Heartsoul Desserts

The Heart and Soul of my Baking Journey coming alive

Archive for the tag “cake”

The Daring Bakers Challenge March 2011: Yeasted Meringue Coffee Cake

Last month I started doing a monthly challenge and this will be my second one, though a little bit late posting, I’m still very proud to present my version of the challenge..

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

This made me very excited as I hadn’t baked bread (well, actually it’s a yeasty cake) in ages.. This yeasted meringue coffee cake is “a gorgeous brioche-like dough is rolled jellyroll style around a whipped meringue and whatever filling you choose, shaped into a wreath and baked.” A basic recipe was given and we added in our own fillings.. so I made two different combinations as the dough yield produces 2 x 500g cakes.

Filled Meringue Coffee Cake (recipe from Jamie’s dad’s recipe collection)
Makes 2 round coffee cakes, each approximately 10 inches in diameter
The recipe can easily be halved to make one round coffee cake

Ingredients for the yeast coffee cake dough

  • 600g flour
  • 55g sugar
  • 5g salt
  • 7g active dried yeast
  • 180ml whole milk soy milk
  • 60ml water (doesn’t matter what temperature)
  • 135g unsalted butter at room temperature
  • 2 large eggs at room temperature

Ingredients for the meringue

  • 3 large egg whites at room temperature
  • ¼ teaspoon salt
  • ½ cup caster sugar
  • ½ teaspoon vanilla
  • ½ teaspoon pandan extract (Note: take out ½ the meringue before adding the pandan extract)

Ingredients for filling combination #1: Vanilla meringue, Banana puree, Cinnamon sugar, Chopped walnuts and Dark chocolate chips

  • 1 large banana (mashed)
  • 1 teaspoon cinnamon
  • 1 teaspoon caster sugar
  • 100g chopped walnuts

Ingredients for filling combination #2: Pandan meringue, Toasted coconut and Crushed peanuts

  • 50g toasted coconut
  • 50g crushed peanuts

And Egg wash before baking: 1 large Egg
Icing sugar to dust on top after baking (optional)

Directions/Method:

  1. Prepare the dough: In a large mixing bowl, combine 230g of the flour, the sugar, salt and yeast.
  2. In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.
  3. With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the eggs and 150g flour and beat for 2 more minutes.
  4. Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of the flour remaining) and knead the dough for 8 to 10 minutes until the dough is soft, smooth, sexy and elastic, keeping the work surface floured and adding extra flour as needed.
  5. Place the dough in a lightly greased (I use vegetable oil) bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. The rising time will depend on the type of yeast you use.
  6. Prepare the filling #1: In a small bowl, combine the mashed banana with the cinnamon and sugar. Chop the walnuts and measure out the chocolate chips to sprinkle on later. 
  7. Prepare the filling #2: Toast the coconut in the oven (180 degrees) for 5 minutes. Measure out the crushed peanuts ready for sprinkling later.
  8. Once the dough has doubled, make the meringue: In a clean mixing bowl (I used a kitchen aid or you can use any electric beater with a metal bowl), beat the egg whites with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the ½ cup sugar, a tablespoon at a time as you beat, until very stiff, glossy peaks form. Take out half the mixture and then add the pandan extract and beat until the colour is evenly distributed for Filling #2.

      

Assemble the Coffee Cakes:

  1. Line 2 baking trays with baking paper.
  2. Punch down the dough and divide in half. On a lightly floured surface, working one piece of the dough at a time (keep the other half of the dough wrapped in plastic), roll out the dough into a 20 x 10-inch (about 51 x 25 ½ cm) rectangle.
  3. Filling combination #1: Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate). Spread the banana cinnamon puree, sprinkle the walnuts and chocolate chips.
  4. Repeat with the remaining dough, meringue and fillings. Filling combination #2: Spread the other half of the meringue (pandan flavoured) evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue (ex: half of the cinnamon-sugar followed by half the chopped nuts and half of the chocolate chips/chopped chocolate). Sprinkle the toasted coconut and crushed peanuts.
  5. Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.
  6. Using kitchen scissors or a sharp knife (although scissors are easier), make cuts along the outside edge at 1-inch (2 ½ cm) intervals. Make them as shallow or as deep as desired but don’t be afraid to cut deep into the ring.
  7. Cover the 2 coffee cakes with plastic wrap and allow them to rise again for 45 to 60 minutes.
  8. Preheat the oven to 180°C. Brush the tops of the coffee cakes with the egg wash. Bake in the preheated oven for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.
  9. Remove from the oven and slide the parchment paper off the cookie sheets onto the table. Very gently loosen the coffee cakes from the paper with a large spatula and carefully slide the cakes off onto cooling racks. Allow to cool.
  10. Just before serving, dust the tops of the coffee cakes with confectioner’s sugar as well as cocoa powder if using chocolate in the filling. These are best eaten fresh, the same day or the next day.

      

Week 4 – Gateaux, Tortes and Tarts

Missed out on the Chocolate Apple Caramel Calvados cake last week, but nevermind, this week we did the prep work for a Passionfruit Mousse cake and chef had one of the groups experiment a new cake, Honey Safron with Madeleine base.

        

Tempting Choc Mud Cake

One super order, dark choc mud cake with ganache for Jess. It was supposed to be for 25 people but apparently they loved it so much that they ate it continuously throughout the day, little by little, which meant it probably fed double the amount of people for the day.. great great feedback for this cake!

  

Last minute order

Myang asked for a choc mudcake for her friends’ birthday.. Here is the picture.. thanks for thinking of me and I’m glad you were inspired by one of the cakes I did for class ..

 

Week 1: Cakes and Food Safety Hygiene

So we rocked up on the first day and had 8 hours of Introduction and Orientation and then a quick lunch break followed by our first theory class about OHS and food safety hygiene..

The next day it was Prac already in the kitchen and I was up at 6am and out of the door by 7am and then in my chef whites by 8am to start class.

The whole week, it was half theory and half prac and lots of assessments and assignments online to complete.

Prac was CAKES, we did:

  • Sponges (Traditional and Genoise)
  • Jam swiss rolls
  • Scones
  • Sweet muffins (choc banana and apricot blueberry)
  • Mudcake
  • Brownies
  • Light fruit cake – this one saving for our cake decorating class later on

Assessment was 12 x scones and mudcake decorated, and I passed the prac and theory!! yahoo!!

 

It’s Christmas Time..

So Nicky and I threw a party and we had such a great time.. For the party, I made my Sticky Date Scones, a Black Forest Choc Ripple Cake (for Jason’s bday) and also for the first time ever, Minced Fruit Tarts.. Here are the pics:

   

Intro to Traditional French Pastries

This was meant to be the first class (before the gateaux) but then it was full in August, so they put me in for the October one. Here are the pics from my very very hard work in trying to learn and produce yummy french pastries this weekend. Note that all pastries seen below have been made from scratch, hopefully.. will never have to buy frozen ones again!

1. CroissantPlain, Apricot/Pear/Strawberry Danish, Raisin Scroll (also known as Escargot.. cos it looks like a snail) and Almond Croissant.

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2. BriocheParisienne and with raspberries/sour cherries/chocolate

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3. Puff Pastryusages: Sausage roll (whoops, no picture, we ate it all for lunch), twists (cheese/cinnamon sugar), Vanilla slice

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4. Savoury – Quiches (making the dough too)

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5. Afternoon Chocolate Tea Cake (glazed with ganache and flaked almonds)

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French Classic and Modern Gateaux and Tarts

I’m sooooo exhausted.. a long weekend of 9am-5pm, 2 days in a row at a short course at William Angliss..

Here’s the pictures!! A couple of friends were lucky enough to sample the Gianduja mousse and Cointreau mousse I had which was part of the cakes below..

Sicilia Tart – Pistachio/Cinnamon Strudel on top, Almond Pistachio Cream and Roasted Apricots in the middle and Almond Shortbread as the base.

Sicilia Tart

Victoria Tart – Ganache Cuba on top, Spiced Pineapple (Victoria Pineapple) and Chocolate Almond Cream in the middle and Almond Shortbread as the base.

 Victoria Tart

Vanessa Cake (my super favourite between all the cakes I made) – Chocolate raspberry sponge (top and bottom), Vanilla Creme Brulee and Griottines in middle and Bitter Chocolate Mousse to hold it all together and a deep dark chocolate ganache to coat with chocolate garnishing

 Vanessa Cake

Horizon cake – Dacquoise Orange Noisette with Hazelnuts for the layers, Gianduja Mousse for the first layer, Cointreau Mousse for the top layer and Cigarette Paste with Biscuit Jaconde on the outer rimmed area and Apricot Glaze to top it off!!

 Horizon Cake

It was super fun and the coolest part was that the Pastry Chef that was teaching us is THE HEAD PASTRY CHEF for Brunetti! and I met the owner today as he was just “visiting”.. woohoo!!

Well, the next class will be in October, ‘Introduction to French Pastries’ which will be all the other stuff like croissants, danishes.. etc.. stay tuned!!

Whoops.. forgot one more thing, on the way home.. I saw a rainbow.. how appropriate to end the day *smiles*

rainbow1

Happy bday sista!

So it was a great time out, yumcha with sista and her friends and then back to her place for more drinks and she had specially asked for a Mango Cheesecake.. so here’s the pic! Hope you enjoyed it!!

 mango cheesecake cheesecake slice

Sharon and Brian’s Wedding

It was my pleasure and definitely and honour to do this wedding cake.. it was 88 cupcakes and a 6″ mudcake on top. Sharon is my sister’s friend from Secondary School. Congrats you both and may God bless you abundantly. The weather was great and I even had people asking for orders.. =) coolz! The red ones are vanilla and the brown ones are chocolate chip.. ENJOY looking!!

 front view mudcake vanilla buttercake chocolate cupcake

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