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Sacher cake

February 9, 2011 7 comments
Sacherkakku ©Hanna Stolt

Sacher cake

I found this lovely, lovely recipe when planning for a dinner with friends. The recipe’s again from the finnish food magazine Glorian Ruoka & Viini (Issue 19, 6/2003) and it looked delicious! The recipe was called Tiina’s  juicy Sacher cake and the writer said that it’s different from a normal Sacher cake as it’s not dry at all (as they usually are) and instead it’s juicy, moistened with rhum. Around christmas time the apricot jam can be replaced with cherry jam to make it more festive and christmassy.

This was my first (self-made) Sacher cake ever and the cake stayed in a bit of a mud-cake mode as I didn’t (as I usually don’t) look at the watch when I put it in the oven – thus, I had no idea how long I actually kept it in the oven and used a stick to test it every now and then. So, if you don’t like mud cakes, check the time! :)

The cake was easy to do and soooo delicious that I could easily see myself using the same recipe for a number of different cakes. I used Bonne Maman’s apricot jam which is the next best thing to self-made jam around here. I love their fig jam – it’s great with cheese!

Then for the recipe. This will yield 20 slices or so:

Cake

  • 250 g dark chocolate
  • 250 g butter
  • 5 eggs
  • 2,5 dl sugar
  • 3 dl wheat flour
  • 1 tl baking powder

Moistening

  • 1 dl water
  • 0,5 dl sugar
  • 0,5 dl dark rhum (Stroh / Captain Morgan)

Filling

  • apricot or cherry jam

Frosting

  • 250 g dark chocolate
  • 50g butter

Cake: Melt the chocolate and butter in a hot water bath. Mix until smooth and let cool for a little while. Froth eggs and sugar. Mix baking powder with wheat flour. Add alternately chocolate mix and flour mix into the egg froth. Mix the dough gently until it’s smooth and pour into a buttered tin. You can use breadcrumb / almond flour on the sides of the tin so the cake won’t stick on the sides.

Bake in 175 °C for approximately 60 mins. I checked the cake using a wooden stick every now and then, having forgotten to check the time in the beginning.. Turn over the tin after the cake has cooled.

Moistening: Boil water and sugar, add rhum into the sugar water. Split the cake in half and moisten the bottom half with the rhum mixture. Spread a generous amount of apricot jam on top of the bottom half and lift the upper half on top. Moisten the top half with the remaining rhum mixture.

Frosting: Melt the chocolate in a warm water bath. Lift the bowl out of the bath and add room temperature butter in small cubes. Mix until the frosting is smooth and shiny. Spread the frosting on top of the cake. I poured all of the frosting in the middle of the cake and started spreading towards the edges using a palette knife -shaped spatula. I also used the tip of the spatula to create the decorative pattern on the frosting.

Let the cake cool in a fridge or other cold place until the frosting sets.

I made the cake the evening before our dinner so the cake became really moist and juicy and the taste just gets better with time! I love cakes and food like this – it saves so much energy and hassle on the day of the event. This cake became a huge success and I even made another one for the following day when more of our friends came over. Everyone loved it and not a crumb was left on either of the days :)

FoodPress.com
This recipe was featured on FoodPress.com on February 10, 2011.

Buckthorn cheesecake

January 28, 2011 Leave a comment
tyrnikakku

Buckthorn cheesecake

I’ve tested this cake with 20 of my friends and we all agreed it’s a winner. The recipe’s from a Finnish food magazine called Glorian Ruoka & Viini (issue 27, 2/2005).

(for 15-20 people)
Preparation and setting time 2h 30 min

Crust

  • 200 g Digestive cookies
  • 90 g butter

Filling

  • 50 g white chocolate
  • 1 dl natural yoghurt
  • 1 dl sugar
  • 1 tsp vanilla sugar
  • 1 tbsp lemon juice
  • 3 sheets of gelatine
  • 2 dl double cream

Make double portion if you’d like your cake a little bit higher than the one in the picture.

Surface

  • 1 dl buckthorn purée
  • 2 dl water
  • ½ dl sugar
  • 4 sheets of gelatine

(I actually used 1 dl buckthorn concentrate + 2 dl water, ½dl sugar and 5 gelatin sheets for the surface and it turned out great!)

Preparation
1) Crush the Digestive cookies and mix with butter. Press the cookie mixture on the bottom of a cake tin with loose edges.

2) Let the gelatin sheets soak in cold water for 10 minutes. Melt the white chocolate in a warm water bath.

3) Mix yoghurt, chocolate, sugar and vanilla sugar. Squeeze the gelatin sheets and melt them in a small amount of boiling water. Let cool for a while and add into the yoghurt mixture. Whip the double cream and add to the yoghurt mix. Spread over the crust in the cake tin and let cool for at least 2 hrs.

4) Prepare the surface while the cake is cooling. Mix the buckthorn purée, water and sugar. Soak the gelatin sheets in cold water for 10 minutes. Squeeze them dry and melt them in a small amount of boiling water. Let the mixture cool for a while and mix it with the buckthorn mixture. Spread on the cake and let the cake set in the fridge.

I used kumquats, carambola and cape gooseberries to decorate the cake before serving. The original recipe had blackberries and redcurrants on top so it’s really your choice :) Use your favorites!. I’d thought about decorating the edges with grated white chocolate but finally didn’t have time. In the original recipe they’d used almond chips for decorating the edges.