Cream Cheese Buttercream

I made a pumpkin cake (using this recipe) with this cream cheese buttercream for my teammate's birthday a few weeks back.

It was almost a disaster.

I had planned on making a simple powdered sugar cream cheese frosting, but as I've said before, the powdered sugar here is just terrible.  I should have known better.  The frosting was way too sweet to use on a whole cake and gritty and blah. I used a little of it for the middle filling, but then moved on to something else.

I found a recipe online for cream cheese buttercream, but got impatient and didn't let the cooked mixture cool enough.  Attempt #2, fail.

After reading some comments online and finding another recipe, I attempted this THIRD frosting.  Talk about wasted butter. Ugh. Well, after working my way through the recipe, I thought this one was going to be pretty ho-hum.  The texture was weird, but it tasted fine and seemed firm enough to hold up on a cake.  I actually spread it on the cake and resigned myself to an end product that wasn't pretty, but would taste okay.  It would just have to do.  While I was frosting the cake I left the leftover buttercream running in the stand mixture.  I was curious to see if it would get any better, texture-wise. And, LO AND BEHOLD, it finally came together!! Hallelujah.  I was so relieved that I actually removed the buttercream from the cake, re-whipped it until it smoothed out and frosted the cake over again. In the end, it turned out lovely and delicious.

And, it is really good and less time-intensive than most buttercreams I've tried.  The cream cheese flavor is subtle and the texture gloriously smooth.

So, the moral of the story is this: when making buttercream, do not give up.  Keep beating it.  It will come around. Eventually.

CREAM CHEESE BUTTERCREAM

• 4 large egg whites
• 1 1/4 cups sugar
• 1/8 teaspoon salt
• 1 tablespoon vanilla
• 22 ounces unsalted butter, room temperature, cut into small pieces
• 12 ounces cream cheese, room temperature, cut into small pieces

In a double boiler, whisk together egg whites and sugar.  Heat until the sugar is dissolved and the mixture is warm (about 140 F), whisking frequently (about 3-5 minutes).


Transfer the egg white/sugar mixture to the bowl of a stand mixer fitted with the whisk attachment.


Add the salt and beat on high speed until the mixture is thick and glossy (about 5-7 minutes).


Beat in the extract.


Then gradually add the butter and cream cheese piece by piece while beating; stop beating when the buttercream is thick and smooth.


NOTES: 
This is the part where you might need to persevere.  Follow these tips and you should be successful:

• Scrape the bowl down frequently. 
• Let each piece of butter or cream cheese incorporate fully before adding more.  
• Let the buttercream beat for a long time.  If it looks grainy or too wet, keep going.  
• If it is still not coming together, put the bowl in the refrigerator for 20 minutes and then continue beating it. 

Seriously, I thought my buttercream was a goner, but it just needed more time. When it is finished it will be smooth, glossy, and fluffy.

Source: An Edible Mosaic

Amaya's Pink Ruffle Cake

I haven't made a cake in a while, so was excited to make this for my birthday twin: cutie pie Amaya.

I thought it turned out pretty nice.  And I'm very in love with my new cake stand.

Here are the details and linked recipes for each part of the cake:

• Cake: Really Good White Cake
• Filling: Lemon Curd
• Frosting: Vanilla Buttercream

And, a few notes:  

• I made two batches of the buttercream.  One batch is typically enough for a 9-inch layer cake, but the ruffles use up more than you would on an average frosting job.  
• I found this video on ruffles very helpful.  I've watched it many times.  
• Before putting the ruffles on the cake, do a crumb coat and refrigerate the cake for about 20 minutes.  A crumb coat is a very thin layer of frosting that seals in all of the insides and crumbs before you do the "real" frosting.  You should use about one cup of frosting for the crumb coat.  This is what the cake looked like after the crumb coat. 

And the finished product!  TA-DA!!

Happy birthday, Amaya!  

Really Good White Cake

I really wanted this recipe to be good.  I've always prefered white cake to any other kind.  Having a good solid homemade version seemed like a really good idea.

These cupcakes were perfect. Moist and simple. Top with your favorite frosting and you won't be disappointed.

I subbed out the vegetable shortening for coconut oil.  Added bonus: I made my own buttermilk using the method below*.  I love when I can make something without having to go to the store.

* Homemade Buttermilk:  Place 1 tablespoon white vinegar in a liquid measuring cup.  Add milk until the total liquid reaches 1 cup.  Let stand for 5-10 minutes.

WHITE CAKE

• 1 cup (8 ounces) butter, softened
• 1/2 cup coconut oil
• 3 cups sugar
• 5 eggs, room temperature
• 2 teaspoons vanilla 
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk, room temperature

Preheat oven to 350.

Prepare three 9-inch round cake pans with butter and flour, taking care to remove all excess flour.  

In a stand mixer, with the paddle attachment, cream together the butter and coconut oil.  

Slowly add sugar, one cup at a time, making sure to fully incorporate each cup before adding another.  

Add eggs one at a time, making sure to fully incorporate each egg before adding another.  

Add vanilla extract.  

Sift together flour, baking powder, and salt.  

Add dry ingredients and buttermilk to the butter/coconut oil mixture alternately with buttermilk, beginning and ending with dry ingredients. 

Beat cake batter on high speed for about 5 seconds to fully incorporate all ingredients.  

Scrape down sides and bottom of bowl, making sure all ingredients are mixed well.  

Evenly distribute cake batter between cake pans and place pans into oven.  

Bake for 25-30 minutes, or until a toothpick comes out clean.  

Remove from oven and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Note on Cupcakes:

Fill cupcake tins 1/2 full and bake for approximately 18 minutes.  Makes approximately 36 cupcakes.  

Source:  add a pinch

Really Good Chocolate Cake

I made this cake for my brother's 40th birthday.  He requested chocolate cake with fluffy white frosting.  I like the way it turned out, both looks-wise and in the taste department.  In fact, the next morning I was really wishing I had taken at least a slice home.  Cake for breakfast?  Yes, please.   

I've made this chocolate cake a few times and each time it's been moist and delicious.  I think the sour cream helps.  Check the cake carefully as it bakes to make sure you do not overcook it.  There really is nothing worse than dry cake.  Blech.  Not even worth eating, in my opinion.  I would rather error on the side of being a little underdone.  If you're checking it with a toothpick, it's okay to have moist crumbs (even really moist crumbs) on it. 

I really like this recipe.  It's simple and from scratch. 
      

            

 

REALLY GOOD CHOCOLATE CAKE

• 2 cups flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 1 cup sour cream
• 1 1/2 cups water
• 2 tablespoons distilled white vinegar
• 1 teaspoon vanilla extract
• 2 eggs

Preheat the oven to 350 degrees.

 

 

 

Grease two 9-inch round cake pans with butter and line the bottom of each pan with a round of parchment paper.  Lightly grease the paper.

 

 

 

In the bowl of a stand mixer with the paddle attachment, sift the flour, sugar, cocoa powder, baking soda, and salt. Mix on low to combine well.

 

 

 

Add oil and sour cream and mix on low to combine.

 

 

 

With the mixer on low, GRADUALLY add the water. 

 

 

 

Add vinegar and vanilla.

 

 

 

Add eggs and mix until well blended.

 

 

 

Scrape down the sides and bottom of the bowl and be sure the batter is well-mixed and no flour bits remain.

 

 

 

Divide among the 2 prepared cake pans.  Using a kitchen scale really helps to ensure the layers are equal.

Bake for 40 to 45 minutes on the same rack, without the cake pans touching each other, or until a cake tester or wooden toothpick inserted in the center comes out almost clean.

 

 

 

Let cool in the pans for about 20 minutes.

 

 

 

Invert onto wire racks, carefully peel off the paper liners, and let cool completely.

Source:  Sugar and Spice by Celeste

Sophie's Ruffle Cake

I've been wanting to make a ruffle cake for a while and my niece Sophie's birthday was the perfect opportunity.  I knew she would appreciate the girly ruffles.  She requested white cake and chocolate frosting.  So I made yellow butter cake with malted chocolate frosting and added marshmallow filling.

This video was very helpful with learning how to make ruffles.  Be sure to start with a crumb coat on the cake so the frosting has something to adhere to.  The good news is that if your first ruffles don't turn out very well, you can scrape them off and start over.  I did.  I was pretty pleased with the results.  I feel like the ruffles make it look like you really know what you're doing, even if you don't, which I don't.



Ruffles!!

SOPHIE'S RUFFLE CAKE

• Yellow Butter Cake
• Malted Chocolate Frosting
• Toasted Marshmallow Filling

When assembling cake, brush each layer with simple syrup in order to keep the layers moist.

 SIMPLE SYRUP

The simple syrup is brushed on each layer when assembling the cake to keep it moist.  If you want, you can steep a vanilla bean pod in the syrup to add a little extra special flavor. 

• 1/2 cup water
• 1/2 cup sugar
• vanilla bean pod (optional)

  

Combine the water and sugar in a small saucepan.

Bring to a boil over medium heat and cook until the sugar dissolves, stirring occasionally.

Remove from the heat and let cool before using.      

NOTE:  I made two yellow butter cakes and split each layer in half.  This made for a pretty tall cake.  You could make one and split it into third or fourths, depending on how skilled you are at splitting cakes. 

Happy Birthday, Sophie!

   

Sources:

• Yellow Butter Cake: Caitlin Freeman
• Malted Chocolate Frosting:  Sweetapolita
• Marshmallow Filling:  Sweetapolita

Vanilla Buttercream

This is a slightly different buttercream than what I've used before, but the result was good and I thought it was a little bit easier.  I like to use half unsalted and half salted butter for a slightly salty flavor.  I also firmly believe that cakes made with buttercream should be served at room temperature.      

VANILLA BUTTERCREAM
yields: enough to frost one 9-inch layer cake

• 1 1/3 cups sugar
• 1/3 cup water
• 7 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 2 cups (16 ounces) unsalted butter, cut into 1 tablespoon pieces, at room temperature
• 2 tablespoons vanilla extract

Note:  The sugar syrup and egg whites will need to be ready at roughly the same time, so preparing them will require some coordination.


In a small saucepan over medium-low heat, bring the sugar and water to a simmer, swirling occasionally, and cook until the sugar dissolves.


Continue simmering, without stirring, until the syrup reaches 248°F on a digital thermometer, about 5 minutes.

Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until the whites hold soft peaks, 8 to 10 minutes.             

Immediately transfer the sugar syrup to a heatproof liquid measuring cup. With the mixer running on medium-high speed, add the hot sugar syrup to the whites in a thin, steady stream; aim to pour it into the small space between the mixer bowl and the whisk.


Continue to whip the mixture until thick and shiny and the outside of the bowl feels cool to the touch, about 10 minutes.

Decrease the speed to medium and, with the mixer running, add the butter one piece at a time.


The mixture won't resemble perfect buttercream until the last of the butter has been added. If it's looking deflated, wet, or broken during mixing, make sure the butter is at room temperature and slow down the additions, adding the next piece only after the last one has been fully incorporated.


Add the vanilla and beat on medium speed until well combined, about 1 minute, until the texture is similar to mayonnaise.

Do Ahead: Stored in an airtight container, buttercream will keep for up to 1 week in the refrigerator or for up to 4 months in the freezer.


Warming Buttercream:
Place about 2 cups of buttercream in a microwavable container. Heat it for no more than 5 seconds at a time at full power until it begins to look slightly glossy but not at all melted; it should still be solid, with a sheen from a softened exterior—not unlike ice cream on a cone as it begins melting and dripping onto your hand.  Beat the warmed buttercream in the bowl of a stand mixer fitted with the paddle attachment until it resembles mayonnaise, about 30 seconds.

Source:  Caitlin Freeman

Lemon Curd

This lemon curd is absolutely fantastic.  It has an intense lemon flavor and could be used on crepes, tarts, or on toast.  I used it as a filling in this cake and was happy to have a little left after to eat with a spoon.  This is one situation where homemade definitely blows store-bought out of the water.

LEMON CURD

• 12 large egg yolks
• 2 cups sugar
• 1 cup fresh lemon juice
• zest of 4 lemons
• 1 cup unsalted butter, cut into 1 tablespoon pieces, at room temperature

In a saucepan over medium heat, bring 2 to 3 inches of water to a simmer.

            

In a heatproof medium bowl, whisk together the egg yolks and sugar until thoroughly combined.

Whisk in the lemon juice and zest and set the bowl on the saucepan, making sure the bottom does not touch the simmering water.

Cook, whisking occasionally, until the mixture is thick enough to coat the back of a spoon and the temperature registers 180°F, 20 to 30 minutes.

           

Strain the curd through a fine-mesh sieve set over a clean medium bowl.

Add the butter a few pieces at a time, stirring with a rubber spatula.

When all the butter has been incorporated, blend with an immersion blender (or hand mixer) until the curd is completely smooth, about 30 seconds.

           

Strain the curd once again, this time into a storage container.

Press plastic wrap onto the surface and refrigerate until chilled and set, 3 to 4 hours.

Do  Ahead: Stored in an airtight container, the lemon curd can be held for up to 1 week in the refrigerator or for 4 months in the freezer.

Source:  Caitlin Freeman

Yellow Butter Cake

This is a good recipe to have in your recipe box.  I've made it twice in the last month; once for this cake I made on Mother's Day and the next week for my niece's birthday cake.  The recipe below yields one 9-inch cake.  I made two cakes each time and split them so I ended up with a 4-layer cake. 

 

 

 

 

 

 

 

 

YELLOW BUTTER CAKE

• 5 large egg yolks, at room temperature
• 3/4 cup whole milk, at room temperature
• 1 3/4 teaspoons vanilla extract
• 2 cups cake flour
• 1 1/4 cups sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 10 tablespoons unsalted butter, cut into pieces and at room temperature

Preheat the oven to 350°F.

 

 

Butter and flour the sides of an 9-inch round cake pan and line the bottom with a parchment paper round that has been cut to fit.

 

           

In a medium bowl, whisk together the egg yolks, 1/2 cup of the milk, and the vanilla.

 

 

Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment, and mix on low speed for 30 seconds.

 

 

Add the remaining 1/4 cup of milk and mix on low speed until moistened, about 15 seconds.

 

 

Add the butter and beat on medium speed for 1 1/2 minutes or until smooth and aerated. Scrape down the sides of the bowl with a rubber spatula.

 

 

Add the egg mixture in 3 batches, mixing on medium speed for 20 seconds and then scraping down the bowl after each addition.

 

Transfer the batter to the prepared pan and smooth the surface with an offset spatula.

 

 

Bake, rotating the pan midway through baking, until the cake springs back when gently pressed in the center, 55 to 60 minutes.  You can also test for doneness by listening to the cake: Remove the pan from the oven, set it on a wire rack, lower your ear to the cake, and listen. If you hear the cake snap, crackle, and pop, it needs a few more minutes in the oven. If it's quiet, it's done.            

 

Let the cake cool on a wire rack for 30 minutes, and then run an offset spatula around the inside of the pan. Invert the cake onto the wire rack, lift off the pan, and remove the parchment.

 

 

When the cake is cool enough to handle, after about 20 minutes, re-invert it so the top is facing up. Let cool completely, wrap tightly in plastic wrap, and refrigerate for at least 3 hours before assembling.

Note: Save the leftover egg whites if you're making buttercream. 


Note #2:  The original recipe says that you can store the cake wrapped in the refrigerator for up to 5 days.  I would not recommend storing it in the refrigerator for more than a few hours to firm it up before assembling the cake.  If you do want to make it a day or so ahead, wrap it tightly and leave it on the counter. 
 

Source:  Caitlin Freeman

Pink Cake

I've been into making layer cakes lately.  It's been a fun new thing to learn about and experiment with.  Luckily, there are lots of great resources and videos online that have helped me work on my skills. 

I made this pink cake a couple of weeks ago for Mother's Day and it was a big hit with the fam.  I was glad it turned out because it took me THE ENTIRE day to make.  So, needless to say, this is a pretty involved dessert, but I would definitely make it again and have some advice for having it not be quite so overwhelming. 

There are lots of parts to this cake, several of which can be made in advance.  Make the lemon curd a day or two before you assemble the cake.  Also, make the cake either in the morning or the day before so you have time to let it chill for a few hours. 

I'll post each recipe separately, so as to be avoid the longest, most overwhelming post ever.  Plus, the individual parts are so good that they can be used in lots of other delicious dessert combinations.

See below for directions on how to assemble the cake. 

Here are the parts to the cake:

• Yellow Butter Cake
• Lemon Curd
• Vanilla Buttercream
• Simple Syrup (see below)

The original recipe also called for strawberry concentrate to add to the buttercream to get the pink color.  It didn't have a very pink color or strong strawberry flavor so I think I would omit this step next time and use a few drops of food coloring (or leave it out and have it be a white cake instead) and save myself some time.

Note on Cake Decorating:  I got a turntable ($10 on Amazon!) to use when frosting layer cakes.  This made the process SO much easier and fun. I was pretty pleased with my smooth sides and slightly swirled top.  This video from Sweetapolita (scroll down for video) was also very helpful. 

SIMPLE SYRUP


The simple syrup is brushed on each layer when assembling the cake to keep it moist.  If you want, you can steep a vanilla bean pod in the syrup to add a little extra special flavor.

• 1/2 cup water
• 1/2 cup sugar
• vanilla bean pod (optional)

Combine the water and sugar in a small saucepan.

Bring to a boil over medium heat and cook until the sugar dissolves, stirring occasionally.

Remove from the heat and let cool before using.

            

ASSEMBLING THE CAKE

To assemble the pink cake, place the cooled cake on a flat, stable work surface.

Using a long, serrated knife, slice off the rounded top of each cake so that they are perfectly level. An even, flat top is key to the look of this dessert.

Using the serrated knife, split the cakes horizontally into 2 even layers so you have a total of 4 layers.

Place the bottom layer on an 9-inch cardboard cake round or directly on the serving platter and set on top of a cake turntable, if you have one.

Generously brush the surface of the cake with simple syrup.

                              

Measure out 1/2 cup of buttercream and, using an offset spatula, spread it evenly on the bottom cake layer, being careful not to let it blop over the sides.

As you spread the buttercream, let a small wall (about 1/4 inch high) form around the outer edge, creating a well for the lemon curd.

Evenly distribute 1/4 cup of the lemon curd in the well.

Set another cake layer on top and brush with simple syrup; spread with buttercream, creating a well, and fill with lemon curd just as you did with the first layer.

Repeat with the third layer.

Top with the final cake layer.

                            

Measure out 1 cup of buttercream and use the offset spatula to apply it as a crumb coat, a thin coating covering all surfaces of the cake.  A crumb coat will seal the exterior of the cake to help prevent crumbs from marring the final frosting.  It's important to measure out buttercream specifically for the crumb coat so that the unused buttercream remains crumb free.

Refrigerate the cake for 10 to 15 minutes to set the crumb coat.

          

Reserve about 1/2 cup of buttercream for the top of the cake.

Using an offset spatula, apply a thick layer of the remaining buttercream to the sides of the chilled crumb-coated cake. At this point, it's not important that the cake look pretty—it's most important that the buttercream be evenly distributed around the sides.

With the cake sitting squarely in the middle of the turntable and with the offset spatula held vertically against the frosting, begin spinning the turntable. Keep the cake moving steadily in one direction and apply light pressure with the spatula; the buttercream will begin to even out. 

            

Once the sides are perfectly vertical and smooth, create as much or as little texture as you want in the buttercream. 

            

The cake is best served immediately.

            

Source:  Caitlin Freeman  

Marshmallow & Malt Chocolate Cake

A few weeks back I made my first layer cake for my friend's birthday.  It made me feel a little more like a grown up.  It wasn't the most amazing decorating job and my sides were far from perfectly smooth, but all in all, I thought the outcome wasn't too shabby.  It was a fun project.  And, it was REALLY tasty!

Although I really liked this cake overall, I didn't love the recipe that I used for the chocolate cake.  I'll have to keep searching for the perfect chocolate cake recipe.  In the meantimem however, I feel the need to share the frosting and filling for this cake because they were so good.  The world, or at least the handful of friends that read this little blog, need to know about these very delicious recipes.   

This is a 9-inch, 4-layer Whopper meets s'more cake.  The frosting has Ovaltine in it which gives it the malted flavor.  The toasted marshmallow filling has whole toasted marshmallows plus marshmallow cream plus butter.  Oooooh, so good. 

Here are some other tips and thoughts I have on this cake:

• You can buy jars of marshmallow fluff or make your own.  I included the recipe below if you're interested in making it.  It's easy.  I'm always trying to think of things that I can use it for because I really love marshmallow fluff.  You can also freeze the extras.    
• I made the malted frosting last week and used it on brownies.  De-lish!  I'm sure it would be good on cupcakes or sugar cookies as well. 
• Ovaltine can be found near the hot chocolate in the grocery store.  I used the regular flavor, not the chocolate malt flavor.  I'm sure both would be delicious.      

The thick layers of marshmallow cream was on purpose.  The super-skinny layers of cake was not.  Cutting cakes into equally thick layers is tricky.  I definitely need a little more practice.   

 

MARSHMALLOW & MALT CHOCOLATE CAKE

 

Homemade Marshmallow Cream:

• 3 egg whites
• 2 cups light corn syrup
• ½ teaspoon salt
• 2 ½ cups powdered sugar
• 1 tablespoon vanilla

Combine egg whites, corn syrup, and salt. Beat on high speed for 10 minutes or until thick.

 

 

Add powdered sugar and beat on low speed until blended.

 

 

Add vanilla and blend.

 

 

Toasted Marshmallow Filling:

• 16 large white marshmallows
• 1 cup powdered sugar
• 1 cup butter (2 sticks), at room temperature
• 1/2 teaspoon pure vanilla extract
• 1 jar marshmallow cream OR 1 1/2 cups homemade marshmallow cream

 

Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds.

 

 

Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)

 

 

In an electric mixer fitted with the paddle attachment, combine butter and powdered sugar on low until blended, about 1 minute.

 

 

Add vanilla and mix on med-high for about 3 minutes.

 

 

Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.

 

 

Malted Chocolate Frosting:

1 pound butter (4 sticks), at room temperature
4 cups powdered sugar
3/4 cup Ovaltine Classic
1 tablespoon vanilla extract
pinch of salt
8 ounces semisweet chocolate, chopped, melted and cooled
1/2 cup whipping cream

In a bowl of stand mixer fitted with paddle attachment, combine the powdered sugar and butter and beat on low speed for about 1 minute.

 

 

Add malt powder, vanilla and salt, and beat on low until well combined.

 

 

Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).

 

 

Add whipping cream and beat on med-high speed for another minute.

 

Assembling the Cake:

 

Cut your two layers in half using a serrated knife. 


On a cake plate, put a small dollop of frosting.

 

Place your first layer face-up on the board (or plate) and cover with an even layer of the marshmallow filling, leaving about 1/2" around the edge. Place another cake layer face-up and repeat with malted frosting.

 

Repeat until you come to your final layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.

 

 

Frost entire outside of cake with remaining malted frosting.

 

Sources:

homemade marshmallow cream:  A Bountiful Kitchen

marshmallow filling:  Sweetapolita

chocolate malt frosting:  Sweetapolita

Almond Cake

It's hard to put into words how much I love this cake.  It's on the dense side, in a good way, and explodes with almond flavor.  It doesn't look like much, but if you love almond, and I definitely do, this cake will blow your mind!  David Lebovitz really came through on this one.  I'm so happy to know about this lovely little cake and will be making it many, many more times in the future. 

I made this for a lunch at school and served it with this chocolate sauce and fresh strawberries.  Now I'm eating it with a few raspberries.  I think it would also be delicious with this blueberry sauce or pastry cream or whipped cream or jam or . . .  you get the idea.  It's pretty darn good all on its own, too.   

You'll definitely want to bust out your food processor for this cake.  The food processor helps get the almond paste really fine and makes it really easy to mix everything together. 

If you've never used almond paste, you'll find it on the baking aisle at the grocery store.  It's a little pricey ($6-7 for an 8 ounce can), but be assured, it's worth every dime. 

ALMOND CAKE

• 1 1/3 cups sugar
• 8 ounces almond paste
• 3/4, plus 1/4 cup flour
• 1 cup (8 ounces) unsalted butter, at room temperature, cubed
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 6 large eggs, at room temperature

Preheat the oven to 325ºF.


Grease a 9-inch cake pan (with 2-inch sides) with butter.  Soften butter and use a silicone brush or paper towel to thoroughly coat pan with butter.  Dust it with flour and tap out any excess. Line the bottom of the pan with a round of parchment paper. There are some good tips about this here. 


In the food processor, grind the sugar, almond paste, and 1/4 cup of flour until the almond paste is finely ground and the mixture resembles sand.


In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt.


Add the cubes of butter and the vanilla and almond extracts to the food processor and process until the batter is very smooth and fluffy.


Add the eggs one at a time, processing a bit before the next addition.  Open the machine and scrape the sides down to make sure the eggs are getting fully incorporated.  After you add all the eggs, the mixture may look curdled. Don’t worry; it’ll come back together after the next step.


Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix. You can also transfer the batter to a bowl and mix the dry ingredients in, which ensures the dry ingredients get incorporated evenly and you don’t overbeat it.


Scrape the batter into the prepared cake pan and bake the cake for 65 minutes, or until the top is deep brown and feels set when you press in the center.


Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.


Once cool, tap the cake out of the pan, remove the parchment paper, and set on a cake plate until ready to serve.


Dust with powdered sugar prior to serving. 


TIP: Warm the bottom of the cake pan directly on the stovetop for just a few seconds, which will help the cake release.

STORAGE: This cake will keep for four days at room temperature, well-wrapped. It can also be frozen for up to two months.  


SOURCE:  David Lebovitz

Chocolate Molten Cakes

I love these molten cakes because they are oozy and rich, but not too rich.  Vanilla ice cream is a must!  You want the center to be runny, hence the name molten cake.  The trickiest part is getting them out of the ramekins.  Use a small knife to loosen the cake from the dish.  Try to scoop to the bottom as much as possible otherwise they tend to get stuck.

 

NOTE:  These can be made one day ahead.  Cover and chill until ready to bake. 

 



 CHOCOLATE MOLTEN CAKES

• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 10 tablespoons unsalted butter
• 3 large eggs
• 3 large egg yolks
• 1 1/2 cups powdered sugar
• 1/2 cup all purpose flour

Preheat oven to 450°F.

 

 

Butter six 3/4-cup soufflé dishes or custard cups. (Lay the butter on pretty thick so they don't stick!)

 

 

Stir chocolate and butter in heavy medium saucepan over low heat until melted.

 

 

Cool slightly.

 

 

Whisk eggs and egg yolks in large bowl to blend.

 

 

Whisk in sugar, then chocolate mixture and flour.

 

 

Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

 

Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated.


NOTE:  When refrigerated, I find that they need more like 16-18 minutes. 

 

 

Run small knife around cakes to loosen. Immediately turn cakes out onto plates.
 

 

Serve with ice cream.


Source:  Epicurious