Posts tagged caramel
Pineapple, Crystallized Ginger, Caramel Cake

Photo by Malai Chea. Happy Birthday Angie!

I been watch the Great British Baking Show and I’m feeling inspired to put some flavors together. While pineapple and ginger aren’t wildly crazy I thought this would be a lovely spicy cake. It’s a birthday,

Cake

3 cup flour

1.5 cup almond flour

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/8 teaspoon mace

1 tablespoon soda

1.5 cup oil

4 eggs

2 cups sugar in the raw

1 cup white sugar

20 ounce can crushed pineapples, squeezed and well drained

1/4 crystallized ginger, chopped and tossed in a little flour

Combine the flour, almond flour, salt, soda, cinnamon, allspice and mace. In the bowl of a stand mixer beat eggs and sugars together. Beat until the sugar is fairly dissolved. Add oil and mix. Add flour. Once the flour is incorporated add pineapple. Mix on high for 2 minutes. Remove from stand and add in the ginger by hand.

In 3-9 inch parchment and lined cake pans put equal amounts of batter. Bake at 350 for 65-75 minutes.

Caramel

needed for the top and some in the buttercream

1 cup sugar

1/4 cup water

150 ml heavy cream

1/2 cup butter

add a pinch of salt -optional

In heavy bottomed pan combine the sugar and water. Bring to a brownish color, careful not to burn it. Add the cream and butter and stir until combined. It boils up so use a proper sized pot. Return to the heat and cook 2 minutes more.

Cool.

Swiss Meringue Butter Cream with Caramel

4 egg whites

1 1/4 cup sugar

12 ounces butter, just room temperature-or a little cooler

1/2 cup caramel

Using a water bath and the bowl of the stand mixer heat the egg whites and sugar, stirring regularly until it reaches 160 degrees. Move the mixture to the stand and whip adding air and cooling the eggs. When cool add the butter bit by bit. When all incorporated add the caramel and mix thoroughly.

You may need to cool the buttercream before spreading it.

Kentucky Jam Cake - American Cake - They all can't be winners.
Well this isn't pretty. 

Well this is a high price experiment which left me thinking I have to make it one more time. But it's expensive and if it doesn't work out a second time I'm going to feel foolish.
The one thing I'll do differently should I make it again is I'll bake it in a 9x13 inch pan. It certainly will not be stunning like a two layer cake. But I think it will work out more nicely. The middle layer just isn't cute with the caramel frosting.

1 cup of pecans, toast and chop by hand
1 cup butter
2 cups sugar
4 eggs
1 cup blackberry jam
2.25 cup flour
1 each teaspoon cinnamon, allspice, ginger
.5 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 cup raisins

frosting
.5 cup (1 stick) butter
1.5 cup light brown sugar
.33 cup cream
1 teaspoon vanilla
pinch of salt
1.5 cups powdered sugar

Preheat oven 350 degrees.
Toss the nuts and raisins with a bit of flour from the ingredient list.
Cream the butter with sugar. Add the eggs one at a time, scraping the bowl between additions. Add the jam. Isn't it pretty? In a second bowl combine the flour, spices and salt. In a measuring cup measure out the buttermilk, into the buttermilk add the baking soda.
Add one third of the flour. Then add one half of the buttermilk. Scrape down the sides. Add the second third of the flour spice mixture. Then the last half of the buttermilk. End with adding the remaining flour. Mix for a minute.
Into the batter add the nuts and raisins. Pour into prepared pan(s).

Bake until a tester in the center come out clean. Cool completely.

Make the frosting:
In a pot on the stove on melt the butter, add the brown sugar, cream, vanilla and pinch of salt. Stir until the mixture boils. Add the powdered the sugar and stir until smooth. Use at once. It thickens as it cools. Pour it controlled over the sides of your cake.


Caramel Milk Chocolate Ganache Macarons
Caramel Milk Chocolate Macarons


I finally did it.

I've been threatening forever to make them but never gotten around to it. And not for any particular reason. Perhaps it is because there are really good macarons readily available in my area. In general meringues are something I throw together when I have extra egg whites leftover from when I make pastry cream or other things that require only egg yolks.

I really would like to come up with pairings of cookie recipes one can make with the egg white and the egg yolk like meringues and biscotti.

Regardless, here are my Macarons.

They are caramel flavored with milk chocolate ganache.

I used the French Method, which doesn't cook the meringue before adding the almond mixture. I also bought a digital scale and measured in metric, because it's more accurate. That is what they said on the Daring Baker's Challenge. They are never ever wrong. Seriously. If using a recipe from there and it doesn't work out, it's user error, not the recipe. I adore having a site where I know every recipe on a site works.

122g ground almonds
204g powdered sugar
102g egg whites
51g granulated sugar
just a touch of caramel flavoring

Ground the almonds and powdered sugar together. Sift. Ground the almonds remaining in the sifter. Grind again.
In a very clean mixing bowl beat the egg whites until they are very soft. Add the sugar at 10g or so at a time. Beat until stiff, but not dry. Add flavoring.

By hand, add the almond mixture to the egg white mixture in three batches, using a gentle touch. Pipe on to parchment lined cookie sheets. Allow to dry 30-60 minutes. They should not be tacky to the touch. Bake at 275 for 18-22 minutes. You should be able to pull a shell from the parchment and it be whole. To cool remove the parchment from the cookie sheet and cool the shells on the parchment.

Ganache

113g milk chocolate
120ml heavy cream
small pinch of salt
28g unsalted butter

In a small pan bring the cream, salt and butter to a quick simmer. Off the heat. Add the chocolate and sit 5 minutes. Stir the mixture until it emulsifies. Allow the ganache to thicken (by putting in the fridge) and stir.

Match like sized shells together to make a more attractive cookie. Pipe the filling onto one side and sandwich together.

They say macarons are better on day 2. Wait if you can.
One cookie all alone....