“Ugh… I’m 27…”
“Oh! I’m 27!!!”
Yes, I’m partaking in Pie Day… No, I’m not really the “Pie” type of person. Gasp! How un-American of me! But really, it falls apart when you cut it and you never get a perfect slice, especially if the filling is all ooey-gooey (the way it should be).
So, as always, let’s change it up!!!!
With pie in a glass, you get the perfect piece… every single time…
Sometimes the unexpected turns out to be really, really good. Example? Well, moving to Germany is a good one. I never imagined in my wildest dreams I would be sitting here, right where I am. The job, the life, the language… all of it. It surprises me every single day I wake up and am so grateful for the life that I get to live.
Don’t undermine your own capabilities… because let me tell you, with a little determination, there’s no stopping you!
Another example of unexpected awesomeness…?
A raspberry rosemary mousse with granola crunch…
I have to make a confession…
I have issues with Macarons. I’ve tried on more than one occasion to make Macarons and failed… completely. I blame it on my inability to follow the directions. I am a non rule follower. I just can’t. I am constantly breaking the rules of pastry day in and day out. But that’s not a bad thing! That’s what makes a good chef, right? Right???
I don’t know, I hope so, but my inability to follow a recipe to a T makes it difficult for me to make things that need to be exactly weighed out including bread and of course… Macarons…
But guess what?! This just happened…
I made a comment about moving into a house with a new kitchen in my last post. What I didn’t say was that by new, I didn’t just mean new to me, but brand NEW! I’m so excited to be baking and cooking in a newly renovated kitchen from top to bottom! There’s nothing like working in a place where everything is organized and the work space is more than you could ever have hope for! I’ve been creating and posting on Baking My Way for the past 4 years in the tiniest of spaces. Finally, I now don’t have to place baking trays on kitchen chairs and bowls on my windowsill because there just wasn’t enough counter top space.
I received a comment on my last post stating that she couldn’t visualize the process. First off, great comment! It made me think, “Isn’t that why I blog and take pictures so that people can visualize and make it themselves at home?”
The answer is, yes. So the question really is, “What am I doing wrong?”
I realized the recipe of the last post was long and a bit more complicated than just mixing a few ingredients together. Pictures of the process would and could have helped with the visualization! What was I thinking?!
I was too caught up in the weather and fresh produce… I didn’t think about you guys. My mistake, really. I should only be thinking about you guys because I think you’re awesome. I am so very appreciative from the support I get from the people who read this blog. You guys get me up on Saturday morning to start baking!
I’m going to try to make things more visual… the process… the techniques… and not just the finished product!
This cake has a lot of steps but I promise you they are all worth it! The end product is both beautiful, delicious and absolutely perfect for this season! Try making the cake over 2 days, it makes the whole process seem a little stressful. Plus, that’s how us pros do it!
Day 1: The Genoise and the raspberry mousse center
Day 2: The coconut mousse and decor
I was totally thinking about my dad while I was creating this cake. There’s one flavor that he goes crazy over, and that’s coconut. Coconut macroons are his kryptonite… no lie. I decided to pair it with raspberries because that’s another favorite of his. So I thought, “Why not just make my dads dream cake?” (Although he can only look at pictures of it and can’t eat it himself because I’m way over here in Germany… sorry dad).
Point is, he can make it himself now!
Toasted Coconut Torte with Raspberry Center
makes one, 18 cm or 7 in cake
Get this recipe as a PDF
For the decoration:
25g butter, softened
25g egg whites
1 tablespoon raspberry puree
Mix all ingredients together, except the pistachios, to form a creamy mass. Transfer to a piping bag and pipe out the decoration onto a prepared baking sheet with baking paper. Sprinkle with ground pistachios.
For the Genoise:
100g eggs (2 eggs)
15g corn starch
1.2g baking powder
Preheat the oven to 180 Celsius or 350 Fahrenheit.
Start by sifting the flour, corn starch and baking powder together in a small bowl.
In a metal or glass bowl, place the eggs and sugar over a water bath on the stove and begin beating with a hand mixer.
**If you do not have a hand mixer your can heat the eggs and sugar over the water bath with a whisk and then transfer to your stand mixer.
Once the eggs and sugar are warm, remove from heat and continue to beat until they become stable. The color will become much lighter and the volume will double.
Fold in the sifted flour, corn starch and baking powder.
Carefully pour on top of the decorated baking paper and spread evenly.
Bake for about 8-10 minutes.
Once cooled, remove the baking paper and check out your decorated Genoise!
Cut into two strips about 4.5 cm or 1.75 in
1 recipe of the Genoise shown above (A.K.A. without the raspberry decoration)
Cut out a circle a few centimeters smaller than the cake ring (I did mine 16.5 cm or 6 in)
Place the cake ring (18 cm or 7 in) on top of baking paper on a stable, flat tray. Lay the decorated Genoise around the inside of the ring with the decoration on the outside. Cut the strips to fit.
Place the cake base inside the form. It should fit inside the decorated Genoise. If not, cut to fit.
Raspberry Mousse (cake center)
Enough for a 13.5 cm or 5 inch cake form
88g raspberry puree
25g egg whites
75g raspberry sauce
4g gelatin sheets
Mix together the raspberry puree and sugar.
Measure the egg whites and 8g sugar in a bowl. Place the 13g water and 45g sugar in a pot and begin to cook the sugar while simultaneously whipping the egg whites. Once the sugar reaches 117 Celsius or 240 Fahrenheit pour the cooked sugar into the egg whites in a small stream continuing to whip the egg whites until a stable meringue occurs.
Fold the raspberry mixture into the meringue.
Next, whip the cream meanwhile soaking the gelatin in water.
**You can always whip the cream way ahead of time and place in the refrigerator!
Once all the parts of your mousse are completed it is now time to melt the gelatin and mix the mousse together.
Melt the gelatin over a water bath. Stir in a few spoonfuls of the whipped cream. Do not let the gelatin mixture become too hot. It should only be warm to the touch.
Add the raspberry meringue to the cream and finally add the gelatin, folding the mixture into a smooth mousse.
Fill the mousse into the prepared cake ring. Place in the freezer. This center of the cake must be frozen in order for you to be able to handle it when it comes time to building your cake. Once frozen, cut out of the cake ring and place back in the freezer.
Once frozen, place the mousse form inside the prepare cake form with the Genoise. Optional: sprinkle with toasted coconut.
Place in the refrigerator while you make your coconut mousse.
75g Monin coconut syrup
8g gelatin sheets
Whip the cream. Meanwhile, soak the gelatin sheets in cold water.
Once the cream is whipped, in a metal bowl, melt the gelatin over a water bath. Add the Monin coconut syrup and a few spoonfuls of the whipped cream. Stir together. This mixture should only be warm to the touch.
Fold the gelatin mixture into the cream.
Pour the coconut cream into the prepared cake form and distribute evenly. Place in the refrigerator until the cream sets.
Raspberry Jelly (topping)
4g gelatin sheets
100g raspberry puree
2 tablespoons water
Soak the gelatin sheets in cold water for about 5 minutes.
In a metal or glass bowl over a water bath, melt the gelatin in the raspberry puree and water.
Pour onto the top of the cake. Tilt the cake to disperse evenly and place back in the refrigerator for about a half hour.
Remove from the refrigerator and with a sharp knife, carefully cut the cake out of the ring. Decorate with toasted coconut.
Are you maybe confused?? Check out this drawing!
As the weather is rapidly changing, I’m trying to hold onto summer for as long as possible.
I know it’s gone.
I can smell it.
By “It,” I mean Fall.
The smell is fabulous and I’m definitely excited for Fall, but I just can’t help but want summer to stay for just a bit longer.
That just screams summer if I do say so myself!
I’ve been without internet for a few days now and just got it back! Exciting! Except that it isn’t my internet I’m using. Mine still doesn’t work. I’m borrowing my very nice neighbors internet. FRUSTRATING! I don’t understand why it just can’t work the first time like it is supposed to.
As a thank you, I thought I would bake them something to make summer last just a little bit longer…
Begin with the shortbread cups. I don’t have a rolling pin… But I certainly have a few empty wine bottles laying around!
Works like a charm…
Cut out the circles and place them in the forms. I used silicon cupcake forms and they worked wonderfully. A regular cupcake pan would also work great!
You will want to make sure to weigh the dough down because it will puff up in the oven and ruin the cup form! I laid a second, empty silicon cupcake form on top to stop this, but filling the dough with beans or lentils is another option!
The baked (and cooled) cups will be painted with melted chocolate. This keeps the cups stable, prevents the cream from soaking into the shortbread aaaaand tastes great!
Now, for the vanilla cream…
Be sure to get the vanilla out of the bean!
Remember to constantly stir when bringing the cream to a boil. It will start out very liquidy, but with thicken up fast!
Let the cream cool, giving it a little stir every now and then until finally piping it in the cups!
Makes about 6 Torchen
25g Powdered sugar
20g Egg yolks
1.5g Vanilla extract
Mix together with your hand the butter and sugar. Add the egg yolks, vanilla and salt and mix just until incorporated. Mix in the sifted flour, being careful not to over mix or over knead.
Roll out the dough to about 2.5mm. With a round cookie cutter, cut out 6 circles and lay into the cupcake forms. Fill with beans, lentils or place an empty silicon form over top, bake the shortbread cups for 10 minutes at 210 degrees Celcius.
Let the forms cool and paint with melted chocolate.
50g Egg yolks
135g Whole milk, heated
1/2 Vanilla bean
Whip together the egg yolks, sugar and vanilla (scraped from the bean). Add the sifted flour and mix just until incorporated, watching out for lumps. Slowly add the heated milk, stirring constantly. Do not add all at once! Slowly heat the cream, stirring constantly and bring to a boil for 1-2 minutes.
Let the cream cool (stirring occasionally), fill into a piping bag and pipe the cream into the shortbread cups until about 3/4 full.
Decorate the cups with the fresh berries!
And there you have it my friends! Summer is still here! Hold on to it just a bit longer!
I know Valentine’s Day has come and gone, but I couldn’t resist…
I love products made from Marzipan.
Forget that… I love Marzipan.
These are called Makronentörtchen (macaroon cakes) or Ochsenaugen (Ox eyes- eww creepy). Let’s stick with Makronentörtchen as to not confuse people or gross them out.
Traditionally, they are not made in the shape of a heart (they’re made round) but to coincide with the love still flowing around everyone from Valentine’s Day, I felt it appropriate.
These are made of a heart shaped short bread dough, a piped rim of a macaroon mass, glazed with apricot jam and finally filled with a raspberry jam.
Murbeteig (Short bread):
Use a simple 1-2-3 short bread recipe!
What does this mean? 1-2-3 refers to the ingredients: Sugar, Fat (Butter) and Flour
Work into a homogeneous dough, roll out, cut into hearts and pre-bake in the oven for a few minutes.
Makronenmasse (Macaroon mass):
150-200g Powdered sugar
42g Egg white
salt, lemon zest
Mix everything into a smooth mass. Fill into a piping bag with a star tip and pipe around the outside of the pre-baked hearts.
Bake 190 Celsius for about 15 minutes.
Heat apricot jam in a saucepan, thinning the jam with a little bit of water. Bring to a boil. With a pastry brush, brush the outside of the hearts. This gives the hearts a nice glaze while also making them stay moist and not dry.
Once each heart is brushed with the apricot jam, repeat with the raspberry jam: Thin the jam with a bit of water and bring to a boil. Instead of brushing it onto the hearts, fill the inside.
I said I was getting down to business. Here’s what this week entailed…