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Your Daily Sweets: What Are You Making and Baking? (2017 – )

pjm333

By pjm333
in Pastry & Baking

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OlyveOyl

OlyveOyl

Posted
Posted

Sponge cake with freshly made apricot jam, warmed  diced apricots in jam, raspberries, sour cream and pistachios. A tender fine textured crumb , the cake was made yesterday and was equally delicious to the first day version. Adapted from KAB hot milk cake.

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MaryIsobel

MaryIsobel

Posted
Posted
3 hours ago, OlyveOyl said:

Sponge cake with freshly made apricot jam, warmed  diced apricots in jam, raspberries, sour cream and pistachios. A tender fine textured crumb , the cake was made yesterday and was equally delicious to the first day version. Adapted from KAB hot milk cake.

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Hot milk cake is my go-to for the base of so many desserts - love the way you've topped yours.

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OlyveOyl

OlyveOyl

Posted
Posted

@MaryIsobel  Thank you and they sure are a versatile cake base for a variety of different toppings.  At this time of the year, my focus is pretty much what’s coming in locally.  I’m fortunate in having a very good FM .

 

  • Like 1
MaryIsobel

MaryIsobel

Posted
Posted (edited)
2 hours ago, OlyveOyl said:

@MaryIsobel  Thank you and they sure are a versatile cake base for a variety of different toppings.  At this time of the year, my focus is pretty much what’s coming in locally.  I’m fortunate in having a very good FM .

 

We are just getting into berry season here and it is a huge industry in this area - a lot is grown for commercial purposes ie. frozen berries, jams, jellies, etc. There are still plenty available at u-picks, farm stands and local farmer's markets. Strawberries are the current crop, soon to be followed by raspberries, then blueberries which last well into fall. Then, around the beginning of October, cranberries are harvested.

Edited by MaryIsobel (log)
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Pete Fred

Pete Fred

Posted
Posted

Peaches poached in white wine and vanilla...

 

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Served with a little Madagascan vanilla fromage frais and a drizzle of the poaching liquor...

 

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Can't imagine I'll eat anything better this summer.

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Pete Fred

Pete Fred

Posted
Posted

Sticking with the fruity theme...

 

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Honey and Grand Marnier roasted figs, with crème fraîche.

 

One of the fig trees bears fruit around now, and again in early September. The ones at this time of year are always disappointing, so this was an attempt to zhuzh them up a bit. Unsuccessfully, as it turned out.

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Pete Fred

Pete Fred

Posted
Posted

Basque cheesecake 2.0...

 

Basque1.thumb.png.c105c0ddd45d02972a03f904f9379e7b.png

 

This time I cooked it in a regular oven. The last one was only a two-thirds mix and somewhat protected from the heat. This time I filled to the brim so the surface was more exposed...

 

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I wasn't quite sure when to pull it, but stuck with 57C/135F figuring the greater depth might give me a few more degrees of carryover, and it seemed to work fine.

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Katie Meadow

Katie Meadow

Posted
Posted
5 hours ago, Pete Fred said:

Basque cheesecake 2.0...

 

Basque1.thumb.png.c105c0ddd45d02972a03f904f9379e7b.png

 

This time I cooked it in a regular oven. The last one was only a two-thirds mix and somewhat protected from the heat. This time I filled to the brim so the surface was more exposed...

 

Basque2.thumb.png.8fb7f9b1d5b8f3bccaf3769da6ca19b5.png

 

Basque3.thumb.png.7fe14a13caa9c5960bf19a788091857b.png

 

I wasn't quite sure when to pull it, but stuck with 57C/135F figuring the greater depth might give me a few more degrees of carryover, and it seemed to work fine.

It looks really good. Was it? What recipe did you use?

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Pete Fred

Pete Fred

Posted
Posted

@Katie Meadow Specifically, it was a 1.5x version of this one (partly using crème fraîche, and minus the oil and lemon), which itself is not dissimilar to this one. But when I looked around most recipes seemed to broadly follow these ratios.

 

Yup, it was good. I'm not sure the subtle 'burnt' flavour is a game changer, but it certainly looks nice. The outside also baked up a little firmer, so the transition from smooth and creamy to rich and dense was most appealing.

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OlyveOyl

OlyveOyl

Posted
Posted

Mini cakes filled with assorted fruits, nectarines, plums, blackberries and raspberries. They were served with roasted apricot gelato, roasted plum gelato, a trio of fruit coulis and diced nectarine. The cakes were adapted from a Nigel Slater recipe, “a midsummer cake”.  Tender with a slightly crispy edge, they are utterly delicious. I’m planning on the larger cake asap.

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Jim D.

Jim D.

Posted
Posted
19 hours ago, Pete Fred said:

@Katie Meadow Specifically, it was a 1.5x version of this one (partly using crème fraîche, and minus the oil and lemon).

 

 

It is beautiful and looks delicious.  How did you compensate for the omission of the olive oil, or did you just ignore it?  75ml is not a negligible amount of liquid.  I don't think I would share the recipe author's enthusiasm for "peppery" olive oil in this dessert.

www.santiagochocolates.com

Pete Fred

Pete Fred

Posted
Posted

@Jim D. I just ignored it (and the lemon). I'd be interested to try it with the inclusions; I'm always up for a challenging dessert!

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OlyveOyl

OlyveOyl

Posted
Posted

A chocolate chocolate cake rimmed with chopped pistachios and chocolate.  Having made a lot of fruit filled cakes over the past two weeks, we needed a bit of chocolate for a change of pace.  Looking forward to a slice later this evening.

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Pete Fred

Pete Fred

Posted
Posted

Ottolenghi's Apricot, Walnut and Lavender cake has been waiting patiently in my to-do folder for ages. I picked up some apricots at the market and stole foraged some lavender from a neighbour's bush...

 

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I was annoyed that most of the apricots in the inner ring sank, leaving just the one, Cyclops-like, staring deep into my soul. Looking at the photo in the book and other examples on the internet, it doesn't seem to be a widespread phenomenon, so...🤷‍♂️

 

Slicing into it I hoped that would just be a minor quibble...

 

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But the cake was pretty wet around the apricots. Overall it was just a bit mushy...

 

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Flavour-wise it was nothing to write home about: no detectable lavender, and it tasted a bit wholemeal-y.

 

So that was a bust. 

 

Elsewhere, I took a few treats to a barbecue, including canelés...

 

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And choux à la crème...

 

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Jim D.

Jim D.

Posted
Posted

My contribution to my sister's U.S. Independence Day celebration:  a raspberry chocolate tart.  Bottom layer is pâte sucrée with ground almonds, middle is almond pastry cream, top is chocolate glaze with eau de framboise and fresh berries (alas, not local as we had a wet spring that turned the raspberries to mush).

 

20250704_133325.thumb.jpg.9d912f1417990f11fb62ad4b1a14eec0.jpg        20250704_203222.thumb.jpg.1e7e96a5d76bdbb1e1fe59bc756d64ac.jpg

 

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www.santiagochocolates.com

Pete Fred

Pete Fred

Posted
Posted

Apricot and Muscat Tart by Sarah Johnson...

 

Apricot1.thumb.png.b23d5e930622026c0d3f7f04ef40ae24.png

 

Looks alright from that carefully composed angle. However...

 

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The horror! The horror!

 

I think the problem was one of two things, or a combination thereof. I used more apricot purée on the base than the recipe called for - otherwise it would've just been a smear - so maybe the extra moisture bubbled up through the filling causing the fissure. And I was suspicious of the time and temperature: 30 minutes at 180C/350F until "golden brown" for a pretty shallow, clafoutis-like batter seemed like it was asking to be overcooked and crack (and it would've been even thinner if using the indicated 25cm/12-inch ring rather than 22cm).

 

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I had it with the Muscat-roasted apricots and a splodge of vanilla crème diplomat leftover from the weekend's cream puffs...

 

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After all that, if it had been a knockout taste-wise then I'd revisit it and make a few tweaks. But it wasn't, so I won't.

 

Next up, the Feta and Honey Cheesecake from Honey & Co...

 

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I had this years ago at the restaurant but don't remember much about it. I decided to make it when Lidl had in some kadaif pastry, presumably riding the wave of the Dubai Chocolate craze. It was precooked and shredded, so I just mixed in some melted butter and sugar, figuring it was in the ballpark.

 

The cheesecake mix was fine but unremarkable. I knew as I dolloped it on top of the kadaif that it was gonna rub me up the wrong way, given my issues with smooth-on-rubble, but what can you do when it's the whole point? Ho-hum.

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Pete Fred

Pete Fred

Posted
Posted

Fig and hazelnut cake...

 

Fig1.thumb.png.2ad072c9e788128f213321ab12f59dd9.png

 

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My early figs are usually a bit 'meh' but the ones I picked this morning were pretty decent. I wasn't expecting fireworks from this cake but it turned out rather good. Essentially a financier batter, it had a nice, nutty flavour, and the edge had a pleasing chew.

 

I had it with some mahleb whipped cream...

 

Fig3.thumb.png.820e7a6f4d964bf4266bc13909873e8f.png

 

Recipe here (I bumped up the figs to 400g).

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Pete Fred

Pete Fred

Posted
Posted

I guess if you're gonna have cake for lunch then you might as well go all-in and have cake for dinner, too...

 

Midsummer1.thumb.png.4606fa97ab1adb07f1d6a1fb65ab1055.png

 

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This is the Midsummer cake that @OlyveOyl mentioned a few posts back, here made with nectarines and raspberries. It was a nice cake, particularly where the edges crisped against the tin. Next time I'd probably use a different berry to reduce the moisture.

 

It went well with more of that mahleb cream...

 

Midsummer3.thumb.png.5f1f6ceb8bd2b9b449bee0e08ddfac24.png

 

And for dessert (!) a fruit salad cobbled together from several of my trees: figs, red and yellow plums, and cherries (plus nectarines, raspberries and an orange) macerated and lightly sweetened with mead and vanilla sugar... oh, and look, more of that whipped cream...

 

Fruit.thumb.png.6bdb5cded9857009eca01d683fe7cfdb.png

 

Tomorrow I'm going carnivore.

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OlyveOyl

OlyveOyl

Posted
Posted (edited)

@Pete Fred I made a 2/3 version of the Midsummer cake, interior had sour cherries, blueberries, raspberries and blackberries, all were halved.  Fruit on top was diced apricots, plums and small whole strawberries.  I had no wet, mushy areas around the fruit  I attribute that to the small size of the cut fruit.  Unfortunately my slice shot is a little fuzzy, but I am very pleased with the texture of the cake.  I added vanilla, almond extracts and lemon zest.

ETA There’s some roasted plum gelato hiding behind the slice with some juice from the roasted plums.

IMG_9373.jpeg

IMG_9378.jpeg

Edited by OlyveOyl (log)
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OlyveOyl

OlyveOyl

Posted
Posted

An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream.  The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar.

IMG_9501.jpeg

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ElsieD

ElsieD

Posted
Posted
3 minutes ago, OlyveOyl said:

An individual plated dessert, this is made from a hot milk sponge cake recipe, (KAB) the center of the cake is recessed and filled with raspberry compote, fresh raspberries, apricot and sour cream.  The exterior of the cake was brushed with apricot jam and dusted with confectionery sugar.

 

 

 

KAB?

curls

curls

Posted
Posted
32 minutes ago, ElsieD said:

 

KAB?

Rather sure that in this post KAB = King Arthur Baking.

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