Cooking
This is how the cake looked when I waved goodbye to it. If it still resembled the picture by the time it reached it's destination, I've yet to learn.
Because both my Saturday & Sunday were kind of busy, and as Tuesdays are regular dinner-with-the-in-laws nights (long story; don't ask), I waited to make my mother-in-law's cake till today.
The recipe is from Williams-Sonoma Desserts, and while it does require a few steps, it's really pretty easy to put together.
Toasted and skinned hazelnuts are ground (in a food processor) with a bit of sugar, flour and salt. Put that aside, and whisk together sugar and egg yolks. Ignore that for a bit, and beat egg whites with cream of tartar. Then, you start folding everything into one bowl, and pouring it into a jellyroll pan. It bakes a short time (mine was ready in something like seventeen minutes), allow to cool completely.
Meanwhile, simmer cream and seedless raspberry jam, reduce heat and whisk in a goodly amount of chocolate (mine ended up being a hodge-podge, as I hadn't the proper amount of any one kind), and let it sit and cool.
When the cake's ready, cut it into three strips. Top one with some of the chocolate glaze, add a cake, then more glaze, the final strip of cake, then finish the whole thing off in chocolate.
Top with gorgeous raspberries (one of the best fruits, ever), and dust with powdered sugar.
Very dense, very heavy (to lift, at least), but so very pretty! And I had a taste of that glaze...I'm not one for fruity desserts, but that combination was just perfect.
Now I have to wait to hear if they liked it...
Blog Party#22 is here, and this month, we're taking on the Wild, Wild West!
There's just a few days left to turn your favorite Western dishes into appetizers, and cocktails/mocktails, and join the party.
Entries are due this Thursday, 17 May; you can leave a comment here, or email your links to thehappysorceress at gmail dot com. Hope to see you there!
Tagged with: Food and Drink + Cake + Williams-Sonoma + Mother's Day + Holidays + Raspberry+ Hazelnuts + Chocolate + Tortes
- Black Russian Bundt Cake Recipe
Holiday party season started officially last weekend. We had so many events to go to we needed most of the week to recover. This weekend was much the same. One of the best events last weekend was a tree-trimming open house at Elizabeth's house in...
- Daring Bakers: Has The Fat Lady Sung Yet?
I'm rather pleased with myself. I saw this month's challenge, and decided I was going to turn it into a mother's day cake for Matt's Mom. Which means...I completed the challenge weeks early! Usually, I'm scrambling the night before,...
- Rained Out
Saturday, we had plans to take in our first drive-in movie of the season, Spiderman 3. We were to leave around five-thirty, wait in line for the gates to open at seven (the best way to get a good 'seat'), then set up our chairs around the car...
- We Have Cake!
It's all over. While again, not perfect, I think the small changes I made to the cake were improvements. So what am I doing today? Baking a cake. Of course. Blog Party#22 is here, and this month, we're taking on the Wild, Wild West! Turn...
- Another Re-used Post
Here's another post from my soon-to-be defunct cooking club: Ok. Here it is. Only one day late! Chocolate Layer Cake with Peppermint Ganache Frosting Alex examines the cake with a critical eye. Alex tastes the cake. Yummy cake! The only difference...
Cooking
Hazelnut-Rapberry Torte
This is how the cake looked when I waved goodbye to it. If it still resembled the picture by the time it reached it's destination, I've yet to learn.
Because both my Saturday & Sunday were kind of busy, and as Tuesdays are regular dinner-with-the-in-laws nights (long story; don't ask), I waited to make my mother-in-law's cake till today.
The recipe is from Williams-Sonoma Desserts, and while it does require a few steps, it's really pretty easy to put together.
Toasted and skinned hazelnuts are ground (in a food processor) with a bit of sugar, flour and salt. Put that aside, and whisk together sugar and egg yolks. Ignore that for a bit, and beat egg whites with cream of tartar. Then, you start folding everything into one bowl, and pouring it into a jellyroll pan. It bakes a short time (mine was ready in something like seventeen minutes), allow to cool completely.
Meanwhile, simmer cream and seedless raspberry jam, reduce heat and whisk in a goodly amount of chocolate (mine ended up being a hodge-podge, as I hadn't the proper amount of any one kind), and let it sit and cool.
When the cake's ready, cut it into three strips. Top one with some of the chocolate glaze, add a cake, then more glaze, the final strip of cake, then finish the whole thing off in chocolate.
Top with gorgeous raspberries (one of the best fruits, ever), and dust with powdered sugar.
Very dense, very heavy (to lift, at least), but so very pretty! And I had a taste of that glaze...I'm not one for fruity desserts, but that combination was just perfect.
Now I have to wait to hear if they liked it...
Blog Party#22 is here, and this month, we're taking on the Wild, Wild West!
There's just a few days left to turn your favorite Western dishes into appetizers, and cocktails/mocktails, and join the party.
Entries are due this Thursday, 17 May; you can leave a comment here, or email your links to thehappysorceress at gmail dot com. Hope to see you there!
Tagged with: Food and Drink + Cake + Williams-Sonoma + Mother's Day + Holidays + Raspberry+ Hazelnuts + Chocolate + Tortes
- Black Russian Bundt Cake Recipe
Holiday party season started officially last weekend. We had so many events to go to we needed most of the week to recover. This weekend was much the same. One of the best events last weekend was a tree-trimming open house at Elizabeth's house in...
- Daring Bakers: Has The Fat Lady Sung Yet?
I'm rather pleased with myself. I saw this month's challenge, and decided I was going to turn it into a mother's day cake for Matt's Mom. Which means...I completed the challenge weeks early! Usually, I'm scrambling the night before,...
- Rained Out
Saturday, we had plans to take in our first drive-in movie of the season, Spiderman 3. We were to leave around five-thirty, wait in line for the gates to open at seven (the best way to get a good 'seat'), then set up our chairs around the car...
- We Have Cake!
It's all over. While again, not perfect, I think the small changes I made to the cake were improvements. So what am I doing today? Baking a cake. Of course. Blog Party#22 is here, and this month, we're taking on the Wild, Wild West! Turn...
- Another Re-used Post
Here's another post from my soon-to-be defunct cooking club: Ok. Here it is. Only one day late! Chocolate Layer Cake with Peppermint Ganache Frosting Alex examines the cake with a critical eye. Alex tastes the cake. Yummy cake! The only difference...