Posts Tagged with “cakes”

 
 

Memorial Day Flag Cake Recipe – #GlutenFree Gateau Marjolaine

on May 26th, 2013
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The Memorial Day Flag cake pictured was purchased from Whole Foods Market – but this recipe is from a 1990’s Bon Appetit Issue

8 servings

Ganache
2 ¼ cups heavy whipping cream
21 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
½ cup raspberry preserves
2 tablespoons (¼ stick) unsalted butter, room temperature
2 tablespoons kosher Concord grape wine

Meringue
2 cups hazelnuts, toasted, husked, divided
½ cup plus 6 tablespoons sugar
1 tablespoon potato starch
4 large egg whites, room temperature
½ teaspoon fresh lemon juice
½ teaspoon vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt

1 ½-pint container raspberries

GANACHE: Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and stir until melted and smooth. Stir in preserves, butter, and wine. Cover and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled.

MERINGUE: Preheat oven to 275°F. Trace five 10×4-inch rectangles on 2 sheets of parchment paper. Invert parchment onto 2 baking sheets. Coarsely grind 1 cup hazelnuts in processor. Combine with ½ cup sugar and potato starch in medium bowl.

Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until foamy. Add lemon juice, both extracts, and salt; continue beating until soft peaks form. Gradually add remaining 6 tablespoons sugar and beat until egg whites are stiff and glossy. Gently fold in hazelnut-sugar mixture.

Place 1 cup meringue on parchment in center of 1 rectangle. Spread with small spatula to fill in rectangle. Repeat with remaining meringue and parchment. Bake until meringues are golden brown and just dry to touch, about 25 minutes. Cool on baking sheets. Carefully peel off paper (meringues will deflate slightly).

Place 1 meringue rectangle on 10×4-inch cardboard rectangle. Spread ½ cup ganache over meringue. Repeat layering with 3 more meringue rectangles and 11⁄2 cups ganache. Top with remaining meringue rectangle. Spread top and sides of marjolaine with ¾ cup ganache. Chill marjolaine until firm, about 1 hour.

Rewarm remaining ganache in heavy medium saucepan over very low heat just until melted, stirring constantly. Cool to room temperature, about 20 minutes. Place marjolaine on wire rack set over baking sheet. Spread some ganache over sides of marjolaine. Pour remaining ganache over top; smooth with spatula if necessary. Let stand at room temperature until glaze is set, about 30 minutes. Chop remaining 1 cup hazelnuts. Gently press hazelnuts onto sides of marjolaine. Decorate top with raspberries. Chill marjolaine 1 hour.

DO AHEAD: Can be made 3 hours ahead. Keep chilled.

Read more: http://blogs.forward.com/the-jew-and-the-carrot/173394/raspberry-ganache-marjolaine/#ixzz2UVxBE6PB

 

 

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Fairytale brownies insomnia cookies ???

on April 21st, 2009
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Fairytale Brownies and Insomnia Cookies? Great names for baked good companies. My favorite is still my favorite. I know the best cookies, cupcakes, and brownies in town come from Mrs Beasleys. Mrs Beasleys is the CELEBRITY FAVORITE in Los Angeles for baked goods delivered to loved ones outside of Los Angeles or in Los Angeles.

If you need a mother’s day gift, or a care package for a college student. Check out these mouthwatering photos below and click them. Buy it and have it sent to your loved one today.

I bought my daughter 2 cupcakes this afternoon in the 90 degree sweltering heat after her tennis lesson and she was so happy. I bought the mini ones too. One flavor was peanut butter chocolate and the other was the chocolate with the vanilla frosting and the chocolate sprinkles. You can choose your favorites below.

Click photos below to check out all your choices for showers, Mother’s Day, birthdays, care packages and so much more.

Baby Boy Cookie Bouquet, 5 Cookies

Mrs. Beasley's Dessert Bar Box, 18 Bars

Birthday Cookie Bouquet, 5 Cookies

Mrs. Beasley's Hollywood Birthday Box, 12 Servings

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