this was a winner. Similar to a traditional Tres Leches Cake made with sponge cake soaked with 3 different milks – hence the name tres leches “three milks”, this version is made with 5 milks to make a sweet milky syrup that is reminiscent of Caribbean flavors.

Sight: Visually, this cake is stunning with four layers of golden sponge cake sandwiched with mounds of whipped cream. The covering of sugared almonds makes it extra pretty, and if you serve the cake with fresh fruit it becomes even more beautiful.
Smell: You will love the almond and cinnamon smells wafting out of your oven as the cake bakes, and the smell of fresh whipping cream is heavenly.
Touch: When biting into a piece of this cake you will feel the lushness of the soft whipped cream in your mouth, the texture of the ground almonds and the creamy moistness of the cake from the soaking liquids, and then comes the delightful surprise of the crunchy sugared almonds.
Hearing: Be prepared for many exclamations of ooohs, aaahs, and yums from everyone.
Taste: The best part about this cake is the incredible taste. The sponge cake itself is light with the flavor of fresh ground almonds and just the barest hint of cinnamon. The soaking liquid is to die for; it is incredibly scrumptious with the mixing of 5 different milks and creams and the undertone of coconut flavor from the coconut cream is lovely. The thick layers of sweetened whipped cream make this whole dessert ridiculously good and the sugared almonds is a treat all alone and just may become your new best baking ingredient.

Now that hopefully you are ready to bake this wonderful dessert yourself, let me give a few tips and suggestions. This recipe is from The Pasty Queen by Rebecca Rather, who provides other stunning recipes along with this one. The original recipe states the sugared almonds take 8 to 10 minutes to bake. But because of the ratio of egg whites to almonds, they will actually take 40 to 50 minutes. I would recommend making the sugared almonds and the Dulce de Leche one, or a few days beforehand to have these items ready. Yes, there are fourteen (14) eggs used for the cake batter plus 4 additional egg whites for the sugared almonds; this is not an error. Beating 14 egg whites also requires an extra large mixing bowl (I use a large ceramic potato chip bowl for large projects like this.) If you don’t have an extra large bowl you could beat just one half of the egg whites at a time. This makes a fairly large cake, and you will need a serving plate, preferably rectangular, that can accommodate a finished cake of about 8 x 10 inches. Instead of using a 12 by 17 inch pan you could substitute three 9-inch round cake pans if you prefer. I added vanilla extract to the whipped cream as I think this improves upon the flavor. You will have left over Dulce de Leche but don’t despair; use the leftover in coffee or as a topping on ice cream for some indulgent treats. The original recipe makes 4 cups of sugared almonds; I actually only needed about 3 cups to cover the cake, therefore you could cut the recipe down to 3 cups if you desire. However these sugared almonds are so good you will be glad you have leftovers and will be wishing you had more. They are good to just eat by themselves, sprinkled on oatmeal, served with fruit, and on and on and on.
Recipe type: Dessert | Sponge Cake
Serves: 14 to 16
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 12"x15"x1" Jelly Roll Pan Prep: Parchment Paper, Buttered Starting Oven Temp: 350o Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 16 ounces (about 4 cups) blanched almonds
  • 1¼ cups plus ½ cup granulated sugar, divided
  • ½ teaspoon ground cinnamon
  • ¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • 14 large eggs, separated
Soaking Syrup:
  • ¼ cup Dulce de Leche (see directions below)
  • ½ cup whipping (heavy) cream
  • ½ cup sweetened cream of coconut such as Coco Lopez, (not coconut milk) stirred well before using,
  • ½ cup sweetened condensed milk
  • ½ cup evaporated milk
  • 1 tablespoon pure vanilla extract
Whipped Cream Filling and Topping:
  • 4 cups whipping (heavy) cream
  • 1½ cups confectioner’s (powdered) sugar
  • 1 tablespoon pure vanilla extract
Sugared Almonds:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 4 cups sliced almonds
Garnish (optional):
  • 1 to 2 tablespoons confectioners (powdered) sugar, for dusting
  • Fresh fruit or berries
Instructions
Preheat oven to 350 degrees F. Prepare one 12x17x1 inch Jelly Roll pan; Line with parchment paper and lightly coat the top of the parchment paper with butter or cooking spray. Tip: Use a large enough piece of parchment paper to allow overhang to make easier to remove after baking. You can substitute three 9 inch round layer cake pans if you prefer.
Batter:
  1. In a food processor, process the blanched almonds, ½ cup sugar, and cinnamon until the almonds are finely ground. Set aside.
  2. In a small size mixing bowl, combine flour and baking powder; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, add the egg yolks and beat on low speed about 1 minute or until blended, and then increase the mixer speed to high and beat for 5 to 8 minutes or until the mixture is very thick and drops in ribbons when the beater is lifted. Lower the speed to medium and slowly add the 1¼ cups sugar, continuing to beat another 2 to 3 minutes.
  4. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, gently fold in the ground almond mixture, one-third at a time. Then fold in the flour mixture. Set aside.
  5. In another very large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
  6. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 40 to 45 minutes or until the top of the cake springs back when lightly touched. Remove from oven and let cool for 5 minutes, then invert the cake onto a wire cooling rack that has been greased with a light coating of cooking spray or butter. Carefully peel off the parchment paper. Let cool completely.
Soaking Syrup:
  1. Dulce de Leche: I recommend making the Dulce de Leche one or several days beforehand and refrigerating until ready to use. Remove the paper wrapper from the can of sweetened condensed milk. Clean the top of the can, and use a can opener to make two small punctures on opposite sides of the top of the can. Set the can of milk in a medium size saucepan, puncture side up, and fill the saucepan with water to reach two-thirds up the sides of the can. Cover the pan and bring the water to a boil, then lower the heat until the water is simmering. A bit of milk will probably seep out of the small holes you made in the can. With the pan covered, simmer the milk about 1 hour and the milk pooled on top of the can has turned a deep golden brown. Add extra water to the pan if necessary while the water is simmering to keep the water level the same. When done simmering, carefully remove the can from the hot water and let set for several minutes to cool slightly, or just leave the can in the hot water until cooled before removing. Use a can opener to carefully open the can and use a rubber spatula to spoon the cooked milk into a bowl. The milk should have a pudding like consistency. Let cool completely then cover the bowl and refrigerate until ready to use. Tip: Do not simmer the can without first making the punctures in the top of the can. Otherwise the can may explode because the milk expands as it is heated.
  2. In a medium size bowl, combine cooled Dulce de Leche, whipping cream, cream of coconut, sweetened condensed milk, evaporated milk, and vanilla; stir to thoroughly combine. Set aside or cover and refrigerate until ready to use.
Whipped Cream Filling and Topping:
  1. In a very large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and vanilla, continue beating until thick and stiff. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream. Set aside or refrigerate until ready to use.
Assembly:
  1. Using a serrated kitchen knife carefully cut the cooled cake in half length-wise and then cut each half in half width-wise. You will have 4 rectangular pieces each about 6 inches x 8½ inches.
  2. Use a large metal spatula or cake lifter to invert one of the cake pieces onto a serving plate. Tip: Use a large flat serving plate, preferably rectangular, that will accommodate the finished cake of about 8 x 10 inches. Inverting the cake pieces will allow the soaking syrup to soak into the cake more easily as the bottom of the cake doesn’t form as hard a crust.Muchas-Leches-Cake
  3. Carefully pour about one-fourth of the soaking syrup over the cake piece, spreading with a pastry brush to evenly distribute the syrup. Tip: Use a fork or wooden skewer to poke several holes about ¼ inches apart in the top of each cake if necessary to allow the soaking syrup to soak into the cake, but don’t worry if it doesn’t all soak in before spreading the whipping cream as it will eventually soak in. Spread whipped cream over the top of this cake piece, using about one generous cup or about 1¼ cups of the whipped cream.
  4. Repeat with the next two layers, inverting each piece, pouring and spreading about one-fourth of the soaking syrup over each piece and then covering each piece with whipping cream. Place the fourth layer on top and pour the remaining soaking syrup over the top and let soak in. Spread top and sides of cake with remaining whipping cream.
Sugared Almonds:
  1. Tip: I recommend making the sugared almonds one or several days beforehand and putting in a covered container until ready to use.
  2. Preheat oven to 325 degrees F. Line a large baking pan or jelly roll pan with a non-stick baking mat or parchment paper. Set aside.
  3. In a medium size bowl, beat the egg whites with an electric mixer until foamy. Add the sugar and stir to mix with a rubber spatula. Add the almonds and stir until the almonds are completely coated.
  4. Bake: Spread the almonds evenly in the prepared pan and bake, stirring occasionally, 40 to 50 minutes or until the almonds are golden brown. Remove from oven and stir or break them up with your hands. Let cool completely then place in a covered bowl until ready to use. Tip: the almonds will seem very wet at first because the ratio of egg whites to almonds is high. As they bake they will begin to dry out and then turn golden brown.
  5. Gently press the sugared almonds around the sides and top of the cake, covering it completely.
  6. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
Garnish (optional):
  1. Before serving, use a fine-mesh sieve to dust top of cake with confectioner’s sugar. Serve with fresh fruit or berries. Refrigerate leftovers.
Adapted From: Rather, Rebecca, The Pastry Queen, Ten Speed Press, California, 2004

Golden Fruitcake

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Golden Fruitcake
A light golden fruitcake, lightly spiced, and chockfull of brandy soaked fruit and almonds. This fruitcake has a butter cake base, producing a cake that is lighter than a traditional densely fruit laden fruitcake. I chose to bake this fruitcake in one 9 inch springform pan, however you could substitute 2 9 inch loaf pans instead, adjusting the baking time as needed.

Fruitcake has a bad reputation and is the brunt of many holiday jokes. And honestly a ready-made fruitcake with its chemical taste is deserving of this status. A homemade fruitcake will make you rethink fruitcake – it is delicious with an abundance of fruits and nuts, moist with a brandy soaking and aging process, a holiday tradition.
Recipe type: Dessert | Fruitcake
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Springform Pan Prep: Greased, lined with brown paper and parchment paper, greased between each layer Oven Temp: 300° Yield: 1 Cake Storage: Brandy soaked cheesecloth, tightly wrapped, cool dark place for several months

Help: Cake Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups mixed candied fruit (fruitcake mix), chopped in small pieces
  • ½ cup candied or dried pineapple pieces, chopped in small pieces
  • 1½ cups golden raisins
  • ½ cup dark raisins
  • 2 tablespoons freshly grated orange zest (zest of 1 orange)
  • ½ cup freshly squeezed orange juice (juice of 1 orange)
  • ½ cup brandy
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup blanched almonds, coarsely chopped
Decoration (optional):
  • 2 tablespoons light corn syrup
  • 2 teaspoons hot water
  • Candied Cherries
  • Blanched Almonds
Instructions
Prepare Pan:
  1. Prepare one 9 inch springform pan that is at least 3 inches deep; lightly grease the pan to adhere the paper. Cut two circles of wax or parchment paper to fit in the bottom of the pan, and cut a strip of paper twice the depth and just larger than the circumference of the pan. Make a 2 inch fold along one long edge of the strip and make angled cuts into the folded edge one or two inches apart. Place one circle in the bottom of the pan, and then line the sides of the pan with the long strip, placing the folded and cut edge around the bottom of the pan. Place the second circle of paper in the pan to cover the fold with the cuts. Lightly grease the paper, both the bottom and sides. Cut two long strips of brown paper the same height as the wax paper lining to fit around the outside of the pan. Tie both strips of brown paper in a double thickness around the outside of the pan. Use cotton string to tie in place Tip: the brown paper helps to keep the cakes from drying out during the long bake time. Use tape to initially hold the paper, and then tie with cotton string to ensure it holds in place while baking.
Batter:
  1. In a large mixing bowl, combine mixed candied fruit, pineapple, golden raisins, dark raisins, and orange zest; stir to mix. Add orange juice and brandy; mix well. Cover tightly and set aside for several hours or overnight to marinate. Stir occasionally to ensure the orange juice and brandy is evenly distributed throughout the fruits. Tip: Place the mixture in a re-sealable plastic bag to marinate. Turn the bag over occasionally to disburse the orange juice and brandy evenly throughout the fruits.
  2. Preheat oven to 300 degrees F.
  3. In a medium mixing bowl, combine flour, baking powder, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. With the mixer on low speed, add the flour mixture in two additions, beating just until mixed.
  7. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the fruit and brandy mixture, along with the almonds, into the batter.
  8. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Place a small pan of water on the bottom rack of the oven. Place the fruitcake pan on a baking sheet with ½ inch sides to catch any leakage. Place fruitcake on middle rack and bake 2½ to 3 hours or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Remove from oven and cool completely in pan on a wire cooling rack. When cool, remove the sides of the springform pan. Remove fruitcake from pan, remove paper and discard.
Decoration (optional):
  1. Stir the corn syrup and hot water together in a small bowl.
  2. About 5 to 10 minutes before the end of the baking time, remove the cake from the oven. Using a pastry brush, lightly brush the top of the cake with the corn syrup mixture. Gently press the candied cherries and almonds into the top of the cake. Brush another thin layer of corn syrup mixture over the top.
  3. Return the cake to the oven to finish baking and set the decorations.
Storing and Aging:
  1. Fruitcake can be eaten immediately; however it is best when allowed to age a least 1 to 2 months or longer.
  2. Wrap the cakes in rum, bourbon, or brandy soaked cheesecloth, wrap tightly in plastic wrap or foil, then place in a sealed plastic freezer bag. Store in a dark cool place.
  3. You may want to occasionally sprinkle the cakes with additional rum, bourbon, or brandy, then re-wrap and return to the dark cool storage place. Fruitcake stored they way will keep several months.

Flourless Chocolate Almond Cake

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Flourless Chocolate Almond Cake
Filled with ground almonds, chocolate, and espresso, no one would guess that this rich and decadent dessert is made without flour. While baking, the cake rises, and then collapses while cooling. When ready to serve, dust the top with powdered sugar and enjoy plain, or with whipped cream or ice cream.
Recipe type: Dessert | Chocolate Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Springform Pan Prep: Greased Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2½ cups blanched almonds, toasted, and finely ground
  • 2 tablespoons, plus 1¼ cups granulated sugar, divided
  • ½ cup unsalted butter, room temperature
  • 6 large eggs, room temperature, separated
  • 3 squares (1 ounce each) semisweet chocolate, grated
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon instant espresso coffee (espresso powder)
  • ½ teaspoon salt
  • ¼ cup cold brewed espresso
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
Topping:
  • 2 or 3 tablespoons confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round springform pan: Lightly grease the pan with shortening.
Batter:
  1. In a medium mixing bowl, combine ground almonds and 2 tablespoons sugar; set aside.
  2. In a large bowl of an electric mixer, combine butter and 1¼ cups sugar; cream together until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg yolks; beat until thoroughly mixed. Add grated chocolate, cocoa powder, instant espresso, salt, brewed espresso, orange juice, vanilla, and ground almond mixture; stir until thoroughly mixed; set aside.
  3. In a medium bowl, beat egg whites with an electric mixer until stiff peaks form. Gently fold the egg whites into the batter.Flourless-Choc-Almond-Cake slice
  4. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Place pan on a baking sheet. Bake 45 to 50 minutes or until the cake springs back when lightly touched in the center. Remove from oven and cool on a wire cooling rack.
  5. When cake is completely cool, slide a small kitchen knife around the edge of the cake to loosen it and remove the sides of the springform pan, and transfer onto a cake plate.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of the cake with confectioner's sugar.

Grand Marnier Cake

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Grand Marnier Cake
This is a beautiful butter cake flavored with orange, almonds and little bursts of chocolate. After baking a Grand Marnier spiked syrup is brushed over the hot layers, creating a soft and moist cake, worthy of any celebration or holiday table. This recipe makes to high 9 inch layers that are split and filled to make a 4 layer cake. The Swiss Meringue Orange Buttercream flavored with orange zest and Grand Marnier is the perfect accompaniment. The Buttercream has a velvety texture that just about melts in your mouth.

The cake layers are best prepared the day before frosting to allow the syrup to soak in and evenly moisten the cake and the crumb to become firm enough before splitting and frosting. When cooled, the layers may be covered in plastic wrap and refrigerated overnight before finishing the cake.
Recipe type: Dessert | Butter Layer Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Round Layers Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Chocolate Types, Buttercream Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3⅔ cups all-purpose flour
  • 2¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons salt
  • 1 cup sliced almonds, unblanched (about 3⅓ ounces), toasted and finely ground
  • 1⅓ cups sour cream
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Grand Marnier liqueur
  • 1⅔ cups (3⅓ sticks) unsalted butter, room temperature
  • 3 tablespoons freshly grated orange zest (about 1½ oranges)
  • 1⅔ cup granulated sugar
  • 5 large eggs
  • ¾ cup mini semi-sweet chocolate chips
Grand Marnier Syrup:
  • ¾ cup granulated sugar
  • ¼ cup freshly squeezed orange juice
  • ⅔ cup Grand Marnier liqueur
Swiss Meringue Orange Buttercream:
  • 5 large egg whites
  • 1¼ cups granulated sugar
  • 1/16 teaspoon salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons orange liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Garnish (optional):
  • Candy Orange Slices
Instructions
Preheat oven to 350 degrees F. Prepare two 9 inch round layer cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Prepare two flat supporting surfaces at least 9 inches in diameter for unmolding the cakes after baking, such as cardboard cake rounds, baking sheets with an open side, or the loose bottoms of tart pans. Cover the surface with plastic wrap or aluminum foil and coat lightly with nonstick cooking spray, vegetable oil, or vegetable shortening.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Add the toasted and finely ground almonds, mix well. Set aside.
  2. In a small mixing bowl, stir the sour cream, vanilla, and Grand Marnier together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in the mini chocolate chips.
  7. Bake: Spoon the batter into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. The cakes should just begin to come away from the sides of the pans.
  8. Shortly before the cakes are finished baking prepare the Grand Marnier syrup.
  9. Remove the cakes from the oven and place pans on a wire cooling rack. With a fork or thin skewer, poke holes at ½ inch intervals over the top of the cake layers. Using a pastry brush, brush the hot cakes with half of the Grand Marnier syrup. Reserve the remaining half of syrup to use after the cakes are unmolded.
  10. Let the cakes cool in the pans for 20 minutes before unmolding. Run a small metal spatula around the side of the pan to loosen the cakes. Set the prepared supporting surface on top of the cake and invert the cake onto it. Remove the pan and poke the bottom of the cake all over with the fork or skewer. Brush the bottom of the cakes with the remaining Grand Marnier syrup. Let the cakes cool completely. Tip: the cakes are best prepared at least one day before assembling to allow the syrup to evenly moisten the cake and the crumb to become firm enough before splitting and frosting. When cooled, the layers may be covered in plastic wrap and refrigerated overnight.
Grand Marnier Syrup:
  1. Meanwhile, while the cake is baking, prepare the Grand Marnier syrup. In a small saucepan over low heat, combine the sugar and orange juice, heat and stir until sugar is dissolved; do not boil. Remove pan from heat and stir in the Grand Marnier. Set aside until the cakes are finished baking.
Swiss Meringue Orange Buttercream:
  1. In a large bowl of an electric stand mixer combine egg whites, sugar, and salt; place the bowl over a pan of simmering water. Using a wire whisk, whisk constantly by hand until the mixture is hot, about 3 to 5 minutes. Tip: the mixture should reach about 130 degrees using a candy or instant read thermometer to gauge the temperature, or feel completely smooth when rubbed between your fingertips. Remove from heat.
  2. Attach the bowl to the electric stand mixer fitted with the whisk attachment. Whisk on medium high speed for 5 to 7 minutes or until the mixture forms a thick fluffy meringue and is cool. Tip: Touch the meringue and make sure it has cooled to room temperature. Also the outside of the bowl should feel cool to the touch.
  3. Stop the mixer, remove the whisk and attach the paddle. With the mixer on medium speed add the butter, about 2 tablespoons at a time and mixing 20 to 30 seconds after each addition. Add the orange zest with the first butter addition. While adding the butter, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add the vanilla and orange liqueur and continue beating until the Buttercream is thick and smooth, about another 2 to 3 minutes.
  4. Buttercream should be used immediately, or refrigerate or freeze until needed.
Assembly:
  1. Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Grand Marnier CakeTip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.
  2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread about 1 cup of the Buttercream on top, about ¼ inch thick. Repeat with the next two layers. Place the last cake layer on top. Cover the sides and top of the cake with the remaining Buttercream.
Garnish (optional):
  1. Place candy orange slices around the bottom edge of the cake.
Adapted From: Beranbaum, Rose Levy, Rose's Heavenly Cakes, John Wiley & Sons, Inc, New Jersey, 1009

Cherry Almond Cheesecake

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Cherry Almond Cheesecake
Cherries and Almonds are simply meant to go together, and combine beautifully in this Cherry Almond Cheesecake. Use pitted fresh cherries if in season, or substitute frozen or canned dark sweet cherries. The cherries are cooked with butter and sugars then spiked with delicious Amaretto liqueur, and create the bottom layer of the cheesecake. The almond filling is spiked with a little more Amaretto along with sliced almonds for great almond flavor.
Recipe type: Dessert | Cheesecake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Cheesecake Pan Prep: Buttered Starting Oven Temp: 350° Method: bain marie Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Cherry Layer:
  • 2 tablespoons unsalted butter
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cups fresh or frozen pitted, or pitted canned or jarred dark sweet cherries drained
  • ¼ cup granulated sugar
  • 2 tablespoons Amaretto liqueur
Vanilla Cookie Crust:
  • 1½ cup vanilla cookie crumbs (such as Nabisco Nilla Wafer cookies or Lorna Doones)
  • 3 tablespoons unsalted butter, melted
Almond Filling:
  • 3 (8 ounce) packages cream cheese, room temperature
  • 1¼ cups granulated sugar
  • 1 tablespoon cornstarch
  • ½ cup sour cream
  • ½ cup whipping (heavy) cream
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons Amaretto liqueur
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 4 large eggs, room temperature
  • 1 cup sliced almonds, toasted, and coarsely crushed
Sour Cream Topping:
  • 1½ cups sour cream, room temperature
  • 3 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
Garnish (optional):
  • Sweetened whipped cream
  • Fresh sweet cherries or maraschino cherries
  • 1 cup sliced almonds, toasted
Instructions
Cherry Layer:
  1. Melt butter in a large skillet on the stovetop over low heat. Add lemon juice and cherries, increase heat to medium high, and cook for 1 minute, stirring gently with a rubber spatula or wooden spoon. Sprinkle the sugar over the cherries, and continue to cook for 5 minutes, stirring gently Remove from heat and stir in the amaretto. Let cool to room temperature.
  2. Preheat oven to 350 degrees F. Prepare one 9 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with 1 tablespoon of melted butter.
Vanilla Cookie Crust:
  1. In a medium mixing bowl, combine cookie crumbs and melted butter. Stir until thoroughly mixed and mixture is crumbly.
  2. Bake: Pour the cookie crumb mixture into the springform pan. Using the back of a large spoon or the flat bottom of a measuring cup or drinking glass, press the crumb mixture firmly and evenly across the bottom of the pan. Place the pan on a baking sheet; bake 10 minutes. Remove from oven and place on a wire cooling rack to cool.
  3. When cooled, wrap bottom and sides of pan in a double layer of heavy duty aluminum foil to prepare for the bain marie water bath. The foil is to prevent any water from seeping into the cheesecake through the pan seams.
  4. Reduce oven to 325 degrees F.
Almond Filling:
  1. In a large bowl, add the cream cheese, sugar, and cornstarch; mix on low speed with an electric mixer until smooth and creamy, 1 to 2 minutes. Scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly and there are no lumps.
  2. Add the sour cream, whipping cream, lemon juice, amaretto liqueur, vanilla extract, and almond extract; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add the eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions. Stir in the crushed almonds. Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest about 5 minutes to allow air bubbles to rise to the surface.
  5. Meanwhile, bring a large pot of water to boil to use for the bain marie water bath.
  6. Pour the cooled cherries plus all the cherry liquids over the vanilla cookie crust, gently spread in an even layer being careful not to mar the crust. Pour the cheesecake filling over the cherry layer.
  7. Bake: Set the foil wrapped springform pan in a larger pan or roasting pan and transfer to the oven. Carefully pour boiling water into the roasting pan to come halfway up the sides of the springform pan, and close the oven door. Bake 60 to 80 minutes. Tip: The Cheesecake is done when the edges are set but the center 2 to 3 inches are still a pool of liquid batter. The cake should look as though it has puffed a little and just barely beginning to brown. The center will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  8. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks.
Sour Cream Topping (optional):
  1. Add the sour cream topping after the cheesecake has been removed from the oven and cooled for 1 hour.
  2. Preheat oven to 425 degrees F.
  3. In a small bowl, combine sour cream, sugar, vanilla extract, and almond extract. Spread it evenly over the surface of the cheesecake.
  4. Bake: Return cheesecake to the oven, Bake for 5 minutes to set the topping. Remove from oven, and place on a wire cooling rack to finish cooling completely.
  5. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before serving. Try to avoid having the covering touch the top of the cheesecake as this may mar the surface.
Garnish (optional):
  1. When ready to serve, top individual pieces with sweetened whipped cream, a few toasted sliced almonds, and a sweet or maraschino cherry.
Adapted From: The Williams-Sonoma Baking Book, Oxmoor House, New York, 2009

Baklava Cheesecake

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Baklava Cheesecake
With a phyllo and nut topping drenched in a cinnamon and cognac flavored syrup, this cheesecake takes its inspiration from traditional baklava. Phyllo is also used as the pastry in place of the usual cheesecake cookie crust, and completely encases the honey sweetened filling. Try not to skimp on using cognac or a good brandy. You can normally purchase a small 50ml size from liquor stores if you don’t want to make a larger investment.

Baklava cheesecake is a bit labor intensive and may appear difficult to make. But if you plan ahead and take one step at a time you’ll find it’s not hard to do and will be worth the time and effort. The main trick is having patience when working with phyllo pastry as it is delicate, tears easily, and will dry out if not kept covered.

Phyllo Pastry, or Filo Dough, is normally found in a grocers frozen section and is sold in 1-pound boxes, and are typically about 12 inches by 17 inches in size. You will need one 1-pound box for this recipe.

To clarify butter: melt and simmer the butter in a saucepan over low heat for a few minutes. Skim off and discard the white layer that forms on top. Let the butter sit and cool for about 5 minutes to allow the milk solids to sink to the bottom of the pan. Carefully spoon out the clear (clarified) butter into a small bowl. If you think you’ve accidently scooped out some of the milk solids from the bottom, strain the clarified butter through a piece of cheesecloth to remove the solids. Discard the milk solids.
Recipe type: Dessert | Cheesecake
Serves: 16
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Round Springform Pan Prep: Buttered Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cheesecake Hints and Tips, Blanching Almonds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Filling:
  • 4 (8 ounce) packages cream cheese, room temperature
  • 1 cup clover honey
  • ¼ cup freshly squeezed lemon juice (about 2 lemons)
  • 2 teaspoons pure vanilla extract
  • 6 large eggs, room temperature
Phyllo Pastry Crust:
  • 8 phyllo pastry sheets (Filo Dough) 12x17 inches
  • ½ cup (1 stick) unsalted butter, clarified
Phyllo and Nut Topping:
  • ½ cup walnuts, fine to coarsely chopped
  • ½ cup blanched almonds, fine to coarsely chopped
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 10 phyllo pastry sheets (Filo Dough)
  • ½ cup (1 stick) unsalted butter, clarified
Syrup:
  • ½ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cinnamon stick, 2 to 3 inches in length
  • 1 tablespoon cognac or other brandy
Instructions
Preheat oven to 350 degrees F. Prepare one 10 inch round cheesecake pan or springform pan with 3-inch sides; use a pastry brush to lightly butter the pan with some of the clarified butter to be used in the Phyllo Pastry Crust.
Filling:
  1. In a large bowl, add the cream cheese; mix on medium low speed with an electric mixer until smooth and creamy, 1 to 2 minutes.
  2. Add the honey, lemon juice, and vanilla extract; continue beating on medium low speed until thoroughly combined, about 1 minute.
  3. Add eggs, two at a time, beating after each addition; Tip: crack the eggs into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the cheese mixture. Tip: Do not overbeat the cheesecake batter. Blend the ingredients quickly to add as few air bubbles as possible. The ingredients must be well blended, but excessive beating creates too many air pockets which can cause the cheesecake to puff up too much during baking, and then crack during the cooling process.
  4. Let the filling rest while preparing the pastry to allow air bubbles to rise to the surface.
Phyllo Pastry Crust:
  1. Place a large piece of waxed paper on your countertop to catch butter drips and make cleanup easier. Lay one phyllo pastry sheet on the waxed paper with the long edge parallel to the edge of the work surface, and cover the remaining unused phyllo sheets with a damp kitchen towel to prevent them from drying out. Using a pastry brush, lightly brush clarified butter on one half of the pastry sheet from long edge to long edge. Fold the top unbuttered half over onto the buttered half. Brush the top of the pastry with butter. Gently place the pastry sheet in the prepared springform pan buttered side up with a 5-inch overhang. (The pastry should lay across the bottom of the pan, up the side, and have about a 5-inch overhang.) Cover pan and pastry with another damp towel to keep from drying out.
  2. Butter and fold another pastry sheet in the same way and place in pan, overlapping the first sheet by about 3 inches. Repeat with 6 more pastry sheets. Remember to keep unused pastry sheets covered with a damp towel, and to keep pastry lined pan covered with another damp towel.
  3. Wrap remaining phyllo sheets airtight in their original wrapping or plastic wrap and store in refrigerator until ready to use for topping.
  4. Bake: Place the phyllo lined pan on a baking sheet with ½ inch sides to catch any leakage. Briefly stir filling to reblend; Pour the filling into the crust. Gently fold the pastry overhang over the filling and gently press down to make a flat surface. Bake 50 to 60 minutes. Tip: The Cheesecake is done when the phyllo pastry has puffed a little and is a light golden brown. The edges of the filling underneath should be set but the center 2 to 3 inches are still a pool of liquid batter. The filling will still be soft and jiggly when the pan is lightly jarred or tapped with a spoon.
  5. Remove from oven, place springform pan on a wire cooling rack to cool. Immediately run a thin knife around the edge of the pan, gently pressing into the side of the pan to avoid gouging the cake. This allows the cake to contract away from the sides of the pan as it cools, helping to prevent cracks. Use a toothpick to poke several holes in the top of the phyllo pastry to allow steam to escape.
  6. When cheesecake is completely cooled, cover the pan and refrigerate for 12 to 24 hours before adding the Phyllo and Nut topping.
Phyllo and Nut Topping:
  1. Preheat oven to 350 degrees F. Prepare 1 large rimmed baking sheet; line with 2 sheets of parchment paper.
  2. In a medium mixing bowl, combine chopped walnuts and almonds, sugar, and cinnamon; stir together to mix. Set aside.
  3. Carefully loosen and remove the sides of the springform pan from the chilled cheesecake, cover and return cheesecake to refrigerator. Wash and dry the side of the springform pan. Place pan on the baking sheet lined with parchment paper. Use a permanent marker and draw around the inside of the rim, then turn the paper over so you can see the marking thru the paper.
  4. Remove reserved phyllo pastry sheets from refrigerator. Stack 10 pastry sheets on a large cutting board. Place the rim of the springform pan on top of the pastry stack and using a sharp kitchen knife cut around the inside rim of the pan and through the entire pastry stack, making 10 pastry rounds. Discard pastry scraps or wrap tightly and refrigerate to use for another project. Cover the pastry rounds with a damp kitchen towel. Tip: Press firmly down on springform pan while cutting so it doesn’t slip.
  5. Lightly Brush the parchment paper inside the markings with clarified butter. Place one pastry round on the buttered parchment using the markings to place the pastry sheet. Place another pastry round on top of the first one, carefully lining up the edges, and brush the top with butter. Repeat with three more pastry rounds. Spread the nut mixture evenly over the top of the pastry stack. Top with remaining 5 pastry rounds, brushing the top of each with butter. Tip: place the springform pan on the pastry stack to spread the nut mixture, and then remove the pan to finish the remainder of the stack.
  6. When the pastry stack is completed, use a sharp kitchen knife and cut the pastry into 16 wedges, using a ruler as a guide.
  7. Butter the inside of the springform pan with remaining clarified butter, and place over the pastry stack. The stack should fit neatly inside the rim of the springform pan.
  8. Bake: Bake topping until the pastry is crisp and golden, about 30 minutes. While topping is baking make syrup and prepare cheesecake for assembly.
Syrup:
  1. Meanwhile, during the last 10 minutes of the Phyllo and Nut topping baking time, prepare the syrup. In a small heavy saucepan, add the sugar, water, and lemon juice. Stir over low heat until the sugar is dissolved. Add the cinnamon stick, increase the heat to medium and boil and stir until mixture reaches 225 degrees on an instant read thermometer, about 4 minutes. Remove from heat. When bubbling subsides, stir in cognac. Return pan to low heat to keep hot until ready to use. Let cinnamon stick remain in syrup until ready to pour over cake.
Assembly:
  1. Just before Phyllo and Nut topping is finished baking, remove chilled cheesecake from refrigerator. Flatten the pastry crust that is atop the cheesecake. Remove baked Phyllo and Nut Topping from oven, and remove the springform rim. Use a large spatula or cake lifter and gently place the Phyllo and Nut topping on top of the cheesecake. Recut the wedges in the topping. Replace the pan rim on the assembled cake, and immediately pour the hot syrup evenly over the topping. Cool about 1 hour. Cover and refrigerate 1 to 6 hours before serving.
Source: Fairchild, Barbara, bon appetit Desserts, Andrews McMeel Publishing, 2010

Battenberg Cake

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Battenberg Cake
It is said that Battenberg Cake was created to celebrate the marriage of Queen Victoria’s granddaughter Princess Victoria to Prince Louis of Battenberg in 1884, with each square possibly representing one of the four Battenberg princes; Louis, Alexander, Henry, and Francis Joseph. It has since become a classic and elegant English tea cake.

Battenberg cake is made with an almond flavored butter or sponge cake stacked to form a pink and white checkerboard pattern. The cake is held together with apricot filling and then wrapped in marzipan. I have added a bit of cherry juice to the pink cake to give it just a mild fruity flavor. This cake blends the flavors of cherry, vanilla, almond, and apricot in each flavorful sweet bite.

As a final touch, I dressed the cake in Vanilla Butter Frosting and added pink and white pearl dragees to continue the checkerboard color scheme.

Tip: There are a few steps in making this cake and you will want to allow enough time to make and assemble the cake. The cakes can be baked ahead of time and refrigerated or frozen until ready to use. The marzipan and frosting can also be made ahead of time and refrigerated. Once all the components are made it is easy to assemble the finished cakes.
Recipe type: Dessert | Layer Butter Cake | Marzipan
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Square Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips, Marzipan

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 4 large eggs
  • ¼ cup red cherry juice, such as maraschino cherry
  • Few drops red food coloring (optional)
Filling:
  • About ¾ cup apricot jam
Vanilla Butter Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Marzipan:
  • 2 cups granulated sugar
  • ⅔ cup water
  • ⅛ teaspoon cream of tartar
  • 4 cups blanched, finely ground almonds
  • 2 large egg whites, lightly beaten
  • About ½ cup confectioner’s (powdered) sugar (for kneading)
Garnish (optional):
  • Pink and white Pearl Dragees
Instructions
Preheat oven to 350o degrees F. Prepare two 9 inch square cake pans; lightly grease the pans with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pans with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk, vanilla extract, and almond extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove ½ of the batter and place in a medium size mixing bowl. Add the cherry juice to this batter; using a rubber spatula stir until well blended. Add a few drops of red food color if desired to make the batter pinker; stir until well blended.
  7. Bake: Spoon the white and pink batters separately into the prepared pans and smooth the surface with a small offset spatula or the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Assembly:
  1. Trim the tops of the cooled cakes, if necessary, to make a flat top. On a work surface, stack the two cakes on top of each other. Trim off the outer hard edges and trim so both cakes are the same size. Cut the cakes lengthwise in half, and then cut each half in half lengthwise to make 4 strips of each cake, 8 strips total. Each finished cake uses 4 strips. At this point you can cover the cake in plastic wrap and refrigerate overnight or wrap tightly and freeze for up to 1 month if desired. Tip: For a classic Battenberg cake, each strip is cut just as wide as they are high to make square. Or you can leave the pieces more rectangular in shape to reduce wasted cake.
  2. Coat one side of one white strip with apricot jam, spreading the jam about ⅛ inch thick. Set a pink cake strip on top of the jam coated white strip, forming a white and pink sandwich. Repeat with another white and pink strip. Lay one of the cake sandwiches on its side, and spread jam over the top of both strips. Place the other cake sandwich on top of the bottom cake sandwich with the pink strip lying on top of the white strip, and the white strip lying on top of the pink strip, forming the checkerboard pattern. Repeat with the remaining 4 cake strips to make a second checkerboard cake. Cover checkerboard cakes and refrigerate while making frosting.
Vanilla Butter Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the powdered sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
  2. Remove cakes from refrigerator. Using an offset spatula, crumb coat one long side of each checkerboard cake by covering with a thin layer of frosting. Let the cake sit, or refrigerate a few minutes, until the crumb coat is dried to the touch. When dry, turn the cakes over so the crumb coated side is on the bottom, and crumb coat the remaining 3 long sides. You do not need to crumb coat the ends of the cake. At this point you can cover the cake in plastic wrap and refrigerate overnight if desired. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with the marzipan layer.
  3. Cover unused frosting tightly or place in an airtight container until ready to finish frosting the cakes. Frosting can be stored in the refrigerator up to two weeks. Re-whip frosting when ready to use to bring it back to a fluffy texture, adding a small amount of milk if necessary.
Marzipan:
  1. In a large size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Add the cream of tartar, increase the heat to medium-high and bring to a boil. Cover the pan and boil for 3 minutes.
  2. Remove the lid, and return the pan to medium high heat. Bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Remove pan from the heat.
  3. Dip the bottom of the saucepan in a large bowl of cold water, and beat the syrup with a wooden spoon until the syrup cools and becomes thick and creamy and starts turning white.
  4. Stir in the ground almonds and egg whites; the mixture may seem dry and crumbly at this point. Place the pan over low heat and stir for 2 to 3 minutes or until the mixture is well mixed. The heat will help to soften the mixture making it easier to mix.
  5. Kneading: Sprinkle a large marble board, or large pastry mat with powdered sugar. Turn the marzipan mixture out onto the board.
  6. Using a rubber spatula or wooden spoon, begin lifting and folding the edges of the marzipan into the center until it is cool enough to handle with your hands.
  7. Gather the entire mixture up with your hands or dough scraper into a ball and begin kneading until the marzipan becomes smooth and pliable, 5 to 6 minutes, adding additional powdered sugar 1 tablespoon at a time if the marzipan is too sticky. You will probably knead the entire ½ cup powdered sugar into the marzipan; however it is ok to add additional powdered sugar if needed.
  8. The marzipan can be used immediately, or wrap in plastic wrap and place in a resealable plastic bag or airtight container and store in a cool place or refrigerate until ready to use.
Assembly:
  1. Divide the marzipan in half. Dust a work surface with powdered sugar. Roll out one of the marzipan halves about ⅛ inch thick and large enough that it will wrap entirely around one checkerboard cake with about ½ inch overlap, about 9 inches by 13 inches.
  2. Set one crumb coated checkerboard cake in the middle of the rolled marzipan, and gently wrap the marzipan around the cake, leaving the ends of the cake exposed. Use your hands to smooth the marzipan so it lies firmly against the sides of the cake. Pinch together the ends of the marzipan to seal the seam. Use a pastry brush to brush excess powdered sugar from the marzipan. Turn the cake over so the seam is on the bottom. Using a sharp or serrated kitchen knife and using a gentle sawing motion, slice off the ends of the cake to make a neat edge. Repeat with other marzipan half and remaining checkerboard cake.
  3. Using an offset spatula, frost the marzipan covered cakes with remaining Vanilla Butter Frosting.
  4. If desired, decorate the cakes using a pastry bag and decorating tip. I used a #48 tip to make a basket weave pattern on one cake and used the back of a large kitchen knife to press a criss-cross pattern in the top of the second cake and pressed a pearl dragee where the lines cross.
Source: Barker, Alex, Essential Guide to Cake Decorating, Parragon, UK, 2010;
Cairns, Fiona, Bake & Decorate, Quadrille Publishing Limited, London, 2010;
Castella, Drystina, A World of Cake, Storey Publishing, MA, 2010

Almond Apple Gateau

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Almond Apple Gateau
A Madeira sponge cake flavored with lemon zest, spices, and grated apples is the basis for this elegant dessert. The gateau is layered with marzipan and apricot jam, and then covered with a thick coat of sweetened whipped cream made with ground almonds. Don’t let the apples fool you; they aren’t picked from a tree. Each apple is a sweet confection made with marzipan, a whole clove for the apple stem and sepal, and painted with food color. I quickly realized I should have made a bushel of apples; everyone I served this to delighted in eating the sweet marzipan apples as much as the cake.

You can make the marzipan up to a week ahead of time and refrigerate; the marzipan is easier to work with when chilled. Also make the marzipan apples one or two days beforehand so they are ready to use once the cake is completed and ready to serve. Remove the clove pieces before eating the apples.
Recipe type: Dessert | Genoise Cake | Apple | Marzipan
Serves: 12 to 16
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Round Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

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Ingredients
Cake Batter:
  • 1 cup all-purpose flour
  • ⅓ cup corn starch
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 6 tablespoons unsalted butter (to clarify)
  • 1 teaspoon pure vanilla extract
  • 1 medium sized Granny Smith baking apple
  • 1 medium sized sweet apple (such as Braeburn or Fuji)
  • 2 teaspoons freshly squeezed lemon juice
  • 5 large eggs
  • ¾ cup granulated sugar
  • ⅛ teaspoon salt
  • 1 tablespoon freshly grated lemon zest (about 1 lemon)
  • 2 ounces finely ground blanched almonds (about ½ cup)
Marzipan:
  • 2 cups granulated sugar
  • ⅔ cup water
  • ⅛ teaspoon cream of tartar
  • 4 cups blanched, finely ground almonds
  • 2 large egg whites, lightly beaten
  • About ½ cup confectioner’s (powdered) sugar (for kneading)
Filling:
  • ½ cup apricot jam
Whipped Cream Topping:
  • 1½ cups whipping (heavy) cream
  • ¼ cup plus 2 tablespoons confectioners' (powdered) sugar
  • 1 teaspoon pure vanilla extract
  • 2 ounces finely ground blanched almonds (about ½ cup)
Garnish:
  • About 1 cup sliced almonds, toasted
  • ⅛ teaspoon ground cinnamon
  • 1/16 teaspoon ground nutmeg
  • 1/16 teaspoon ground allspice
  • 1/16 teaspoon ground cloves
Marzipan Apples:
  • About 12 ounces marzipan for marzipan apples
  • Whole cloves
  • Food Coloring
  • Clear alcohol such as vodka or gin or kirschwasser
  • Small artist paintbrush
  • Edible glitter (optional)
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch round layer cake pan; lightly grease the pan with shortening and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Wrap the outside of the pan with a cake strip to help ensure the cake rises evenly. Tip: Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Cake Batter:
  1. In a medium mixing bowl, combine flour, corn starch, cinnamon, nutmeg, allspice, and cloves; sift or whisk together to mix. Set aside.
  2. Clarify Butter: Melt and simmer the butter in a saucepan over low heat for a few minutes. Skim off and discard the white layer that forms on top. Let the butter sit and cool for about 5 minutes to allow the milk solids to sink to the bottom of the pan. Carefully spoon out the clear (clarified) butter into a small bowl. If you think you’ve accidentally scooped out some of the milk solids from the bottom, strain the clarified butter through a piece of cheesecloth to remove the solids. Discard the milk solids.
  3. Measure ¼ cup clarified butter to use, discarding any remaining butter or save for another project. Stir in vanilla extract. Set aside.
  4. Peel, core, and coarsely grate the apples, Sprinkle 2 teaspoons lemon juice over the grated apples, stir until well mixed. Place apples in a colander and place in your kitchen sink to let apples juices drain out while preparing the rest of the batter.
  5. In a large bowl of an electric mixer, use a wire whisk to whisk together the eggs, sugar, salt, and one tablespoon lemon juice just until blended. Place the bowl over a pan of barely simmering water, making sure that the water does not touch the bottom of the bowl, and heat the egg mixture 3 to 5 minutes, whisking constantly, until the mixture is a deep golden color and warm to the touch, 115 to 120 degrees on an instant-read thermometer. Tip: it is important to whisk constantly while heating the mixture so the eggs don’t start cooking, creating scrambled eggs.
  6. Remove the bowl from the simmering water and dry the bottom. Using an electric mixer with the whisk attachment, beat the egg mixture on medium-high speed until cool and the mixture has tripled in volume and is thick and light in color, about 5 to 6 minutes. Remove the bowl from the mixer.
  7. Place the flour mixture into a wire mesh strainer and sprinkle 2 to 3 tablespoons at a time over the egg mixture. Using a balloon type whisk or large rubber spatula, fold the flour mixture into the eggs, using about 3 to 4 turns with each addition of flour, and making sure to reach to the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition, as too much handling will deflate the batter. The flour should be added quickly in about 5 to 6 additions.
  8. Before the last addition of flour, quickly pour the warm butter in a stream over the batter. Immediately sprinkle in the remaining flour mixture, and fold into the batter using another 3 to 4 turns. Gently add the grated apples and ground almonds and fold into the batter taking about 12 to 15 more turns to completely incorporate the ingredients, and taking no more than 15 to 20 seconds as the batter can deflate quickly.
  9. Using a rubber spatula, immediately push the batter into the prepared pan. If any butter remains in the bottom of the bowl, do not add to the batter as this could prevent the cake from rising. Smooth the top of the batter with a small offset spatula or the back of a large spoon.
  10. Bake: Tap the pan on the counter to remove air bubbles, and place the pan in the oven. Bake 35 to 40 minutes or until the cake is springy to the touch and has come away from the sides of the pan. Remove the pan from the oven and let stand 10 minutes on a wire cooling rack. Run a thin sharp knife around the edge of the pan to release the cake. Remove cake from the pan and place on a wire cooling rack to finish cooling. Tip: Lightly grease the cooling rack with vegetable oil or a nonstick cooking spray to prevent the cake from sticking.
Marzipan:
  1. In a large size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Add the cream of tartar, increase the heat to medium-high and bring to a boil. Cover the pan and boil for 3 minutes.
  2. Remove the lid, and return the pan to medium high heat. Bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft-ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Remove pan from the heat.
  3. Dip the bottom of the saucepan in a large bowl of cold water, and beat the syrup with a wooden spoon until the syrup cools and becomes thick and creamy and starts turning white.
  4. Stir in the ground almonds and egg whites; the mixture may seem dry and crumbly at this point. Place the pan over low heat and stir for 2 to 3 minutes or until the mixture is well mixed. The heat will help to soften the mixture making it easier to mix.
  5. Kneading: Sprinkle a large marble board, or large pastry mat with powdered sugar. Turn the marzipan mixture out onto the board.
  6. Using a rubber spatula or wooden spoon, begin lifting and folding the edges of the marzipan into the center until it is cool enough to handle with your hands.
  7. Gather the entire mixture up with your hands or dough scraper into a ball and begin kneading until the marzipan becomes smooth and pliable, 5 to 6 minutes, adding additional powdered sugar 1 tablespoon at a time if the marzipan is too sticky. You will probably knead the entire ½ cup powdered sugar into the marzipan; however it is ok to add additional powdered sugar if needed.
  8. The marzipan can be used immediately, or wrap in plastic wrap and place in a resealable plastic bag or airtight container and store in a cool place or refrigerate until ready to use.
  9. This recipe makes about 2 pounds of marzipan; 1 pound is used to assemble the cake, and a portion of the other pound is used to make the marzipan apples.
Assembly and Filling:
  1. Divide 1 pound of marzipan in half. Sprinkle a large marble board, or large pastry mat with powdered sugar. Using a rolling pin, roll out each of the ½ pound portions of marzipan into a 9 inch circle, about ⅛ inch thick. Set aside.
  2. Use a long serrated kitchen knife to split the cake into 3 horizontal layers. Place the first layer cut side up on a cake plate. Using a pastry brush, brush ¼ cup of the apricot jam over the cake layer. Lay one of the rolled marzipan circles on the apricot jam. Tip: The marzipan layer should be the same size as the cake layer. If the marzipan is larger you can gently press in on the edges of the marzipan until it is even with the cake layer.
  3. Place the middle layer over the first and brush ¼ cup of the apricot jam over the cake layer. Lay the remaining rolled marzipan circle on the apricot jam, making sure the edges of the marzipan are even with the cake layer.
  4. Place the third layer cut side down on top of the cake. Refrigerate while preparing the Whipped Cream Topping.
Whipped Cream Topping:
  1. In a large mixing bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff. Remove bowl from the mixer and use a rubber spatula to gently fold in the ground almonds. Tip: the cream will whip easier if the mixing bowl and beaters are first chilled; place in the refrigerator to chill until ready to whip the cream.
  2. Remove the cake from the refrigerator. Frost the sides and top of the cake with the whipped cream topping.
Garnish:
  1. Gently press the toasted sliced almonds around the sides of the cake, covering the sides completely.
  2. Use the back of a large kitchen knife to press lines into the top of the cake, marking the cake into 16 portions.
  3. In a small bowl, combine the cinnamon, nutmeg, allspice, and cloves. Use a fine-mesh sieve to dust the top of cake with the spice mixture. Tip: you don’t need to use all the spice mixture, just a light sprinkling is best.
  4. Refrigerate the cake at least one hour to stabilize the whipped cream before serving.
  5. Arrange the marzipan apples around the top of the cake just before serving.
Marzipan Apples:
  1. Use about 12 ounces of the remaining marzipan to make about 25 marzipan apples, or use the whole remaining 1 pound portion to add extra apples when serving.Making Marzipan Apples
  2. Use about ½ ounce of marzipan for each apple, and form into a small ball about ¾ to 1 inch in diameter.
  3. Use a sharp pair of kitchen scissors and cut off the round end of a clove and press into the marzipan ball for the apple’s sepal. Press the stem of the clove into the opposite side of the marzipan ball to make the apple stem.
  4. Use a small artist paintbrush to paint the apples with diluted red and green food color mixed with clear alcohol, then sprinkle[/url] with edible glitter, if desired. Tip: I painted the apples with a thin coat of electric green food color diluted with the clear alcohol and let dry. Then I lightly brushed a reddish color over parts of the apples, made with red, pink, and terracotta food color diluted with the clear alcohol. Before the apples were completely dry I lightly dusted a small amount of ruby red disco dust, or edible glitter, onto the red portions of the apples. Let sit to dry completely.