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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.

Mini tarte tatin

January 25, 2011 Leave a comment
Tarte tatin

Mini tarte tatin

In a household of two you start re-inventing cakes and pies and creating all kinds of miniature delicacies. Otherwise you’ll just end up eating  huge quantities of sugar and fat just the two of you. Or at least that’s how we are with my boyfriend. A little while ago I decided to make tiny Tarte Tatins. I got the recipe from my friend Boris. Boris is French so you can consider this recipe original french cuisine :) Well.. almost anyways. The crust is different. Boris uses puff paste for the crust. I like both versions.

You’ll need tiny ovenproof casseroles.

Ingredients

  • 1 apple /person
  • plenty of butter for caramelizing the apples
  • sugar (1-2 tbsp per serving)
  • vanilla sugar (½-1 tsp per serving)

Crust (from the book Team Kitchen):

  • 4dl wheat flour
  • 125 g butter
  • 1 egg
  • (zest of 1 lemon)
  • 1½ dl sugar
  • 2 tbsp cold water

This recipe for crust is for a whole normal sized pie but since I don’t know how to properly split an egg, I’ve made a full portion and left the part I don’t need in the fridge and used it later. I put the lemon zest in parenthesis as personally I like my crust without it and also because the flavor intensifies in the fridge) but feel free to use it if you like the flavor. Making the crust is incredibly easy:

1) mix the ingredients (I add the water at the end) and leave the dough to cool in the fridge.
2) Roll the dough between two layers of plastic film.

Preparation

  1. Slice the apples.
  2. Caramelize the sliced apples in plenty of butter. Use butter, no margarine. slowly you should see the butter becoming more and more golden brown and then the apples too.
  3. Sprinkle some sugar at the bottom of the casseroles (use enough of sugar! 1-2 tbsp per serving should do it). Then add a bit of vanilla sugar in each casserole (0,5-1 tsp each).  I even added a bit of it between the apple layers to add taste. You could also use vanilla powder to add taste between the apples.
  4. Set the caramelized apples tightly into the casseroles until the apple layer is about 2-3 cm high.
  5. Cover the apples tightly with a layer of crust. Tap the crust down with your fingers so that it sits close to the apple layer.
  6. Bake in 200°C until the crust becomes golden brown and done. Let the pies cool for a little while, then flip them upside down onto the serving plates.

Tarte Tatin is heavenly with some vanilla ice cream.

Halloween and pumpkin pie + the start of my English blog

January 24, 2011 Leave a comment
Pumpkin pie

Pumpkin pie

A little over a year ago I started my Finnish food blog with this recipe. I’d baked a pumpkin pie to work as we’d received a huge pumpkin as a gift from one of our clients. It was a thanks for a job well done and it would have felt unjust to just take it home when we’d had a large team working on the project. I then decided to bake pies out of the pumpkin – this way we could share it and enjoy it together.

Around that time I was updating a kind of a recipe storage just for myself. I’d already written the recipe for the pumpkin pies on my recipe site when I took the pies to work. They became quite a success and I ended up emailing a link to the recipe around the office. Well, I was working in a digital media company and soon enough one of our techies came to me and told me that my site was crap but the contents were great and that I should make it into a blog. I did what I was told and the blog’s become rather popular. While I’ve been writing it in Finnish, I’ve noticed some interest towards the blog from my non-finnish speaking friends and here I am again, re-creating my online presence. :) I hope you enjoy the blog.

I do think the Americans know how to cook the most delicious things. This recipe was from a book by Jill Parker & Joyce Parker and it’s called American Sweets. Such a great little collection of recipes!

I’d recommend you to bake the crust a day before so that it’ll have time to cool for long enough. In any case, feel free to bake the pies in advance – they’re best served straight from the fridge and the taste just gets better after a while of cooling down in the fridge.

I used fresh pumpkin to bake the pies but according to the recipe, canned pumpkin will work just as well.

Crust:

  • 1/2 dl orange juice
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp salt
  • 5 dl wheat flour
  • 1 tl vanilla sugar
  • 200 g butter

1. Mix the orange juice, egg, sugar and salt in a small bowl.

2. Mix the wheat flour and vanilla sugar in a large bowl. Cube the butter and mix it with the flour using a knife. I couldn’t bother with a knife so I just mixed the whole thing by hand. Worked well that way too.

3. Add the orange juice mix and use a fork to mix it until even. Cover the dough with some plastic wrapping and keep it in the fridge for a minimum of 4 hrs.

As I already told you, I used fresh pumpkin. Here’s how I handled the pumpkin. I even collected the pumpkin seeds, dried and fried them on a pan. Pumpkin seeds are a great addition to e.g. salads!

kurpitsa,pumpkin Kurpitsansiemenet kurpitsa,pumpkin

Filling:

  • 1 dl sugar
  • 1/2 dl brown sugar
  • 2 tbsp potato flour
  • 2 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp salt
  • 450 g pumpkin
  • 1,5 dl cream
  • 1 dl sour cream
  • 3 eggs
  • 1/2 dl apricot jam

1. Heat the oven to 175°C

2. Slice the pumpkin into four blocks and remove the seeds. Simmer the flesh soft and moist in the oven. Remove the flesh and puree it in a mixer.

3. Mix the sugar, brown sugar, potato flour, cinamon, ginger and salt.

4. Mix the pumpkin, cream, sour cream and beaten eggs. Add the sugar-and-spice mix.

5. Spread the apricot jam over the bottom of the crust and top with the filling.

6. Bake in the oven until the filling becomes solid. This will take about an hour.

7. Let the pie cool on a  grid. Cover it up and let it cool completely.

Half a pumpkin and double amounts of this recipe yielded 3 pumpkin pies so one pumpkin is plenty :)

photos © Hanna Stolt

Categories: Desserts Tags: , ,