Fresh Berry Tiramisu, A Danish Chocolate Cake, Mushroom Quiche **

It was a weekend full with cakes, most of them were new recipes .

Fresh Berry Tiramisu
/Baking Circle[King Arthur Flour's Baking Circle] April 20, 2004 +Here
Sponge cake
1 cup (4 1/4 ounces) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoons salt
6 large eggs
1 cup (7 ounces) sugar
1/2 teaspoon almond extract
Syrup
Zest of 2 lemons, peeled in strips with a peeler
Juice of 2 lemons (1/3 to 1/2 cup lemon juice)
2 whole cloves
3/4 cup (5 1/4 ounces) sugar
3/4 cup (6 ounces) water
3 tablespoons (1 1/2 ounces) Grand Marnier or orange juice
Filling
1 pound mascarpone cheese
2 tablespoons orange zest
1 cup (8 ounces) whipping cream
1/2 cup (2 ounces) confectioners’ sugar
2 quarts berries: raspberries, blueberries, strawberries or any combination you like
H O W: Preheat the oven to 350°F and lightly grease, or line with parchment, a 13- x18-inch half-sheet pan or two 9-inch square pans.
Using two 9-inch squares will give you slightly thicker cake layers and one more pan to wash; using a half sheet pan has some trim waste, but there’s less dishwashing involved.
To make the cake:
Whisk together the flour, baking powder and salt, set aside.
Combine the eggs, sugar and almond extract in a large mixing bowl.
Beat with an electric mixer at high speed until thick and lemon-colored, about 5 minutes.
Sprinkle one third of the dry ingredients over the egg mixture, and fold them in with a whisk, taking care not to deflate the batter.
Repeat twice more with the remaining dry ingredients, then pour the batter into the prepared pan(s).
If you’re using two 9-inch square pans, divide the batter evenly between them. Bake the cake in the preheated oven for 20 minutes, or until the top springs back when lightly touched with a finger.
Remove the cake from the oven and run a knife around the edge of the pan while still warm.
Place the cake on a rack to cool completely before taking it out of the pan.
To make the syrup: Combine all the syrup ingredients and bring the mixture to a simmer, stirring occasionally until the sugar dissolves. Once the mixture is clear, remove the syrup from the heat, strain it, and allow it to cool to room temperature.
To make the filling: Place the mascarpone in a mixing bowl, and stir in the orange zest. Add the whipping cream a third at a time, stirring between additions until the mixture is smooth. Stir in the confectioner’s sugar.
To assemble: Flip the cooled cake out of its baking pan or pans onto a piece of parchment paper. If you’ve baked on parchment, peel the parchment off the back. Pull the paper straight back, keeping it parallel to the surface of the cake; this will discourage any bits of cake from coming off with the paper.
Slice the cake in half down the middle, to make two roughly 9 by 13-inch rectangles. Trim the rectangles to make 9-inch squares, and set aside the excess to use for another purpose.
If you’ve used two 9-inch square pans, flip the cooled cakes out of their pans and peel the parchment off the bottoms.
Place one of the 9-inch squares in the bottom of a lightly greased 9-inch square pan. Using a pastry brush, generously soak the cake with 1/2 cup of citrus syrup. You’ll need to dab the syrup on, let it soak in for a few minutes, then repeat the process. After the cake has been soaked, place a single layer of berries over the cake.
Spread half the mascarpone filling over the berries, then place the second square of cake on top.
Soak this layer of cake with syrup as you did the first.
Spread the remaining filling over the cake layer, then place the rest of the berries in an attractive design on the top. Refrigerate the cake for at least an hour before serving.
Yield: one 9-inch cake, 16 2-inch squares.
www.BakingCircle.com April 20, 2004 הפתעה גדולה התקבלה עם עוגת הטירימיסו-הכנה מעניינת וטעם- מצויין

Chokoladekage - A Danish Chocolate Cake and thanks to forglemmigej for the Hebrew versionDanish Chocolate Cake recipe
Preheat the oven to 160C;
you need
5 large eggs, separated,
200 gr dark chocolate (70%),
200 gr butter,225 gr sugar,
20 gr flour+butter for the 26 cm round baking dish.
whip the egg whites for 4 minutes with a pinch salt- until stiff .
melt the butter.add the sugar to the melted butter.
melt the chocolate.
In a large bowl mix the chocolate with the butter-suger mixture, add the egg yolks; Fold in the beaten egg whites.
Flour and butter a 26 round baking dish, pour in the cake batter.
cover the cake with aluminum sheet.
Bake for 45 minutes or until done.
serve warm or cold.
 

עוגת שוקולד מאתר מדנמרק
חמש ביצים גדולות מופרדות לחלבונים וחלמונים
מאתיים גרם שוקולד מריר עדיף 70% חמאת קקאו
מאתיים גרם חמאה
מאתיים עשרים וחמש גרם סוכר
עשרים גרם קמח
קצת חמאה וקמח לתבנית האפיה
להקציף חלבונים בקערה אחת כ4 דקות ולהוסיף טיפה מלח זה מקשה אותם יותר מהר
להמיס חמאה בכלי פלסטיק עם מכסה במיקרוגל-המסתי בכלי קטן על הגז
להוסיף סוכר לחמאה המומסת ולערבב היטב
להמיס שוקולד חתוך לקוביות קטנות גם במיקרוגל כ3 דקות -המסתי על סיר כפול
לערבב בקערה את השוקולד המומס עם תערובת החמאה והסוכר עד שתצא תערובת אחידה
להוסיף חלמונים ולערבב בעדינות עד שנבלעים בעיסה
להוסיף החלבונים המוקצפים לתערובת השוקולד בעדינות ולקפל בצורת שמונה עד שנבלעים בתערובת
לשמן תבנית קפיצית מספר 26 בחמאה ולפזר קצת קמח על זה. לנער את שאריות הקמח החוצה
ליצוק את תערובת לתבנית ולאטום עם נייר אלומיניום מעל
לאפות ב160 מעלות כ45 דקותאפשר לאכול פושר או קר
הצעת הגשה
פרוסת עוגה על צלחת די גדולה, ליד זה שני כדורי גלידת וניל עליהם לפזר אבקת קקאו, ליד זה לפתן תות שדה הנעשה באופן הזה
שלוש מאות גרם תות שדה קפוא או טרי
אחד מקל וניל אמיתי
מאה עשרים גרם סוכרלגרר את מקל הוניל לסוכר ולבשל את התות עם הסוכר ביחד כעשרים דקות לצנן שתירגמה מדנית וכתבה את מתכון המוצלח forglemmigej תודות ל
 

The Linzer cake- "Linzer Schnitten"(Burda recipe)-המתכון לעוגת לינצר עוגת הלינצר קלת הכנה ,אהובה על כולם - מומלצת

Not so perfect unbaked Lemon pie פאי לימון מהספר חדווה מתוקה-לא הצלחה גדולה

Mom's Poppy seed cake -(mom's recipe) yummy עוגת פרג של אמא

A family favorite , very easy to make , a perfect Mushroom Quiche ! Nothing was left ..!












Mushroom Quiche
/Best ever Baking-Carole Clements קיש פטריות מצויין
For the filling:
450 mushrooms
2 TB olive oil
1 TB buttet
1 clove garlic,finely chopped
1 TB lemon juice
salt and pepper
2 TB finely chopped parsly
3 eggs
12 fl oz (=300 ml) whipping cream
2 1/4 oz (60 gr) parmesan, grated
For the crust:
6 1/4 oz(180g) plain flour
1/2 ts salt
3 oz (85gr) cold butter, cut into pieces
1 1/2 oz (45 gr) cold margarine, cut into pieces (I use 4 1/2 oz butter)
3-4 TBiced water
H O W
1. For the crust:
Sift flour, add salt.rub in butter(and margarine) until the mixture resembles coarse breadcrumbs.stir in just enough water to bind.gather into a ball,warp and refrigerate for 20 minutes.
2.Preheat the oven to 375F (190c)
3. Roll out the dough 1/8 in (3mm) thick.transfer to a 9in (23cm) tart tin and trim.prick the base all over with a fork.line with greaseproof paper and fill with dried beans (I didn't do this..just prick the base and baked it until golden..)Bake for 12 minutes; remove the paper and beans and continue baking until golden, about 5 minutes more.
4. For the filling :
Clean the mushrooms ,remove any dirt. trim the ends of the stalks, place on a cutting board, and slice thinly. (I wash the mushrooms..)
5. Heat the oil and butter in a fring pan,stir in the mushrooms, garlic and lemon juice. season with salt and pepper. cook until the mushrooms render their liquid, then raise the heat and cook until dry.
6. Stir in the parsely and add more salt and pepper if necessary.
7. Whisk the eggs and cream together, then stir in the mushrooms. sprinkle the cheese over the bottom of the prebaked shell and pour the mushroom filling over the top.
8. Bake until puffed and brown, about 30 minutes.server warm.קיש פטריות מצויין ומומלץ מאוד

Koulouria - sesame rings from Greece, again (another family favorite !) [recipe]
 

 
This apple pie isn't too sweet, very easy to make (minutes)and is a nice dessert !


Open Apple Pie/Best ever Baking-Carole Clements פאי תפוחים פתוח
For the filling:
3 lb (1.4 kg) sweet-tart fitm eating or cooking apples
50 gr sugar
2 ts ground cinnamon
grated rind and juice of 1 lemon
30 gr butter ,diced
2-3 TB honey
For the crust:
285 gr plain flour
1/2 ts salt
115 gr cold butter,cut into pieces +60 gr lard (I use 175 gr butter)
5-6 TB iced water
H O W
For the crust:
Sift flour, add salt.add butter and fat (I use butter only) and rub in (with your mixer or by hand) until the mixture resembles coarse breadcrumbs.with a fork, stir in just enough water to bind the dough; gather into a ball, warp in clear film, and refrigrate for at least 20 minutes.
preheat the oven to 400F (200c)
Peel,core and slice the apples.combine the sugar and cinnamon in a bowl.add the apples,lemon rind and juice and stir.On a lightly floured surface, roll out the dough to a circle about 12 in (30cm). Transfer to a 9 in (23cm) deep pie dish; leave the dough hanging over the edge.
fill with the apple slices. Fold in the edges and crimp loosely for a decorative border.dot the apples with diced butter.Bake in the hot oven until pastry is golden and the apples are tender, about 45 minutes.Melt the honey and brush over the apples to glaze. serve warm or at room temperature.

A song for you :If I thought you'd ever change your mind /Agnetha (ABBA)Mom's stuffed vegetables

 

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com