How did you like this pretty dessert?
Let’s celebrate Spring with a light and lemony cake… with a luscious raspberry filling. Posting date is March 29!
- 1 cup (130 g) cake flour
- 1 teaspoon baking powder
- 5 large eggs, at room temperature, separated
- 1 cup (200 g) granulated sugar
- Zest of 5 lemons (about 5 tablespoons)
- 1 teaspoon lemon extract (see Baked Note)
- 1⁄4 teaspoon cream of tartar
- 1⁄4 teaspoon kosher salt
- 2 tablespoons confectioners’ sugar
- 1 3⁄4 cups (225 g) fresh raspberries
- 1 3⁄4 cups (420 ml) heavy cream
- 3 tablespoons confectioners’ sugar
- 1 to 2 tablespoons Chambord liqueur (optional)
- 1 teaspoon pure vanilla extract
- 2 tablespoons confectioners’ sugar, for dusting
- Fresh raspberries, for garnish (optional)
- Preheat the oven to 400°F (205°C). Lightly coat the bottom and sides of a half sheet pan with nonstick cooking spray and line it with parchment paper. Lightly spray the parchment with the nonstick cooking spray.
- Sift the flour and baking powder into a small bowl. Turn the sifted ingredients onto a piece of parchment paper and sift them together one more time into the bowl. Set aside.
- Place the egg yolks in the bowl of a standing mixer fitted with the paddle attachment. Sprinkle 1⁄2 cup (100 g) granulated sugar over the yolks, and beat on high speed until the mixture ribbons and is very pale and thick, at least 5 minutes. Add the lemon zest and lemon extract. Beat until just combined, about 15 seconds. Transfer the mixture to a large bowl, and clean and dry the mixer bowl.
- Place the egg whites in the clean bowl and fit the standing mixer with the whisk attachment; beat on medium-high speed for 1 minute. Sprinkle the cream of tartar and salt over the egg whites and continue beating on medium-high until soft peaks begin to form, 3 to 5 minutes. Reduce the speed to medium, then slowly stream in the remaining 1⁄2 cup (100 g) granulated sugar and continue beating until the whites are glossy and stiff but not dry.
- Using a rubber spatula, gently fold one-third of the beaten egg whites into the yolk mixture. Gently fold half of the sifted flour mixture into the yolk mixture, then half of the remaining egg whites. Gently fold in the remaining flour mixture, followed by the remaining egg whites. Transfer the batter into the prepared pan and very gently smooth the top into an even layer with an offset spatula. Bake the cake until it begins to pull away from the sides, 5 to 8 minutes; keep a keen eye on it the whole time to avoid overbaking. You can also test for doneness by gently pressing in the center with your finger: If the cake springs back, it is done.
- Transfer the pan to a cooling rack, cover the cake with a few damp (but not wet) paper towels, and cool for 10 minutes. Run a knife under hot water, wipe dry, then run the knife around the edges of the still-warm cake. Remove the paper towels and sift 1 tablespoon confectioners’ sugar over the cake. Drape a very thin tea towel over the cake, then place a half sheet pan right side up on top of the tea towel. With a quick motion, invert the cake onto the back of the clean sheet pan, and remove the baking pan. Gently remove the parchment paper. Sift the remaining tablespoon of confectioners’ sugar over the cake. Trim a scant 1⁄4 inch (6 mm) off all sides of the cake. Starting with a short side of the cake, roll the cake up ever so gently, using the towel to support the cake as you go (it’s almost like a lift and turn motion)—the towel itself will roll up in the cake. Let the cake cool all rolled up in the towel, seam side down.
- Chill the bowl of the standing mixer.
- Slice 1⁄4 cup (roughly 1 ounce/28 g) of the raspberries in half and set aside.
- Place the remaining raspberries in a food processor or blender and process or blend until com-
- pletely pureed. Push the raspberry mixture through a fine-mesh sieve into a large bowl. Discard
- the seeds left behind.
- Place the cream in the chilled mixer bowl and fit the mixer with the whisk attachment; whisk on
- medium speed for 1 minute. Sprinkle the confectioners’ sugar over the cream, then continue to beat until soft peaks form, 3 to 5 minutes. Add the Chambord, if using, a tablespoon at a time, to taste, and the vanilla, and beat again until incorporated. Gently fold in the raspberry puree until the mixture is almost but not completely uniform (the striations in the mixture make it more visually interesting).
- Unroll the cake gently onto a sheet of parchment on a flat surface. Spread the raspberry filling over the cake in an even layer. Sprinkle the sliced raspberries over the cream. Gently roll the cake back up, as tightly as possible (use the towel to help guide the cake if needed, but do not roll the towel into the cake). Place the cake, seam side down, on a serving plate, sift confectioners’ sugar over the top, cover gently with plastic wrap, and refrigerate for 1 hour to set.
- To serve, garnish with more raspberries, if you like, slice, and serve immediately.
Looks like we have a winner, for those that were able to find blood oranges in the market! Plus, a couple of rogue bakers make an appearance.
It’s the Ides of March – leave your links here for the Blood Orange Tiramisu!
Next up is this refreshing take on Tiramisu.
Posting date is the Ides of March – Sunday, 15 March!
- 4 large eggs, separated, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 pound (455 g) mascarpone cheese, at room temperature
- Zest of 1 blood orange (about 1½ tablespoons)
- 4 tablespoons (60 ml) Grand Marnier
- ¼ teaspoon kosher salt
- 6 blood oranges, juiced (about 2 cups/480 ml)
- 40 (4-by-1-inch/10-by-2.5 cm) ladyfinger cookies (we prefer Savoiardi)
- 1⁄3 cup (30 g) unsweetened dark cocoa powder
- Chocolate shavings (optional)
- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until the mixture is light and starts to thicken, 3 to 6 minutes. Switch to the paddle attachment, add the mascarpone cheese, and beat until incorporated. Add the zest and 2 tablespoons of the Grand Marnier and beat until just combined. Transfer the mixture to a large bowl and clean and dry the mixer bowl.
- Place the egg whites in the clean bowl and fit the mixer with the whisk attachment. Sprinkle the salt over the egg whites and beat on medium-high speed until soft peaks form, 4 to 5 minutes. Add half of the egg whites to the egg yolk mixture and gently fold together until almost incorporated; add the remaining egg whites and gently fold until completely incorporated.
- Stir together the blood orange juice and the remaining 2 tablespoons Grand Marnier in a widemouthed shallow bowl.
- Working quickly, dip the first 20 ladyfingers in the juice mixture, making sure to soak each cookie from top to bottom (a second or two on each side), then arrange the ladyfingers to cover the bottom of a 9-by-13-inch (23-by-33-cm) pan in a single layer (reserve any leftover ladyfingers for the next step). Dollop about half of the mascarpone mixture over the ladyfingers and spread it into an even layer. Sift half of the cocoa powder over the mascarpone mixture. Dip the next 20 ladyfingers in the juice mixture as above and arrange them in an even layer over the mascarpone layer. Cover the ladyfingers with the remaining mascarpone mixture and spread it into an even layer. Sift the remaining cocoa powder over the top.
- Cover the pan tightly with plastic and refrigerate for at least 5 hours or up to overnight (most people prefer tiramisu that has been chilled for at least 10 hours—if you can wait that long). Sprinkle with a few chocolate shavings, if desired, slice, and serve.
Even though this week’s recipe met with mixed reviews, all the quiches look fantastic!
Happy mother’s day to all of our mom bakers!
Posting date for this quiche is May 11th! Anyone going to make this for Mother’s Day Brunch?
Lemon and Black Pepper Quiche
Yield: One 9-inch quiche
1⁄2 recipe Classic Pie Dough (page 161)
3 tablespoons all-purpose flour
2 large eggs, plus 2 large egg yolks
1 cup half-and-half
1 cup crème fraîche
Juice of 1⁄2 lemon (about 1 tablespoon)
Zest of 1 lemon (about 1 tablespoon)
1 teaspoon salt
3⁄4 teaspoon ground white pepper
11⁄2 teaspoons freshly ground black pepper, divided
3⁄4 cup loosely packed shredded mozzarella
3⁄4 cup finely grated fresh Parmesan
1 paper-thin slice of lemon for decoration (optional)
Using nonstick cooking spray, coat the bottom and sides of a 9-inch tart pan with a removable bottom. Alternatively, butter the pan well, dust it with flour, and knock out the excess flour.
Dust a work surface with a sprinkling of flour and roll the dough out into an 11-inch round, about 1⁄4 inch thick. Transfer it to the prepared tart pan and carefully work it into the bottom and build up the sides to twice the thickness of the bottom (the dough
will shrink once baked). Cover with plastic wrap and place in the freezer for at least 60 minutes. (It will keep this way, tightly wrapped, for up to 3 months.)
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil or parchment paper.
Remove the tart pan from the freezer and, using the tines of a fork, prick the bottom of the tart shell. Line the shell with aluminum foil and fill it three-quarters of the way full with pie weights or dried beans. Place the tart shell in the oven and bake for 25 to 30 minutes, or until the edges of the tart just begin to brown. Remove the foil and weights and bake for another 7 to 10 minutes, until the crust is golden brown all over.
Transfer the tart pan to a wire rack to cool.
In a large bowl, vigorously whisk together the flour, eggs, and egg yolks until smooth.
In another bowl whisk together the half-and-half, crème fraîche, and lemon juice until blended. Add the half-and-half mixture to the flour mixture and whisk gently until combined. Sprinkle the top of the mixture with the lemon zest, salt, white pepper, and
3⁄4 teaspoon of the black pepper and whisk until combined.
Place the cooled tart shell on the prepared baking sheet. Sprinkle the mozzarella over the crust, then sprinkle with Parmesan. Pour the egg mixture over the cheese, filling to the lip of the tart shell (do not let it overflow; you may have some extra filling).
Sprinkle the remaining 3⁄4 teaspoon black pepper over the filling and place the lemon slice in the center if you wish.
Bake for 25 to 30 minutes, or until the filling is set and a small paring knife inserted into the center of the quiche comes out clean. Remove the pan from the oven and place on a wire rack to cool for 30 minutes.
To serve, gently push up on the tart bottom to release the quiche from the pan. Cut and serve while still warm.
The completely cooled quiche can be stored in the refrigerator, tightly covered, for up to 3 days. Reheat in the oven at 225 degrees F until warm to the touch before serving.
Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
How did everyone enjoy this light citrusy cake?