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middydd

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Posts posted by middydd

    Dobos Torte, THE recipe?

    in Pastry & Baking

    Posted

    I´ve made Dobos Cake 2 times for my argentine in laws (my father is from german origin) and it is a very popular cake in his family back in Argentina.  I had never tried it but since I love baking I rumaged through my cookbooks and found very good recipes.  The books are the 1952 (or 1953) version of the Joy of cooking and The Chef´s Dessert cookbook by Dominique D´Ermo (an old cookbook I inherited from my late great grandmother).  I love both buttercreams because they are much more darker than traditional chocolate buttercreams.  I hope this helps.

    Thanks for the recommendation of the Joy of Cooking recipe, I'm re-reading this thread as the urge to bake a Dobos Torte has struck again.

    Ludja, have you tried any Dobos Torte variations in the last while?

    Where do you find xxx

    in Ontario: Cooking & Baking

    Posted

    Is there a specific spice you cannot locate?

    Vietnamese cinnamon.

    Oooh, that's a good one. Not a spice I've ever used, what is the difference between it and "regular" cinnamon?

    I'll ask one of the girls I speak to next week when I go for Vietnamese food, perhaps she can help.

    Apparently, it has a fuller, richer flavour. I can't say yet if it does because I've never come across it. The Spice Trader featured in today's Star sounds like a great place to check.

    Where do you find xxx

    in Ontario: Cooking & Baking

    Posted

    Anybody know where to find fresh mozzarella, the kind that's made that morning and you eat it for lunch so it's never been refrigerated?

    Or New York City style black pepper biscuits, like a hard biscotti with pepper? Some bakeries use lard.

    Vesuvio bakery in Manhattan made the ultimate biscuit.

    Finding the Best Chocolate Cake Recipe (Part 1)

    in Pastry & Baking

    Posted

    Definitely use non-dutch cocoa if with this mixture of leveners.

    I used dutched Callebaut with this recipe, and the cake rose just fine. IIRC, Ling used Valrhona (also dutched) in her cake, and it appears to have risen fine also.

    I've made this cake with dutched VanHouten, Droste, Ghirardelli, Dagoba, Val Rhona, Chokolag cocoas, as well as natural Scharfenberger cocoa, it makes no difference to how well it rises.

    All Things Blueberry

    in Pastry & Baking

    Posted

    This one for Lemon Blueberry Muffins from Food Network is my current favourite.

    Inspired by this thread, and the fact that blueberries were on special offer at my supermarket, I made these last night, and I have to say, kind of disappointing. Sorry, middydd. Not lemony enough, too sweet, and the stub was soggy (top nice + crispy though). I will have to keep trying!

    Ahhhh!!! I'm so disappointed to hear these didn't work for you. It's amazing how a recipe works well for one baker and not another, I've never had them turn out soggy, more a little on the dry side even.

    ISO Pineapple Layer Cake recipe

    in Pastry & Baking

    Posted

    Pineapple Cake

    This cake is a nice, moist yellow cake flavoured with pineapple. The original had a brown sugar, pecan, coconut topping on a 9 by 13 inch cake but I'd imagine it would make layers nicely.

    1 20 ounce can crushed pineapple

    2 1/2 cups all purpose flour

    1 1/2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/4 teaspoon salt

    1/2 cup softened butter

    1 cup sugar

    3 eggs

    1 teaspoon vanilla

    Preheat oven to 350. Drain pineapple, reserving juice. Combine dry ingredients, set aside.

    Cream butter and sugar. Add eggs, beat smooth. Add dry ingredients alternately with the pineapple juice. Beat after each addition until just combined. Fold in pineapple. Spread in greased and floured pan (or pans).

    The baking time for a 9 by 13 in the original recipe was 30 to 35 minutes. Layers, I guess you'd just have to watch and test.

    Frosting ideas might be sweetened whipped cream with pineapple folded in or caramel frosting sprinkled with pecans and coconut.

    Strawberry cake recipe?

    in Pastry & Baking

    Posted

    Hello!  I'm searching for a recipe for a from-scratch strawberry cake.  The only discussion thread I've seen on this site that is somewhat related to this topic dealt with strawberry mousse cake.  That's all well and good, but what I'm looking for is an honest-to-goodness strawberry cake (pink in color and flecked with bits of strawberry) that can be made into a layer cake or cupcakes.

    I've searched the Web with little to no luck, so if anyone here would be able to help me out, I would greatly appreciate it!

    I've been looking for the same recipe. I've been meaning to try the recipe here:

    http://magazines.ivillage.com/countrylivin...,637388,00.html

    But haven't gotten around to it yet.

    Tangerine desserts, ideas?

    in Pastry & Baking

    Posted

    The Epicurious site has a newly posted recipe for an Ambrosia cake with oranges in the filling. I'm thinking of making it this week, it looks very good. It was mentioned in the Slate article where the author cooks an entire meal from each of five or so cooking magazines.

    Classic French Clafoutis

    in Pastry & Baking

    Posted · Edited by middydd (log)

    It was oily, it had a mealy texture, it had too much fruit for the amount of custard. It puffed up the merest bit, and settled down as it cooled.

    I've made Clafoutis a few times and gotten this rather oily eggy custard described above.

    Inspired by sale priced cherries and hints given in this thread, I tried a recipe from Saveur that bakes at 425. I ended up with a rather lovely puffy thing that resembled a huge Yorkshire pudding with pancake-like browned edges and a custardy centre. I left the pits in the cherries and they really did seem to add an almond note to the batter.

    Is this how Clafoutis is supposed to turn out? I've never had one made by anyone but me, so have no comparison point.

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