Refreshments
Ultimate Chocolate Layer Cake
This layer of delicious chocolate cake with dark chocolate cream is an irresistible temptation. This is the perfect place for a party or birthday cake. The cake layers can be prepared in advance, tightly wrapped and refrigerated up to 3 days or freeze up to 3 months.
Preparation time: 45 minutes
Cooking time: 35 minutes
Total time: 1 hour, 20 minutes
Performance: August to October
ingredients:
• 3/4 cup unsweetened cocoa powder
• boiling water 3/4 cup
• 1/2 cup (1 stick) butter at room temperature
• 2 cups granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup buttermilk
• 2 cups all-purpose flour
• chocolate coating
Sugar • 3 cups confectioners
• 3/4 cup unsweetened cocoa powder
• 1/2 cup (1/2 stick) butter, at room temperature
• 3-4 tablespoons heavy cream
• 1 1/2 teaspoons vanilla extract
Preparation:
1. Preheat oven to 350 ° F. Lightly grease and flour cake in two 8-inch round pans.
Two. In a small bowl, combine the cocoa and boiling water until well blended and smooth.
Three. In a large bowl, beat butter and sugar with electric mixer on medium speed, about 2 minutes smooth and creamy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and salt.
April. Mix the baking soda into the buttermilk. Alternately add buttermilk and flour to the dough, beating well after each addition until all is combined. Beat cocoa mixture until smooth. Increase mixer speed to high and beat for 3 minutes, scraping down sides of bowl and paddle a few times. Divide batter into prepared pans and spread evenly.
May. Bake until cakes pull away from the sides of the pans and a toothpick inserted in center comes out clean, 30-35 minutes. Set the cakes in pans on a wire rack to cool for 10 minutes. Turn cakes out onto racks. Turn right and cooled to room temperature.
June. Make the frosting: In a large bowl, mix sugar and cocoa until smooth. In a medium bowl, using an electric mixer, beat butter until smooth. Add 1 cup cocoa mixture and 1 tablespoon of cream until smooth. Repeat the procedure to add the cocoa mixture and cream until all is combined and the frosting is smooth and fluffy. Whip cream with vanilla and extra if needed for desired consistency.
July. To assemble the cake: Cut the top of the cake layers with a long serrated knife, cut all the raised areas. Place one cake layer on a serving plate. Spread 1 cup frosting. Cover with a second layer of the cake. Frost sides and top with the remaining frosting.
Let the cake cool to room temperature before serving, cover loosely and refrigerate up to 2 days.
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Rustic Apple Tart
This country-style cake is one of the easiest to make because of its free form. To make the recipe easier when you are short of time, use purchased pie crust dough for baking. The recipe for sweet Golden Delicious and Granny Smith apple pie, but you can use any apple, or a combination of apples you like.
Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour, 20 minutes
Servings: 6 to 8
ingredients:
• pastry
• 1 1/4 cups unbleached all-purpose
• 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
• 3 tablespoons ice water
• 1/2 teaspoon fine lemon zest
• 1 tablespoon fresh lemon juice
• Filling
• 4 large Golden Delicious and Granny Smith apples (about 1 1/2 lb), peeled
• sugar 1/4 cup
• 1/2 teaspoon ground nutmeg
• 2 tablespoons butter
• icing sugar (optional)
Preparation:
1. To make the dough in a food processor: Process flour and butter until coarse crumbs. When the engine is running, add the water, lemon zest and juice through the feed tube and process until the dough leaves the sides of the bowl. Deliver: Put flour in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, lemon zest and lemon juice. Stir until the dough comes together.
Two. Gather dough into a ball, flatten, wrap in wax paper and refrigerate for 30 minutes. or until firm enough to deploy.
Three. For the filling: Cut each apple in half from top to bottom. Remove the core and cut the ends of the stems and buds. Turn the halves cut side down and cut into thin slices.
April. Preheat oven to 425 ° F. On a lightly floured surface, roll out the dough into a 13-inch round. (The edges are irregular.) Transfer to ungreased cookie sheet.
May. Leaving a border of 2 inches, arrange the apple slices in concentric circles from the outside to the center. In a small bowl, mix sugar and nutmeg. Sprinkle the mixture over the apples and sprinkle with butter. Fold the edges of the dough over the apples.
June. Bake for 15 minutes. Reduce oven temperature to 375 ° F and cook until apples are tender and lightly browned, about 35 minutes. Slide your foot on a cooling rack. Before serving, sprinkle with icing sugar.
Notes recipe• You can remove apple cores quickly and cleanly with a melon. Then, using a sharp knife, cut corners to remove the stem and bud ends. • To facilitate lifting the dough after rolling out I gently pull up about half of the dough into the roller. Lift the baking sheet, placing it carefully and then proceed. • Store cake at room temperature the day it is baked, and then cover and refrigerate up to 3 days.
This layer of delicious chocolate cake with dark chocolate cream is an irresistible temptation. This is the perfect place for a party or birthday cake. The cake layers can be prepared in advance, tightly wrapped and refrigerated up to 3 days or freeze up to 3 months.
Preparation time: 45 minutes
Cooking time: 35 minutes
Total time: 1 hour, 20 minutes
Performance: August to October
ingredients:
• 3/4 cup unsweetened cocoa powder
• boiling water 3/4 cup
• 1/2 cup (1 stick) butter at room temperature
• 2 cups granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 cup buttermilk
• 2 cups all-purpose flour
• chocolate coating
Sugar • 3 cups confectioners
• 3/4 cup unsweetened cocoa powder
• 1/2 cup (1/2 stick) butter, at room temperature
• 3-4 tablespoons heavy cream
• 1 1/2 teaspoons vanilla extract
Preparation:
1. Preheat oven to 350 ° F. Lightly grease and flour cake in two 8-inch round pans.
Two. In a small bowl, combine the cocoa and boiling water until well blended and smooth.
Three. In a large bowl, beat butter and sugar with electric mixer on medium speed, about 2 minutes smooth and creamy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and salt.
April. Mix the baking soda into the buttermilk. Alternately add buttermilk and flour to the dough, beating well after each addition until all is combined. Beat cocoa mixture until smooth. Increase mixer speed to high and beat for 3 minutes, scraping down sides of bowl and paddle a few times. Divide batter into prepared pans and spread evenly.
May. Bake until cakes pull away from the sides of the pans and a toothpick inserted in center comes out clean, 30-35 minutes. Set the cakes in pans on a wire rack to cool for 10 minutes. Turn cakes out onto racks. Turn right and cooled to room temperature.
June. Make the frosting: In a large bowl, mix sugar and cocoa until smooth. In a medium bowl, using an electric mixer, beat butter until smooth. Add 1 cup cocoa mixture and 1 tablespoon of cream until smooth. Repeat the procedure to add the cocoa mixture and cream until all is combined and the frosting is smooth and fluffy. Whip cream with vanilla and extra if needed for desired consistency.
July. To assemble the cake: Cut the top of the cake layers with a long serrated knife, cut all the raised areas. Place one cake layer on a serving plate. Spread 1 cup frosting. Cover with a second layer of the cake. Frost sides and top with the remaining frosting.
Let the cake cool to room temperature before serving, cover loosely and refrigerate up to 2 days.
********************************************************************************
Rustic Apple Tart
This country-style cake is one of the easiest to make because of its free form. To make the recipe easier when you are short of time, use purchased pie crust dough for baking. The recipe for sweet Golden Delicious and Granny Smith apple pie, but you can use any apple, or a combination of apples you like.
Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour, 20 minutes
Servings: 6 to 8
ingredients:
• pastry
• 1 1/4 cups unbleached all-purpose
• 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
• 3 tablespoons ice water
• 1/2 teaspoon fine lemon zest
• 1 tablespoon fresh lemon juice
• Filling
• 4 large Golden Delicious and Granny Smith apples (about 1 1/2 lb), peeled
• sugar 1/4 cup
• 1/2 teaspoon ground nutmeg
• 2 tablespoons butter
• icing sugar (optional)
Preparation:
1. To make the dough in a food processor: Process flour and butter until coarse crumbs. When the engine is running, add the water, lemon zest and juice through the feed tube and process until the dough leaves the sides of the bowl. Deliver: Put flour in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, lemon zest and lemon juice. Stir until the dough comes together.
Two. Gather dough into a ball, flatten, wrap in wax paper and refrigerate for 30 minutes. or until firm enough to deploy.
Three. For the filling: Cut each apple in half from top to bottom. Remove the core and cut the ends of the stems and buds. Turn the halves cut side down and cut into thin slices.
April. Preheat oven to 425 ° F. On a lightly floured surface, roll out the dough into a 13-inch round. (The edges are irregular.) Transfer to ungreased cookie sheet.
May. Leaving a border of 2 inches, arrange the apple slices in concentric circles from the outside to the center. In a small bowl, mix sugar and nutmeg. Sprinkle the mixture over the apples and sprinkle with butter. Fold the edges of the dough over the apples.
June. Bake for 15 minutes. Reduce oven temperature to 375 ° F and cook until apples are tender and lightly browned, about 35 minutes. Slide your foot on a cooling rack. Before serving, sprinkle with icing sugar.
Notes recipe• You can remove apple cores quickly and cleanly with a melon. Then, using a sharp knife, cut corners to remove the stem and bud ends. • To facilitate lifting the dough after rolling out I gently pull up about half of the dough into the roller. Lift the baking sheet, placing it carefully and then proceed. • Store cake at room temperature the day it is baked, and then cover and refrigerate up to 3 days.
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