Daring Bakers! - Baumkuchen

The January 2014 Daring Bakers' challenge was hosted by Francijn of "Koken in de Brouwerij". She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake). 

Oh hello again, polar vortex. On Saturday I was driving back from the city and the snow and winds were so bad I had to drive 40 mph on the highway the whole way home! Glad I made it home safe though. I'll just listen to Let It Go over and over again and pretend the cold never bothered me anyway. 

Egg white hurricane!!!

So the challenge this month was a baumkuchen, or, tree cake. Though European in origin, it's quite popular in Japan (I've seen little prepackaged ones at the Asian grocery store). It's called a tree cake because traditionally, it's made on a spit, even layers of batter brushed on top of the last. It ends up looking like the rings of a tree. A professional can actually made a cake the size of a tree using this method–four feet tall and weighing 100 pounds! Insane. 

Hahahahaha

So though I had been wanting to make one of these for a while, I put it off, because...I was kind of terrified. The ingredients for this cake are expensive and I didn't want to waste them if I messed up! I also didn't want to burn my dorm down, or, on a less dramatic note, set off the smoke alarms and force everyone to leave the dorm. Eternal shame! Thankfully, none of those things happened and the cake turned out marvelously. Someone even said it looked like a tree! I used a recipe from Sasha at Global Table Adventure, because her tutorial is really clear and I think she's super cool. 

Baumkuchen
from Global Table Adventure 

1 1/2 cups almond paste, tightly packed (12 oz)
6 Tbsp half & half
1 1/2 sticks butter (12 tbsp), softened
1 cup sugar
10 eggs, separated (put the whites in a bowl big enough to whip them up to stiff peaks)
1 1/2 tsp vanilla extract
1 cup cake flour
3/4 cup cornstarch
10 0z jar apricot jam
1 cup slivered almonds, coarsely chopped (I didn't use any, but you could!)
For the chocolate glaze:
3 Tbsp butter
1 Tbsp rum, preferably dark (I didn't have any :c )
1 1/2 tsp vanilla extract
1 Tbsp light corn syrup
3 oz semi-sweet chocolate chips

In a clean, preferably not plastic bowl, beat the egg whites until they make stiff peaks, but aren’t dry. Set aside. 

In the bowl of a standing mixer fitted with the paddle attachment, beat the almond paste with half and half, one tablespoon at a time. It will resemble mashed potatoes when you’re done. I used my hand mixer and this horrible salad bowl, which was a mistake, but it worked. Next, beat in softened butter until fluffy, scraping the bowl to make sure its all mixed in.
Next, beat in the sugar. Scrape down the sides. Add the egg yolks one at a time, then the vanilla. 
Next, sift in the flour and cornstarch in thirds. Beat until well incorporated, scraping the bowl as needed.
Fold the egg whites into the batter until it looks and tastes like an almond paste cloud. D'aw. 

Turn on the broiler and let it warm up for a few minutes. Meanwhile, grease and line a 9″ springform pan with parchment paper. Grease it goooood. You don't want the parchment to curl. Set aside half the apricot jam.
Next, spread 1/4 cup of batter in the bottom of the pan. It might not seem like enough. Put in more if you think you need it, but you only want a thin layer that will cover the bottom of the pan, but that's it. 
Broil this layer until deep golden brown. Don't leave it unchecked for more than 30 seconds. You're gonna be opening and closing the oven a lot. 
Then, add another 1/4 cup batter. Spread it out with a brush and broil, as before.After repeating this step a few times, spread a layer with a bit of apricot jam. Continue making a few layers of cake to every layer of jam, until you've used the 5 ounces.
Be sure to push the batter evenly around so the cake remains flat. Doming cakes are forbidden. You can correct as you go.
Refrigerate overnight.

Spread the top and sides of cake with the remaining half of apricot jam. Set in refrigerator while making chocolate glaze. Melt butter in a small saucepan. Add corn syrup, vanilla extract and rum. Dark rum is better but I didn’t have any. Simmer a few minutes to let the ingredients mingle. Remove from heat and toss in the chocolate chips. Cover five minutes, or until the chocolate is completely softened. Stir the glaze until glossy and pour evenly over top and sides of cake. Press crushed almonds over the sides and outer edge of cake. Refrigerate to set the glaze.
Hooray, you did it! 
 

Daring Bakers! - SWEDISH PRINSESSTÅRTA

Korena of Korena in the Kitchen was our May Daring Bakers’ host and she delighted us with this beautiful Swedish Prinsesstårta!

Hey guys, no time no see. At least, it feels that way. I mean, last time I talked to you I was 3500 miles away. It somehow seems like just yesterday but also a lifetime ago. Since then I haven't had much time to relax. Running around like a chicken with my head cut off trying to see people before they leave on their summer journeys.

For me, this summer will be similar to my last one. Living at home, interning here, and making a lot of cakes, for business and pleasure. I absolutely cannot wait, and I will be sure to keep you guys updated on that front. In some ways...I feel slightly guilty that I'm not doing something really crazy and bold and out there, like some of my other friends, but I think I need this summer to unwind after my adventurous semester. Do you think that's reasonable? 

 

If nothing else, I can still be daring in the kitchen! I'm pretty disappointed in myself because I just didn't have the resources to do April's challenge (which I will do in the future, now that I'm back and have my full arsenal of kitchen magic, haha). So even though I knew I'd be rushing to get it done, I HAD to do May's challenge - Princess Cake! It's been on my baking list for a while! Apparently the modern recipe is based on a series of recipes developed especially for the Swedish princesses in the 1930's by a home economics teacher named Jenny Åkerström, who taught the princesses. I like recipes with a story. And this cake is pretty incredible, I can see how it was a royal favorite. Layers of sponge cake meld with raspberry jam, custard, and a mound fresh whipped cream. The whole thing is then covered in green marzipan (dunno why, that's just how it is). Swoon, nom. I made mine all silly looking and covered it with plastic animals and big sprinkles so it sort of looks like a weird dinosaur egg. Cause that's how I roll. 

Prinsesstårta

Servings: 8 – 10. Makes one 9” round cake.

Vanilla Custard

Ingredients
1 cup (240ml) heavy cream, divided
4 egg yolks from large eggs
2 tablespoons (30 ml) (15 gm) (½ oz) cornstarch
2 tablespoons (30 ml) (30 gm) (1 oz) granulated white sugar
1 vanilla bean, split and scraped (or 2 teaspoons (10 ml) vanilla extract)
Directions:
1. In a medium bowl, whisk together the cornstarch, sugar, and egg yolks. Gradually whisk in ½ cup (120 ml) of heavy cream until smooth. Meanwhile, in a medium saucepan over medium heat, combine the remaining ½ cup (120 ml) of heavy cream and the scraped vanilla bean and bring just to the boiling point. Remove the vanilla bean pod, leaving behind the seeds. Slowly whisk the hot cream into the bowl with the egg mixture to temper the eggs.
2. Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until it becomes thick like pudding and just comes to a boil. The mixture must hit a boil for the cornstarch to properly thicken the custard, and also to cook out any starchy taste. If it starts to look curdled or lumpy, remove it from the heat and whisk vigorously until smooth, then return to the heat. As soon as it comes to a boil, remove it from the heat. If using vanilla extract, add it now.
(If desired, pass the custard through a fine mesh sieve before continuing.)
3. Pour the custard into a clean bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely cold. Can be prepared a day ahead and kept in the refrigerator.

Sponge Cake

Ingredients
Fine dry breadcrumbs for the pan (such as crushed panko)
4 large eggs, at room temperature
1 cup (240 ml) (225 gm) (8 oz) granulated white sugar
½ cup (120 ml) (70 gm) (2½ oz) all-purpose (plain) flour
½ cup (120 ml) (65 gm) (2¼ oz) potato starch (or cornstarch)
1 teaspoon (5 ml) (5 gm) baking powder
1/8 teaspoon salt
Directions:
1. Preheat the oven to moderate 350°F/180°C/gas mark 4 with a rack in the lower third of the oven. Thoroughly butter a 9” (23 cm) round springform pan, line the bottom with a circle of parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs to coat the bottom and sides, just like flouring a cake pan. Set aside.
2. Place the eggs and granulated white sugar in a mixing bowl and beat on medium-high speed with an electric mixer or stand mixer with whisk attachment until the eggs are tripled in volume and very light colored and fluffy, about 5 minutes. The mixture should fall from the beaters in thick ribbons. Don’t overbeat the eggs – once they form thick ribbons and stop growing in volume, stop beating. 
3. Sift the all-purpose (plain) flour, potato starch, baking powder, and salt into a bowl, then sift the flour mixture over the whipped eggs. With a balloon whisk, fold the flour into the eggs until blended, keeping as much air in the batter as possible. Use large, gentle yet confident strokes, bringing batter from the bottom of the bowl to the top. Once mixed, the batter should be quite thick and smooth.
4. Pour the batter into the prepared pan, spread it out evenly, and bake in the lower third of the preheated moderate 350°F/180°C/gas mark 4 oven for about 40 minutes or until golden brown on top, springy to the touch, and a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
Let the cake cool in the pan for a few minutes then run a knife around the edge and remove the sides of the springform pan. Don’t worry if it sinks a bit in the middle.

invert the cake onto a cooling rack and peel off the parchment paper. If the cake is lopsided, press gently to make it level, then allow it to cool completely before continuing. The cake can be made a day ahead and stored, well-wrapped in plastic, at a cool room temperature.

Marzipan Covering

Ingredients
10 oz (285 gm) marzipan
Green and yellow food coloring
Icing sugar, for rolling
Directions:
 Knead the remaining marzipan on a surface dusted with icing sugar until it becomes softer and smooth (the warmth from your hands will help this).
2. Add a small amount of green food coloring (I used 3 or 4 drops of liquid food coloring) and knead it into the marzipan to get the desired shade of green. You might need to add a little more green or yellow food coloring to get the right color – anything from pastel green to bright spring green (just not neon green!) Wrap tightly in plastic and refrigerate until you are ready to cover the cake (or store as directed on the marzipan package).

Prinsesstårta Assembly

Ingredients
2 cups (480 ml) heavy cream, chilled
granulated white sugar, to taste (scant 1 tablespoon is plenty)
Sponge Cake, cooled
1/3 cup (80 ml) seedless raspberry jam (or regular jam pressed through a sieve to remove seeds)
Vanilla Custard, chilled
Marzipan Covering
Icing sugar, for rolling and dusting
Optional: melted chocolate, royal icing, or piping gel
Directions:
1. In a large bowl, whip the heavy cream until soft peaks form. Add sugar to taste (keep in mind that the rest of the cake components are sweet, so the whipped cream should be very lightly sweetened at most) and continue whipping the cream until stiff. You want it to be sturdy enough to provide structure to the cake, but not over-whipped enough to make butter. Set the whipped cream aside.
2. With a long serrated knife, slice the sponge cake into three even layers. This cake is very delicate, so do this as carefully as possible. Use a gentle sawing motion to move the knife through the cake instead of trying to pull it through the cake. Use a spatula to help you lift off each layer after you cut it. Set aside the middle layer – this will become the top layer of the assembled cake as it is the most flexible and therefore easiest to bend into a dome over the whipped cream.
3. Place one of remaining layers on a cake board or serving platter and spread it evenly with the raspberry jam. Spread or pipe half the chilled custard over the jam in an even layer, leaving enough room around the edges so that it doesn’t spill over the sides of the cake.
4. Top the custard with another layer of cake. Spread or pipe the remaining custard evenly over it, again leaving some room around the edges.
5. Reserve ½ cup (120 ml) of the stiffly whipped cream. Pile the rest into a mound on top of the custard. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the cake as much as possible.  
6. Place the final layer of sponge cake (the one cut from the middle of the cake) on top of the whipped cream. Do not press on the top of the cake – instead, gently tuck the edges of the cake layer into the whipped cream, so that they are flush with the cream. This will create a smooth, seamless dome on top of the cake.
7. Gently spread the reserved ½ cup (120 ml) of whipped cream over the entire cake to fill in any cracks and even out the surface. If necessary, refrigerate the cake to firm it up before continuing.
8. Dust your work surface with icing sugar and press the marzipan into a 6-inch (15 cm) disc (knead it a bit to warm it up first). Coat both sides with icing sugar and roll it out into a 14” (35½ cm) diameter circle less than 1/8” (3 mm) thick. Use plenty of icing sugar to prevent it from sticking. Alternatively, you can roll the marzipan out between two wide sheets of parchment paper (still use plenty of icing sugar).
9. Use the rolling pin to drape the rolled-out marzipan sheet over the cake and smooth it around the cake gently with your hands.
If it seems like it wants to fold or buckle around the cake, gently lift and stretch it away from the cake with one hand while smoothing it down with the other.
Trim the excess marzipan from the bottom of the cake with a paring knife or spatula blade.
Decorate how you wish. You can make a marzipan rose, or leaves, or stick things to it with glucose like I did!
11. To serve, cut the cake into wedges with a large, sharp knife (run the blade under hot water and wipe it clean after every cut for neater slices). The cake can be served immediately but will be easier to slice after chilling in the refrigerator for at least an hour.